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The short verdict: the Anova Precision Vacuum Sealer Pro is one of the best-equipped external sealers for sous vide. It packs a double seal, Moist and Dry modes, pulse control, an accessory port and built-in roll storage into a slim body, and Anova rates it for over 100 continuous seals. Its limits are the ones every external sealer shares: it needs embossed bags, and soups must be frozen first.
Anova is best known for sous vide circulators, so many people searching for an Anova vacuum sealer want one that pairs with their cooker. This review is built from Anova's product page, its official listings and Anova's published bag specs. We did not test it hands-on. We explain each mode, where it beats the competition, where it falls short, and which alternative to buy if it is not right for you.
Our top picks at a glance
Who the Anova Pro is for
Buy it if you cook sous vide weekly, seal marinated proteins often, want custom bag lengths from a roll, or seal in batches of 20 to 50 bags after a big shop.
Skip it if you need to seal soups and brines without freezing them (buy a chamber sealer), you only seal a few bags a month (the cheaper Anova Precision Vacuum Sealer is enough), or you want to use cheap smooth chamber pouches.
Anova Precision Vacuum Sealer Pro specs
| Spec | Anova Precision Vacuum Sealer Pro |
|---|---|
| Model | ANVS02 |
| Type | External (suction) sealer |
| Power | 120 V, 60 Hz, 110 W |
| Extraction rate | 12 L/min |
| Dimensions | 14.75 x 7 x 4.3 in. (400 x 180 x 108.5 mm) |
| Body | Plastic |
| Modes | Vacuum and Seal, Moist, Dry, Seal, Pulse Vacuum, External Pulse Vacuum |
| Seal | Double sealer |
| Roll storage | Built in, with cutter; one roll included |
| Accessory port | Yes, hose included |
| Duty | Built to handle over 100 continuous vacuum seals (per Anova) |
| Warranty | 2 years on Anova's store, plus a 100-day money-back guarantee |
| Amazon | Check price |
Specs come from Anova's product page and its official Amazon listing. Anova does not publish the Pro's weight. The Amazon listing has shown conflicting warranty terms, so confirm the coverage when you buy.
The modes, explained
Vacuum and Seal
The one-touch default. Close the lid on a bag, press once, and the Pro pulls the air out and seals. Use it for dry or frozen food: steaks that have firmed up in the freezer, cheese, coffee, nuts.
Moist and Dry
These set the seal behavior for the bag's condition. Wet bags need more heat to fuse, so the Moist setting is for marinated meat, fish and anything that has left damp traces near the open end. Dry is for everything else. Anova also built in what it calls a low pressure suction function to handle juicy foods.
Pulse Vacuum
The pump runs only while you hold the button. Watch the bag, and stop as soon as the liquid starts to creep toward the seal line or the food starts to deform. Then press Seal. This is the most useful button on the machine for sous vide, because it lets you seal a soft fish fillet or a marinated chicken thigh without crushing it or wetting the seal.
Seal
Seal-only is for closing a bag without a vacuum: chip bags, a bag you vacuumed with pulse, or the first end of a bag you are making from a roll.
External Pulse Vacuum
Plug the included hose into the accessory port to vacuum compatible containers, jar lids and wine stoppers. Anova calls this "thinking outside the bag": jar lids and vacuum containers cut plastic waste for pantry items. Vacuum containers with a hose-compatible valve lid work the same way.
Strengths
- Built for sous vide. A double seal gives you two fused lines, which is reassuring for a 24-hour cook or a bag that will sit in a water bath for hours.
- Wet-food control. Moist mode, low pressure suction and pulse vacuum together handle marinades better than most external sealers in its tier.
- One-handed operation. Anova designed the clamp, vacuum and seal to work with one hand, which helps when the other hand is holding a dripping bag.
- Stamina. Anova says the Pro was built to handle more than 100 continuous seals. Many compact sealers ask you to rest between bags.
- Roll storage and cutter. You make bags to length, which costs less than pre-cut bags.
- Slim footprint. At 14.75 x 7 x 4.3 in., it is narrower and lower than many machines with roll storage.
