Chamber Vacuum Bag Size Recommendations?

Hi Guys,

First off let me say what a great job you're doing with the site. Great concept, beautiful design and visuals. Really informative content and helpful, creative community.

After trashing my ancient FoodSaver edge sealer with liquid, I bit the bullet and got the VacMaster VP112. Blew through the sample pack of 40 vacuum bags that came with the unit and getting ready to order more.

Here's the question; before I commit to a case of 1,000 bags, (webrestaurantstore.com seems to have the best prices) what size/sizes do you use most for sous vide? This is for non-professional, home use. Any ideas/thoughts/suggestions on this?

Thanks in advance for the help!

- Glenn

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Johan_Edstrom_5586

The other benefit of that size is that they are large enough for a from frozen, cut open, pre-sear, re-seal and cook operation.

Jack_Mayer_85396

@Glenn welcome to the community! Quick question, are satisfied with the VP 112? Did you consider the oil pump VP215? Thanks!

magnumpe

Thanks guys for your quick and informative replies! Based on this I think I'll go with the 10" x 13-14" and smaller 6" x 8"'s as a start. Good tips on opening/resealing and what to watch out for as well. Thanks very much.

So far I'm very happy with the VP112 (keeping in mind that my bar was set pretty low by the FoodSaver). I looked at the VP215 and it's a beautiful machine but a couple of things informed my decision on the VP112; it comfortably lives on my counter and the lid mechanism opens in such a way that it comfortably clears the upper cabinets, my sealing frequency is relatively low and I didn't want to have to remember to change the oil on the VP215 (I have enough vehicles and other internal combustion engines that need oil changes in my life already

and last but not least, cost. At this point if it weren't for a surfeit of AMEX membership rewards points, I'd still be using the "Ziplock Immersion" method!

In a future (hopeful) planned kitchen renovation I'd make room for a larger more powerful chamber sealer and a commercial ice maker (never have enough ice).

Debating between gas or induction cooktop. Any thoughts?

Oh, can't forget a RotoVap and a centrifuge... dream big!

Johan_Edstrom_5586

You'll get more "BTU" bang out of induction as far as I can see, commercial grade equipment while not expensive require a firewall, gas of bigger caibre and venting systems that can make it a little expensive.

I think @Chris recommended a 6 burner GE Induction top.

magnumpe

Thanks for the input Johan. Induction is certainly an attractive option for me since my local building codes prohibit residential installation of commercial grade gas ranges here, regardless of how well they're insulated. I'd be limited to 'Prosumer' units like those made by Wolf or Viking. Also don't have natural gas service so would have to install a propane tank and have it piped into the kitchen.

On the other hand, there's that 'visceral/visible' quality of cooking with a gas flame. In my mind induction is covered by Clarke's 3rd Law - "Any sufficiently advanced technology is indistinguishable from magic"

Going to need to do some more research I think...

Jack_Mayer_85396

@Glenn thanks for sharing your thoughts.