I'd like to finally take the plunge and get a chamber sealer, but I'm struggling with the tradeoffs between this set of machines. The 215 apparently can pull a 29.5hg, while the 210 and 112 can pull 28.0hg.
For purposes of sous vide/modernist cuisine and food preservation, does the difference between 29.5 and 28.0 matter?
Also, the 210 and 215 can both seal retort bags while the 112 cannot. Same question: What does using retort bags offer that 'regular' bags do not?
Any input on this would be much appreciated.
