Bonsenkitchen VS2100 Vacuum Sealer: Keep Food Fresh Longer with Advanced Technology

The Frustration of Food Waste (and a Glimmer of Hope)

We’ve all been there. You open the refrigerator, excited about that delicious leftover salmon or that perfectly ripe avocado you’ve been saving, only to find it’s…well, not so perfect anymore. The salmon has an off-putting smell, and the avocado has turned an unappetizing shade of brown. It’s the all-too-familiar frustration of food spoilage, a problem that not only empties our wallets but also contributes to a significant global issue: food waste. But what if there was a way to significantly slow down this process, keeping your food fresher for longer? Enter the world of vacuum sealing, and a helpful tool: the Bonsenkitchen VS2100 Vacuum Sealer.

What Really Happens When Food Goes Bad?

Before we dive into the solution, let’s understand the problem. Food spoilage is a complex process, but it boils down to three main culprits:

• Oxidation: This is the same process that causes a cut apple to turn brown or iron to rust. When food is exposed to oxygen, it reacts with certain compounds, leading to changes in color, texture, and flavor. Fats go rancid, vitamins degrade, and that fresh, vibrant look disappears.
• Microbial Growth: Tiny organisms – bacteria, yeasts, and molds – are everywhere, and they love to feast on our food. These microorganisms thrive in warm, moist, and oxygen-rich environments. As they multiply, they produce waste products that cause unpleasant odors, flavors, and textures, and can even make us sick.
• Enzymatic Activity: Enzymes are naturally present in food and play a role in ripening. However, even after a fruit or vegetable is harvested, these enzymes continue to work, eventually leading to over-ripening, softening, and decay.

Vacuum Sealing to the Rescue: A (Partial) Vacuum is Your Friend

Vacuum sealing tackles these spoilage mechanisms head-on. By removing air from the food’s container, we create a low-oxygen environment that significantly slows down oxidation and inhibits the growth of most microorganisms. Think of it like putting your food in a protective bubble, shielding it from the elements that cause it to deteriorate.

But what does “vacuum” really mean? In the scientific sense, a perfect vacuum is a space completely devoid of matter, including air. That’s impossible to achieve in a home kitchen. Instead, vacuum sealers create a partial vacuum, reducing the air pressure inside the container. This pressure is often measured in kilopascals (kPa). The Bonsenkitchen VS2100, for example, achieves a vacuum pressure of -60kPa. The negative sign indicates that the pressure inside the bag is lower than the atmospheric pressure outside. The lower the number, the greater suction and the less air that is in the bag. -60kpa is a good mid range level.

Meet the Bonsenkitchen VS2100: A Closer Look

The Bonsenkitchen VS2100 is a compact and user-friendly vacuum sealer designed to bring the benefits of vacuum preservation to your home kitchen. It’s not about achieving a perfect, laboratory-grade vacuum; it’s about creating an environment that dramatically extends the life of your food. Let’s explore its key features:

Dry vs. Moist: Not All Foods Are Created Equal

One of the standout features of the VS2100 is its dual-mode operation: “Dry” and “Moist.” This isn’t just a marketing gimmick; it reflects a crucial understanding of food science. Different foods have different moisture contents, and this affects how they should be vacuum sealed.

• Dry Mode: This mode is ideal for solid foods with low moisture content, such as nuts, crackers, dried fruits, and coffee beans. It applies a strong vacuum and a shorter sealing time.
• Moist Mode: This mode is designed for foods with higher moisture content, like marinated meats, fresh fish, soups, and stews. It uses a gentler vacuum (to avoid crushing delicate foods or drawing liquids into the sealing mechanism) and a longer sealing time. This extended sealing time ensures that the heat seal is strong and secure, even in the presence of moisture. If moisture does make it to the sealing area, having this mode is important.

Why the difference in sealing time? It’s all about the heat. The sealing process involves melting the plastic edges of the vacuum bag together. Moisture can interfere with this process, requiring a longer application of heat to ensure a complete and airtight seal.

