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Chamber Vacuum Sealers, 2014–

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Could anyone link or guide me to a European (shipping to Finland) store that sells cheap yet reliable/good-quality 3-4 mil bags in rolls? I've struggled to find those rolls to be frank, so I thought I'd just go with the thicker, textured roll that's still 12 meters of 30cm bag at 16 euros. 

 

And paging again all Jumbo users (or I suppose Henkelman users, maybe they all have similar power cords) regarding the power cord matter (whether it's in the back and if yes, how much space does it take measured from the back of the machine). Cheers!

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Yup I did that, and actually got a response too. It is located at the back of the machine, and with a regular power cord it won't work, it's too long. Now I'm emailing power cord manufacturers and re-sellers to see how long these angled cords are at minimum! With the machine taking 554mm and by cupboard being pretty much exactly 570mm, I'd need a cord that doesn't come out more than 15mm for the black area I've coloured in the picture.. Otherwise my cupboard door wouldn't close, and I don't know if I like that idea. 

Screenshot 2019-09-09 at 14.57.15.png

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@EsaK

 

 

""   with a regular power cord it won't work  ""

 

I assume you mean  :  a standard power cord plug , that comes straight out of the the machine ,

 

wont curl to 90 degrees in the space you have.

 

if you have a " Home depot "  equivalent in your area

 

go there and look at the power cord connection section.

 

you should be able to fine an angle plug that you wire yourself w power cord , and a plug to add to the end

 

that would go into the power source

 

if you are uncomfortable doing this  , and electricity is dangerous and needs to be respected

 

Im sure the store will point you to someone in your area that does electrical work commercially.

 

good luck    love to see a pic of the final product

 

and your eventual machine 

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@EsaK

 

I didn't want to bring up the cupboard  ....

 

but now that its in the open :

 

why the cupboard at all ?

 

counter space ?

 

something else ?

 

if you don't have counter space in the Kitchen

 

some have gotten a cart.  a heavy duty cart

 

there is no fixed reason the Vac really needs to be in the kitchen

 

its your kitchen is ' tight "

 

a friend of mine put his in another room , but it does have running water ...

 

Id do your best to rethink the cabinet 

 

of course , you can post some pic here on your kitchen , cabinet etc 

 

you will get some replies 

 

a few might be very very helpful to you.

 

cheers

 

BTW  : do you  have freezer space ?   room for a new freezer ?

 

if you get the SV-CVS bug

 

there it is.

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Beware that there are other troubles, even if you solve the power cord problem. A vacuum chamber machine needs enough space around it, since it needs to pump air in and out of the chamber. If you use it in a closed space (few space around it) then you risk ruining the machine. Ask to the manufacturer what's the required free space around the machine you want to buy, so you get an idea.

 

 

 

Teo

 


Teo

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Thanks again everyone! @teonzo do you think the attached pictures show a problematic space? There'd be basically no space behind the machine (well aside from 2cm that the power cord comes out from the back of the machine), and some space on the sides (I could obviously remove the shirts if it was needed), some above it when the lid is closed and plenty in front when the door is open. The Jumbo 30 is L55.4cm x W45cm x H36.5cm (lid opened it's 68cm). Unfortunately I cannot cut either that back cabinet wall nor the door, a rental apartment and I don't want to start making that kind of holes :) Though I did manage to make it 58cm from the previous 57cm by adjusting the doors forward. 

 

Also very curious if you have any other thoughts on potential troubles! Would be sad to buy a machine like this, just to ruin it by using it in a space that doesn't suit the purpose.. 

20190910_081720.jpg

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I would definetely not put a vacuum chamber machine there, both for the machine (the space is too closed) and the shirts (if you don't remove them then you'll end up staining them, if you remove them when you use the machine then put the shirts back there then you go mad quickly).

 

 

 

Teo

 


Teo

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I asked a Henkelman Service department rep, and he said after seeing the same pictures, "Please note that the back needs to ventilate a bit. You will have to keep it from the wall at least a few cm. If the sides and front are open, it should be OK."

