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Chamber-Style Vacuum Sealer recommendations

Ryan_Santos_33238

finally have the budget (i think!) to invest in a true chamber vac sealer.
whats a recommendation for a restaurant quality sealer?

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Comments

seijoed

On the 215c the pressure is affected by oil level, quality and how dirty it is as well.

Brendan_Lee_56950

Also as far as I can tell, the 112, 210, and 215 pull the same amount of pressure. The oil pump is supposedly more reliable over the length of the product but performance wise appear to all be the same.

Brendan_Lee_56950

Interesting, i've never had such issues with my VP112. I've run it on full 10-15 times straight and it barely heats up on me. I've had the gasket pull out once but all I had to do was push it back into the groove. I wonder if you have it too enclosed so it's heating up more than it would out on a counter top?

merridith

This last weekend, I made the half candied blood oranges from the recipes here. I found that the VP112 overheated after about 6 or 8 pulls at maximum time (60) seconds and I was forced to let it sit for about 11/2 hours while it cooled down. I realized it was over heating when I stopped getting the vacuum. Clearly my machine did not like being pushed that hard. Other than that experience, I have been satisfied with the machine. I chose this model in the first place because of its size - I have metro shelving in my pantry and the machine fit perfectly there. I have been able to vac pack all I need for SV cooking and other storage needs and the VP112 has been ok, albeit a little finicky from time to time due to issues with the main gasket (it needed to be shimmed in places as the lid was not making a good seal). The manufacturer has been great and helped me with the gasket issue as well as with other questions I had. Mostly though, since I would like to be able to do more things with heavy compression and infusion, I wish I had the more powerful machine.

Jack_Mayer_85396

Hi @Merridith, I'm in the process of deciding on a chamber sealer and was wondering why you say you wished you had purchased the VP-215 instead of the VP-112. Those are the only two models I'm currently considering. Thanks!

merridith

@pleasetoeatyou Check out qualitymatters.com if you are interested in the VacMaster brand. They have the best prices of anybody. That model that @Patrick Ancillotti mentions above is the piston drive model but the VP215 is little if any money more in price and it is a rotary oil pump style. This is supposed to be more powerful and durable although you have to change the oil every 3000 pulls or so. (I have the VP112 but I am sorry I did not buy the VP215.) By the way, the VacMaster company is very good to deal with as it is small and service oriented.

http://www.qualitymatters.com/VacMaster-Chamber-Vacuum-Sealer-with-Oil-Pump-p/qmvp-215c.htm

Patrick_Ancillotti_6135

A pretty common one is : http://vacmaster.aryvacmaster.com/cgi/ary.wsc/product.htm?p-item-num=VP210C, or the 215. That's the one I was planning on getting myself.

Tim_Sutherland_52834

I have the Minipac 35XP from Polyscience (http://cuisinetechnology.com/chamber-vacuum-sealer-mvs-35xp.php) as it has a Busch pump. While I use the sealer at home, it could easily handle the workflow in a medium sized restaurant.

Search the forum here and you will find discussion on chamber vacuum sealers.