Chamber Vacuum Sealer Machine USV20 Ultra Series for Wet Foods, Meat Vacuum Packing Machine, Compact with 11.5-Inch Vaccum Sealer Bar

Just what I was looking for. I've used a suction vacuum sealer for many years, and moist items were always a potentially messy hassle (even with the moist setting). I'd thought about getting a chamber sealer, but the cost, and especially the weight were huge issues. This unit solves both of those issues. The cost is not trivial, but not prohibitive either. The weight and form factor are just right. Big enough to be highly useful, but small enough to store on a shelf, and light enough for easy portability. I must say I was on the fence about ordering it, but given the "free returns" I decided to take the leap. I half expected to be returning the unit. However, after the first use I'm completely sold. Quieter than I expected (and quieter than my foodsaver and its replacements), easy to use, and a fantastic vacuum and seal. Of course, I haven't owned this unit for years so I can't speak to long term durability, but the build quality and engineering look to be excellent. So, if you're like me and want something way better than the foodsaver style unit, but are not willing to commit to a 50 lb. behemoth of a chamber sealer, this is unit is an excellent choice. Works great, and it is very easy to move in and out of my pantry. Highly recommend!

TL;DR Version (see detailed below for comparison with the larger USV32)- The USV20 chamber sealer is perfect in almost every way. It is made of top quality material, has more suction than you will ever use and is the IDEAL sealer for just about every home enthusiast. If you cook sous vide, or just buy/cook in bulk and freeze leftovers and want a high quality, affordable chamber sealer you won't find anything better than this! Detailed review and comparison: I am a vacuum sealer enthusiast who has owned a ton of different brands of sealers (Ive worn out more food saver models than you could believe). Eventually I got sick of buying a new sealer every 12 months when mine wore out and found Avid Armor. I purchased an A100 model (like a commercial grade food saver type sealer) to use for sous vide cooking and freezing smoked meat like chicken, brisket and jerky when I cooked in bulk. This sealer was amazing, I bought one for my Dad and my Brother... it was that good. When they released their first chamber sealer (USV32 Ultra) it was an instant buy for me. I do a ton of hunting and fishing, and sealing wet marinades and meat like fish has always been the downside to traditional vacuum sealers. They do a good job, but are always limited in how well they can suck out air, without sucking liquid out with it. I instantly bought a USV32, and I'm not kidding when I say it completely changed the way I bought, cooked and stored food. Chamber bags are dirt cheap in comparison to traditional sealer bags (less than half the cost), so you can seal whatever size portion you want, without blowing 25 cents on every bag. This isnt a huge deal when you cook 1 or 2 portions, but when you make 100lbs of chicken at a time the cost of a chamber sealer pays for itself. Aside from bag cost, chamber sealers offer a much wider range of foods that can be sealed. Anything a traditional sealer can do, a chamber sealer can do and then some. Where chamber sealers REALLY shine is with liquids, and wet foods. The chamber sealer removes air from the chamber, not the bag so no liquid is sucked out when the air is removed. This means you can marinade meat, vacuum seal soups or any other liquid (infused cocktails, marinades, soups/stocks etc) without any issue; something that can't be done effectively on a regular sealer. The only downside to the USV32 is its very large/heavy. I store it in my pantry and move it in and out every time I want to use it. This is great when I need to seal a roast or whole chicken, but for 99% of my cooking its overkill. This brings us to the new USV20. It's the slightly smaller brother of the USV32. Same motor/suction in a smaller easy to manage form factor! Ive run a few dozen bags through the new USV20, and its every bit as good as the larger chamber sealer, with a couple of awesome improvements. Its lighter, smaller and most importantly for me fits on the counter UNDER the cabinets with the lid completely open. With the larger sealer I always set it on my island, because the lid opened high enough it wouldn't open under the cabinets in my kitchen. This little guy looks good and will likely live on my counter for convenience. Advantages of the USV20: -Smaller size is ideal for counter top use -Chamber size will fit almost everything the average person will seal on a daily basis. -Takes less time to suction and seal due to the smaller chamber (Large chicken breast took 20 sec, vs 45-50 in larger USV32) -Ability to connect external canisters - Much lighter to move around - Soft close lid (USV32 does not have this) Bottom line- Chamber sealers offer you versatility in sealing liquids and wet foods, and save you a ton of money on bags. The USV 20 is the end all be all chamber sealer for 99% of people. If you are the type that likes to sous vide large items like whole prime ribs, roasts, or whole chickens then the larger USV32 is the one to go with. If you seal smaller individual or family size portions the USV20 will save you time and counter space. Both products are a 10/10 for quality, aesthetics and customer support; it really just comes down to which size fits you best.