 

I moved stuff around, and here's another very bad illustration (I very clearly lack the ability to draw a multidimensional box with my laptop). So from the bottom where the machine would be, it's 80cm to the top of the cabinet (and at 67cm or so there's the metal bar which could be taken away if needed). The cabinet is also about 80cm wide, I could obviously take even the last thing away from the left if it made a difference. I tried to draw the machine with its' dimensions, 55x45x36 when lid closed. With the power cord, there'd be at least the "few cm" that the rep mentions, and potentially I could move the thing that the machine would lie on, a few cm forward when using it, making the space from the back of the machine to the back wall 3-4cm or so. And just to be clear, it's an open room otherwise, so when the cabinet door is open it's a "room full of air" basically.

 

I unfortunately don't really have any other space in my apartment for this. @teonzo do you still see that place very potentially ruining the machine if I operate it in the cabinet? Is 3-4cm in your view enough space from machine back to the back wall? Cause it obviously makes very little sense if I buy it and put it there, just to find out that it ruins the machine some way. Very much appreciate the help on this.

20190910_183808.jpg

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Is that tabletop/storage on wheels?  If so, maybe just pull the table out of closet when using the v. chamber, and then return it when done.  Also will give a lot of ventilation space.   Does the chamber have to be utilized in the storage space?  

 

If you just roll out, roll in, you won't need to move your clothes much, if at all.

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2 minutes ago, lemniscate said:

Is that tabletop/storage on wheels?  If so, maybe just pull the table out of closet when using the v. chamber, and then return it when done.  Also will give a lot of ventilation space.   Does the chamber have to be utilized in the storage space?  

 

If you just roll out, roll in, you won't need to move your clothes much, if at all.

Sadly no, it's not on wheels, which is why I can't move that thing more than a few cm more forward if necessary to give a few more cm ventilation at the back. 

 

Now I'm also thinking if I should go for example with the VacMaster VP215 which is 4cm "shorter", so there'd be close to 10cm ventilation at the back too, which I would think should at least be enough?

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I think @lemniscate nailed it. If that cabinet is truly the only place to store the sealer, then I think rolling it out to a better work area is the way to go. 

 

The ways I use my sealer, I cannot imagine carrying bags from the kitchen counters into some other room, and then using it in a cramped space. 

 

Just my 0.02 American dollars. 

 

4 minutes ago, EsaK said:

Sadly no, it's not on wheels

 

Finding one the same size that is on wheels might be worth the effort. 

 

This is a pickle, good luck.


Edited by horseflesh (log)

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Hmm, if it were me, I would put some sort of a furniture dolly or some casters under the storage unit and turn it into a rolling table.  Then it would be mobile and you can get the v. chamber you want.   But that's just me, I like things that roll and are mobile.

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I think @Shelby has a wheel'd system

 

you would of course have to have space near by in the kitchen to wheel it to

 

take you time , and get it right.

 

its well worth it.

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I would avoid putting the machine in that cabinet. First of all it's not that handy, lots of troubles for using it: the cabinet door is on the way, you have few space to move and so on, to use it properly you want some free space around and a work surface on the side to be able to lay bags on it. Second, it's not an efficient way to manage the volumes in your apartment, that cabinet needs to be filled with other things.

As the others suggested, if your logistics allow for a solution on wheels then it would be the best choice. I would look for a lower cart, so the machine lays at a lower height than the usual one for a working surface. If the working surface is around 80 cm high, then I would try to put the vacuum chamber machine on a cart that is around 60 cm high. If the machine is placed a little lower than usual then it's easier to work with it, especially when you are using bags with liquids (you want to have a good view from above to see when the bag content is getting near the sealing bars). Then I would try to build a wood box to cover it, so I have more working surface when the machine is laying on the cart and I'm not using it.

 

 

 

Teo

 


Teo

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I'm at the IBIE in Vegas. There is a company called Vesta that makes sous vide products.They are selling a couple of chamber vacs - one is vertical, the other more standard. They don't weigh a ton - the upright one is only 17.5 kg. They are offering a 30% discount for a period of time after the show and a 40% discount for units purchased at the show.

