Assume OP knows the difference, but if not........there are two types. The seal-a-meal........which suck all air out of bag, then seal it. If there is liquid........meat juices, blood, etc. that gets sucked out too and may not seal. For meat, etc, only way seal-a-meal works is if you freeze the meat first, then seal it. As noted, bags are expensive.

Chamber vacs suck air out of the chamber vs. the bag. Once chamber is under vac, seal the bag. When sealed, air pressure returns to the chamber and compresses contents. With a chamber vac, can literally seal liquid water.

The only issue comes up when you have some type of sticky liquid........pie filling comes to mind.......and it may "boil" up and out as the air trapped in liquid can't get clear of the sticky without forming big air bubbles that expands the contents to bubble out. Bags come in a variety of sizes and shapes. Even ones with re-sealable edges. Can be bought from online in many quantities.......cheaper by the hundred.

Assume OP knows the difference, but if not........there are two types. The seal-a-meal........which suck all air out of bag, then seal it. If there is liquid........meat juices, blood, etc. that gets sucked out too and may not seal. For meat, etc, only way seal-a-meal works is if you freeze the meat first, then seal it. As noted, bags are expensive.

Chamber vacs suck air out of the chamber vs. the bag. Once chamber is under vac, seal the bag. When sealed, air pressure returns to the chamber and compresses contents. With a chamber vac, can literally seal liquid water.

The only issue comes up when you have some type of sticky liquid........pie filling comes to mind.......and it may "boil" up and out as the air trapped in liquid can't get clear of the sticky without forming big air bubbles that expands the contents to bubble out. Bags come in a variety of sizes and shapes. Even ones with re-sealable edges. Can be bought from online in many quantities.......cheaper by the hundred.

Don't know how the machines are built, but maybe if you set it up so the bag is vertical, this would keep the juices down on the bottom more.

Assume OP knows the difference, but if not........there are two types. The seal-a-meal........which suck all air out of bag, then seal it. If there is liquid........meat juices, blood, etc. that gets sucked out too and may not seal. For meat, etc, only way seal-a-meal works is if you freeze the meat first, then seal it. As noted, bags are expensive.

Chamber vacs suck air out of the chamber vs. the bag. Once chamber is under vac, seal the bag. When sealed, air pressure returns to the chamber and compresses contents. With a chamber vac, can literally seal liquid water.

The only issue comes up when you have some type of sticky liquid........pie filling comes to mind.......and it may "boil" up and out as the air trapped in liquid can't get clear of the sticky without forming big air bubbles that expands the contents to bubble out. Bags come in a variety of sizes and shapes. Even ones with re-sealable edges. Can be bought from online in many quantities.......cheaper by the hundred.

Operated a commercial chamber seal machine for about five years. Vacuum sealed mostly mahi and tuna, some grouper and snappers. Our first machine would do two bags at a time, then we got one that could handle four bags. Bigger than that, you need a 220V 3-phase machine or even a 440V model.

Our two-bag machine worked best with a double-bag process. We put the product in a simple bag then we put that bag in a sealable bag. Any contact with fish would sometimes cause a failure months later. Did between 50 and 200 bags daily. We would not allow a customer to take their product on the day we vacuumed it. We required customers to return the following day, or later, when their fish were hard frozen. A home freezer is questionable as the fish need to be quickly frozen to stop bacterial growth. Our freezer had a huge fan to move -18 degree air.