The “nozzle-type” external vacuum sealer (sometimes called a snorkel vacuum sealer) is widely sold as a low-cost entry point
into vacuum packaging. Understanding exactly where it excels — and where it fails — prevents costly mismatches.
Where Nozzle-Type Sealers Win:
Price: Entry cost is 60–85% lower than a chamber machine
Portability: Can be used on any flat surface, no fixed installation
Large bag sizes: Since the bag is outside the machine, bag size is not constrained by chamber dimensions — ideal for
packaging bulk items or large cuts of meat where bag length exceeds 60cm
Simple dry goods: Nuts, grains, coffee, dried herbs — products that hold their shape under atmospheric pressure
Where Chamber Machines Win (and Nozzle-Type Cannot Compete):
Liquids, marinades, soups: Chamber machines are the only option
Maximum vacuum depth: Chamber machines consistently reach -95 to -99 kPa; nozzle types plateau around -65 kPa due to
film strength limits
Bag film cost: Chamber machines use standard non-structured PA/PE film; nozzle-type requires stiffer embossed or
channel-relief bags that cost 30–50% more per unit
Cycle reliability: Nozzle insertion alignment varies operator-to-operator, creating inconsistency; chamber machines are
operator-independent
High-volume production: Nozzle-type machines require manual nozzle insertion each cycle — not automatable at scale