 

Vesta Precision

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26 minutes ago, Kerry Beal said:

Got a reminder today about the vertical chamber vac. Still 30% off for a bit longer.

 

The company's phone numbers are Seattle based and London based.  I'm just having a hard time finding where the equipment is manufactured, China?  US?  EU?

 

@Kerry Beal do you recall any info from the show on country of manufacture for the chambers?

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2 minutes ago, lemniscate said:

 

The company's phone numbers are Seattle based and London based.  I'm just having a hard time finding where the equipment is manufactured, China?  US?  EU?

 

@Kerry Beal do you recall any info from the show on country of manufacture for the chambers?

I do not - perhaps contact Leo and ask.

 

image001.png.2173b09d246a8a3fcd98de1e68fb5216.png

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Im wondering a few things :

 

 

Chamber Vacuum Sealer - Chamber Vac Pro I

$759.00

 

VACUUM CHAMBER WITH PUMP FOR SMALL RESTAURANTS

 

 

Chamber Vacuum Sealer - Chamber Vac Pro II

$799.00

 

VACUUM CHAMBER WITH OIL PUMP FOR SMALL RESTAURANTS

 

these are the two more expensive chamber vacs , in a conventional configuration 

 

note that the 800 $$ one has an oil pump

 

I can't find out if the vertical has an oil pump

 

In not spend thius kind of mont for anything less than an oil pump.   

 

you will have to fix the non-oil pump evenbtually

 

which I had to do w the Weston

 

that looks a lot like :

 

https://www.vestaprecision.com/collections/ibie-2019-featured-products/products/vacuum-sealer-vac-n-seal-pro-i

 

way back when

 

https://www.vestaprecision.com/collections/ibie-2019-featured-products/products/vacuum-sealer-vac-n-seal-pro-ii

 

dry pump

 

keep that in mind.

 

reading a bit more carefully

 

the vertical is a dry , not and oil pump.

 

but an interesting idea

 

save , and go for Oil.


Edited by rotuts (log)

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I emailed the company and got this answer:

 

"Our products are manufactured in China and are CE, GS, RoHS, REACH, and ETL certified."

 

I had asked if they were UL certified, since I didn't see it on the descriptions.

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9 hours ago, lemniscate said:

I emailed the company and got this answer:

 

"Our products are manufactured in China and are CE, GS, RoHS, REACH, and ETL certified."

 

I had asked if they were UL certified, since I didn't see it on the descriptions.

If they're ETL certified, they won't be.  ETL are a NRTL, same as UL.  Little benefit, much expense, in getting a dual listing. 

 

(NRTL = nationally recognized testing laboratory.  People who certify that stuff meets various safety standards.  If you read a code, and it says something like "only listed appliances may be installed", they mean "appliances that one of the labs we recognize has certified to meet the appropriate standards."  UL are the best known, but not the only one.  ETL are another, there are few more, who do more limited stuff.  )

 

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Lemon Grass is something I Vac.

 

its expensive and old , or just expensive if you can find a stalk or two that's reasonable 

 

in the 'burbs.  at Ranch 88 in Aliston , its bundled , so you can't pic out individual stalks.

 

each bundle seems to have a ' bad one ' but no matter.

 

when peeled a little bit if necessary , and cut down to about 1/2 length I Vac in a single layer :

 

172032522_LGVd.thumb.jpg.1a5fd94e5f37587e49df22314ae39fd2.jpg

 

and freeze.   I take the stalks out one at a time or so , and reseal the same bag.  the above set me back about $ 2.00 

 

I do the same for fresh ginger .  find a few very plump roots, trim off the little shoots  and vac the whole thing that way and freeze.

 

take it out Fz and coarsely grate w the coarse CuisiPro Accutecc grater.  its very sharp and works well,  no freezer burn.

 

the only drawback is the ginger is very difficult to slice in ' coins '  for SV or whatever you might want ginger ' coins ' for.

 

ginger vac'd not puctured.

 

Ill beg on the hunt for " blue ' ginger and galangal next trip

 

what ' fresh ' herbs or roots do you vac and freeze then use Fz and reseal ?

