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Best of: Chamber Vacuum Sealer
Best of: Chamber Vacuum Sealer
Let's get a drop for the VP215 going!
I’ve had the 215 for about 4 years And have gone through thousands of bags. It’s not just a great tool, it is fun to play and experiment with. I tend to make huge batches of food that freeze well and rely on this for storage prior to deep freezing. The frozen bags can be used to keep a cooler cold while camping Too. I Sous vide periodically and use this exclusively for prep for sv. I also use it on foods that aren’t sealed and need to be thawed quickly in water prior to cooking. LOVE THIS THING!!
My Father's Day gift arrived this week (ok, I gave it as a gift to my husband because I wanted it too). The awesome VacMaster VP215. I'm amazed by it's versatility and the ability to replace individual parts as they wear out. If you are worried about the oil (VP215) or non-oil version VP210, take the leap. It is easy to fill and has a drain hole in the bottom and will probably only need changing every 6 months based on my home use. It is worth it. Can't wait to infuse and compress watermelon this evening. My husband and I made basil simple syrup and lemon thyme simple syrup last night, that we will use with the watermelon and other fruits.
13
Yup. I've been using the VacMaster VP112 for a few years. It's a great device and much more affordable than the VP210/215, but I'm ready to move up. The only issue with the VP112 is that its only replaceable part - the sealer bar - fails pretty regularly and needs replacing. I've heard from others who went for the bigger VP210 that the sealer bar doesn't need to be replaced often at all.
The increased capacity of the VP215 would be great, but definitely be aware that these things are not small. The VP215 weighs 85 lbs and is over a foot tall, almost two feet wide and almost a foot and a half deep. I want it bad enough to carve out the space, but be sure you know what you're getting yourself in for. :)
With all the caveats out of the way, once you've used a chamber vac, you'll never go back to the bag sealers. I can vacuum seal a bowl of soup. Try that with your FoodSaver! Also, making instant pickles is a trick that never gets old. You'll be shocked at how many things you can pickle or infuse or marinate in seconds vs. the traditional method of letting them soak for hours, days, or weeks.
The increased capacity of the VP215 would be great, but definitely be aware that these things are not small. The VP215 weighs 85 lbs and is over a foot tall, almost two feet wide and almost a foot and a half deep. I want it bad enough to carve out the space, but be sure you know what you're getting yourself in for. :)
With all the caveats out of the way, once you've used a chamber vac, you'll never go back to the bag sealers. I can vacuum seal a bowl of soup. Try that with your FoodSaver! Also, making instant pickles is a trick that never gets old. You'll be shocked at how many things you can pickle or infuse or marinate in seconds vs. the traditional method of letting them soak for hours, days, or weeks.
degleep
The 215 and tbe 210 are the same size, only difference is the pump.
I am a believer in sous vide cooking. I just bought my second Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts as a gift. I sous vide, smoke and sear most meat prior to eating. I currently have a regular sealer, however liquids are a challenge. I also would like to use the full benefits of sous vide cooking by using a Chamber Vacuum Sealer to infuse liquids to meats, vegetables and fruits as well as make awesome custards. Anybody have experience with chamber vacuum sealers?
Kelley.merch
These are what professional chefs use for vacuum sealing products for liquid sous vide cooking, compressing fruits/melons with liquids, shocking herbs, storing dehydrated products, and much more. Worth the investment if you want to cook like the pros...5 Stars.
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