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chamber vacuum

Sumit__65166

has anyone seen or used one of these?
http://www.orved.com/prodotti.php?cat=1&idp=87

the height is unusually large for something small. i guess, we can expect more companies to innovate in this area in not so distant future?

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Comments

Jack_Mayer_85396

@Tim, I've been on a compressed watermelon kick lately too. Recently did a compressed watermelon salad with mint, feta and micro greens dressed in a yuzu vinaigrette.

Tim_Sutherland_52834

Here is a vid of the C300 compressing watermelon.

tshewman

At the time the 215 was at least $200 more than $500 (what I paid for the 112). I'm sure over the next couple of years it will be replaced. :-)

lfmichaud

It was also one of my reason to spend the extra $100

Jack_Mayer_85396

@Louis-Frederic, that's one of the reasons I opted for the VP215.

Brendan_Lee_56950

True, but i've had little problem doing compression with my 112, although i'm not sure what I've been missing since I can't get to 99%.

lfmichaud

There is also a difference in the max vacuum level of 94%(VP112) and 99%(VP215). Which can make a difference when you're doing vacuum compression.

Brendan_Lee_56950

Quiet is also relative here. You are running the machine for 60s max at a time so it's not like it's constantly noisy. I agree that oil pumps are faster and probably more durable over time but they come with the trade-off on maintenance so if you are purchasing this for a home environment where you aren't going to be running through huge batches of product at a time I think price becomes more of a determining factor.

tshewman

I have the vp112 and it is anything but quiet. That said, with the others I have seen I think they could all use a muffler ;-).I am uncertain of the speed differences. Vacmastersunlimited is where I purchased mune. They now have it on sale for $536 I believe (which includes shipping). If I had more $$ I would have purchased on of the higher end models, but must say I am not disappointed thus far. FWIW.

ejf12009

My understanding is that oil pumps run faster and more quietly than dry pumps. Can someone speak to the magnitude of the effect? To go from vp112 at ~540 or vp115+circulator at 700 to an oil pump at 850, one would hope to get significant improvement!

I've also found one non-Vacmaster machine in this price range: the DMC 260; anyone have experience?

(First item here http://www.pleasanthillgrain.com/vacuum_packaging_machine_ary_vacmaster_food_vac_system.aspx )

DiggingDogFarm_65362

I bought my new VP215 a webstaurantstore.com..current price there is $869 (free shipping)....a friend bought one from these folks for $849 (free shipping.) I've bought some stuff in the past from them and I was happy in dealing with them.

Grrrr....the link didn't stick....here it is... http://www.homebutcher.com/meat-packaging-vacuum/vacmaster-vp215

prince_of_porcelain

I'd second the VP-215. Got mine as an open box for <$700. No idea how often those pop up, but I'd been looking for a while waiting for a deal. Box looked a 'little' rough, and no bags included, but otherwise works great and no dents or scratches.

There's currently a deal at Webstaurant for a VP115 and a circulator for $700. I don't know anything about the 115. It's looks like a step between the VP112 and the VP210. I also don't know anything about the VacMaster circulators. Basically, it's a decent price if you can find someone else to vouch for the quality of those units.

Jack_Mayer_85396

The VacMaster VP-215 is within a few bucks of that price and I am very happy with mine (as are several others here).

ejf12009

So, I'm about ready to pull the trigger on a chamber vacuum. Very exciting! Two questions:

- Anything coming out in the next few months that's worth waiting for?

- Recommendations for the best value sealer under $850? (Note: I'm not asking for the best sealer under $850, I'm asking of all sealers under $850, which is the best value!)

Thanks!

prince_of_porcelain

My experience with these units is pretty limited, but I got to see the 300 up close at the NRA show. Personal demo from Philip Preston! It's a cool unit. It has some interesting features like a marinade function that will repeatedly pull and release a vacuum over a 30 minute period. The interface was pretty slick, and appeared to allow more control over conditions than other similarly priced units. The only drawback in my mind is the dry pump vs. oil. It won't pull as strong a vacuum, though should be plenty for compression. But there's no maintenance, so that may be positive for some. The lid wasn't spring loaded like it is on the VP215. On my 215 the lid will stay put at any position, but the 300 seemed to be wide open or closed.

