Comparison Stenson TL00160 vs Electrolux E4VS1 4 AG

The length of the welding slat for sealing bags provided in the vacuum sealer. In fact, this is the maximum seam length that the device can create; the size of the open side of the package should not exceed this length, otherwise it will not be possible to vacuum and seal the package normally. If bags in rolls are used for packaging, the length of the welding slat corresponds to the maximum width of the roll. And powerful industrial models have large slats on which several packages can be placed at once.

The width of the seam created by the vacuum sealer's welding slat.

The wider the seam, the more reliable the package is, the lower the likelihood that the welding line will turn out to be a “weak spot”. On the other hand, a large width requires a powerful heater and significantly affects the price of the device. In general, for domestic use, a value of 2 – 2.5 mm is considered quite sufficient; but in heavy industrial models used for long-term storage, values of 10 mm and even more can occur.

For additional reliability, the seam can be made double (see "Features").

Air pumping speed provided by the vacuum sealer.

The higher the speed, the less time it will take to operate the device. In addition, "faster" models tend to be more powerful and can deliver deeper vacuums. On the other hand, in normal household use, these points are not critical, and when choosing a "home" sealer, you can not pay much attention to the pumping speed — unless you have to regularly pack large volumes of products, or storage time is crucial.

Rated power consumption of the device. Usually, the characteristics indicate the average power in normal operation; peak values can be much higher, but this mode does not last long.

On the one hand, the efficiency and speed of vacuuming directly depend on the power consumption, on the other hand, the consumption of electricity. And heavy high consumption industrial-grade devices may require a three-phase connection (see "Power supply").

Programs featured in the vacuum sealer. The capabilities of the device depend on their number. However, it is important to clearly understand the purpose of your appliance, as there's no need to overpay for unused modes. According to the general principle of operation (air extraction), all devices have a basic program. It is intended for dry products. This program is ideal for storing grains, nuts, dried fruits, pasta, tea, coffee, spices, and other loose or solid products. Operating in this mode allows you to extend storage time without the risk of oxidation, preserving the aroma and crispness of products without excess moisture in the packaging. Below are more specific modes: — Moist (products containing moisture). A program for packaging moderately moist products, such as marinated meat, fresh fruits, raw vegetables with juice, or semi-finished products. In this mode, an almost complete vacuum is created, but with a slight adjustment to the suction speed to prevent moisture from being drawn into the pump. This is the optimal choice when the product contains some liquid but is not immersed in it.

— Liquid (liquid products). The program is very similar to the one described above, but designed for packaging very juicy or liquid products, such as soups, sauces, stews. In this mode, the vacuum sealer operates even more cautiously: the vacuum is minimal or controlled intermittently to avoid active...liquid suction. It often accompanies immediate sealing without achieving a complete vacuum.

— Canister (vacuuming containers). The ability to use the device for extracting air from containers with special valves is almost mandatory for handheld sealers (see “Purpose”), but also found in other varieties — they typically use a special hose connected to the container.

— Marinate. The mode is designed for accelerated product marination under vacuum. Unlike the regular vacuuming mode, the Marinate program often operates cyclically: a vacuum is created, then briefly released, and the process repeats several times. This simulates the “breathing” of the product, significantly speeding up the marination process — what usually takes several hours can be reduced to 15-30 minutes. The Marinate mode is especially useful before grilling, baking, or frying, allowing dishes to quickly gain rich flavor without a long wait. For operation in this mode, a special vacuum container is most often used, rather than regular bags.

Control panel device of the vacuum sealer.

— Button-based. A classic control system of the vacuum sealer using physical buttons on the body. This solution is considered reliable and intuitively understandable, especially for users who prefer simplicity and tactile feedback. Each function (vacuuming, sealing, stopping, etc.) has a separate button, which simplifies operation and reduces the likelihood of errors.

— Touch-based. A modern format for controlling the vacuum sealer using a touch-sensitive panel. Instead of physical buttons, flat touch zones with backlight or pictograms are used. This interface makes the device more stylish, easy to clean, and modern in appearance.