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<p>Although chamber-style vacuum sealers are large and relatively expensive, they do an excellent job of quickly sealing food in airtight plastic packaging. Their powerful vacuum pump and large chamber gives them the ability to quickly seal multiple bags of food at the same time, which are important benefits in a restaurant. Moreover, unlike edge-style sealers, the pressure in the chamber and inside the bag are nearly always the same, so the sous vide bag never collapses. This approach has the advantage that liquids tend to stay put rather than being sucked out the open edge of the bag. Finally, chamber-style vacuum sealers enable various novel culinary techniques like <a href="https://www.chefsteps.com/guides-tools/vacuum-compression-of-plant-foods">vacuum-compression</a> or vacuum-infusion.</p>