Anova Precision Chamber ANCV01-US00

Equalized pressure within the chamber ensures that the food or liquid being sealed stays wherever you have placed it within the sealer pouch. This is especially useful when sealing liquids, as they can cause a mess or faulty seal when using an edge sealer. This pressurized environment also opens the doors to a handful of alternative cooking use cases. We’ve pre-programmed the most useful settings straight into the interface of the sealer: infusion and extraction, compression and pickling, and rapid cooling.
Because chamber vacuums don’t suck air directionally, they don’t require internal mesh liners needed by edge sealer bags to achieve an airtight seal. This makes chamber pouches both more economical from a cost perspective, and lower in their use of single-use plastics than edge sealer bags of the same dimensions.
When actively sealing, a chamber sealer creates an equally pressurized environment, both inside and outside of the bag. Once all of the air is removed, the pouch is sealed shut, void of any excess air. The chamber then releases the vacuum and returns to normal atmospheric pressure – creating a truly airtight seal. Because this process does not suck air directly out of the side of the bag, nor does it pull liquids out of the bag, it’s simple to seal liquids and liquid-rich foods without any risk of a mess or damage to the vacuum mechanism.
Infuse/Extract In a pressurized environment, the distinct flavors from aromatic foods or herbs can be easily infused into your favorite oils, alcohols, and more. Compress/Pickle This setting uses pressure within the chamber to compress certain fruits and veggies for astounding textural changes, or saturate foods with brine faster than traditional methods. Dry/Cool Use this program to 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.