If you are not sure what type of asphalt sealing you need (homemade, hood, etc.), we recommend that you read the types of sealers section before continuing to read this page.
INTENSITY OF USE – HOW OFTEN AND HOW MANY SEALS WILL YOU MAKE EACH TIME?
The first thing to consider when choosing a commercial asphalt sealing for your business is how often you are going to use it and with what intensity. If you are going to use a sealer occasionally and to do a few seals at a time, say 5-10, then a homemade sealer is fine. On the other hand, if every time you use a sealer you are going to make 50 or 100 seals in a short period of time, a homemade sealer, although it is inexpensive, may not be the best option due to costs and because it will require much more time to make larger quantities of sealed since the sealing strip, depending on the model, must be left to rest from 20 seconds to 1 minute between sealing and sealing.
LOW USE – SEAL SOME DAYS, NO MORE THAN 20 OR 30 SEALS PER DAY
For those who will use only a few times, a homemade model (Food Saver, Fresh Pack) will suffice. In our experience, homemade asphalt sealing s are ideal for those looking to increase the shelf life of their food, store leftovers, cook occasional sous vide and prepare food in large quantities either for their own use or to sell on a small scale, for example, those who They make homemade sausages or those who smoke fish to sell.
If you are going to use a homemade asphalt sealing more often, let’s say 20 or 30 daily seals, but you want to spend little either because your budget is limited or because you are starting a business and are trying, then a homemade sealer can be a good one. option. However, you must assume that this type of equipment, when used daily and intensively, will have a reduced useful life of no more than 1 year or year and a half.
MEDIUM USE – SEAL EVERY DAY, OVER 50 SEALS DAILY
For this range, perhaps still (as we indicated above) a homemade sealer is an option for you, but you should consider that when using it daily and with a greater amount of sealants, this type of equipment will last a short time.
If your use will be medium and you are also planning to do a business producing food, your best option will be to invest a little more and use a stainless suction sealer such as the FreshPack VS-950 model. These types of sealers are built to last and can withstand continuous sealing cycles of 100 or more bags without problems without overheating and therefore without risk of damaging the machine and with a significant time savings compared to homemade type sealers.
ARE YOU GOING TO SEAL LIQUIDS?
Topo type of sealers, homemade or professional, can seal dry foods, meats and other wet foods. When it comes to sealing liquids, this is more complex and requires some considerations.
SEALING LIQUIDS OCCASIONALLY
If you occasionally want to seal liquid products or liquid foods, for example sauces or meats with marinade for example cooking Sous Vide, a homemade vacuum sealer can do the job, but you should have the following considerations:
- When sealing liquids, if they come out of the bag during the sealing process, they can seep into the circuits of the sealer and damage it. Since these kits are inexpensive, repair can be expensive relative to their purchase price.
- To seal liquids it is advisable to use very large bags or if you are using rolls, cut these into much larger pieces than necessary. Longer bags allow sufficient time to stop the vacuuming process and seal before liquids run out of the bag. Some homebrew machines do not have a stop-while-sealing feature (Oster and FreshPack models do). Watch the video below to learn how to seal liquids in this type of sealer.