I've long considered purchasing a chamber vacuum sealer, but couldn't justify spending almost $1,000. As a longtime FoodSaver user, we do our fair share of vacuum sealing, but the bag cost was a big turn-off. This could of offset, to some degree, by buying bulk rolls, but it still wasn't worth the hassle; using pre-sized bags was easier, but less cost effective. As a result, I just found myself not utilizing it as often as I would have, if the bags were cheaper. Another big downside of the FoodSaver is the inability to seal liquids without pre-freezing. Still, even with these downsides, I couldn't justify buying a different sealer altogether (or, so I thought)... My FoodSaver finally died... and when it did, replacing it with a chamber vaccum sealer became a more tenable solution. I was pleasantly surprised to find this sealer available at a reasonable price; after watching a few video reviews and reading some feedback on Amazon, I decided to give it a try - knowing full and well that my expectations are usually always never met when purchasing kitchen equipment. I usually always uncover some "fatal flaw" that has me regretting my purchase. I can honestly say that, so far, after 1 day of usage, my expectations have not only been met, but exceeded. I was pleasantly surprised by the compact size; I guess I was expecting this to be larger (and thus, more difficult to store), but in reality, it's the perfect size for my kitchen, and stores nicely in a small cabinet. The unit itself is very well built; sturdy, but not too heavy. The sealing quality is fantastic; I sealed around 2 dozen items on the first day, and everything sealed as expected. I was also anticipating a lot of noise; however, the unit is no louder than my original FoodSaver. The bags themselves appear to be fine as well; I used a few 11x10 bags, and several 8x10 bags... no problems with either set. And, the best part - no concerns about bag cost. At well under 10 cents per bag, it's not a concern to seal up anything, regardless of size or quantity. Avid Armor really hit the nail on the head with this device; at $400, it's not cheap, but it's a great value... and that brings me back to my original point, about not being able to justify the cost earlier on. Had I known how well this device performs; how much easier it is to use; and how much better of a vacuum is created, I would have purchased this a while ago. I really feel that it's money well spent. I'm hard to impress, and my expectations are rarely met, but Avid Armor has a clear winner with this product.

I have had a Weston edge sealer for years, which has been and still is a great sealer. When my wife and I had an appetizer at a local steakhouse of compressed watermelon and tuna tartare, I was amazed at the taste and texture of the watermelon. The server helpfully told me that they prepared the watermelon with a vacuum sealer, and I tried to make it the next day. Those of you who have tried making compressed watermelon with an edge sealer know that... you just can't. Fast forward through several weeks of research and I am now the proud owner of an Avid Armor USV20 CHAMBER vacuum sealer. We have made compressed watermelon and pineapple. We've infused bourbon with a vanilla bean using a mason jar and their canister set. We've put up fresh peas, sealed giant pork chops for my sous vide setup, and we haven't even had it a week yet! Likes: You can use this to seal liquids. Marinades, moist proteins, compressed fruit, heck, you can vacuum seal a bag of water if you feel like it. This creates an EXCELLENT vacuum seal with no air bubbles as you get with even the best edge sealer. It also has a two-wire sealing strip, so you get not one, but two seals on your vacuum bags for extra security. This guy doesn't need to take a break between sealing jobs the way my Weston does - you can load one bag after another. That will come in super handy when we come home with bulk proteins from the warehouse store. At about 18 pounds it is easy to move, especially with the built in handles on the side - what a smart idea! The accessory port makes it easy to use their canisters for sealing mason jars and even works with our food saver wine bottle stoppers. The chamber is easy to clean if any particles happen to escape during the sealing process. And boy, is it fun to watch. I'm a bartender by training, not a physicist, so I can't explain why the reintroduction of atmospheric pressure makes the bag vacuum down, but who cares? Seeing the bag shrink up is prime time entertainment for the whole family! $369 isn't cheap, but is is a heck of a bargain when you price other chamber vacuum sealers. If you're considering jumping into a chamber sealer, don't hesitate to buy this one.