I also caught a glimpse of the Minipack Cube, but didn't get to see it up close.

Marc_34938

Following up on the comment from @SuicidalLabRat, I'm also curious about the Polyscience 300 series. Is there any chance that ChefSteps will be testing this unit soon?

Matt_67991

Here is a link to all of their podcasts

http://www.heritageradionetwork.com/programs/51-Cooking-Issues

You don't need itunes

Jack_Mayer_85396

@Brandon & @Louis-Federic, thank you!

Brandon_Byrd_40557

@Brandon_ : Thanks for the shout out! And yes, it's definitely going to smoke like a bastard!

@JackMayer: Here's a direct link to the episode on the Heritage Radio website:
http://www.heritageradionetwork.com/episodes/6133-Cooking-Issues-Episode-167-Bluto-Returns-

If you've never listened to Cooking Issues before, you're in for a treat. All kinds of awesome stuff in their back issues, including appearances by ChefSteps' own Chris Young and Michael Natkin.

lfmichaud

You can find it on iTunes. It's the most esent episode. Haven't listened to it yet but it's always very interesting.

https://itunes.apple.com/podcast/cooking-issues-mp3-heritage/id380317598

Jack_Mayer_85396

@Brandon, any chance you have a link? Thanks

Brandon_34695

Epic vacuum infusion rant on Cooking Issues 167, thanks to Brandon Byrd. It's going to smoke like a bastard.

Jack_Mayer_85396

@Todd - very much appreciated! Some great ideas to play with, thanks!

tshewman

@Jack, with watermelon try tequila (everyone likes it :-)...), Cut into slices, seal and full vaccum. Then try it with soy sauce (don't balk, the transformation is amazing.....I think). Cucumber and soy also works if served over beef (no I am not kidding) and honeydew melon turns almost crystal clear. Experiment with various flavors sweet and savory. Most fruits aren't too expensive :-). Biggest surprise for me so far was lamb stock and apples. Once I tasted it I soaked them in a simple syrup and cooked for a few minutes then pulled the vaccum with lamb stock......really liked it.....so I saved afew pieces.....and dehydrated them. And served them as one of the sides with the lamb at easter. It is as limiting as we are creative. I think everyone here knows that we simply aren't going to like everything. And experimenting is almost more fun than finishing the final product and definitely more fun than just following a recipe. :-)

Jack_Mayer_85396

@Johan, thanks, I'll experiment some ...

seijoed

@Jack, I seldom if ever do more than one cycle at 50sec, that said, experiment

First time I did it, I think I went through 2 melons and 2 cantaloupes - it is fun!

For the custard.... You are gonna spill in that container anywho, just watch the process

and cut it short if necessary, I usually set the seal to 0, that way you don't burn the seal strips.

https://plus.google.com/u/0/+JohanEdstrom/posts/RDwi8NcCQ1i

That is a photo series I made earlier to show what is going on.

It isn't going to "blast" it is gonna run over the edge of the container.

I usually do that 2-3 times, you'll feel it on the weight and texture of

the bread, let it rest 10-15 minutes like that afterward and then dunk it in the pan.

For custard, I really don't do anything fancy, mix eggs, (a few), milk (splash), vanilla, maple.

Whisk and pour a little bit in the pan with the bread.

Jack_Mayer_85396

@Brandon, thank you - thats helpful information.

Brandon_Byrd_40557

Go ahead and seal the bag. Though you can infuse without sealing, you won't really compress without having the bag crush down on the item you're vacuuming. If you want optimal compression, pull a full vac, hold it, seal and release. Then cut the bag and repeat one or two times.

Jack_Mayer_85396

@Johan - details please! I got a small seedless watermelon on sale the the market today and can't wait to play with it. If I set the sealing time to zero, can I get better compression on the product? I'm also super interested in the french toast, but I am leery of the problem with the custard blasting all over the inside of the chamber ... Any help is much appreciated! Thanks

seijoed

@Jack for pure vac chamber fun, pickles, french toast, infusion - melon infused and goat cheese is awesome.