# Chamber Sealer Vacuum Times

**URL:** <https://community.anovaculinary.com/t/chamber-sealer-vacuum-times/31411>\
**Category:** Anova Support\
**Created:** [December 2, 2022, 3:22pm UTC](https://community.anovaculinary.com/t/chamber-sealer-vacuum-times/31411 "2022-12-02T15:22:01Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Morrey](https://avatars.discourse-cdn.com/v4/letter/m/e9a140/32.png) [@Morrey](https://community.anovaculinary.com/u/Morrey)\
**Post date:** [December 2, 2022, 3:22pm UTC](https://community.anovaculinary.com/t/chamber-sealer-vacuum-times/31411/1 "2022-12-02T15:22:01Z")

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I sealed a wedge of Brie cheese at normal default settings and was left with air pockets around the cheese. I ended up doing a manual 60 second vacuum. Will the contents of a food bag get crushed if selecting times that are too long?

What happens to a soft dinner roll or a bag of potato chips? Haven’t found much in the way of time guidelines for various food types or textures?

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**Author:** ![Lmcfood](https://avatars.discourse-cdn.com/v4/letter/l/dc4da7/32.png) [@Lmcfood](https://community.anovaculinary.com/u/Lmcfood)\
**Post date:** [January 3, 2024, 5:48pm UTC](https://community.anovaculinary.com/t/chamber-sealer-vacuum-times/31411/2 "2024-01-03T17:48:37Z")

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I’m interested too as not used one before.