My husband I are hunters and most of our diet consists of wild game and fish, which we process ourselves. I was looking for a sealer which worked on moist food so I bought this. I have used it on 3 deer, 40 ducks, fish plus pheasants and snipe. The fish and bird meat were soaked first and not exactly bone dry when packaged. I've tried the marinade function once. I have been using left-over vacuum sealer bags in it, as well as the chamber ones that came with it and some small-size ones I purchased. I've just ordered the next two sizes. The properly-sized chamber bags are the best - cheaper and easier to handle. Overall I'm very pleased with how the packaging went but the proof with be in a year's time when we see how well the food has survived. I anticipate I will come back with a 5-star review at that point. Here are some specifics: I like the overall operation.Set it going and leave it till it's done. Easy to use, feels solid and reliable. IT SEALS WET FOOD! The double seal is excellent. Things I'm getting used to: I'm playing with the vacuum time. There is a tiny bit of air left in the moist food seals. Not sure if this is significant (time will tell). A longer vacuum time does not seem to help (tried 26 secs, as opposed to 20 secs). Removing the creases in the bag before closing the lid really does help. I have not been able to seal leg roasts yet but purchasing the gallon bags should make that possible. Also I will be able to make large packages of burger meat. I guess I should have waited to write this review till I got the big bags but I really do think this is great for hunters. MY ADVICE: If you're looking for a new sealer, I'd highly recommend this, even though it seems a bit fiddly to start with. Purchase the correct bags and save your old vacuum sealer ones till you've got the hang of this one, instead of struggling to make them fit.

I’m very pleased with my Avid Armor USV20 chamber vacuum sealer. The build quality seems very good and so far it’s performed perfectly. It’s a substantial upgrade from the FoodSaver Professional II sealer that I used for about 10 years. Although the FoodSaver sealer lasted a long time, I was never perfectly happy with it. Most of my review here will be a comparison between the FoodSaver-style vacuum sealer and the Avid Armor chamber vacuum sealer. 1. Bags. FoodSaver-style vacuum sealers require special bags with channels in the film that allow air and moisture to escape as you seal the bag. These channeled bags are a lot more expensive than vacuum bags without channels. For quart-sized, 8”x10” bags (as of 5/30/24): • $24.99 for 44 FoodSaver channeled bags (56.8¢/bag) • $24.00 for 250 Avid Armor chamber-style 3-mil bags (9.6¢/bag) • $29.00 for 250 Avid Armor chamber-style 4-mil bags (11.6¢/bag) I find the 4-mil AA bags to be substantially sturdier than the FS bags. With the FS bags, I’d lose the vacuum seal in the freezer on about 10% of my bags; with the AA bags, I have yet to lose the seal on any bag. Because I do a lot of vacuum sealing, it’s much less costly in the long run to purchase the more expensive Avid Armor chamber sealer at $350 (using much less expensive, but sturdier bags) than the FoodSaver sealers at $100-$250 (with the very expensive bags). 2. Food type. Most of the time, I vacuum seal food that has a lot of moisture in it. With the FoodSaver sealer, I had to seal each bag about 3 times because the liquid flowing through the channels would interfere with the sealing process. You can eventually get a good seal, but it takes effort. With the Avid Armor sealer, I only have to seal once. 3. Clean up. The Avid Armor sealer is much easier to clean up. Because no liquid is sucked out of the bag into the chamber, I don’t have to mop up after I’m done sealing a batch of food. With the FoodSaver, I had to clean a substantial amount of food liquid out of vacuum chamber after I finished. 4. Parts. My FoodSaver Professional II lasted a long time, but when it finally failed, it was the heat seal bar that broke. FoodSaver does not make any replacement heat seal bars, and I couldn’t find any after-market parts. At that point, I had to replace the whole unit. One of the really nice features of the Avid Armor chamber sealer is that the heat seal bar is a $19, user-replaceable part sold on their website. 5. Settings. On the AA USV20, both the vacuum time and heat seal time are easily adjustable, with a wide range of possible settings. A lot of vacuum sealers have only one or two settings, not really allowing you any adjustments based on the kind of food you’re sealing. Buy the Avid Armor USV20. It’s worth the investment.