Weaknesses
- Still an external sealer. It pulls air through the bag mouth, so true liquids follow the air. Freeze soups and stocks flat first, as our guide to vacuum sealing liquids explains.
- Embossed bags only. Smooth chamber pouches, which are cheaper, will not vacuum in it.
- Weight not published. Anova lists dimensions but not weight.
- Warranty wording varies by listing. Anova's own store says 2 years; check the listing you buy from.
- Plastic body. Fine for home use, but not the stainless build of commercial machines.
Bags for the Anova Pro
The Pro takes any embossed bag or roll that fits, but Anova's own film is designed around sous vide. Anova says its pre-cut bags (8.6 x 11.8 in., 50 per box) are FDA-approved, BPA-free and can withstand boiling temperatures for up to 4 hours. Its rolls come in 11 in. width, about 19.6 ft per roll, in the same multilayer LDPE and nylon build. Our best sous vide bags guide compares them with other brands.
Tips for the best results
- Chill or partly freeze wet food for an hour before sealing.
- Leave about 3 in. of headspace at the open end.
- Use pulse on soft food, then press Seal.
- Keep the seal area clean. Fold a cuff over the bag while filling.
- Wipe the drip area after sealing marinated food so residue does not dry on the gasket.
- Store with the lid unlatched so the gaskets do not stay compressed, a common care step for clamp-style sealers.
A typical sous vide prep session with the Pro
Here is how the Pro's features fit together on a weekly batch day, using only the functions Anova lists:
- Make bags from the roll. Pull film from the built-in roll, cut it with the slider, and use Seal to close one end. Make all your bags before you handle raw meat, so the machine stays clean.
- Season and portion. Steaks, chicken breasts and salmon portions go in one per bag. Add only a spoonful of marinade per bag; more liquid will fight you at the seal.
- Choose the mode. Dry for firm, dry-surfaced proteins. Moist for anything marinated.
- Use Pulse on soft items. Hold Pulse Vacuum on fish or seasoned ground meat and release when the bag is snug, then press Seal.
- Double-check the seal line. Look for a clean, unwrinkled band across the bag. Reseal above it if you see a gap.
- Chill or freeze right away. Sealed raw food goes into the refrigerator for cooking within a day or two, or flat into the freezer.
Because Anova rates the Pro for over 100 continuous seals, you can work through a whole freezer restock in one go rather than waiting for the machine to cool between bags.
Running costs
The Pro's ongoing cost is bags. Rolls are cheaper per seal than pre-cut bags because you only use the length you need, and you can buy any embossed roll that fits, not just Anova's. Anova's own bags and rolls cost more than generic film but are specifically rated for boiling for up to 4 hours, which matters for long sous vide cooks. Over time, plan on replacing the foam gaskets if they flatten or crack; a gasket that no longer seals is the most common reason any clamp-style sealer stops pulling a full vacuum.
Food safety note
Sealing does not change safe storage rules. Clemson Cooperative Extension (HGIC 3865) says perishable vacuum-packaged foods must stay in the refrigerator between 34 and 40 °F or in the freezer at 0 °F or below, and that vacuum packaging is not a substitute for safely processing foods meant for room-temperature storage. For sous vide, chill sealed raw food until it goes into the water bath.
Anova Pro vs the closest rivals
| Feature | Anova Pro | Nesco VS-12 Deluxe | FoodSaver V4400 2-in-1 | Anova Precision Chamber |
|---|---|---|---|---|
| Type | External | External | External + handheld | Chamber |
| Wet-food tools | Moist mode, pulse, low pressure suction | Moist seal, Gentle pressure, pulse | Automatic moisture detection, drip tray | Seals liquids in the chamber |
| Double seal | Yes | Yes (Double setting) | Not listed | Not applicable |
| Roll storage and cutter | Yes | Yes | Yes | No |
| Accessory port | Yes, hose included | Yes, hose included | Built-in handheld | See our chamber review |
| Warranty | 2 years (Anova store) | 1 year | 5-year limited | 2 years |
| Amazon | Check price | Check price | Check price | Check price |
Specs come from each maker's page or official listing. The Anova Pro and the Nesco VS-12 are close on features; the Anova offers more stamina and a longer warranty, the Nesco more manual pressure control. Our Anova vs Nesco vacuum sealer comparison puts the two side by side.
