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Why don't you have a chamber vac?

Sargun

By Sargun
in Kitchen Consumer

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Sargun

Sargun

Posted
Posted

I've noticed that chamber vacs are starting to become more and more available. I've looked into the Avid Armor ones - which are $600, and not much more than a "normal" unit. I'm not buying one because they're heavy and loud. It seems like there are units that have much shorter vacuum pulls, so the loudness might be less bad, but I'm not sure I want to put an 80 lb appliance on my table.

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jimb0

jimb0

Posted
Posted

because the cheap ones with indeterminate lives are still $600 and aren't going to do much that i can't do with the cheap "regular" vacuum sealer i got on discount. literally the only reason. i personally don't care if they're big and loud; if i could get one that lasted for a bit for $100 and i'd already have one.

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paulraphael

paulraphael

Posted
Posted

I don't have one because they're huge. A vacuum machine doesn't offer enough advantages over ziploc bags for sous-vide.

 

There are many other things chamber vac is necessary for (vacuum infusion, instant pickling, etc.) but these aren't interesting enough to me to justify the size and expense.

 

If I move someplace with double the square feet, I'll rethink it. But my eye will probably be on more expensive ones that I can trust to not break.

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adey73

adey73

Posted
Posted
1 hour ago, Sargun said:

I've noticed that chamber vacs are starting to become more and more available. I've looked into the Avid Armor ones - which are $600, and not much more than a "normal" unit. I'm not buying one because they're heavy and loud. It seems like there are units that have much shorter vacuum pulls, so the loudness might be less bad, but I'm not sure I want to put an 80 lb appliance on my table.

 

Welcome Sargun.

 

I've got a large 'real' vac chamber and as Paul says I can use it for more than just sous vide bag sealing, that I bought mine for all those years ago (13 I think).

 

but when it goes, I will buy a small countertop model like you say, just for freezing as much as anything.

 

 

 

 

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Paul Bacino

Paul Bacino

Posted
Posted

Because  U will have a whole freezer of left over bags.

 

Unless u take good inventory/ stuff gets packed in all over the place.  I really dont use it for just left overs, but its damn handy

 

Btw--I love my VP210..I keep it in the spare bedroom,  works great

 

Cheers  B

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palo

palo

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Aside from the obvious prevention of freezer burn and long term storage I often take a 1 lb block of cheese that comes vacuum sealed and divide it into 3 and re-vac seal 2 pieces while I enjoy the 3rd

 

p

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MokaPot

MokaPot

Posted
Posted
2 minutes ago, palo said:

Aside from the obvious prevention of freezer burn and long term storage I often take a 1 lb block of cheese that comes vacuum sealed and divide it into 3 and re-vac seal 2 pieces while I enjoy the 3rd

 

p

 

@palo, when you vacuum seal your cheese, do you notice any oil or liquid coming to the surface of the cheese? I vacuum sealed (not on a chamber vac) some Kerrygold Dubliner cheese (cross between cheddar and Parmesan) and it seemed like some oil or moisture got sucked to the surface (of the cheese). (I compared the vacuum-sealed cheese to cheese wrapped by hand in plastic wrap. The hand-wrapped cheese did not have oil coming to the surface.)

 

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gfweb

gfweb

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Posted

For me the issue is need and space. My Cabelas piston pump vac sealer sucks hard and can do quick pickles etc. I can store it in a drawer and pull it out as needed. Maybe cost $250

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  • 11 months later...
lame username

lame username

Posted
Posted

Anova recently came out with a chamber vacuum sealer that is 13.6 x 11.2 x 8.9 in and weighs 8.48 kg | 18.7 lbs for $350. It has various settings to help with different functions: Dry/Cool for bread, Infuse/Extract, Compress/Pickle. You can also change the settings manually. I love my 10+ year old VacMaster VP112, but if I didn't have it I would certainly give the Anova a try

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palo

palo

Posted
Posted
39 minutes ago, lame username said:

