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–


Recommended Posts

1 hour ago, SweetSymphonybyM said:

 

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)....

I think a big negative to the new built ins is the reliability. I had the poly science 300 for a year and a half before it fritzed. Repair would have been $500. I opted for the new VP220, since I feared throwing good money after bad. If a 3K built in has issues it’s a bigger deal since it’s not only the machine but the cabinetry. 
Also the chamber is a tad smaller, if I remember correctly.
for a great built in alternative, consider stabilizing a pantry pullout shelf for the unit. They’re weight rated to 100-125 pounds and you just need to reinforce the bottom of the pull-out. It works great, allows for hidden storage and ease of use. My only regret is not having thought of it during the initial cabinet install, so I didn’t put a plug in the back of the cabinet.

  • Like 2
Link to post
Share on other sites
13 minutes ago, SweetSymphonybyM said:

Is the below same as Henkelman, just rebranded? I'm having trouble finding Neo 42 for sale in the US. 

 https://www.katom.com/027-OROSHI16.html

 

 

Good catch, that looks just like it for a lot less.  I went to Henkelman's website and spoke to a rep.

Covid is messing up everything.  Shipping was going to cost a ton and the Neo hadn't been 

approved yet it the US.  As I'm not a business, I didn't care.

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

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

Link to post
Share on other sites
8 hours ago, rotuts said:

does that have 3 phase power ?

 

be careful there   .

I'm pretty sure it showing 3 phase on the Katom site is a typo. The Henkelman site shows it as single phase.  3 phase is used on large loads to reduce the amp draw per phase and increase efficiency, which is not needed on a unit this size.  I don't think Busch even makes a 3 phase vacuum pump that small.

3 phase power is almost always available in a commercial building, I have never seen it in a residence.

 

The bigger issue is 50hz European vs 60hz US.  It would run slightly faster on 60 cycles and may or may not be detrimental to the motor.  MOST loads are OK on 60hz, but not all.  I would not want to risk it on a $3k sealer unless the manufacturer stood behind it.

 

Why not just buy a Minipack and be done with it? They are readily available and every bit as good as a Henkelman.  Same Busch pump. 

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. 

Link to post
Share on other sites
On 9/22/2020 at 3:30 PM, SweetSymphonybyM said:

It's silly, but I don't like the look of the minipack line, except for the MX2 - I'm 90% settled on it, but worry that the chamber won't be wide enough for a lot of the applications. 

I guess if I left it out someplace where it was showing I would care, but it is in my pantry so the industrial look doesn't bother me. 

I would rather have an industrial machine rather than some fancy thing with bells and whistles. but that is just me.

 

 

 

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. 

Link to post
Share on other sites
On 9/22/2020 at 4:27 PM, Nowayout said:

I'm pretty sure it showing 3 phase on the Katom site is a typo. The Henkelman site shows it as single phase.  3 phase is used on large loads to reduce the amp draw per phase and increase efficiency, which is not needed on a unit this size.  I don't think Busch even makes a 3 phase vacuum pump that small.

3 phase power is almost always available in a commercial building, I have never seen it in a residence.

 

The bigger issue is 50hz European vs 60hz US.  It would run slightly faster on 60 cycles and may or may not be detrimental to the motor.  MOST loads are OK on 60hz, but not all.  I would not want to risk it on a $3k sealer unless the manufacturer stood behind it.

 

Why not just buy a Minipack and be done with it? They are readily available and every bit as good as a Henkelman.  Same Busch pump. 

 

I questioned the US Rep for Henkleman about power and got this response back in May.

Should have mentioned, Neo units exported to USA are 110/120V 60Hz. No ETL or NSF certification yet!

Luv the Neo design but prefer the CombiVac power and ease of use of control panel”
  • Thanks 1

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

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

Link to post
Share on other sites
19 hours ago, Nowayout said:

I guess if I left it out someplace where it was showing I would care, but it is in my pantry so the industrial look doesn't bother me. 

I would rather have an industrial machine rather than some fancy thing with bells and whistles. but that is just me.

 

 

 

I prefer appliances that are well built - commercial quality with a well thought out design/interface. Just because they are commercial doesn't mean they don't have to be beautiful. 

Link to post
Share on other sites
  • 4 weeks later...

