Anonymous Modernist 16622

Hi again Louis-Frederic, No problem. I'm glad to help. I take my VP215 to fish camp with the oil in it, but I make sure that the machine is going to stay upright during transport or it could get messy and contaminate the exhaust filter. If you did drain the oil out, you could definitely used the oil again. And two weeks should be more than enough unless it is out of stock, regardless of who you order it from. On the bag thickness, I personally use 4 mil bags for nearly everything. My family is not exactly gentle when moving things around in the freezer. 3 mil works well if it is handled with care. Also, for Sous Vide, most boilable bags are 3 mil thick and there is rarely a problem with them. I hope this helps. Thanks, Doug

Hi Louis-Fredric, Thanks for the kind words. Our system definitely has issues calculating shipping to Canada. There is no difference between the two models. When Vacmaster released the machine the part number was VP215C but about a year later they dropped the C from the model number but we have so many people still searching for the original part number that we have to have it listed both ways. Let me know if you have any other questions. Thanks, Doug

Hi Salomon, I don't know what your budget is, but check out Sammic chamber sealers. You can set them to seal based on vacuum pressure or time based. They also have some great options, including the ability to put special vacnorm trays under a vacuum with an external vacuum hose attachment. You are probably looking at $3k or more but I think they are the machines that fit your needs the best. We don't sell them, but our competitor, Vacupack does and the Thom (the owner) is definitely knowledgeable on the Sammic machines. 1-800-227-3769. I hope this helps, thanks, Doug

Hi Mike, The chamber is actually stainless steel so you won't have any problems with it. It should hold up just fine. I'm not sure I understand what you mean about the shape of the machine making it less useful. For Sous Vide, it's actually better for Sous Vide. Can you explain what you mean? Thanks, Doug

Hi Mike, I'm happy to help. Yes, you are correct. For the normal home Sous Vide user, the VP112 is definitely a good way to go. But if you seal large volumes of bags every day or want commercial grade construction, then the VP210 or the VP215 is where you should look. It's design is better for those big bags of liquid. And, yes it will work fine foodsaver canisters, but you might need to put the Foodsaver fitting into the Vacmaster hose or just put a small strip of scotch tape on the vacmaster fitting if it's a little loose in the hose port of the Foodsaver canister. Here is a link to a primitive video I made a few months ago showing how to do just that. Please forgive the quality. I don't make video's for a living and it shows. Thanks, Doug

Hi Joem, For Sous Vide, The VP112 offers one distinct advantage, the depth (as measured from the top of the seal bar to the bottom of the chamber) is much deeper (2-1/2" deep for the VP112 vs. 1-1/4" deep for the VP210), meaning that you can put much larger quantities of liquid in the bag for that purpose with the VP112. The VP112 and the VP210 have the same pump. Besides the overall appearance and the chamber/sealbar dimensions, the main differences between the VP112 and the VP210 are the power supplies and controls. The VP210 is designed for commercial use which means that the internal controls are built to withstand hundreds, if not thousands of cycles per day while the VP112 is designed for home use. It's a very durable machine, but it's not recommended for restaurants or commercial users that need to be able to run hundreds of cycles per day. But for normal home use, it's perfect and will last a very long time. Please give me a yell if you have any other questions about any of these machines. Thanks, Doug (full disclosure - I service Vacmaster vacuum sealers and our company sells them).

Hi RJNSilva, We sell vacmaster sealers, and I also do the service and repair on them in my area and what I recommend to my VP215 customers is that they change the oil after the first 1500 cycles and then every 3000 cycles. Each cycle is one bag, so it's easy to track how many cycles you have on the machine by how many bags you have used. There are two important exceptions; if you have been sealing a lot of liquids and have moisture built up in the oil, making it a milky color or if you are going to store it for any significant length or time without using it. In both cases, the moisture, if left to sit for weeks/months on end can rust the internal components of the pump which is never good. But I also recommend keeping the VP215 close to the kitchen, if not directly in it because the longer you own one, the more you use it. Soon you will be infusing flavor into watermelon, marinading your pork, and of course, vacuum packing your bulk meats, etc.. I find that I use mine 2 or three times a day. Let me know if you have any more questions about the VP215. I would be happy to help. Thanks, Doug