Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chamber Vacuum Sealers, 2014–

Mjx

By Mjx
in Kitchen Consumer

 Share

Recommended Posts

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, md8232 said:

I bought this Unit and it arrived Saturday.  Only 8 years of dithering!

VP 95

This unit ships with oil and installation was simple.

You must download the owners manual and it is a bit lacking.

 

VacMaster sent me an email Thursday with special pricing.  That plus

10% off made it a no brainer.  It's a tiny thing, but will replace my

Foodsaver til I save up for a Henkelman unit.

My heart wants this, but my wallet isn't cooperating.

https://www.henkelman.com/en/vacuum-packaging-machines/neo/neo-42/

 

I hope you eventually get your Henkelman.  At 64 kg it is not a possibility for me.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

md8232

md8232

Posted
Posted
3 hours ago, JoNorvelleWalker said:

 

I hope you eventually get your Henkelman.  At 64 kg it is not a possibility for me.

 


I planned to buy it this year, but my daughter is buying a Condo and Dad is helping. 

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, md8232 said:


I planned to buy it this year, but my daughter is buying a Condo and Dad is helping. 

 

Priorities.  My younger son collects houses.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

@md8232 

 

looks like a fine deal , and about 1/2 the weight of the VP215.

 

the Chanber also looks like it has more depth than the VP215

 

a nice feature if you are Vac'ing liquids.

 

or marinating w/o needing a final seal.

 

pair this w an Anova Steam Oven

 

and you are out only $ 1,200

 

such a deal !

md8232

md8232

Posted
Posted
7 hours ago, rotuts said:

@md8232 

 

looks like a fine deal , and about 1/2 the weight of the VP215.

 

the Chanber also looks like it has more depth than the VP215

 

a nice feature if you are Vac'ing liquids.

 

or marinating w/o needing a final seal.

 

pair this w an Anova Steam Oven

 

and you are out only $ 1,200

 

such a deal !

No need for the Anova, I have the F. Blumlein.  

I’m happy with it, even if they are recipe thieves.

  • Like 1
  • Thanks 1

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

md8232

md8232

Posted
Posted

I’ll be needing bags, and VacMaster is out of just about everything.

 

Do you folks have a preferred source for bags?

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

rotuts

rotuts

Posted
Posted (edited)

@md8232 

 

I get all my bags here :

 

https://vacuumsealersunlimited.com

 

free shipping on many of the 3-MIL bags

 

https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/

 

its not a mistake to get 1,000 in two sizes  ( w free shipping )

 

seems like a lot , but Life is Long.

 

I use 8 x 10 , and 10 x 13 

 

there are other sizes , like 8 x 12, etc

 

but if they are not listed on this site , they are just out of them

 

temporarily.   very nice people.   Ive called them several times

 

about ' this and that '

 

free shipping is significant , as 1,000 bags of 10 x 13 is pretty heavy.

 

I cut down the larger bags sometimes for smaller work.

 

I dont know the width of your sealing bar

 

keep that in mind if  you cut down a bag and plan to re-seal that edge

 

as chamber bags are so cheap , I now Vac. 

 

Penzey's larger bags of dried herbs , and many of their

 

spice blends.   they stay much fresher , and blends w sugar do not

 

absorb moisture and do not cake up.

 

I love  Bell's Poulty seasoning.   it goes on sale a few weeks

 

before thanks giving.   it powdered and fresher at that time of the year

 

I bag several boxes and put the vac's bags in my freezer and 

 

I get better results over the year(s) that way.  that stuff sits on the

 

self at a grocery store a long long time it seems

 

also, if there is some ' head space '  on your vac'd items

 

I open that bag up , take out what I need , and re-seal that

 

same bag  

 

that's a 4 cent saving right there !

 

I do this w my home roasted coffee :  

 

as soon as a roast is cool , I vac bag

 

the next day there is some CO2 in the bag

 

( normal ) I just snip the top off and reseal.

 

I take out a few days worth of coffee and reseal that same bag again

 

etc

 

 

Edited by rotuts (log)
  • Like 1
md8232

md8232

Posted
Posted (edited)

My machine can take a 9" X 12" bag.  They are going to be hard to find.