I hemmed and hawed for months not wanting to shell out a bunch more money on another vac sealer after having my foodsaver and a previous brand both break down on me. This brand is certainly not the cheapest but, YOU GET WHAT YOU PAY FOR AND THEN SOME. This thing could not be easier to use, right out of the box it’s ready to go and you don’t even need instructions. No more pre cutting bags, no more failed seals bc there’s a spec of water on your food, no more subpar vacuum seals that still leave some air in the bag no matter how many times you run the machine. This thing works PERFECTLY the first time and every time I have used It so far. I can’t even explain how not comparable this thing is to the other cheaper brands, not only is It easier to use and less fussy, but the actual vac seal It puts around your food is professional grade, there is not a molecule of air in the pouch. Your food will now lay completely flat in the freezer of fridge which is a total game changer in terms of space utilization, and you don’t need to worry for one second about freezer burn (which still happened to some of my food with the cheaper vac seal brands). This product is definitely quite a bit heavier and bigger than other brands but to me that’s only bc it’s infinitely better built and more sturdy, thing is a tank. For me I just store It in a closet near my kitchen and bring It out when necessary, it’s heavy but definitely not to the level that anyone would have difficulty carrying It once in a while. If you have the counter space for It I think it’s a pretty sleek looking machine tho. Another thing I was worried about was how long It took to achieve the vac and seal. Ideally I would not have to wait over a minute every time I wanted to seal an item. Fingers crossed, to this point I have never had to change the setting past the minimum time of 20 seconds for vac and 4 for seal, that has gotten the job done every time for me. It’s just as quick as other machines in my experience and does a way better job. All and all if you enjoy vacuum sealing your food and are on the fence about shelling out the cash or going with a cheaper brand, I would take this product 10/10 times. Using this product is a thoroughly superior experience to any other brand I have tried and I could not imagine ever going back. Once you use this thing you will not regret spending a few hundred extra bucks.

This vacuum sealer is the best thing I never knew I always needed. I find myself using it all the time for more than I imagined. It’s great to portion out leftovers, or divide bulk buys for freezing. Sometimes I find myself looking for things to vac seal just because it’s fun. I had been looking hard at the bigger chamber models, but they were really overkill for my needs. I’m very glad I found and went with this smaller model. It fits under the counter in my kitchen, and is light weight to tote around if I want to batch process in another location. This mobile aspect is a feature I really appreciate and use fairly often. I do some batch processing at times, and I did wonder if this unit would hold up. So far I’ve used it in two longer sessions of over an hour non-stop each, and it seems to have fared just fine. I like that the settings are easy to adjust. And that it does not make annoying beeps every time you seal something. It has a double seal line, and that’s nice. So far I haven’t had any trouble with bags not sealing well. I have used 2 different off-brands of vacuum bags with it and both have worked fine, so it doesn’t seem too finicky about the brand of bags you use. In terms of size, I mainly use an 8x10 bag or smaller and find this is a nice size for most things I do. The unit will take up to an 11x10 bag max so it wouldn’t seal a whole roasting chicken or a big beef roast. Cut up the chicken or cut a big roast in half though and you could seal it all easily. I find the vacuum suction power to be very good. Most leftovers I use 20-30 seconds of vacuum time and find that’s plenty. I sealed some bean seed to save for next season and went a full 60 seconds on it, which is the maximum time this unit will do. I was very impressed at the result - those beans were packed tight! I haven’t used the hose port to speak to how well it works, but I do like that it has one as an option. Most chamber models do not. I do find that I need to put light pressure on the lid to make sure it grabs and starts pulling vacuum. The timer runs as soon as the motor starts, whether you are pulling vacuum on the chamber or not. So if the lid doesn’t seal til half way through the cycle, it still stops and seals at the end of the time (effectively giving you a 15 second time of vacuum pull rather than 30, for example). This has caught me once or twice, and I had to cut open a bag and reseal it. (Note that there is a cancel button if you realize and think quickly enough.) I read a review from someone who found this really annoying, but I don’t find it a big deal. I just stay in the habit of pressing gently down on the lid with one hand while hitting the start button with the other. The one complaint I have with the unit is that I find the control buttons touchy. Sometimes I hit the button and nothing happens. Most of the time it starts on the second try, it’s never been worse than 3 tries. It’s a smooth control panel, so you can’t feel a button depress. I’m old school enough to miss that, but it’s not a deal breaker for me. Most of the time one press and it starts fine. Perhaps there’s just an element of me needing to learn just how / where to press. So definitely overall I recommend this as a great unit for household needs, including those who do a lot of garden or meat preserving. UPDATE 7-20-22 Just wanted to come back and say I still love this little vacuum sealer. I’ve had no issues with it and love it just as much as when I first wrote the review.