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      Peeled grapes on the stem
      Peanut butter coating
      Wrap in brioche
      Broil
      Micro-grated, roasted peanuts
      Instant Tropical Pudding
      Freeze Dried Powders of coconut, pineapple, banana
      Young coconut water spiked with rum
      Muscovado Sugar
      Cilantro
      Candied Chili
      Jamaican Peppercorn
      Vanilla Bean
      The steps required to comprise each dish are, as one might imagine, intricate and numerous. For the Poached Broccoli Stem, Chef Grant begins by separating the broccoli stems from the florets. The stems are stripped of their fibrous exteriors and pared down until they are uniform in size. Grant comments on the use of the second hand part of the vegetable: “This dish started with the roe. Every year we receive the most amazing Brook Trout Roe from Steve Stallard, my friend and owner of Blis. Typically, we serve the eggs with an element of sweetness. I find it goes very well with the ultra fresh salinity of the week-old roe. This time around we wanted to take a savory approach so I began looking into complimenting flavors in the vegetal category. About the same time, our group had a discussion about secondary parts of vegetables and the stem of broccoli came up. I had a past experience with the stem and found it to be very reminiscent of cabbage. Knowing that cabbage and caviar are essentially a classic pairing, I felt confident that we could work the dish out. Now I'm struggling to decide if this is a broccoli dish or in fact a roe dish, I think they really battle for the top position and that helps makes the dish very complex."

      Chef Grant processing the broccoli

      The stems are placed in a polyethylene bag, along with butter, salt and granulated cane juice. The bag is sealed with a cryovac machine

      The sealed stems are placed in a 170 degree F water to cook, sous vide, until extremely tender; about three hours

      Broccoli stems after cooking
      The crisp bread element is fabricated via the use of an industrial deli slicer. Chef Grant then brushes the sectioned pieces of poached broccoli stem with eggwash, affixes them to the thin planks of brioche and places them in a fry pan with butter.

      Grant's mise...not your ordinary cutting board

      Poached Broccoli Stem and Crisp Bread cooking

      Ready for plating

      A bright green broccoli puree is made with a vita-prep blender. Here, Chef Grant "mohawks" it onto china given to him by Thomas Keller

      Smoked Coho roe has arrived via Fed-Ex, courtesy of Steve Stallard

      Chef Grant devises a plating scheme for the Poached Broccoli Stem while Curtis looks on

      Chef Grant ponders one potential plating of the dish. He called this incarnation 'predictable' and started over.

      Another plating idea. This version is garnished with broccoli petals and ultra-thin slices of connected grapefruit pulp cells. The yellow petals are stand-ins for what will ultimately be broccoli blossoms
      Grant is still displeased at the dish's appearance. "The dish tastes as I envisioned it....texturally complex, with the crispness of the bread, the soft elements of the floret puree and stem, and the pop of the eggs. The buttery richness from the bread gives the stem the flavor of the melted cabbage I loved at the [French] Laundry. And the hot and cold contrasts from the roe and broccoli …I like it…..I just don’t like the way it looks.” Another attempt and the group agrees, it is better but not “the one.” The use of the thinly sliced cross sections of peeled grapefruit energizes the group. In the next rendition, they make small packets with the ultra thinly-sliced grapefruit containing the roe...

      A third plating configuration for Poached Broccoli Stems; this one featuring the packets of roe wrapped in ultra thin sheets of grapefruit pulp cells
      At this point the team decides to move on and come back to it next week. After some conversation they decide that in the final dish, broccoli will appear in at least 5 forms: poached stems, floret puree, some raw form of the stem, the tiny individual sprouts of broccoli florets, and the blooms. Grant feels that Poached Broccoli Stem could be ready for service, although he still envisions some changes for the dish that will make it even more emblematic of his personal style. “Our dishes continue to evolve after they hit the menu. It is important for us to get to know them better before we can clearly see their weaknesses.”
      The thought for the dried crème brulee originated over a year ago when a regular customer jokingly asked for a crème brulee for dessert. “He said it as joke, I took it as a challenge,” says Grant. "Of course, we never intended to give him a regular crème brulee.” The team tried various techniques to create the powder-filled caramel bubble while at Trio to no avail. An acceptable filling for the Dried Crème Brulee has been developed by the Chef and his team but several different methods, attempted today, to create the orb from caramelized sugar have been less than 100% successful.

