Henkelman Vacuum Sealer Comparison

Basic Vacuum sealers are great for vacuum sealing to extend shelf life, reduce waste, and packaging for sous vide.
They have basic controls - select the time to vacuum and time to seal bag, close the lid and run the cycle. It’s very easy to use and can save a lot of time and money in a kitchen.
CombiVacs Sensor controlled and allow you precisely program how much air you want to remove….so it’s much more accurate than a standard vacuum sealer.
CombiVacs can still be used for basic packaging needs but are also equipped with advanced functions that allow you to program by product or function.
These units give you up to 20 customized programs and comes with 15 preloaded programs.
We’re going to review several of these programs today. For a full review of all of the programs, we’ve added a link in the description that will cover all the functions in more detail.
Soft Air - to vacuum package fragile or sharp products
Liquid control - for ease of packaging liquids such as soups, sauces, marinated products
Trapped air - products like hard cheese, ground meat can get pockets of air trapped in them.
Marinating/brining - for rapidly marinating proteins in a vacuum bag or in a dish
Red Meat - helps keep red meat a more vibrant color for a longer period of time. Ideal for meat departments and steakhouses.
Tenderizes - helps turn a cheaper cut of meat into a tender piece without whacking, hammering….
Pickling/infusing - similar to marinating it rapidly injects liquids into the product
Jarring - this mode makes it an ease to jar products for later use
CombiVacs also have a Label printing - for total traceability
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