A vacuum sealer machine is a great way to make your food stay fresher for longer. By sealing items such as cooked or raw meats, vegetables, fruits, spices, etc., in a vacuum you remove the air from around it. This slows down the natural processes of decay so you can keep food fresh and safe to eat for longer than you could without this airless storage.
The Andrew James Vacuum Sealer for Food simply removes all the air from the bag or container your food is in, then uses a heated strip to seal the bag closed.
To help you get started, this vacuum sealer for food comes with a selection of high quality vacuum bags in two sizes. These bags are fridge, freezer and microwave safe. You can also reuse them if you cut the seal straight with scissors.
This kit is ideal if you want to start sous vide cooking. By sealing your food inside a vacuum bag and boiling in your sous vide machine you can create a wealth of delicious and healthy meals.
Because your food stays fresh up to five times longer, you’ll soon find that you throw less away. Reduced food waste means you’ll spend less replacing those spoiled items, and you’ll be doing a little bit more to help the environment.
The bags you can use with a vacuum sealer aren’t the same as normal food saver or freezer bags. They have specially channeled surfaces that allow for the air to be cleanly sucked from the interior, and are made of a plastic that will form a seal when heated rather than just melting. Additional bags are readily available online, or use ‘cut to size’ rolls for added flexibility.
You can’t seal liquid foods like soups and sauces in the vacuum sealer bags. It is also advisable to remove excess moisture from foods before sealing to prevent it being sucked into the machine as the air is removed, something that can potentially damage your sealer. The same is true for powdery foods like icing sugar or flour.
If you want to simply seal a bag without creating a vacuum pack effect you can choose the ‘Seal Only’ function. This will simply heat the top of the bag to create that seal. As well as the clear plastic food sealer bags, your food sealer will also seal mylar envelope bags.
You don’t have to use this vacuum sealing machine for just food, it’s great for protecting a wealth of household items. Use it to seal
Important documents like passports, tax certificates, bank books, or to group together important receipts or warranty records. It can also be used to cover and protect photographs, certificates, jewellery, even coin or stamp collections.
This machine meets all CE and ROHS requirements. 230 v - 50 Hz, 110w
|Product Dimensions||L 35.7* H8.7* W 14.8cms|
|Package Dimensions||L 37* H 10* W 20.5cms|
|Boxed Product Weight||1.90kgs|
|Capacity||9L per minute, -0.75bar max pressure|
|Primary Material||Plastic housing|
|Box Contains||Vacuum Sealer, 15 Vacuum Bags|
Yes, however you need to freeze them first.
The strip is 30cm long and you can use 22cm and 28cm bags and rolls.
No - there is a sticker on the machine reading ‘When the appliance is not in use, DO NOT lock the cover'. Locking the cover will deform the sealing gasket.
You should use bags designed for use with vacuum sealers. These are slightly thicker than normal sandwich or freezer bags and will stick together when heated rather than melting. Vacuum sealer bags have small ‘ribs’ or channels on the surface that make it easier for the air to be sucked out. Because standard sandwich or zip lock bags don’t have these channels you won’t be able to create the desired vacuum.
Yes, simply use the ‘Seal Only’ button. When you choose ‘Vacuum Seal’ it will suck the air out and then start to seal the bag using the heated strip. Please wait for the indicator light to turn off to allow enough time for the sealing to occur when you choose to vacuum and seal.
Yes, but it won’t vacuum seal.
This machine operates at -0.75 bar.
Yes. Make sure you clean them out thoroughly and allow them to dry completely before reuse. Use scissors to cut a straight line below the existing seal to open them to maximise the number of times they can be used.
Yes, if you vacuum seal the fish it will help it last longer. It is advisable to remove as much moisture as possible from the fish before sealing by using paper towels. You can seal it with the paper towel in the bag if you are going to store it in the fridge.
The sealing strip of this vacuum sealer is 30cm in length so you can seal up to 28cm bags.
You can seal the cakes in the bag but we don’t recommend vacuum sealing soft items like bread or cake. Because these foods contain air spaces the powerful vacuum tends to crush and flatten them whilst it is removing all the air from the bag.
We don’t recommend sealing powdery foods like flour or sugar in the vacuum sealer bags as there is the risk that powder will be sucked into the machine during the vacuuming process which may cause damage. If you want to vacuum store this sort of item it is best to use the professional vacuum sealer with compatible vacuum sealer canisters.
This machine is designed for light domestic use, the sort of use you would expect from an average family. The professional vacuum sealer is ideal for home use if you do a lot of bulk cooking, baking or are feeding a larger family. The Commercial Vacuum Sealer has been designed to deal with the rigorous demands of professional cooks and bakers in cafes and restaurants.
You should only use a vacuum sealer with bags and rolls indicated as being compatible. These will usually have small channels or be embossed to allow the air to be sucked out of the bag. They are also slightly thicker than normal sandwich or freezer bags, so they seal when heated rather than melting. All of the bags and rolls sold by Andrew James are compatible.
No. Do not add any flavours, salt, sweeteners, butter or oil to the machine. All flavours and seasoning should be added to the popcorn once it has been popped and removed from the machine. You can use the measuring cup to melt your butter but don’t pour it into the machine.
Preheat the sous vide to 85 C.
Scrub or peel the carrots and place in a vacuum bag with the butter, sugar and 0.5tsp of kosher salt. Vacuum seal the bag.
Cook the carrots in the water bath for about an hour until they are tender.
Empty into a heavy bottomed pan and cook over a high heat for about 2 minutes, stirring constantly, until the liquid has reduced to a shiny glaze.
Season to taste, stir in parsley and serve.
Preheat your sous vide to 71 C.
Season the chicken breast and vacuum seal in a bag. Cook in the water bath for up to 4 hours so the chicken breast is juicy yet firm.
Finish in a pan with a little oil to crisp up the skin if desired.