      Caramel blob awaiting formation. Chef Curtis kept this pliable by leaving it in a low oven throughout the day

      Chef Grant’s initial idea to use a metal bubble ring and heat gun (normally used for stripping paint) to form the bubbles does not work as hoped. Attempts to fashion them by hand also come up short.
      Says Grant, “At Trio we tried a hair-dryer. When Martin told me about these heat guns which get up to 900 degrees F, I thought we had it for sure. If it was easy everyone would do it I guess.” Eventually, Alinea partner Nick Kokonas garners the task’s best result by positioning a small, warm blob of sugar onto the end of a drinking straw and blowing into the other end. The results are promising. Curtis suggests using a sugar pump to inflate the orbs. That adjustment will be attempted on another day.
      “We intentionally position whimsical bite in the amuse slot, it tends to break the ice and make people laugh. It is a deliberate attempt to craft the experience by positioning the courses in a very pre-meditated order. A great deal of thought goes into the order of the courses, a misalignment may really take away from the meal as a whole.” For PB&J, the grapes are peeled while still on the vine and then dipped into unsweetened peanut butter. They are allowed to set–up, and then they are wrapped with a thin sheet of bread and lightly toasted. When the peeled grapes warm, they become so soft they mimic jelly. The composition is strangely unfamiliar in appearance but instantly reminiscent on the palate. PB&J is, according to Grant, virtually ready for service. There are a couple of aesthetic elements, which need minor tweaks but the Chef feels very good about today’s prototype.

      Chef John peels grapes while still on their stems

      Peeled grapes on their stems with peanut butter coating

      Chef Grant studies the completed PB&J in the Crucial Detail designed piece

      PB&J
      Often, creative impulses come by way of Alinea’s special purveyors. “Terra Spice’s support over the past couple of years has been unprecedented, and it has accelerated with the start of the food lab,” says Grant. “It is great to have relationships with people that think like we do, it can make the creative process so much easier. Often Phil, our contact at Terra, would come into the kitchen at Trio and encourage us to try and stump him on obscure ingredients. We always lost, but not from lack of trying. He even brought in two live chufa plants into the kitchen one day.” The relationship has developed and Terra team has really made an effort to not only search out products that the chefs ask for but also keep an eye out for new ingredients and innovations. In August, Phil brought by some samples of products that he thought the Alinea team might be interested in trying.

      Phil of Terra Spice showing the team some samples

      Coconut powder and other samples
      Grant recalls “the most surprising item to me was the dried coconut powder. When I put a spoonful in my mouth I could not believe the intense flavor and instant creamy texture, it was awesome.” That was the inspiration for what is now Instant Tropical Pudding. The guest is presented with a glass filled with dried ingredients. A member of the service team pours a measured amount of coconut water into the glass and instructs the guest to stir the pudding until a creamy consistency is formed.

      The rum-spiked coconut water being added to the powders
      At the end of the day, the Chefs assess their overall effort as having gone “fairly well.” It’s a mixed bag of results. Clearly, the fact that things have not gone perfectly on Day 1 has not dampened anyone’s spirits. The team has purposely attempted dishes of varying degrees of difficultly in order to maximize their productivity. Says Grant, “Making a bubble of caramel filled with powder…I have devoted the better part of fifteen years to this craft, I have trained with the best chefs alive. I have a good grasp of known technique. The lab's purpose is to create technique based on our vision. Sometimes we will succeed, and sometimes we will fail, but trying is what make us who we are." The team's measured evaluations of their day’s work reflect that philosophy.
      According to Chef Grant, “The purpose of the lab is to create the un-creatable. I know the level at which we can cook. I know the level of technique we already possess. What I am interested in is what we don't know...making a daydream reality.” With little more than 100 days on the calendar between now and Alinea’s opening, the Chef and his team will have their work cut out for them.
      =R=
      A special thanks to eGullet member yellow truffle, who contributed greatly to this piece
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