USV32 Chamber Vacuum Sealer Live Q&A | Avid Armor
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- čas přidán 5. 07. 2021
- This LIVE Q&A Session originally aired on our Facebook Live on June 23rd, 2021 at 12pm. In this live Q&A session we answer frequently asked questions about the Avid Armor Ultra Series USV32 Chamber Vacuum Sealer, and preform multiple demonstrations. USV 32 Chamber Vacuum Sealer Live Q&A. Use the time stamps below to skip ahead to what you would like to see.
0:25 How to Seal Liquids
2:40 Marinate Function
7:14 How to Seal a bag externally
9:03 Vacuum Sealing Mason Jars
11:57 Finding the Best Vacuum Time
17:42 Sealing Mylar Bags
20:00 How to Ensure A Good Seal
23:00 How to Seal Delicate Items
29:40 Sealing Without A Vacuum - Jak na to + styl
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I freeze my bread first and it maintains its shape.
Great tip!
We love these videos... such good information...and what great energy Nina has. TY
Nina thank you for your great customer support today while cancelling my order to make it possible to reorder the bigger model.
Is there a list of times for all the different things you can do. Times and seal
For example meat it looks like is a 40 at seal 4
Bread larger bag better 20 at seal 4.
Love the info! Would love to see you do fish fillets too.
This was very helpful for me. I have not made my purchase yet and this helped me decide to make the purchase. Thank you
Yay! So glad to hear! Can’t wait for you to get it!
Just bought mine on Amazon your video convinced me & as an avid hunter looking forward to a quicker/better method of preserving our protein & my wife loves the marinade & Mason jar options!!
Yay! We can’t wait for you to get it!
Thank you. I too have a 20 & and forward to that session. As a newbie, thanks for explaining timing & bag/pouch size re: seal tightness. All of the pointers from this session are valuable. Thanks again.
Of course! That USV-20 Live Q&A is now up on our channel! Let us know if you have any questions!
So how long did you have to use to vacuum seal the mason jar?
thank you. what about sealing other jars like, glass pasta sauce jars etc. jars without rings. tighten on all the way?
1:02 do the soups have to be thicker consistency? I tried chicken noodle soup, plenty of headspace and same settings as in the video but the liquid still sucked up to the sealer. Chili was fine.
What is vac time on the jars and what number on seal on sal number 4 or more?
This looks like a great option for liquids. But Seems the time it takes for each vacuum is a lot longer than the external. If you are doing a lot of sealing this would mean a lot of waiting time.🤔
When sealing Mylar 7mil the seal will have a wrinkle spot. That is on most of those bags. Any suggestions?
I've seen 2 videos for liquid.one says to put the bag over the black tabs, 2 vidio I've seen says pit it under the tabs? Which do you prefer?
Where do you place the opening on the machine? Can you show me how you insert it
In your video it says that the sv32 comes with a filler plate but I don't see this on their website when you go to order.
So you can also premeasured some Dry goods, like beans, cornmeal, and flour, and seal them in a bags
Yup that’s right!
Tengo un problema mi máquina me marca error E 1 y no hace vacuum ya cambié el empaque el sellador y sigue marcando E1 que puedo hacer
Thanks for this interesting video and useful explanation. I'd like to place a question: which kind of setting, that is vacuum time, I should use with dices of aubergines? I'd like to vacuum them and cook them with the roner, therefore I need to remove as much air as possible by keeping safe the shape of the aubergine. Thanks in advance for any reply.
Hey! We’d recommend taking the vacuum time down to 30 and placing the Aubergine in a little bit bigger of a bag where there’s more space around the product in the bag.
@@Avidarmor thanks for the reply. Very kind of you
I'm having trouble with mine. Where do I turn for answers?
Great video.
I just purchased the USV20, Can you do a video just like this for that model? Does the USV20 also do the vacuum seal from outside the chamber, etc., etc.
