Anova Precision™ Chamber Vacuum Sealer

Strong vacuum sealing, infusions and more.

Anova Precision™ Chamber Vacuum Sealer is a fully operational chamber sealer that’s been sized down substantially and made more intuitive to operate than those typically found in professional kitchens. Pre-programmed settings allow you to seal like a pro, even liquids, or take advantage of the pressurized environment to make things like quick pickles, infused alcohols, flavored oils, and much more, as easy as the touch of a button.

Pro kitchen sealing at home.

Chamber sealers are used by professional chefs due to their ability to reliably achieve an airtight, mess-free seal — especially when it comes to liquids. The Anova Precision™ Chamber Vacuum Sealer brings that technology to your home at a fraction of the cost, with plenty of preset modes to do far more than just sealing.

The power of pressure.

Chamber sealers work by removing all air from the entire chamber, including inside the pouch, creating an equally pressurized environment. From there, the sealer bar closes the open end of the pouch, and the pressure is released to produce perfectly sealed food.

Keep liquids in the bag, not on your counter.

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 fish, soups, foods in marinades, and more.

New techniques at the touch of a button.

This pressurized environment also opens the door to a handful of alternative cooking techniques. We've pre-programmed the most useful settings straight into the interface of the sealer: infuse/extract, compress/pickle, and dry/cool.

Infuse/Extract

Traditional methods for DIY infusions and extractions take weeks or months. This setting speeds up the process, allowing you to make your favorite flavored oils, alcohols, and vinegars in a matter of minutes.

Compress/Pickle

Compressing certain fruits and veggies makes for some seriously cool textural changes, and allows food to become saturated with pickling brine faster than traditional methods.

Dry/Cool

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.

Manual Control

Using the manual controls, modify the vacuum and seal strength to create the perfect sealing environment for any situation — fresh herbs, delicate fruit, or marinating chicken breasts.

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