Walton’s Chambered sealer
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The day has come that it has arrived. Just want to share my initial thoughts and I will update as I get more use out of it. It was very well packaged and the quality of the machine is heavy duty. Very simple to use and the digital displays makes it easy to change settings. I ran 10 4mil bags thru with various products and settings (bacon, sausage, salami, cheese) the vacuum and seal was perfect. The one thing that really stood out was how quiet this machine is. Another great product Walton’s! Was definitely worth the wait.
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jpurol Awesome! Happy you like it, please feel free to reach out with any questions and keep posting your opinions on it!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to jpurol on last edited by
jpurol You will love it.
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Looking at that chamber as my future purchase. Got to get a good freezer/ fridge first so I got a place to store waitin and finished product.
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jpurol
That’s good to hear. Have been waiting for this as well. Haven’t pulled the trigger yet. Waiting to hear on some unexpected medical bills that came forth. Enough about that.Continue to update please, although I’m sure it’s a fine unit.
Jonathon
I see this has a dry pump, some have oiled pumps. Big deal or no? Obviously not a commercial user here. -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
Wish I had the space for a chamber vac, someday when I figure out how to get my wife’s car out of the garage.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to bocephus on last edited by
bocephus Just put a LED color light in it and you can tell your wife it is a new night light.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Chef on last edited by
Chef Great idea!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to jpurol on last edited by
jpurol congrats on the sealer. I’ve been waiting for them. Now it’s time to pull the trigger.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to jpurol on last edited by
jpurol which sealer did you get. I tried to shop them.I didn’t see a Waltons
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to jpurol on last edited by
jpurol thank you sir and have a great day.
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I see this is going on sale soon. Will probably grab one. Question. What size and bag thickness is everyone using?
I’m basically snack sticks, summer sausage, brats, steaks etc. I’ll be getting the Walton’s bags for this. Thanks. -
ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to PapaSop on last edited by
PapaSop I am in the same boat as you. My wife gave me the go ahead to buy this. I think a huge selling point is you can vac seal liquids! Leftover soups can now be vac sealed for better storage in the freezer!!! I see myself buy more bulk type meats and vac sealing at home. I can’t wait for Friday to get here.
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You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.
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samspade said in Walton’s Chambered sealer:
You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.
Thanks. I was looking at the 3mil bags. Good to know about the bone in and thicker bags. Appreciate it.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to samspade on last edited by
samspade how long do you set the sealing time on sausage or sticks?
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Randie N thanks for the comments.
