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Sealing & packagingDo I need a chamber or an external vacuum sealer?
Wet, powdery or liquid-bearing products need a chamber machine, because the whole pack sits inside a sealed chamber and liquid cannot reach the pump. External suction machines draw air through the bag mouth, so they suit dry goods and simple pouches. The product decides the type; output decides the size.
In more detail
This is one of the most common and most expensive mistakes in packaging equipment, and it comes down to where the vacuum is drawn.
A chamber machine places the entire pack inside a sealed chamber, evacuates the chamber, then seals. Because the pack is enclosed, liquid released under vacuum stays where it is. That is what makes it the workable route for meat, seafood, sauces and anything with moisture.
An external suction machine draws air through the open bag mouth. It is simpler and faster per unit on dry goods, but anything wet or powdery travels towards the pump, which is where the damage happens. Powder drawn into the machine is the same problem in a different form.
So the sequence is: start with the product, not the throughput target. If it is dry and free-flowing, external suction is the simpler answer. If it contains liquid or fine particles, a chamber machine is the only route that works reliably — and then the chamber size is what sets your throughput.
Confirm before acting
- Product moisture content and whether it contains liquid
- Whether the product is powdery or fine-grained
- Bag or pouch dimensions and material
- Required cycle time and chamber size
- Whether gas flushing is needed
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Send the actual conditions — we will tell you what needs confirming first and which routes we can compare.