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See more images VacMaster Portable Chamber Vacuum Sealer w/ 12 Inch Seal Bar VP112 - Perfect for Sous Vide : Here
VacMaster Portable Chamber Vacuum Sealer w/ 12 Inch Seal Bar VP112 - Perfect for Sous Vide
VacMaster Portable Chamber Vacuum Sealer w/ 12 Inch Seal Bar VP112 - Perfect for Sous Vide
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Product Details
- Amazon Sales Rank: #43812 in Kitchen & Housewares
- Size: 16L x 24W x 9H in.
- Color: Black
- Brand: VACMASTER
- Model: VP112C
- Released on: 2011-04-07
- Platform: Windows
- Format: CD-ROM
- Number of items: 1
- Dimensions: 27.50" h x 13.00" w x 19.25" l, 55.00 pounds
Features
- Vacuum package soups, stews, and marinades
- Keep game meat and fish fresher longer
- Store meats and fish scent-free
- Eliminate waste of bulk quantities of foods
- Vacuum package soups, stews, and marinades
- Keep game meat and fish fresher longer
- Store meats and fish scent-free
- Eliminate waste of bulk quantities of foods
Product Description
Our VacMaster VP112 Chamber Machine provides the solution to the problem posed by other vacuum packaging machines currently on the market. How to vacuum package liquids and liquid-rich foods? Current machines on the market are suction machines, meaning the air is vacuumed out of a vacuum bag and then the bag is sealed. However, along with air, liquids are also vacuumed out of the bag, leading to partial and even failed seals.Our VP112 Chamber Machine uses a different technology to eliminate this problem. When sealing with our chamber machine, the vacuum bag that will be sealed is placed inside the chamber of the machine and the lid is closed. Air is sucked out of the entire chamber, not just the bag itself, allowing air pressure on both the inside and outside of the bag to remain equal and liquids to stay in the bag. The bag is then fully sealed and air is returned back into the chamber.
Customer Reviews
Most helpful customer reviews
66 of 68 people found the following review helpful.
Count me in the VP112 fan club!
By W. I. Group
This machine is pretty cool once you get the hang of it. The other reviews here on amazon are quite helpful and provide several useful tips. I'll summarize them for you here in one concise review to help you get the most of your machine, as I had a bit of trouble at first.- the reviewer who suggested you buy some cheapo plastic cutting boards to help fill the bags was spot on. What a great suggestion to keep the seal area clean! This did the trick: MIU France Flexible Cutting Boards, Set of 8. Much better than rolling the bag down over itself and introducing creases.- the unit comes with 40 bags in 4 sizes; i suggest playing around with the included sizes before making the investment in cases of 500 or 1000 bags. I bought 6x12 and 12x14 bags sight unseen. the 6" bags aren't quite wide enough for most things, and for many of the things they do work for, they are so small that they are difficult to load. I would get something 8" wide next time.- I had problems with the unit not sealing properly at first. This turned out to be user error; i was leaving so much bag in front of the seal bar that it ended up wrapping around at 90 degrees from the seal surface. This turn made it harder for air to escape the bag, which made the bags puff up during the vacuum process. When the seal bar clamped, the bag was not straight and there would be puckers in the seal. The solution was to just slide the food + bag back all the way so only 1/2" of bag came out in front of the seal bar.Bottom line - if you want a chamber vacuum system that MIGHT fit inside a cabinet in your kitchen, this unit delivers. Just hold off on buying the bags until you get the machine and decide what sizes work best for you. It's also much quieter than any of the small consumer systems like foodsaver.
37 of 39 people found the following review helpful.Ideal once you have been bitten by sous vide
By James K. Whitesell
I have used many vacuum sealers over the years and this one is by far the best. Even with liquids present, you can safely go prep the next bag once you hit start rather than waiting to hit the seal button if liquid starts to ooze toward the seal region. Bought in bulk, the bags are very much cheaper. The plastic lid is nicely engineered with reinforcing ribs. As to the previous review complaining about bad seals, no heat sealer will tolerate liquid in the seal region as: 1) evaporation takes away the necessary heat to reach sealing temperature; and 2) the liquid almost certainly has "stuff" in it that will prevent the seal which is nothing but the two sides being melted into one. Buy some thin, flexible cutting boards that are slightly wider (say 20%) than the opening to your bags. Grab the two sides, squeeze and insert into your bag. The board will hold the bag open and with care you can add the food without contacting the area of the seal. If you seal lots at one time, it is nice to have a fresh board for each bag. I do not like folding the top of the bag over for protection during loading as this sometimes causes wrinkles that prevent good seals.
22 of 23 people found the following review helpful.A wonderful machine
By Dean Siewert
I've been using this machine for over six months. It has worked very well without a glitch. I like that the chamber is deeper than the VP210 or VP215 so you can bag larger amounts of liquids without issue. The controls let you control the length of time the vacuum is pulled and then how long the sealing bar heats. I fussed with the controls when I first got it but now just use about 35 seconds of vacuum pump followed by a 5 second seal and it works like a charm, with both 3 and 4 mil bags. You can also trigger the the machine to seal on your command (I use this when I'm sealing something like thick-crust pizza... I want to get the air out, but if you pull too hard a vacuum, you'll flatten the crust). The only real secret to using this machine is to make certain that the bag is lying totally flat against the sealing bar. Any small kink will result in a mis-sealed bag. This usually only happens if I try to overfill bags. This machine also comes with several plastic boards (they look like cutting boards) that you use to reduce the amount of air that the machine needs to pump out of the chamber. You can also use these boards to control how high the bags sit in relation to the sealing bar. I've found that the more level you have the bags with the sealing bar, the easier it is to get the bags to sit flat on the sealing bar. I've used this a lot prepping food for sous vide cooking. It really is wonderful for that purpose because it doesn't matter how wet the food is, it just seals like you want. One extra you might want to consider along with this purchase is a wide mouth funnel like the "RSVP Endurance Wide Mouth Canning Funnel". It's hard to fill the bags with only two hands but a funnel like this simplifies the task. The only problem with this unit, if you are using it for sous vide, is it becomes very hard to justify paying restaurant prices for steaks...
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