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Everything posted by dscheidt

  1. My experience with vacuum pumps is mostly for pulling a hard vacuum in AC systems. Hydraulic oils have more components that will evaporate at low pressure, and they won't hold up to heavy vacuum use. It probably doesn't matter much for the amount of use most of these sealers see, and the relatively low level of vacuum they pull. But a quart of actual vacuum oil will last several changes in the 215 pump, and it's only a couple bucks a change. that's worth it in my book.
  2. dscheidt


    it can be done, you're not going to be printing a different list for each recipient, but only for a metro area or a region. It's almost certainly not worth the effort, people who read advertising fliers are probably already your customer and know where you are, or are motivated to find you. the ones I've looked at (none terribly recently) have had web stie links for store locators, too, which is easy enough.
  3. No, good strainers work well. Replacements don't, because they have to fit any tailpiece, and they're all different. Some designs, even from expensive brands are just crap, because consumers put up with crap, and make up excuses (like "there's no overflow, so of course they leak") for it, instead of properly throwing a fit that their $1000 sink doesn't hold water. I installed this strainer in my kitchen sink. https://www.homedepot.com/p/KOHLER-Duo-Strainer-Sink-Strainer-K-R8799-C-CP/100654123 note that it's a whole assembly, not just a basket strainer/stopper, but also the drain tailpiece. It has an o-ring that does the sealing, against a slightly tapered seat, which takes up wear from the o-ring (which can be easily replaced). They seal perfectly, and I expect them to continue doing so for quite some time, with suitable maintenance.
  4. i tried foil in a Wrap-n-Snap. It didn't work well. Didn't pull of well, didn't cut perfectly (and I'd expect it to kill the blade, pretty darn quick.) My history with the dispenser: I bought one. My wife got mad at me, told me it was the most ridiculous thing. Insisted it had to live in a cabinet. I got her to try it. Shortly after, she found a home on the counter for it. She's given at least 8 of them as wedding presents. We're on our third (fourth?), they wear out, the cover catch breaks.
  5. When i've done it, I pull a vaccum until it's going to overflow and then turn the machine off. On my machine at least, that leaves the chamber with whatever vacuum it was at. When you turn it back on, it does the bag seal cycle, and lets air back in. leave it off until the foam goes down, then repeat. Two or three cycles, you get a hard vacuum before it starts to foam up.
  6. one of two possibilities: first is they don't think people will do it enough to matter. Second, they might be using a diaphragm pump. They're relatively insensitive to liquids (as long as they don't get a big slug, some are even capable of dealing with that). They're pretty common in labs, because they don't contaminate oil or water, and where a high vacuum isn't required. They're loud, they don't reach as high a vacuum as even a dry rotary vane pump, and they're slow to get to their highest possible vacuum. I'd have to get a look at the pump. a diaphragm pump actually makes sense for low use machine, if you can accept the noise (or figure out how to make it quieter). lab ones are easy to rebuild (new valves, new diaphragm, takes about as long as it took me to write the post); some purpose built ones are disposable.
  7. Most chamber vacuum sealers use a rotary vane pump, whether dry or oil sealed. Dry rotary vane pumps are relatively reliable, as long as they're used dry. Vapor and solid debris damage the seals. the seals also have physical contact with surfaces, so they wear out. very few home users are going to use one enough to wear them out (lifespans are in hundreds to low thousands of hours, when used at low duty cycles. heavier duty cycles, the seals get hot and wear out faster. At a minute a bag, 1000 hours is 60,000 bags.....) Oil rotary vane pumps have the oil forming the seal, which has the advantage of being renewed constantly, and also makes them resistant to getting liquid or vapor into the pump (as long as you change the oil often enough that it's not water logged.) They do not pull nearly as hard a vacuum, which is probably not a problem for most home use (it matters if you're trying to do some of the fancy compression stuff. Not all of it, though.) Size of the chamber is the biggest issue. i have a vp215. I'd very much like a bigger chamber, both wider (10" bags limit how big a thing you can get into one, and taller. length isn't usual a problem.
  8. and the conveyor belt to bring the cases out from the back?
  9. Way past time. The oil is clear or very slightly amber when new, it's clearly got lots of emusified water in it. I changed it, ran one cycle, and what showed up in the pump sight glass looked filthy, so I drained it again. I'll change it a second time in a few days when I get some more oil. (It takes about 3 ounces.) This shows the skis, and the cantilever required to get the drain plug over the edge. To fill, you have to take the back cover off (easy, just four screws). this is piss poor design, it should be easier to do this.
  10. I have put my vp215 on a pair of skis so I can slide the drain plug past the edge of the cart it's on to change the oil. While I can lift it, I have no desire to do so any more than strictly necessary. The skis are just 5/4 deck boards that span from the front and back feet on each side, and allow the very small cantilever required to get to the drain plug. (not to self: time to change oil....)
