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Beginner's Guide to a Combivac Sealer
Duration:
10 mins
Level:
Easy
The Combivac Sealer is a vacuum sealer with several different settings and functions. To help you be more effective with your food preservation processes in the kitchen, Chef Rosendale will walk you through each setting and how to use it properly.
In this video, we will explain the different functions and settings of our range of vacuum sealers. From compact to liquids, marinades to tenderizing, from hyper gluten compression to tenderization, and more.
Combivac Guide
Compact
This is a standard vacuum and bag seal. The compact setting allows the user to adjust different vacuum percentages by simply pressing a button.
Liquids
The liquid setting for vacuum packing liquids. This setting activates the humidity sensor activating the machine when the liquid begins to boil. This is extremely important when vacuum-packing soups and sauces. The Liquid setting will reduce any risk of liquid coming out of the bag during the cycle, making sure that it stays dry and safe inside its vac pack
Fragile/Sharp
Fragile items can be placed in this setting to ensure safe delivery. This setting should be used for delicate items or to prevent sharp products from puncturing the bag. Some examples of when you would use it are for any item containing a bone, shellfish, skewers, or delicate fruit.
Trapped Air
If youâre cooking anything that needs a tough cycle to ensure no trapped air is left in the product, this setting is for you. Removed air from the product to ensure a firm texture and no area for bacteria. The trapped air setting is ideal for anything that needs a firm texture, like sausages, pulled pork, or blocks of cheese)
Marinate
This setting will open the cell walls of the protein product so liquid marinades can penetrate and ensure excellent coverage. Items that may require a 24-48 hours marinade time can be done in minutes with this mode, which is especially helpful when preparing meat for grilling or BBQ.
Tenderize
The tenderizing setting gently stretches the fibers under a vacuum, eliminating the use of Jaccard or pounding techniques that damage the tissue of the meat. This results in less shrinkage and a more tender product.
Vacuum Blanch
The vacuum blanch setting is a great way to maintain the vibrant colors and fresh appearance of your produce.  The process also helps maintain crispness in broccoli, spinach, or lettuce leaves. Select this setting to uncover the natural color of vegetables, fruits, and flowers without introducing heat. This will extend the shelf life of many produce items by bringing out the color and texture of the plant structure. This is suggested for service or catering to ensure your product will stay fresh and vibrant throughout the service period.
Hyper Knead
The hyper-knead setting takes the power of a commercial kitchen to your home to create the perfect dough. With this setting, you can âkneadâ bread or pasta dough with the use of significant pressure from the vacuum pump. The vacuum stretches and tears the glutens to develop integrity in the dough quickly. You can also infuse flavors and colors like squid ink into any pasta dough for a truly unique meal.
Jarring
This function uses vacuum-sealing mason âtypeâ jars to preserve and extend shelf life. All you have to do is place the item in the jar with a gasket and lid. Place in the center of the sealer and process. It will seal the jar, ready for long-term dry goods storage.
Infusion
Infusion is a simple, elegant way to make flavorful infusions from herbs, fruits, and vegetables. Designed for everyday use and with quick clean-up, it is the perfect companion for any kitchen.
Red Meat
The red meat setting and gas push system allow bags to be semi-sealed. The result is an even more pristine color for a more extended period of time before the bag is completely sealed. Red meat products, such as meat departments and steakhouses, will benefit from these groundbreaking developments.
Compression
A compression setting is used for texture modification. It can be used for compressing fruits, compressing ground beef, and ground chicken to create more yield and improved texture.
Combivac Guide
Compact
This is a standard vacuum and bag seal. The compact setting allows the user to adjust different vacuum percentages by simply pressing a button.
Liquids
The liquid setting for vacuum packing liquids. This setting activates the humidity sensor activating the machine when the liquid begins to boil. This is extremely important when vacuum-packing soups and sauces. The Liquid setting will reduce any risk of liquid coming out of the bag during the cycle, making sure that it stays dry and safe inside its vac pack
Fragile/Sharp
Fragile items can be placed in this setting to ensure safe delivery. This setting should be used for delicate items or to prevent sharp products from puncturing the bag. Some examples of when you would use it are for any item containing a bone, shellfish, skewers, or delicate fruit.
Trapped Air
If youâre cooking anything that needs a tough cycle to ensure no trapped air is left in the product, this setting is for you. Removed air from the product to ensure a firm texture and no area for bacteria. The trapped air setting is ideal for anything that needs a firm texture, like sausages, pulled pork, or blocks of cheese)
Marinate
This setting will open the cell walls of the protein product so liquid marinades can penetrate and ensure excellent coverage. Items that may require a 24-48 hours marinade time can be done in minutes with this mode, which is especially helpful when preparing meat for grilling or BBQ.
Tenderize
The tenderizing setting gently stretches the fibers under a vacuum, eliminating the use of Jaccard or pounding techniques that damage the tissue of the meat. This results in less shrinkage and a more tender product.
Vacuum Blanch
The vacuum blanch setting is a great way to maintain the vibrant colors and fresh appearance of your produce.  The process also helps maintain crispness in broccoli, spinach, or lettuce leaves. Select this setting to uncover the natural color of vegetables, fruits, and flowers without introducing heat. This will extend the shelf life of many produce items by bringing out the color and texture of the plant structure. This is suggested for service or catering to ensure your product will stay fresh and vibrant throughout the service period.
Hyper Knead
The hyper-knead setting takes the power of a commercial kitchen to your home to create the perfect dough. With this setting, you can âkneadâ bread or pasta dough with the use of significant pressure from the vacuum pump. The vacuum stretches and tears the glutens to develop integrity in the dough quickly. You can also infuse flavors and colors like squid ink into any pasta dough for a truly unique meal.
Jarring
This function uses vacuum-sealing mason âtypeâ jars to preserve and extend shelf life. All you have to do is place the item in the jar with a gasket and lid. Place in the center of the sealer and process. It will seal the jar, ready for long-term dry goods storage.
Infusion
Infusion is a simple, elegant way to make flavorful infusions from herbs, fruits, and vegetables. Designed for everyday use and with quick clean-up, it is the perfect companion for any kitchen.
Red Meat
The red meat setting and gas push system allow bags to be semi-sealed. The result is an even more pristine color for a more extended period of time before the bag is completely sealed. Red meat products, such as meat departments and steakhouses, will benefit from these groundbreaking developments.
Compression
A compression setting is used for texture modification. It can be used for compressing fruits, compressing ground beef, and ground chicken to create more yield and improved texture.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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