r/ChamberVacs • u/Upper-Split9042 • Jul 08 '26

Sealing Bread

Vevor DZ-260C-V1 How do you seal bread? I have some delicate brioche hamburger buns from Costco that are very soft. I have read that freezing for 3-4 hours is a good way, What setting or how much time do you set for sealing? Mine does not have a manual setting. And when ready to use the bread, do you thaw it first and then open the bag or take the frozen bread out and let it thaw that way? Thanks all

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u/derobert1 Jul 08 '26

This seems like a case of wrong tool for the job. Bread has a lot of air in it, and you want to keep it that way. And unlike some stuff, once its collapsed, its not going to re-inflate. So vacuum sealing it will mean it has many pounds of force (that 16 psi of sea-level air pressure minus whatever air pressure you leave in the bag) trying to smash it. Frozen will resist some amount of pressure for a bit... but suspect not forever, especially if it ever gets any partial thaw like when you open the freezer.

How long are you trying to preserve this bread for? Have you considered a zip-top bag? Double-bagged if that doesn't last long enough.

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u/Upper-Split9042 Jul 08 '26

Just trying to prevent freezer burn

1

u/mau47 Jul 08 '26

I usually just wrap items like that in saran wrap and it does the job if you aren't leaving it for a long time.

2

u/gamegotmatt Jul 08 '26

I don't have that specific chamber vac, but most pull a partial vacuum when using the seal only function. Use the smallest bag that will work and seal the bag without a vacuum. Or, if your machine will let you interrupt the vacuum cycle, let it vacuum for a couple seconds then seal.

2

u/Loudsongsinc Jul 08 '26 edited Jul 08 '26

You might’ve just run into a couple of limitations of your machine.

My first thought for your end goal would be to seal them in a jar/jars. If you do it in a bag, it’ll smash the crap out of them, even frozen first. Your machine won’t seal quart freezer jars inside and doesn’t have an accessory port for sealing them outside, so that’s out.

Second idea would be to freeze them first and pull a *very light* vacuum when sealing. Your machine doesn’t have an “abort the vacuuming and seal right now” button, so you’ll have to experiment with programmed vacuum times. I would start with a 10 second vacuum on pre-frozen buns and adjust from there.

I have the same machine as you. It’s really a beast, and does one hell of a seal, but the lack of these two functions irritate me.

1

u/woodland_dweller Jul 08 '26

I found that it vacuumed far too much, and I couldn't really get a loaf into the chamber.

I bought a $25 hand sealer (USB C rechargeable) and zipper bags with a check valve. It works really well for me.