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Pros: - Solid build quality - Easy to use, intuitive - Incredibly powerful and consistent vacuum - The actual sealer bar works really well, provides a double seal for the edge of your bag, gives me a lot more confidence than the single sealer bar on my old vacuum sealer - Incredibly versatile - Perfect size for a home kitchen Cons: - None really Overall: I've been incredibly happy with this chamber vacuum sealer from Avid Armor. I sat on this purchase for quite a while, doing a bunch of research before hand, and frankly I wish I had bought it sooner. For context, my wife and I regularly purchase meat in bulk from Costco, marinade it and then vacuum seal it to use through the weeks. We'd been using a regular vacuum sealer from food saver for a good few years and it's served us fairly well. that said, we found the level of vacuum we could achieve to be lacking, particularly with any liquids or very liquidy marinades. I finally pulled the trigger on the avid armor after measuring out the standard bag sizes that are compatible with it (6x10, 8x10, 11x10) and finding that matched our use case quite well. In addition, I realized that our textured vacuum seal bags would work with this as well. Vertical space wasn't as big a concern for us since at most we were generally only storing away 250g of pork tenderloin or beef shoulder when doing larger beef chunks. Since getting the Avid armor USV20, we've been using it none stop and it's served us very well. It is bigger and bulkier than the Food saver, but you actually take up less surface area when using it since the bag goes right into the chamber rather than sitting outside of it. This has been great for liquids and our marinades that are wetter , with no issues with getting a proper seal and excellent vacuum. We have way more confidence with the seal that this achieves compared to our food saver and find the overall sealing process just much cleaner, easier and more streamlined. No more needing to manually vacuum before sealing to prevent liquids from getting into the drip tray. For anyone on the fence I say just go for this. If you regularly vacuum pack meats, you will be so happy you got this. Between the USV30 and USV 20, know that this basically has the same pump and power as the USV30 but in a more compact package. For my wife and I, the USV20 made way more sense and I think it would make more sense for most home cooks. I think if the USV20 were any bigger my wife and I would feel like it was a big chore taking this out to use.

Sin duda de los mejores equipos que he comprado, altamente eficiente y ligera, acabados de gran calidad. Es una maquina de vacio con cámara para productos líquidos, es increíble todo lo que se puede empacar al vacio con esta máquina. Altamente recomendable.

Como saber que bolsas lleva porque la apertura tiene que ser hacia lo ancho no lo largo

I just vacuum seal 10 bags of jerky, and it worked flawlessly. I can not testify to the longevity of this but will write another review if I encounter a problem. It seems to be very well made, so I'm not anticipating any problems! I like the fact it has a glass top and not plastic like most. I had a food saver before this and was not happy. It was very noisy compared to this, not to mention the price of the bags was very expensive compared to the chamber sealer bags. All and all I think this is a good bang for the buck, if you do a lot of vacuum bagging the price of the bags along will pay for the machine in time!