The Optimum Hot Jaw Heat Sealer

The Optimum Hot Jaw Heat Sealer
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  • Item #: FIPKHS606T
Makes packaging up food in Mylar bags Quick and Easy!

When sealing Mylar foil oxygen barrier bags (aka Mylar bags) for long term food storage, it is critical to provide a proper seal on the bags. And not all heat sealers are created equal. Some are meant for sealing single layer clear bags (like the Food Saver and Seal A Meal machines use). They usually have a heat bar on only one side of the sealer, and it is usually very narrow, maybe 1/8”. Our Optimum Hot Jaw Heat Sealer provides a full ½ inch wide seal which is serrated so you know that you have a good solid seal that will protect your food.

Our 6-inch wide "constant heat" clamp type hot jaw heat sealer has jaws that are sufficient to close any type of Mylar bag. It can be used to seal the standard 4.3 mil bags, the 7 mil bags used in the five and six gallon pails, as well as all the smaller bags like our 1 gallon, ½ gallon and quart size Mylar foil oxygen barrier bags. For your food storage needs, you really want to get a heat sealer that will give you a great seal that will hold up for as long as you need it to.

On the heat sealer: it's a clamp like the picture shows, and there is a 6" long by 1/2" wide serrated, Teflon coated metal bar on both sides of the clamp. And when pressed together, the 2 serrated sides make perfect little ridges in the Mylar (kind of like the Ruffles have ridges potato chips but much smaller ridges).

So if you are sealing a bag that is LESS than 6" across then one "clamping" will seal the bag all the way across (because you wanted the heat sealed part to go all the way to the outside edge of the top of the bag). You would position the Mylar bag between the hot sealer bars and go “Clamp, 2, 3, 4, release” because it only takes 3 or 4 seconds to give you that permanent seal.

But if you are sealing a bag that is 10" across like the 1 gallon Mylar bags, then you will position the heat seal bars so that they stick out past the side edge of the bag by ¼” or ½” or so (this ensures that you are sealing all the way to the outer edge) and you do the "clamp, 2, 3, 4, release".

Now you have a Mylar bag with about 5 1/2" sealed and 4 1/2" not sealed. So you squish out what air you can, then position the heat seal bars so they overlap onto the already sealed part by 1/4" to 1/2" and the other end of the heat bars stick out past the unsealed edge. Now you do the "clamp, 2, 3, 4, realease" a second time and bingo! You have a fully sealed bag.

And you should be sealing the very outer edge of whatever size Mylar bag you're sealing. You don't want to seal right up next to the food. Because the seal permanently and forever bonds the 2 sides together - they are melted and crimped into one piece. You can't pull that seal apart like you can pull open a bag of chips. You will have to use scissors to cut that seal off to get at the food within, so you want to have some Mylar bag material left to fold over once you've cut off the seal. And you want to remember to store a pair of scissors in with your food storage!

As long as you seal past the outer edges of the Mylar bag and you overlap the seal if you're sealing a bag wider than 6", then no air or bacteria can get into the Mylar bags. It will only take sealing one or two Mylar bags and you’ll be an expert!

Note: FoodSaver and Seal-A-Meal vacuum sealers do NOT reach a high enough temperature to seal the Mylar foil bags. And if you look at the heat sealer part, you’ll there is a very narrow heat bar on only one side of the clamping mechanism. Those vacuum sealers are designed specifically for the clear plastic bags sold to be used with them, not the Mylar foil bags. They do make vacuum sealers that work on Mylar bags, but a low end one is $1500 and they jump immediately into the $3500-$4500 range.
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Price $139.95

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