Short answer
Most restaurants that vacuum pack regularly are better served by a chamber sealer: it pulls a stronger vacuum, seals liquids, soups and marinades, and uses smooth bags that cost less than textured ones. An external, or suction, sealer is smaller and cheaper to buy but usually needs textured bags, struggles with liquids and suits light, occasional use.
Chamber sealers are the usual choice for sous vide, portioning proteins and packing for storage, because the vacuum is even and repeatable. Pump size and chamber size decide how fast the machine cycles and how large a bag fits.
Vacuum packing does not make food shelf-stable. Packed food still needs refrigeration or freezing, and cooking or holding food in sealed bags can carry specific food safety requirements, so check with your local public health unit if you plan sous vide or reduced-oxygen packaging.
Updated · By Norpex