ICA Kitchen (maker of the SideKic) Chamber Vacuum
#1
Posted 19 March 2012 - 07:00 AM
#3
Posted 19 March 2012 - 10:25 AM
#4
Posted 19 March 2012 - 11:05 AM
#5
Posted 19 March 2012 - 01:51 PM
#6
Posted 19 March 2012 - 02:02 PM
Start out with a tire pump, which is also a vacuum pump, that's about $20.00.
A heat sealer, $20.00?
A box with seal and a clear top, $30.00?
Switches, valves, etc. $15.00?
dcarch
#7
Posted 19 March 2012 - 02:51 PM
#8
Posted 19 March 2012 - 02:59 PM
#9
Posted 19 March 2012 - 03:16 PM
Part of the problem of a chamber vacuum is designing a "box" that will withstand the high pressure of a decently strong vacuum. Materials significantly strong/thick enough to withstand this pressure at a decent size is not that cheap.
Really? A vacuum is at most 1atm/14 psi. It's pretty easy to withstand that, especially in compression, isn't it? I'm sure the polycarbonate of a Nalgene bottle could do it. I think the challenge is to create reliable, low-maintenance pumps and seals.
#10
Posted 19 March 2012 - 03:34 PM
Part of the problem of a chamber vacuum is designing a "box" that will withstand the high pressure of a decently strong vacuum. Materials significantly strong/thick enough to withstand this pressure at a decent size is not that cheap.
Really? A vacuum is at most 1atm/14 psi. It's pretty easy to withstand that, especially in compression, isn't it? I'm sure the polycarbonate of a Nalgene bottle could do it. I think the challenge is to create reliable, low-maintenance pumps and seals.
The problem gets more difficult/expensive as the size of the chamber increases. This is because the loads increase with the surface area of the chamber. You also lose the help from making the walls curved as the chamber gets bigger, as the curvature of circular walls is inversely proportional to the radius. One more thing is the direction of the loads is such that it wants to buckle the chamber loads - not a problem with a bottle that is pressurized on the inside. For a natural example, check out the thickness of an ostrich egg shell versus a chicken egg.
#11
Posted 19 March 2012 - 03:48 PM
I'd suggest an external box that holds the entire Foodsaver (elevated) and a mechanical means to press its buttons (so you are not even including a sealer or anything electrical) but that would limit you to certain models that fit. Then again, maybe that would work for many models if you pressed start, closed the box lid and hoped the internal vacuum sensor that ends the cycle and seals would activate correctly. It eliminates the mechanical button pushing and makes it easier to accomodate multiple models/brands of sealer. Might need to make the sealer intentionally leaky so the chamber sees the vacuum, but that coould be as simple as removing one of the gaskets.
Edited by mgaretz, 19 March 2012 - 03:55 PM.
#12
Posted 20 March 2012 - 06:25 AM
Right... just to illustrate a little more, if you have a chamber that's 11x15x8 inches, then for one wall (say the 15x8) you'd have 120 square inches, so at 14psi, that would equal 1680 pounds of force that the wall would have to resist against. While the material itself will have no problem (like your nalgene bottle), you'd have to have a very strong wall and joints that will resist buckling under that kind of force.
Part of the problem of a chamber vacuum is designing a "box" that will withstand the high pressure of a decently strong vacuum. Materials significantly strong/thick enough to withstand this pressure at a decent size is not that cheap.
Really? A vacuum is at most 1atm/14 psi. It's pretty easy to withstand that, especially in compression, isn't it? I'm sure the polycarbonate of a Nalgene bottle could do it. I think the challenge is to create reliable, low-maintenance pumps and seals.
The problem gets more difficult/expensive as the size of the chamber increases. This is because the loads increase with the surface area of the chamber. You also lose the help from making the walls curved as the chamber gets bigger, as the curvature of circular walls is inversely proportional to the radius. One more thing is the direction of the loads is such that it wants to buckle the chamber loads - not a problem with a bottle that is pressurized on the inside. For a natural example, check out the thickness of an ostrich egg shell versus a chicken egg.
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