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Anova Precision Chamber Vacuum Sealer $411.75 (Was $549) + Shipping from $16.17 @ Anova Culinary

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Anova Precision Chamber Vacuum Sealer $411.75 (Was $549) + Shipping from $16.17 @ Anova Culinary
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ngengerous on 01/08/2022 - 00:03 anovaculinary.com (1084 clicks)
Last edited 19/05/2024 - 18:31 by 1 other user
SUMMERSALE

From the Anova website:

As the name implies, the Anova Precision Chamber Vacuum Sealer is a vacuum sealer. It quickly and very effectively seals foods to achieve an airtight seal. Beyond that, you have the ability to individually modify the vacuum and seal strengths. Using those variables, you can create the perfect sealing environment for any situation. For example, using a gentler setting is perfect when sealing things like fresh herbs; on the other hand, a more powerful setting is ideal for the airtight preservation of something like a chicken breast in marinade. We provide plenty of guidance on how to make these kinds of decisions in the recipes section.

But what else is possible with a pressurized chamber at your fingertips? Sealing aside, the Anova Precision™ Chamber Vacuum can be used to create rapid infusions and extractions, compress fruits and vegetables, make ultra-quick pickles, and even cool freshly baked bread in a matter of minutes. This is all thanks to the physics of low-pressure environments.

The current SUMMERSALE discount code drops the price a little, making this thing slightly less expensive than it usually is. Would be interested to hear from anyone who might own one of these already!

Electrical & Electronics Anova Culinary Chamber Vacuum Sealer Vacuum Sealer

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Anova Culinary
Anova Culinary

closed Comments

  • mr_asstight on 01/08/2022 - 00:08
    +3

    so expensive!

    • lgacb08 on 01/08/2022 - 06:53
      +2

      If you do enough vacuum food with some fluid in it then you'll find this is the one that doesn't break the bank.

  • [Deactivated] on 01/08/2022 - 00:45

    rave reviews, must be worth it

  • dan199 on 01/08/2022 - 01:28
    +4

    Do keep in mind this is a vacuum chamber sealer, and the benefits that come with that over a regular vacuum sealer

  • roddy84 on 01/08/2022 - 01:58

    This is 50 cents every time you use it.

    • OrangeMackerel on 01/08/2022 - 07:30

      You'll be able to buy the bag/pouch elsewhere I'm sure. Or just use the regular bags from Kmart and seal one end before you start

    • [Deactivated] on 01/08/2022 - 08:07
      +2

      Cost less if you buy it elsewhere

    • ngengerous on 01/08/2022 - 08:17

      Not this one. Standard vacuum sealers use more expensive bags, whereas chamber vacuum sealers can use less complicated and much cheaper bags. I just bought 400 of various sizes for ~$60.

  • Ozvalue on 01/08/2022 - 02:25

    Its actually 25% off sitewide!

  • Tsim on 01/08/2022 - 05:44
    +3

    I bought one at the old price.
    I absolutely love it, I sous vide a lot, and find this much better than my regular vacuum sealer.
    You can also infuse in it (I haven't tried that yet.)

    It looks like it is a re-badge of the Avid Armor USV20 (Anova does not have the gauge, and the buttons have been relocated) other than that the internals look identical, even the pre-programmed functions are identical.

  • samkenny on 01/08/2022 - 08:43

    Should have bought the other offer instead of my integrated F&P microwave. They have some innovative products. Expensive? Yes. But, allows them not to go under in a few years.

  • Cheaplikethebird on 01/08/2022 - 09:15
    +2

    Chamber vac is nice but you can save yourself $300 and just buy a regular vac sealer and freeze any liquids before vac sealing.

  • wintermadness on 01/08/2022 - 10:27
    +2

    Hoping these guys release a larger variant, this one seems a little too small.

  • andresampras on 01/08/2022 - 10:48

    "Boil water off of products in the chamber, like a freshly baked loaf of bread, to encourage faster cooling and drying, while producing a crisper crust."

    Anyone know how this works? Is there a heating element?

    • OrangeMackerel on 01/08/2022 - 10:57

      Lower pressure means a lower boiling point

    • mrderrickc on 01/08/2022 - 10:58

      Because items are under vaccum, the boiling point is reduced compared to atmospheric pressure.

      • andresampras on 01/08/2022 - 11:22

        Cool so this thing says:

        "Reachable Vacuum Pressure: -95bar"

        Can't seem to find a straight answer on Google - what's the boiling temp of water at that pressure?

        • RexBargain on 01/08/2022 - 12:13
          -1

          This spec confuses me. Negative pressure generally doesn't exist and is only a way of showing a relative figure to another (positive) pressure. I assume in this instance their datum is atmospheric pressure. Therefore the negative pressure if perfect (it's not) could only be -1bar.

          To get a scale of how big 95bar is; it is equivalent to what you experience nearly 1km under the ocean.

          If they actually meant -95Pa (relative to the air pressure at sea level) the boiling point for water would be about 40C. But like I say, I am generally confused by the spec.

        • Chandler on 01/08/2022 - 12:19

          So my understanding here is that negative pressure values are typically relative to atmospheric. It's how far below atmospheric the vacuum can go. Atmospheric ~1 bar.

          -95 bar below atmospheric doesn't make sense, as that would then be below 0 pressure. So we'll assume they meant -0.95bar, as that makes more sense.

          So -0.95bar, assuming it was tested at 1 bar, means 0.05 bar absolute. Going by this chart, boiling point of water at that pressure would be ~40 °C.

          • andresampras on 01/08/2022 - 12:57

            @Chandler: OK so assuming you're both approximately correct, 40°C is still quite a way off room temp. Even 30°C wouldn't be enough without some sort of heating element.

            The mystery remains!

            • RexBargain on 01/08/2022 - 15:26
              +2

              @andresampras: The original text mentioned cooling food faster and drying freshly baked bread. I imagine they would be items well above room temp and therefore the water in them would steam off as the pressure in the chamber lowered.

      • [Deactivated] on 01/08/2022 - 11:40
        +1

        But don't you have to remove the items from the vacuum chamber? Wouldn't that bring them back to atmospheric pressure? Or do you just pop the whole unit into the oven?

        • eug on 02/08/2022 - 16:44

          You put the food item in a bag and put the bag into the chamber. The open end of the bag sits across a seal. It then creates the vacuum and seals the bag, so when you open the chamber it's all sealed already.

  • Manny Calavera on 01/08/2022 - 12:52
    +2

    Harry Potter and the Vacuum Chamber of Secrets

    • Jg1647 on 01/08/2022 - 13:07

      36th Vacuum Chamber of Shaolin

  • gungun on 01/08/2022 - 20:44
    +2

    I love it, esp with infuse and extract function.
    Put sliced pear or apple in with red white/red wine and press the button and 2 minute later, you will have sangria.
    Put oil and chili and infuse them to get instant chili oil.
    This function can also be used to accelerate marination with meat.

    Though the annoying part about this machine is, it does not have the "seal only" mode, so you will need the bag (with one end sealed) rather than the more versatile roll version.

  • SickDmith on 03/08/2022 - 01:43

    Is it over?
    The code doesn't work.

    • ngengerous on 03/08/2022 - 07:16

      Looks to be expired :(

    • ibzc on 10/08/2022 - 08:29
      +1

      Sign up for the newsletter and you get a code that reduces it to $439.20.

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