  11. I can't be the only one who uses a whisk? A nice heavy ballon whisk, like you'd use for whipping up some cream.
  12. They undboutedly mean "MAP PRO", or however they style it, which is propylene (AKA propene (not propane)). It's maybe 10% hotter, and has a little higher energy content. Not worth the price premium over propane for most uses.
  13. My experience is I want two kinds of peels in my kitchen. A wooden one for launching the pie, and a metal one for pulling it out (and moving it around, it you do that). Metal peels stick more than a wooden peel, but they're thinner and easier to get under the pizza.
  14. I have a somewhat fancier (and more expensive) version of this. Mine has a 20K BTU front left burner, the other front burner is 18K, a different center burner (it's got the ring mode like this, which works for the griddle, but also a center section that's got a pot shaped flame), came with the center grate (and two griddles, but I think that was a mistake). It's also a free standing model, with oven controls on the back. I'm generally pleased with it. I'd prefer the higher output burner on the right, which is an artificat of my layout. I find the oven controls a little annoying, and it always takes me five minutes to reset the clock. Oven thermostat went wrong, and I had to fiddle with it to get it right, but once I did that, it's been fine. It came with three oven racks, which I find annoying. It's great for baking cookies, and stuff like that, but the extra rack gets in the way, and I never remember to adjust the racks before I turn the oven on. (Were it up to me, I'd simply remove one of the racks, and put it back when I needed it, but it's not, so it stays in.)
  15. Blade is removed only for replacement or belt replacement. It weighs about five pounds and is razor sharp, so removal is not a routine task. when the blade guard is removed, you can get to the whol front of the blade, and about 1/4 of the back. Rotate it acouple times to clean the rest.
  16. Cleaning is take the output tray and blade cover off (they're stainless, and could go through the dishwasher). Then remove the move the part of the carriage that touches the food (it's probably not dishwasher safe). Wash those components. The bit that adjusts to set the thickness of slices swings up and back, so you can easily wash it, and access the space under the cariage. Remove any food crumbs, carefully wipe the blade clean. Then spray with steramine, let dry, reassemble. that takes a few minutes, not really worth it for a single tomato, but if it were on my kitchen counter, I might use it to slice everything for a single sandwich. It's less of a hassle than the plastic chef's choice I have is.
  17. My wife insists that I can't put it in the kitchen, and makes me keep it in my office. not the handiest place for it, but the table is on wheels, so it will roll to the sink for use. so far, I have resisted the urge to make a sandwich during a meeting. this thing was a horrible mess; I think it was stored in a barn. Grease and crud packed everywhere, including places you'd not think it could get to. Lots of scraping, degreasing, and cleaning. it cleaned up well, and need just a set of feet (sourced from the well-known food service equipment supplier McMaster-Carr), a belt, and a set of sharpening stones.
  18. Not cutting my fingers off! I am going to use it at home, to do normal household slicing stuff. I've got a little chefs choice slicer, which for what it cost, is good. But it struggles to slice cheese, and it doesn't slice very thinly. So it's not really good enough for what I want to do. It's also a pain to slice something with a high aspect ratio (like a pepperoni.)
  19. I will, but ITW are awful about anything they didn't make. I've also had horrible dealings with their service departments ("you can't buy parts, you have to have them installed by our service people. Oh, you're not a commercial user, we can't service you." is not atypical).
  20. yeah, It's completely devoid of markings. There's a number in the main body casting ("F 25660 37"), and that's the only marking I've found on it. I expect it's going to need a few parts, and I don't know how universal they'll be. At the absolute minimum, it's going to need feet. Probably a set of sharpening stones, and possible a blade. Also, god, it's heavy.
  21. I bought a slicer. The only label is "Berkel". 12" blade. Needs some cleaning...
  22. Thermoworks is discontinuing the thermapen mk4 (and replacing it with something they say is better.) the Mk4 is on close out for $69, while they have them. https://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=16
  23. I don't know what your willingness to work on such stuff is, but if it dosn't extend to resoldering battery packs, a few calls to cell phone repair places will find someone who will do it, probably pretty cheap.
  24. A former office was recarpted overnight, while I was working the overnight shift. It was not communicated to anyone working in the space it was going to happen, the guys just showed up at about 8pm. So no one had done any cleaning or other prep. They cleared a small area, ripped the old carpet up, glued the new stuff down, and put stuff back. This was carpet tiles, not rolls of carpet, which made it easier. Huge crew, they did several thousand square feet by five am. Apparently, many people didn't even notice the work had happened (it was a different color carpet, but not by much).
  25. use it in place of celery in mirepoix in hearty soups or stew.
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