Beyond the Bag: The Versatility of the External Vacuum Port

The VS2100 isn’t limited to just vacuum sealing bags. It also includes an external vacuum port and a hose, opening up a world of possibilities:

• Crisper Containers: Many specialized food storage containers are designed to be used with vacuum sealers. The external port allows you to remove air from these containers, extending the life of leftovers, salads, and other prepared foods.
• Marinades: Vacuum sealing isn’t just for storage; it can also enhance flavor. By removing air from a marinade container, you create a pressure difference that forces the marinade into the food, resulting in faster and more intense flavor penetration.

Sous Vide: Taking Vacuum Sealing to the Next Level

If you’re a cooking enthusiast, you’ve likely heard of sous vide (pronounced “soo-veed”). This French technique, which translates to “under vacuum,” involves cooking food in a precisely temperature-controlled water bath. And guess what? Vacuum sealing is an essential part of the process.

Here’s why sous vide is so revolutionary:

• Precise Temperature Control: Water is an excellent conductor of heat. By immersing vacuum-sealed food in a water bath, you ensure that it cooks evenly from edge to center, eliminating the risk of overcooked or undercooked portions.
• Moisture Retention: The vacuum seal prevents moisture loss during cooking, resulting in incredibly tender and juicy results, especially for meats and fish.
• Enhanced Flavor: Because the food cooks in its own juices, flavors are intensified and concentrated.

The Bonsenkitchen VS2100 is a perfect companion for sous vide cooking. The reliable seal it creates ensures that your food is protected during the water bath process, delivering consistent and delicious results.

A Simple Experiment You Can Try at Home

Want to see the power of vacuum sealing in action? Try this simple experiment:

1. Take two slices of bread, or two halves of an apple.
2. Place one slice/half in a regular zip-top bag, squeezing out as much air as possible.
3. Vacuum seal the other slice/half using the Bonsenkitchen VS2100.
4. Leave both samples at room temperature (or in the refrigerator, depending on the food) for a few days.
5. Observe the differences. You’ll likely notice that the vacuum-sealed sample shows significantly less browning (oxidation) and mold growth.

Putting it All Together: Practical Tips for Vacuum Sealing Success

To get the most out of your Bonsenkitchen VS2100, keep these tips in mind:

• Bag Quality Matters: Use high-quality vacuum sealing bags designed for the purpose. Thicker bags with textured surfaces are generally better at preventing air leakage. While the Bonsenkitchen comes with a starter kit, it is important to make sure the bags used are compatiable.
• Don’t Overfill: Leave enough space at the top of the bag (at least 3 inches, as recommended) to allow for proper sealing.
• Keep the Sealing Area Clean: Ensure that the area of the bag that will be sealed is free of food particles or liquids.
• Press Down if Needed: Some users have reported needing to apply gentle pressure to the lid of the VS2100 during operation to ensure optimal suction. This is a minor inconvenience, but it’s worth noting.
• Label and Date: Always label and date your vacuum-sealed packages so you know what’s inside and when it was stored.
• Pre-Freezing: Consider Pre-Freezing liquids before sealing.

The Bigger Picture: Vacuum Sealing and a Sustainable Future

Beyond the convenience and culinary benefits, vacuum sealing plays a role in a larger issue: food waste. In the United States alone, a staggering amount of food is wasted every year, contributing to environmental problems and economic losses. By extending the life of our food, vacuum sealing helps us reduce waste, save money, and minimize our environmental footprint.

A Brief History of Vacuum Sealing

The concept of preserving food in a vacuum is not new; it dates to the early 19th century when Nicolas Appert, a French confectioner, developed a method of preserving food by sealing it in glass jars and heating them. However, modern vacuum sealing technology, as we know it, emerged in the mid-20th century with the development of plastic films and electric vacuum pumps.