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m61376

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  1. Thanks. Even though it’s preset to 1.2 sec and they rev that for 3 mil bags, looks like 1.5 is better. At 1.2 it looked sealed but in the freezer as some things got shifted the seal just opened, and on bags I played with at 1.2, 1.3 and 1.4 I could open the bag by spreading the top and bottom, but at 1.5 it appears melted shut with that clear grid like pattern. thanks for the advice. I was going to try 4 mil bags- will I likely need to increase the time?
  2. How do you check the seal/what should it look like? Got the VC220 and all looked great- but lots of seals have opened- have time set at default 1.2 sec. not sure why. Thinking I should try 1.3 sec but how do I check the seal to know if it’s good? Never had this issue with past sealers
  3. I think a big negative to the new built ins is the reliability. I had the poly science 300 for a year and a half before it fritzed. Repair would have been $500. I opted for the new VP220, since I feared throwing good money after bad. If a 3K built in has issues it’s a bigger deal since it’s not only the machine but the cabinetry. Also the chamber is a tad smaller, if I remember correctly. for a great built in alternative, consider stabilizing a pantry pullout shelf for the unit. They’re weight rated to 100-125 pounds and you just need to reinforce the bottom of the pull-out. It works grea
  4. I decided to go with the VP220. I appreciated the advice about the dry versus the oil pump, but after speaking with several people there it's really an advantage only if I was going to give it much heavier use than I do, and the dry pump has the huge advantage of easier maintenance. It's a heavy machine to have to lift to service/replace oil, and I have it in a cabinet pull-out where the base of the pull-out has been stabilized for the added weight. Fits in great in my kitchen, btw! I had a Polyscience 300 which broke after less than 2 years, and the company would not help or send parts-
  5. I think the biggest consideration is use. I had extensive conversations about the vp220, and for home use the pump is more than adequate. If you’re a hunter or using it for light commercial use and routinely bagging 40-50 bags at a time (or more) than certainly the oil pump model is preferable. But for home use the pump on the 220 is great and maintenance free. That’s a biggie for the occasional user, for sealing for the freezer and Sous vide preparation. Can’t wait till they get them in!
  6. I’m on Long Island in NY Polyscience is their own company- they also make the sous Vide circulators. They’re now a division of Breville. Interestingly after being insistent the supervisor spoke with a tech person and he recommended putting a degreaser on the seal bar supports that are getting stuck in the up position. He said to put Dawn or Palmolive dish detergent on and let it sit I overnight and then wash off with hot water. I always thought that area was supposed to stay dry but that’s what they recommended. I would have thought it needed a lubricant like WD40 or the line but t
  7. The other thing is I wonder if the issue could just be with the seal bar- can a defective seal bar cause the issues I’m experiencing?
  8. If I do decide to replace it, do you really think the oil filled pump is that important. I’d really prefer not to gave them maintenance since it would require being lifted off the pull out to access the back. I’ve never had a moisture problem. The new 220 has great dimensions. Any thoughts on that machine?
  9. Thanks- yeah, that's why I'm not sure if I should repair it. The other one that was interesting is the new Vacmaster 220- I like the size and the no maintenance. It's really for light home use so not sure I need/want the maintenance of an oil pump. It's a new machine- any thoughts? Anyone have any ideas on how to repair it easily?
  10. Polyscience 300 - I have the machine a little over a year and a half and yesterday the lights flashed and wouldn’t shut off without unplugging. When I plugged it back in and reran it I got an E1 message. On closer examination the 2 brass pieces that come up, which the seal bar sits on, popped up about a quarter of an inch, so the lid wouldn’t close completely. this morning they settled back down and, when I called tech support, it just kept on vacuuming and never releasing, and I had to unplug to shut it off; i couldn’t open the lid. Tech said to plug it back in and try to get it to release
  11. That actually was their only possible concern, which is why they recommended the underside support "just in case."
  12. Ha- it worried me too. But I spoke to two different experts at the cabinet manufacturer (is a medium-high end line) and they both were certain that it would be no problem, not only for storage but with using the unit with the pullout extended. When I googled the cabinet glides online it seems they're all rated either 50-100 or 75-150 pound capacity when extended. The Polyscience machine itself is only 50 pounds, so basically we're talking about maybe 60 pounds at most in weight, well within the recommended weight load. The concern, surprisingly, was for the bottom pull-out, since the bottom is
  13. Bought the PolyScience 300,, and loving it! Thanks to all your posts have just watched closely and hit the seal bar when boiling liquid appeared problematic (when making rum infused pineapple for grilling-wow): my decision was made based on dimensions; these units are too heavy for me to lift and too bulky to take up counter space, but a location I haven’t seemed mentioned, which works great for us, is on the pull out shelf of a pantry cabinet. I called the cabinet manufacturer and they rec. stabilizers under the bottom of the pullout to strengthen the base, but said the glides could support t
  14. Has anyone checked out Modernist Cuisine at Home?
  15. They're cheap in a rest. supply store. Got one free with my purchase from William-Sonoma, but they had the covers at my local Rest. Depot (and hubbbie just dremeled out a rectangle for the circulator- much cheaper than the custom cut cover on the Polyscience website). Also bought a 10 qt/ Lexan pan with handles and a snap on lid, which I use most of the time.
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