Hi Jean, sure thing, the USV20 is next on our list! And yes, the USV20 does also vacuum seal from outside the chamber, as long as you use vacuum sealer bags, with the texture so it can draw the air out.
@@Avidarmor Hello NIna, Will I be able to use the Avid Armor 11" x 16" Gallon Size Pre-Cut Vacuum Sealer Bags - for outside sealing? Does this bag seal on the 11" side so that it will fit properly in the USV20?
@@jeans3030 Yes, you can use the 11x16" bag because the USV20 has a 11.5" seal bar! :)
@@Avidarmor Thanks Nina. I purchased them and I'm due to order again. Loving the USV20. Game changer for meal prep and food preservation! I'ts become a key tool in our kitchen. :-)
Is Avid Armor same as Caso in Europe?
how loud is the usv32
Second question: in order to cook vegetable in souse vide, it is necessary to remove as much air as possible from them before sealing in their bags. I was suggested to use the "marinate" function: do you happen to know how I can use this marinate function? How long should it take? How many times should I marinate a vegetable? Thanks for any reply you will give me.
Hey! What vegetables are you referring to? Some vegetables will outgas after sealing so you’d need to blanch them first before sealing. Also our marinate function is just for marinating foods and marinades quickly. They won’t actually vacuum and seal the bag. Let me know if this helps!
@@Avidarmor Some vegetables, such as aubergines, artichokes, will outgas after sealing and they cause the bag being inflated into the water of the thermostatic bath. That's why it's important to degass them as much as possible before sealing. In order to remove the gas inside the vegetables before vacuumizing them, I've used the marinating function: 5 times for the aubergine and, then, I've vacuumized and sealed it. When the bag was in water with the roner, it did not float at all!
Could you please elaborate on the boiling going on inside the bag? You said it’s not cooking boiling, but because of the vacuum being pulled. I get that air is being removed, but please explain the boiling. I just got mine today, it’s still in the box and I really appreciated this video. Thank you!
Hey Kathy! So glad it was helpful! The boiling happens because when you lower the atmospheric pressure inside the chamber it lowers the boiling point so it starts to bubble/boil at room temperature therefore it’s not a ‘cook’ boil because it doesn’t raise the temperature. I hope this helps.
@@Avidarmor Thank you for the explanation that it isn’t really raising the temperature inside the bag. I guess I have a lot to learn!
can you do 2 quart jars in the 32? They seemed to fit fine, but there was a crack as it hit the seal stage and then they exploded when the vacuum released.
Doesn't look like AA Is replying to these types of questions.
No unfortunately in the USV32, you can only do one quart jar at a time. It has to be placed in the chamber just like this video, in the center of the chamber facing left to right and not front to back. With the curved lid, that placement gives it enough space without the lid compressing down onto the jar. With proper placement and ensuring to just slightly/finger tightening the lid, it works to perfection. Cheers!
We purchased a new USVX model in June and when we vacuum seal either a bag or a mason jar, once the sealing is done the machine still continues to make a noise. It sounds like a fan and the noise continues till we finally shut off the power. Is this normal? Shouldn't the machine stop once sealing is done? Is the machine defective?
Hi Roger, No the machine is not defective. The internal fan will continue running for approximately 20 minutes after your last seal or until you power it off. Hope that helps!
First off, the chamber vaccum sealer is sweet!! But I have a question and you may have already covered this and I may have missed it but.. When I try vaccum packing steaks, I'm not getting a good vaccum. I'm taking them straight out of the fridge to do this (and my fridge is extremely cold) and it seems like I remember somthing about temperature affecting the process? Can some one give me tips I.E.: temp of meat, vaccum time, seal time, etc.. for a 1/2 pound ribeye? Any help would be much appreciated. Great video by the way. Very informative.
Hey! What bag size are you using? You want the size of the bag to be a similar size to the product your sealing.
