processhead thanks for the enlightenment on what Austin’s abbreviations mean
Chambered Sealers
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About ready to pull the trigger on one of these. Supply seems to be low or out. What’s up?
Looking at the VacMaster VP215 but really leaning towards the PrimaVac 254. Really don’t need anything larger. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
PapaSop I would love either of those, but can’t justify dropping that kind of money on one. I think they may be testing some new ones out as well.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Yeah I agree, they’re spendy but. Here’s my dilemma. I’m on my third Food Saver model and that’s starting to sputter. Have their top one. Also bags are pricey and in short supply. Take the cost of the last three and I’m almost there. Besides, it would be handed down for many years to come. Didn’t know about any new ones but will be checking it out. -
I have a Vac Master VP 112S that I bought from Walton’s a couple years ago and love it. Vac Master discontinued that model not that long after I bought mine but I’m not to worried about it. I use it whenever I make sausage, process a deer or even going grocery shopping. I usually buy my meat from a local butcher shop but they don’t always have everything I need or want so if I buy a big pack of chicken legs, thighs or leg quarters I’ll break them down into serving sizes when I get home and vac seal them. Having a chambered machine is worth every penny you will spend on it and you won’t regret it.
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AdamCA
Thanks. Know I’m getting one, just when. I do the same thing when buying chicken (usually wings ). -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
PapaSop Just bought a VacMaster VP215, will be here Wednesday. Replacing my Foodsaver. It just won’t do what I need it to do. Shopped around and did the research, the VacMaster was the choice for me.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Does the unit you are looking at use the same type of bags/film as the everyone else does? What are the advantages of the chamber style sealers?
Paul
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johnsbrewhouse
Great. Can’t wait to here what you think! -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
PapaSop I am with you. I am on at least my fourth or fifth vac sealer and it is about to give up and I have been exploring options. I could have bought a chamber unit with what has been spent. I will probably be getting one sometime this year, adjusting the budget to make it happen.
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YooperDog
Yep. It’s just making the commitment and not dealing with buyers remorse. Argh. Sorry , probably just a me thing, but once it’s there I’m good!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
processhead Bags are cheaper and they are smooth unlike the Foodsaver bags. They will seal liquids in as well and juices too where the external types will pull the liquids from the source in the bag. Most meat shop and processors use chamber sealers due to the reliability and long life of the machines as well as they tend to seal better the first time. Only drawback is the cost and space they take. After you buy your third or fourth foodsaver and bags, you could have bought one chamber machine. That is if you buy the high end foodsaver.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by johnsbrewhouse
PapaSop I was with you there, been looking at them for a couple of months, comparing prices. I found one for under 1K, it was $1 under, but it was under.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by lkrfletcher
CHeck Craigslist. I got a nearly brand new vp210 for $500. I like the vp210 because there is no oil change. Maintenance free.
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PapaSop I have the VP215, can’t speak for the 254 but I can say that the 215 is built like a tank. I have used it for near 10 years, for everything both for home and commercial use. It is a fantastic machine that I consider it like Hobart quality.
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processhead What johnsbrewhouse said is spot on. The last thing I would add is that they last much much longer than a chamberless style. I always tell people you can make up the cost difference of the units pretty quickly with bags if you use a lot of bags. Since the bags can be smooth on both sides they are much less expensive. Plus, they come in more styles, you have foiled back, 3, 4, and 5 mil thick bags and some colored options as well.
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Just found one on Amazon for $979… Hmm. The VP215.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
PapaSop Good price too, I looked at the Amazon things, but there were some complaints about the supplier. I got mine from WebstaurantStore, free shipping plus closer warehouse to me. Sorry Waltons, it was cheaper and faster to get here, plus I use them for equipment too for our camp.
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PapaSop I purchased this model on Ebay 3 years ago. Sealed well over 500 bags and no issues what so ever
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Make the move to the chamber type. The bags are pennies and you can do liquids! Seal and vacuum are much better. Worth every penny!
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johnsbrewhouse joleary1967
Thanks for the info. Will look into that supplier. Have upgraded all my equipment from Walton’s so far and the prices and deals have been incredible. But, no inventory on the VP215? Jonathon, Austin ?
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