Anova Pro alternatives
Anova Precision Vacuum Sealer: Cheaper Anova Option
The original Anova sealer (ANVS01) is the light-duty choice: 2.3 lb and 16.73 x 4.8 x 3.14 in., with one-button vacuum and seal plus separate pulse and seal functions, 10 pre-cut bags in the box and a 2-year warranty. It has no roll storage or cutter. If you seal a few steaks a week, it is enough.
Nesco VS-12 Deluxe: Best Alternative for Manual Control
The Nesco matches the Pro on the essentials (double seal, Moist setting, pulse, roll storage with a cutter and a hose port) and adds a Gentle pressure setting for bread and berries. It lists 130 W and a pump rated at 25.1 inHg. Its duty cycle is lighter (Nesco approves one cycle every two minutes) and its warranty is 1 year. Read our Nesco VS-12 review.
FoodSaver V4400 2-in-1: Best Automatic Alternative
If you would rather not think about modes, the V4400 detects the bag and moisture automatically, has a removable dishwasher-safe drip tray, roll storage and a cutter, plus a built-in handheld sealer for zipper bags and containers, with a 5-year limited warranty. It is much larger (listed at 11 x 20 x 12 in. and 10 lb). See our FoodSaver V4400 review.
Anova Precision Chamber Vacuum Sealer: Best Upgrade for Liquids
If you want to seal stock, brines and cocktails without freezing them, step up to Anova's chamber machine: an 11.8 in. seal bar, a 12 x 8.6 x 3 in. chamber, a dry pump rated at -0.95 bar, and Infuse, Compress/Pickle and Dry/Cool presets. Our Anova chamber sealer review has the details.
Anova Precision Chamber Vacuum Sealer
by Anova Culinary
How we reviewed it
We did not test the Anova Precision Vacuum Sealer Pro. We read Anova's product page, its bag and roll specifications and its official Amazon listing, then compared the published specs and features with the closest rivals' manufacturer pages and listings. Where listings disagree, as on warranty, we say so.
FAQ
Is the Anova Precision Vacuum Sealer Pro worth it?
For regular sous vide cooks, yes. It has a double seal, Moist and Dry modes, pulse vacuum, an accessory port with a hose, and built-in roll storage with a cutter, in a 14.75 x 7 x 4.3 in. body. Anova rates it for more than 100 continuous seals and backs it with a 2-year warranty on its own store.
What is the difference between the Anova Precision Vacuum Sealer and the Pro?
The original Anova Precision Vacuum Sealer (ANVS01) is a slim 2.3 lb sealer with vacuum and seal, pulse and seal-only functions and no roll storage. The Pro (ANVS02) adds roll storage with a cutter, a double seal, Moist and Dry modes, external pulse vacuum through an accessory port, and a stronger build for long sessions.
Can the Anova Vacuum Sealer Pro seal liquids?
It handles wet and marinated food better than basic sealers thanks to its Moist mode and pulse control, and Anova says it can seal wet foods. It is still an external sealer, so soups, stocks and generous marinades should be frozen first. For true liquids, use a chamber sealer.
What bags does the Anova Vacuum Sealer Pro use?
Embossed (channeled) vacuum sealer bags and rolls. Anova sells its own pre-cut bags and rolls rated for sous vide, and one roll comes in the box. Smooth chamber pouches will not work in it.
How many bags can the Anova Pro seal in a row?
Anova says the Precision Vacuum Sealer Pro was built to handle over 100 continuous vacuum seals, which is more stamina than most compact external sealers claim.
Verdict
The Anova Precision Vacuum Sealer Pro is the external sealer we would pick for a sous vide kitchen: the double seal, Moist mode and pulse control cover marinated food, roll storage keeps bag costs down, and it is rated for long sessions. If you seal only occasionally, the cheaper Anova Precision Vacuum Sealer will do; if liquids are the goal, move up to a chamber machine. Compare it with every option in our best vacuum sealers for sous vide.