I've been looking at the user interface on a number of chamber vacuum sealers, and it seems fairly common that the sealers (at least the ARY ones that I've seen and used) are operated according to vacuum time, and not by vacuum level, which (to my only slightly-trained eye) seems kind of like guess-work. I know with something a little simpler like a (non-chamber) Food Saver, there are two "options" for vacuum level, normal and gentle, but the chamber sealer is much more infinitely adjustable and useful. Is there a body of standard settings for various foods (a low level for squishy foods, a high level for compressing, etc.), or is it just trial and error until you figure out what works?
In other words, I know there are existing settings such as "40-sec vac, 2-sec seal", etc., but are there more "scientific" settings, perhaps more individually tailored to each ingredient, like "compressing watermelon should be to 95% vacuum", "salmon mi-cuit should be to 75% vacuum", etc.? The issue I have, and this is just how my mind works because I'm an engineer, is that saying "40sec vac" will result in different levels of vacuum across different models (and potentially even over different machines of the same model), whereas saying "90% vacuum" is the same, regardless of time
Thanks for your help!
