Vacuum sealer type
Vacuum sealers mainly come in four different levels: starter models, whose functions mainly include “vacuum” and “sealing”; Upgraded models that have additional features such as “pulse,” “soak,” or “infuse” functions; Air seals for a room that can also accommodate cans; And portable models work with resealable bags that have a port available to draw air out.
While all of the vacuum sealers I tested were able to perform vacuuming and sealing jobs fairly consistently, ease of use and suction power and control were critical factors. I think models with a “pulse” function are generally worth the extra coin. Vacuum control is really important when it comes to delicate foods. (There was a noticeable difference when sealing rice grains, which were audibly crushed by the sealers without the pulse option.) If you’re mostly sealing proteins for freezer storage, this won’t matter much.
Vacuum seal volume
Vacuum sealers can be as small as something that can be put in a drawer, to models that require a lot of countertop or shelf space, which may be a deciding factor for you. Some have a compartment inside the body to hold the bag roll, while some smaller models do not.
Vacuum sealer bag size
The vacuum sealers that come with bag rollers allow you to create custom-sized bags, while some models rely on pre-cut or resealable bags of varying sizes.