Anova recently came out with a chamber vacuum sealer that is 13.6 x 11.2 x 8.9 in and weighs 8.48 kg | 18.7 lbs for $350. It has various settings to help with different functions: Dry/Cool for bread, Infuse/Extract, Compress/Pickle. You can also change the settings manually. I love my 10+ year old VacMaster VP112, but if I didn't have it I would certainly give the Anova a try

https://anovaculinary.com/what-is-a-chamber-vacuum-sealer/

 

I wasn't aware

 

p

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ElsieD

ElsieD

Posted
Posted
43 minutes ago, lame username said:

Anova recently came out with a chamber vacuum sealer that is 13.6 x 11.2 x 8.9 in and weighs 8.48 kg | 18.7 lbs for $350. It has various settings to help with different functions: Dry/Cool for bread, Infuse/Extract, Compress/Pickle. You can also change the settings manually. I love my 10+ year old VacMaster VP112, but if I didn't have it I would certainly give the Anova a try

 

Anova lists this at $450.  I would love a chamber vacuum sealer but by the time I convert that into Canadian dollars and pay for shipping it gets pricey.  Not that it is expensive for what it is, but it's too expensive for the amount of use I'd get out of it..  

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lindag

lindag

Posted
Posted
5 minutes ago, ElsieD said:

 

Anova lists this at $450.  I would love a chamber vacuum sealer but by the time I convert that into Canadian dollars and pay for shipping it gets pricey.  Not that it is expensive for what it is, but it's too expensive for the amount of use I'd get out of it..  

I agree, unless one is packaging their own meat or game, I just don't see it for the average household.  I have a Foodsaver that I use every day and it's quite adequate for my needs.

 

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FauxPas

FauxPas

Posted
Posted
5 hours ago, ElsieD said:

 

Anova lists this at $450.  I would love a chamber vacuum sealer but by the time I convert that into Canadian dollars and pay for shipping it gets pricey.  Not that it is expensive for what it is, but it's too expensive for the amount of use I'd get out of it..  

 

It's $350 US, that $450 price is in Canadian dollars, @ElsieD. And shipping is free in Canada, as long as you don't want express shipping. 

 

Does that change your mind at all?   🙂

 

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ElsieD

ElsieD

Posted
Posted
16 minutes ago, FauxPas said:

 

It's $350 US, that $450 price is in Canadian dollars, @ElsieD. And shipping is free in Canada, as long as you don't want express shipping. 

 

Does that change your mind at all?   🙂

 

 

Thanks for correcting me, you little enabler, you.  I just assumed I was on the American site.  And the answer is no.  not yet.

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lindag

lindag

Posted
Posted
On 4/21/2021 at 2:12 PM, MokaPot said:

 

@palo, when you vacuum seal your cheese, do you notice any oil or liquid coming to the surface of the cheese? I vacuum sealed (not on a chamber vac) some Kerrygold Dubliner cheese (cross between cheddar and Parmesan) and it seemed like some oil or moisture got sucked to the surface (of the cheese). (I compared the vacuum-sealed cheese to cheese wrapped by hand in plastic wrap. The hand-wrapped cheese did not have oil coming to the surface.)

 

I have noticed the same thing, it happens with most of my vacced cheeses.

Sometimes I wrap the culprit in a piece of paper towel to absorb the liquid, of course that doesn't solve the real problem.

 

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cdh

cdh

Posted
Posted (edited)

Why the hard line on an oil pump?  The Anova touts a "maintenance free dry pump", and a 2 year warranty. Do dry pumps die at 2 years and oil pumps need a top up?  A look at eBay tells me China has got chamber vacs in  the production queue.  Some coming in in at less than $350.  The Anova looks more controlled, with the ability to follow steps rather than just pump and stop.  Is there really an added benefit to that? And is the microcontroller going to be a point of failure?  I kinda doubt it.

Edited by cdh (log)

Christopher D. Holst aka "cdh"

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