How do you check the seal/what should it look like? Got the VC220 and all looked great- but lots of seals have opened- have time set at default 1.2 sec. not sure why. Thinking I should try 1.3 sec but how do I check the seal to know if it’s good? Never had this issue with past sealers

Link to post
Share on other sites
9 hours ago, m61376 said:

How do you check the seal/what should it look like? Got the VC220 and all looked great- but lots of seals have opened- have time set at default 1.2 sec. not sure why. Thinking I should try 1.3 sec but how do I check the seal to know if it’s good? Never had this issue with past sealers

 

On my Polyscience I use a 3 second seal.

 

Link to post
Share on other sites

@m61376 can you post a seal photo? Hard to say if you are over or under, but my guess is your seal time needs to be longer. I would seal 3-4 ice water test bags each at + 0.1 second. Check the seal bar each time and look for discoloration, because if you go way over where you need to be, you can scorch it. 

 

I think these machines are all different. My Minipack came preset to 2.2 sec but I found that was too long for my 3 mil bags. It overcooked and weakened the seal, and scorched the Teflon tape. 1.8 is what I use now. 

 

 

Link to post
Share on other sites

Thanks. Even though it’s preset to 1.2 sec and they rev that for 3 mil bags, looks like 1.5 is better. At 1.2 it looked sealed but in the freezer as some things got shifted the seal just opened, and on bags I played with at 1.2, 1.3 and 1.4 I could open the bag by spreading the top and bottom, but at 1.5 it appears melted shut with that clear grid like pattern. 
thanks for the advice. I was going to try 4 mil bags- will I likely need to increase the time?

Link to post
Share on other sites

I'd expect to need more time for a 4 mil bag, yep, though I don't know how much. 

 

(FWIW I decided against stocking thicker bags. I have learned what kind of uncommon foods benefit from a thicker bag to resist punctures, and for those items, I just double up 3 mil bags. That's been working out well for me.)

Link to post
Share on other sites
  • 2 months later...
On 10/31/2019 at 9:02 AM, EsaK said:

I've been struggling to find information on the kind of oil you can put in Henkelman Jumbo machines. They only say "Foodmax Air PAO 32" is the preferred oil, but I can't find that from Finland. Problem is, I have no idea what an equivalent oil would be.. Anybody able to help out? Thanks in advance!

I know it's an old post, but maybe also interesting information for others:

 

1301373808_henkelmanjumbooiltypes.thumb.JPG.affebb43550c7e57af05a01b93ef3f3b.JPG

  • Like 2
Link to post
Share on other sites
  • Similar Content

    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
      Thanks
    • By PedroG
      Utilization of meat leftovers from sous-vide cooking
      Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
      In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
      Ingredients

      All your meat leftovers
      Onion (compulsory)
      Any hard vegetable (we prefer celery stalks, or zucchini)
      Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
      Fried potatoes, or alternatively sweetcorn kernels
      Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
      Eventually some cream (or crème fraîche)
      Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
      vegetable oil (I prefer olive oil)




      Mise en place

      cut your meat in small cubes or slices
      cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
      cut the vegetables about 3-4 mm thick
      cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
      cut the potatoes to 1 cm cubes
      place 3 heavy skillets with ample oil on the stove

      Cooking

      in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
      in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
      in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1

      Serving
      You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
      Do not forget to serve a glass of good dry red wine!
    • By PedroG
      Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

      Ingredients for 2 servings
      about 400g well marbled Brisket
      3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
      3 tablespoons extravirgin olive oil
      3 tablespoons Cognac (brandy)
      2 small onions, finely diced
      ½ yellow or red bell peppers cut into strips
      90 g mixed mushrooms
      100 ml of gravy from last Brisket (or concentrated stock)
      1 teaspoon mustard, Dijon type
      1 teaspoon paprika mild (not spicy!)
      1 medium pickled cucumber cut into thin strips
      2 tablespoons parsley, finely chopped
      approx. 120g sour cream with herbs
      Sous Vide - cooking
      Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
      Preparing the sauce
      At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
      Serving
      Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
      And don't forget a glass of good red wine!
      Enjoy your meal!
      Pedro

    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
    • By Chef Hermes Blog
      Warm Onion Bavarois
      * 300g Sweet Onion purée
      * 250g Whole milk
      * 150g Whipping cream
      * 150g Chicken stock (or fresh vegetable nage, not stock cubes)
      * 3.5g Gellan gum
      * Seasoning
      Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
      In a pan (but not on the heat), whisk together all the ingredients.
      Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
      To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...