Choosing the Right Vacuum Sealer for Your Butcher Shop

Vacuum sealing is a standard in professional meat processing operations. Whether you're running a small butcher shop or a full-scale meat processing facility, the right vacuum sealer can streamline your workflow, improve product quality, and reduce waste. But with so many options, how do you know which one is right for you?

Types of Vacuum Sealers:
There are two main types: chamber and external (or edge) vacuum sealers. Chamber sealers are preferred in commercial environments for their consistency, power, and ability to handle liquids. External sealers are more affordable and suitable for lighter use but have limitations when sealing moist or bulky items.

Key Features to Look For:

• Durability: Stainless steel construction holds up better in commercial settings.
• Seal Strength: A double-seal bar ensures packages stay closed during storage or freezing.
• Cycle Time: Faster cycle times keep production moving in high-demand environments.
• Bag Compatibility: Ensure the machine supports various bag sizes and types.
• Ease of Cleaning: Removable seal bars and smooth surfaces simplify maintenance.

Why It Matters:
A good vacuum sealer protects your product from oxidation, freezer burn, and contamination. It extends shelf life, enhances presentation, and improves customer satisfaction.

Need Help Choosing?
At Tidewater Scale & Butcher Supplies, we’ll match your operation with the right equipment. Call us or stop by for expert advice and demonstrations.