@@Avidarmor thank you for the quick repsonse. I've adjusted my vaccum time and bag size and it is working GREAT! Thanks again for your tast reply and a awesome product!!
Thanks so much John! Glad to hear it's working great for you!
So, I have put two jars in my chamber to seal and BOTH Times, the jar exploded causing me to lose both my jar AND The food in them. I only finger screwed the ring on the lid 1/2 turn to just Keep it on without tightening and used 20 second timing for vacuuming. WHATS the catch? I need to know......
Sorry to hear that! Please only do one jar at a time in the USV32. It has to be placed in the chamber just like this video, in the center of the chamber facing left to right and not front to back. With the curved lid, that placement gives it enough space without the lid compressing down onto the jar. With proper placement and ensuring to just slightly/finger tightening the lid, it works to perfection. Cheers!
These units look interesting but my main issue is how long will the food last in these bags and frozen, also does it change the food flavor and get freezer burn after 6 months??
No change to flavor and no freezer burn! Depending on what it is Chicken for example can last 6+ months in the freezer easily.
So in one video I noticed that with the mylar bag that the bag was placed on TOP of the black tabs,.....now in this video the black tabs are placed inside the bag.....which is it?
You can place the bags either way, but we generally recommend the tabs to go inside just to ensure they won't get pinched off during the cycle.
What a great tutorial! Thank you! I LOVE my USV32! Question: When sealing steaks (non bone-in), I typically put them in the freezer to use later. But often when coming out of the sous vide bath, they can be kinda dry. I have been using a 60-second vacuum time. Can you recommend a vacuum time for steaks so that they maintain their juiciness after sous vide? Also, do I use the same vac time for freezing as for immediate sous vide? Sounds like 60 seconds might be too much vacuum time? Thanks again!
The sealing part of your process doesn’t sound like the problem. The juices stay inside the bag throughout the vacuum seal, as that’s one of the main benefits of a chamber sealer.
I would think off the top of my head that it could be your time/temp on the steaks causing it to be a bit dry?
What are you using as your temp/cook time?
@@Avidarmor - Thank you for the quick reply! For a 1 1/2-inch-thick ribeye, I sous vide at 140º F for between 1 1/2 hours and 2 hours. Gordon Ramsey would likely skin me alive for that “high” temp, but that’s an improvement over the well-done steaks I grew up eating as a kid. Thoughts?
@@dannymcneal Hmmm seems right for the time and temp. I'm not 100% sure why you'd be getting a dry steak off of those temp/times. Vacuum sealing it shouldn't affect the juiciness of the steak. What's your searing method??
@@Avidarmor - Dry off the steaks with paper towel, then light coat of avocado oil, oil in a piping hot skillet, sear each side about 45 seconds. Add butter, rosemary twigs, crushed garlic after turn, baste away.
@@dannymcneal could you do a temp check at the end? I’m wondering if the basting is where it’s losing the juices. Could you see if you skip the basting how juicy the steak is ?
What is the shelf life of liquid soups once vacuum sealed? in a refrigerator or freezer... #TIA
It all depends on what it is and what’s in it. Is it homemade soup? Sorry for the delay in getting back to you!
@@Avidarmor that is okay!, but yes, homemade soup. For example, tomato basil or brocolli cheddar soup.
shouldnt the usv32 glass on top be enough to catch the entire vaccunm without pressing on the glass?
Pressing down on the lid is only to ensure good contact with the lid gasket and is usually only necessary when the gasket is new and not broken in yet. It's pretty common to have to press the lid down on a Chamber Machine to engage the vacuum. Thanks!
Is it ok to use 6×12 bags in the USV20?
Yes, you can but they’d be a little long for the chamber. We’d recommend using the 6x10 pouches for smaller items instead.
Does vacuum sealing mason jars replace Canning?
It doesn’t. It’s just a different form of preservation. Canning uses heat to sterilize the contents inside. Vacuum sealing will remove air inside the mason jars.