I'll need every bit of width there is to do the things I want.

Slight buyers remorse right now.

 

Edited by md8232 (log)

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

rotuts

rotuts

Posted
Posted

 

 

9 " seal bar ,

 

12 " total 

 

\you will get used to it !

 

call them

 

661-332-5631 

 

they might have some 9" on back order

 

you will do fine w 8 " until then

 

cheers

md8232

md8232

Posted
Posted
3 hours ago, rotuts said:

 

 

9 " seal bar ,

 

12 " total 

 

\you will get used to it !

 

call them

 

661-332-5631 

 

they might have some 9" on back order

 

you will do fine w 8 " until then

 

cheers

 

I spoke to the Lady and the 9 X 12 bags are a few weeks out.  I'll try to be patient

until then.

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

dscheidt

dscheidt

Posted
Posted
6 hours ago, md8232 said:

My machine can take a 9" X 12" bag.  They are going to be hard to find.

I'll need every bit of width there is to do the things I want.

Slight buyers remorse right now.

 

 

Yeah, the only thing I find limiting with the the 215 is the width of bags it can seal. It's got a 10" bar. 

 

Also: you can use bags longer than the chamber.  if you put anything with girth to it (a hunk of meat, say) you will use up some of the length of the bag going around it.

m61376

m61376

Posted
Posted

I decided to go with the VP220. I appreciated the advice about the dry versus the oil pump, but after speaking with several people there it's really an advantage only if I was going to give it much heavier use than I do, and the dry pump has the huge advantage of easier maintenance. It's a heavy machine to have to lift to service/replace oil, and I have it in a cabinet pull-out where the base of the pull-out has been stabilized for the added weight. Fits in great in my kitchen, btw!

I had a Polyscience 300 which broke after less than 2 years, and the company would not help or send parts- only recourse was to spend 499.99 to ship it back to them. I felt I would be wasting $500 and would never recommend them.

As for the machine- it's amazing. Love the double seal, and each seal is wider than on the Polyscience unit. The 12" seal bar is the same length but the chamber is a little deeper, which will be a big benefit when sealing a roast for the freezer. Having an auto start as soon as you place the lid down will take a little getting used to.

I miss the marinade feature, with pressurizing in the bag without sealing, but I'm guessing I can accomplish the same thing with multiple vacuums- any tips for best way to marinate meat using these machines?

btbyrd

btbyrd

Posted
Posted

The idea of vacuum marination makes intuitive sense, but it most likely doesn't offer a real benefit. Greg Blonder has a good blog post about this issue. Researchers at the University of Georgia and the USDA have repeatedly found (2 studies) that vacuum levels have no effect on the uptake of marinade by chicken. They conclude that "vacuum pressure during tumbling, as is widely practiced commercially, may not be necessary. The underlying principles for using vacuum pressure may be erroneous and should be examined further." Another study on the effect of vacuum marination on fish found that vacuum levels had no effect on marinade uptake. If you want to accelerate brine/marinade penetration using a vacuum machine, I've suggested the technique of combining vacuum sealing with Jaccarding, as needling meat creates channels into which fluids can flow. 

  • Like 2

Visit me on Instagram

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Other than the oil pump what makes it twice as good as my 300?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Nowayout

Nowayout

Posted
Posted
21 hours ago, DaveJes1979 said:

Looks like Breville/Polyscience is putting in another consumer-oriented model.  Still pricey, $2,000 MSRP.  Marketing it as "MX2 Infuser".

 

https://polyscienceculinary.com/products/the-mx2-chamber-vacuum-sealer?utm_source=Newsletter&utm_medium=email&utm_campaign=MX2&utm_content=LearnMore

It is made by Minipack so should be a decent unit. 

Much more info on the Minipack site, comes in colors too!

https://www.minipack-torre.it/en/packaging-machines/mx-2

 

It is a DVP pump so pretty decent, but not a Busch.  The chamber is pretty deep and a 10" seal bar, but not very wide or long, only 6".

