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dscheidt

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  1. spec sheet says "Dry rocker vaccum pump". Rocker is a manufacturer (or maybe just a branding) of vacuum pumps, they're conventional piston pumps, and sucking stuff through them will cause damage. They work fine until they wear out, and for many applications that's pretty much never. That's probably the case for most home chamber vacuum sealers. When I bought my machine, the cost difference between the oil pump and dry pump version was only thirty or fifty bucks, pretty negligible compared to the cost of the machine. There are vacuum pumps that can ingest water, and which are oil free (scroll pumps, for instance), but they're not cheap, and even further over kill for the home kitchen.
  2. seems to be https://www.lemproducts.com/product/maxvac-pro-chamber-sealer/all-vacuum-sealer-products this model. has an oil pump, which is a good feature. don't have a clear sense about how tall the chamber is, but it might be short. That's a limiation on my vp215 (not most of the time, but there's stuff I can't see I'd like to because of the height, particularly near the sealing bar.). it's probably a good buy for $600, given what tarriffs have done to prices. (I paid not much more than $600 for my vp215 about four years ago. )
  3. I've never gotten a bucket from a food service operation with a lid worth a damn. No problem with the buckets, but the lids aren't good. They're not designed to be reused, so not really a surprise. Spending 6 bucks on a good screw on lid that will last years and years is worth it in my book.
  4. White flours keep better than whole wheat. I've had bread flour last a year, not rancid, stored in a bucket in my (coolish) basement. I use regular 5 gallon buckets, with a 'gamma seal lid". Much cheaper than the thing Chris linked to (which may just be an amazon crazy price?) 50 lbs of flour is about 8 gallons, so you could use a 7.5 gallon bucket, and get most of it in the bucket. Of course, your bucket would weigh 50 pounds, which may be a problem.
  5. I went this morning. No signs about a change in policy on who gets to shop, but I didn't ask. Reasonable selection of frozen stuff, full stock of baking stuff, except no dry yeast (fresh in the cooler), canned tomatoes in stock, pasta in stock. Plenty of cheese, dairy, eggs. NO pork at all. had beef (but I think limited varieties) and chicken. Produce looked like it always does (poor, with random stuff out of stock).
  6. I have a 20K btu burner on my range (a GE, couldn't quite convince my wife to spend the money on anything that expensive. The feature I found most attractive about the BS is fitting a full sized sheet pan in the oven.) The difference between 15 and 20K is substantial. It gets used for things that don't necessary require it, but it makes them faster -- a pan sauce, or similar reductions, for instance. It also makes boiling water faster. Not everyone cooks like this, my wife routinely puts water on to boil and sets the burner on medium. It's an effort to keep from turning the burner up, and putting a cover on the pot, let me tell you.
  7. How strict the RD is at letting people depends very much on the store. The one I go to in Chicago has a reputation for not letting anyone in. Other places, they don't care. Some of it depends on the state, and what the sales tax rules are. Illinois wants to see the tax id of everyone sold tax exempt stuff, which is part of why they're strict. They're also very busy, and moron members of the public wandering around cause problems. (I can spot the people who are clearly not restaurant shoppers, not just because of what they're buying, but because how lost they look and how often they jump in front of a speeding forklift.) The last time I was there, a couple weeks ago, they had a bunch of weird out of stocks, but the baking stuff was pretty well covered. I don't think there was dry yeast, but plenty of flour in all the things they carry. Dairy was well stocked, plenty of eggs (have to buy 15 dozen, of course....). There were some unit level meats missing, but I think there were cases of everything. I need to go again in the next couple days, I'll report back.
  8. Ok, sometimes things hang out for a while in the freezer. Baked these tonight, from December 2018. They were indistinguishable from freshly made.
  9. My chamber vacuum hint is simple. Get it into your kitchen. Or at least get it kitchen adjacent. Mine had been down in the basement, I finally moved it to the back porch off of the kitchen a couple months ago. It's so much easier to use for a single bag of something. I'd been keeping bags in the pantry, so we could put stuff in a bag, and I walk down the stairs to seal it up. But it wouldn't happen for a little leftover; now it's much more likely to. And I've convinced my wife to use it, though I haven't convinced her she needs lo really learn how to anything more than seal a bag with whatever setting it's programmed with. That's a start. I figure it'll take her a year to train her.
  10. International Fuel Gas code (which is the model code used in most, but not all, of the US) requires that gas appliances be listed for the purpose they're used. No one makes a commercial range that's listed for residential use. If you have sufficient piles of moolah, you can get an engineer to certify a particular installation. I did some work in a lake house a decade or so ago. the basement kitchen had a full on line of commercial equipment under a commercial hood, with fire suppression. One of the inspectors I talked to thought the engineering work had cost $50K. This, of course, was not the kitchen the owners would ever use, this was for the help. The previous palace had the caterer's kitchen in an out building, but there wasn't a place to put one on the new property. T'his is a relatively recent code chage (probably 20 years or so); it used to be possible to get away with this.
  11. It's an abrasive cloth or paper. It's an iron oxie abrasive (usually fine, but in theory, it was available in a range of grits), loosely bound to the sheet. Because iron oxide is relatively soft, and the grains are not firmly attached to the backing, it will not cut well, and is used for finishing, the steps before a buffing compound is used. It's very much like (real) emery cloth, but using iron oxide instead of the aluminum oxide in emery. I rather expect you're not going to find it at your local hardware store, let alone a big box. It's pretty thoroughly obsolete for industrial use.
  12. That text is from one of David Feldman's _imponderable_ books, I think. Probably _why do clocks run clockwise_.
  13. Everytime I've been in, there's been a line of people, including industry people, getting their knives sharpened. I've had them do a few, when they required extensive rework. They did a good job, and it's cheap. They use a grinder or sander for normal stuff.
  14. My store had both; they sold out of the dog ones the first day they were on offer.
  15. PAO is 'polyalphaolefin', a variety of syntheic base oil. 32 is the ISO viscosity. I expect that any vacuum oil with that viscosity would be suitable. The big feature of oils specified for vacuum pumps is the low foaming, and low vapor pressure. from a lubrication stand point, it's not a terribly tough job.
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