Can I do two or more thin bags at the same time in the same chaimber?
Yes. You can place two narrower bags (5" wide for example) side by side at the same time!
Is there an external way to vacuum? Using the device is for jars.
Large jars
That are half gallons.
There is a new accessory for this model that vacuum seals mason jars outside of the chamber. Here’s a youtube video about it:
czcams.com/video/0xjq4u75OAc/video.html
Please speak louder and show device settings for us newbes
can you vacuum seal powders?
Yes! We do it in one of our other videos “How to Vacuum seal flour”. Thanks!
I still get creasing on the seal even with plenty of head room.
Hey! Thanks for reaching out. Sorry to hear you’re having trouble. Could you send a photo/video of how you’re placing the bag to info@avidarmor.com and we’ll get you taken care of. Thanks :)
@@Avidarmor
I place the bags as instructed, no difference. I have this model under a different brand name and there is a major flaw. Most of the bags crease when you vacuum down, pulling the bag and then it leaves gaps in the seal. I tried new filaments seals etc, it doesn't resolve the issue and the seller/distributor ignores it, even though it was returned under warranty, they didn't fix it.
What setting do I need to seal chips
Hi Deon,
It can be difficult to vacuum seal delicate items like chips because the sealer has to pull about 50-60% vacuum in order to make a seal, but it can be done. We recommend using as large of bag as possible and putting it on the lowest vacuum setting of 20 seconds or just using the ‘seal only’ button. Hope that helps.
What’s difference between chamber bags and vacuum bags?
Chamber pouches are smooth on both sides and more cost effective long term. They can only be used with chamber sealers as suction sealers need the texture/embossment of traditional vacuum sealer bags in order to draw a vacuum.
hi everyone. I just bought this machine. I have a ques. Can i make 2 packs at the same time ?
As long as it fits in the chamber and smoothly on the seal bar you should be able too!
I promise I'm not being snarky, but isn't it easier to just use a regular sealer? I have a $99 vacuum sealer that I've use for 2 years, it also seals jar lids. What does this do differently than a regular vac sealer?
I tried multiple different non chamber sealers before and all had issues. Sealing liquids was a nightmare, or anything with liquids. They also required special more expensive bags or rolls. I spent 400+ on some of the other machines and all broke within a year or two. I was using them heavily. Had 0 problems with my chamber sealer and routinely do soup or full liquids even.
I got my USV 32 primarily for mylar bags, because my FoodSaver will not seal mylar
@@JasonEngmanI haven’t been successful with soup. Does the thickness matter? I was trying to do chicken noodle soup. Plenty of headspace, 40/4 setting like in the video and it just makes a mess. Thanks for any input you can provide.
@@lillypatience I have found a few tricks to making sure less mess.
1) Make sure all of the air that you can get out of the bag / contents is out. This makes a huge difference.
2) Fill up about halfway if you want to be very conservative
3) This one is hard to explain, but fill the bag and slide the contents as close to the sealing bar as possible. Then make a L over the top of the bar for the sealer. Making sharp turns, then if you have a bag with a long side and short side the long side goes on the bottom.
@@JasonEngman thank you! I do 1 and 2. Not sure I fully understand 3 but I do hang the open side over the bar vs using the plastic tabs. I will try again moving the contents towards the opening. Thanks so much!
Can you seal a roast?
Looks like your machine functions pretty well, but it is so VERY SLOW on drawing the vacuum. No way I could afford to work so slowly
It's the price you pay to have a unit that works a long time. The gaskets fail so fast on external vacuum sealers.
I’m had been bought this in 8/03/ 2021 and just unbox today 10/03/2021 for no, reason why not open because afraid it not work and also work 7 day no, time but no, worry I am had bought 3 year warranty and just now at 9:59 am i am try it work perfectly except one ☝️ thing that I don’t like it because the noise it’s too loud maybe I have to wear ear plugs
Not deep enough