They are marketing it as a infuser for marinades with a vapor sensor to prevent boiling.  I am wondering if it can stop right at the point before boil over and then maintain that level of vacuum for a period of time by turning the vac pump on and off as needed?

So set it for 30 minutes at 89%?

 

I can infuse in my Minipack MVS45x by turning the machine off using the main power switch when it hits the vac level I want.  It will stay in a vacuum for a while but eventually leaks allow air into it.  I haven't done any that are very long.   

Might be nice to play with but I doubt I would use this feature very much.  I REALLY like having a large chamber and a wide bar.

 

 

 

 

 

  • Like 1
  • Thanks 1

Minipack Torre MVS45x Chamber Vacuum,  3- PolyScience/VWR 1122s Sous Vide Circulators,  Solaire Infrared grill (unparalleled sear)  Thermapen (green of course - for accuracy!)  Musso 5030 Ice cream machine, Ankarsrum Mixer, Memphis Pro Pellet Grill, Home grown refrigerated cold smoker (ala Smoke Daddy). Blackstone Pizza Grill,  Taylor 430 Slush machine. 

md8232

md8232

Posted
Posted

VP95

VacMaster dropped a Video on the 95 yesterday.  

I'm hoping for a more in depth look, but not optimistic.

  • Thanks 1

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

SweetSymphonybyM

SweetSymphonybyM

Posted
Posted
On 9/3/2020 at 5:47 PM, rotuts said:

@SweetSymphonybyM 

 

well the item you are thinking about is 2 K USD

 

1 K more than the the VP 215

 

a workhorse for many of us.

 

I cant imagine what the 1 K exrra gives you ...

 

well its Black and has colorful buttons on the front 

 

so , I have no idea what the extra 1K gets you.

 

I doubt it will add up to 1 K 

 

just me saying

 

I like that's it's smaller, deep enough for larger jars, and will match my commercial blendtec nicely)). (They would be sitting side by side) But I'm worried that it's not wide enough, and the longer items will have to be on their side when inside the chamber...My other choice is the Wolf vacuum seal drawer, but it would need to have some type of a wood cage built to use before it's actually built in during the kitchen remodel (which won't happen for a few years)....

SweetSymphonybyM

SweetSymphonybyM

Posted
Posted
On 9/14/2020 at 2:57 PM, md8232 said:

My machine can take a 9" X 12" bag.  They are going to be hard to find.

I'll need every bit of width there is to do the things I want.

Slight buyers remorse right now.

 

Only because of the size? I haven't seen this model before, but really like how it looks compared to their other machines. 

md8232

md8232

Posted
Posted
48 minutes ago, SweetSymphonybyM said:

Only because of the size? I haven't seen this model before, but really like how it looks compared to their other machines. 

 

I have more time with it and it is a handy unit.  I still wish it was a bit larger as I buy large cuts of meat.

 

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

rotuts

rotuts

Posted
Posted

 

I saw the video , as noted above.

 

should the VP 95 be as reliable and durable as my VP215

 

its a fine addition to any home that 

 

understands and uses SV .

 

about 1/2 the weight , a smaller foot print and an oil pump

 

you can get those 9 x 12 bags as mentioned above

 

by making a call.

 

do you need larger bags ?

 

I really doubt it.  use 2   9 x 12's  

 

somebody has done some fine thinking and made

 

a fine machine for the Home SV'der

 

I hope

jbates

jbates

Posted
Posted

Just watched the VP95 video. The digital programming looks nice, and no more guessing on an analog dial.

 

The incline plate is a great idea, I'll have to get in contact with VM and see if they're making one that'll fit my VP215.

rotuts

rotuts

Posted
Posted

@jbates 

 

very interning points

 

the 95 has a flat  ' top '

 

the other VP's have a domed top

 

Im not sure what that might mean 

 

re : room in the 95 for ..

 

945 stuff 

 

I cant imagine that there is an item

 

that makes the VP215 like this 

 

Two or You ?

 

its all about your Frezers 
 

A , B , C ...,

 

re SV'd

 

  • Like 1
 Share
Go to topic listing
×
×
  • Create New...