Code : B001Q3LSW4
Category : ,
Rating :
See more images VacMaster VP210C Dry Piston Pump Chamber Machine, Metallic : Here
VacMaster VP210C Dry Piston Pump Chamber Machine, Metallic
VacMaster VP210C Dry Piston Pump Chamber Machine, Metallic
Search Result
Product Details
- Amazon Sales Rank: #37665 in Kitchen & Housewares
- Color: Metallic
- Brand: VACMASTER
- Model: VP210C
- Number of items: 1
- Dimensions: 19.00" h x 19.00" w x 24.00" l, 83.00 pounds
Features
- Bag to be sealed is placed inside machine
- Chamber machines reach a higher level of vacuum
- Great for liquids including soups, stews and marinades
- Store fish and meats scent free
- Eliminate waste of bulk food quantities
- Bag to be sealed is placed inside machine
- Chamber machines reach a higher level of vacuum
- Great for liquids including soups, stews and marinades
- Store fish and meats scent free
- Eliminate waste of bulk food quantities
Product Description
The VacMaster VP 210 Chamber Machine provides a solution to the problem posed by 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 air is vacuumed out of the vacuum bag, then the bag is sealed. However, along with the air, liquids are also vacuumed out of the bag, leading to partial or failed seals. The VP210 Chamber Machine uses different technology to eliminate this problem. When sealing with our chamber machine, the vacuum bag to be sealed is placed inside the chamber of the machine, and the lid is closed. Then air is sucked out of the entire chamber, not just the bag, allowing the air pressure on the inside and outside of the bag to remain equal and liquids to stay in the bag. The bag is then sealed, and the air let back into the chamber. In addition, the chamber machine can reach a higher level of vacuum. Most suction machines obtain a 24-26 hg level of vacuum, while chamber machines are able to obtain a 27-29 hg level of vacuum.
Customer Reviews
Most helpful customer reviews
48 of 50 people found the following review helpful.
Seals food with liquids, but has a small learning curve to use it
By Claire
I am a home cook and have been cooking food sous vide, but the standard external sealers always pull moisture/liquids up and out of the bag which is very frustrating. The VP210 chamber allows you to seal bags with none to alot of liquid. However, there is a learning curve, and I had to call technical support a couple of times to get the machine set up correctly, but once it is set up, it works great. I am able to seal meats and liquids in the machine without a problem.The first machine that I received was dented on a back corner and the cover of the machine was set too low so it was impossible to plug it in. Amazon overnighted a replacement (thank you, I needed it for thanksgiving).Then I needed to speak to technical support a couple of times to help set up the machine settings. I had to increase the the seal time of the machine up to 1.4 or 1.5... technical support said not to raise it above 1.5, but the setting as set by the factory was too short, so when the bag was sealing, air was getting back into the bag.I raised the vacuum time in the chamber to 60 seconds due to the initial trouble I was having of the bags not holding the vacuum, but can probably lower the time now back to 40 seconds since the seal time is set to a longer time.This is a basic chamber sealer for a very reasonable price compared to other units on the market, but you have to play around with the time you set the machine to vacuum. You cannot choose to set it to specific vacuum percentages, you have to experiment with the time to get the effect you want on a particular type of food. Most foods will seal within 40 seconds.Researching the machine online, I read that this is dry rocker piston instead of the more expensive rotary oil motor. The dry rocker piston machine will tend to clog after sealing bags with alot of moisture in them (items like fish), but supposedly will still last 10 time longer than the typical countertop external strip sealing machine. The rotary oil motor machine will last 10 times longer than the dry rocker piston machine. However, I am using this on a home basis, not a commercial setting, so the representative said that the dry rocker piston would be fine.There is a newer, smaller lighter-weight vp112 vacmaster sealer, which uses the same motor in the vp210, has a port for external vacuum sealing of bottles with the attachments commonly found on other brands like foodsaver, and is light weight because the cover is a foldable plastic without the heavier lid closing mechanism found on the vp210. Its also cheaper by a couple of hundred dollars. I opted to go with the vp210 because the chamber is slightly bigger and the bottom is flat. The bottom of the the vp112 is slightly curved, like a bathtub, so only the middle of the chamber has the full depth.Note: I purchased the rolls of vacmaster bags with the vacstrip (amazon listed them as being purchased by others with this machine), which I found out from the company are not meant to be used with chamber vac machines (the bags were not sealing with a vacuum). When using the pre-made bags that come with the machine (25 bags each of 3 different sizes are included with the machine for a total of 75 bags) the sealer works as intended. I was told by the company to purchase the 3 mil premade pouches.
51 of 56 people found the following review helpful.
You might want to also consider....
By Dean Siewert
Amazon currently has one of the best prices for this unit. I considered buying it for a while... Actually, I had a bit of indecision trying to choose between this model, the next step up (the VP215) and the next step down (VP112). The VP210 and VP215 are externally identical but the vacuum pump has been replaced with a heavier-duty, oiled pump. Because of this, it can obtain the same vacuum in about half the time as the VP210. If you look around, you can find a VP215 for under $1250.In the end, I decided to go with the VP112. The reasoning was:1) Mechanically, it has the same pump as the VP210. So you get the same performance and same life expectancy.2) While the chamber is slightly shorter than the VP210, the VP112 has a 12" sealing bar so you can actually use bigger capacity bads.3) The height between the bottom of the chamber and the sealing bar is greater on the VP112 so you can seal bags with more liquid.4) The VP112 actually fits under my counter cabinets. I wouldn't have to pull it out in order to open the lid.I recently received the VP112 and the quality looks good and it performed without problems right from the first bag. I think any of these three machines would meet most peoples needs. I can't wait to try it with sous vide cooking.Read about all three models and then pick the one that suits your needs the best. I don't think you are going to be disappointed in any of these models.
294 of 382 people found the following review helpful.Expensive but awesome
By not really saying
I'm reviewing this from the perspective of a home user. If you are a light commercial user...it'll work fine for you, assuming the chamber is big enough and it has the features you need.Anyway...This is my third vacuum bagging appliance and my first chamber style unit. I am a big fan of vacuum storage, not just for prolonging the life of foods but also to infuse different flavors and create ready-to-cook meal packets for the freezer. I have played around with sous-vide cooking as well though I'm not really a regular practitioner of that art.I bought this for my home kitchen for several reasons: 1) I make a lot of soups and sauces. I have been vacuum sealing with jars and refrigerating them; I want to be able to bag and freeze instead. 2) I wasn't satisfied with how my previous vacuum baggers (from a warehouse club) dealt with meats. I especially didn't like when they sucked meat juice into the machine, and was tired of having to pre-freeze or otherwise play tricks to avoid a mess. 3) I wanted to be able to buy bulk (1000 pack) bags instead of the very expensive textured bags. 4) I wanted to be able to use heavy duty bags (especially for sporting goods that can puncture normal food bags). 5) I'm a big fan of overkill.The package comes with a couple of "filler plates" (basically cutting boards that fill up part of the vacuum chamber when you are sealing smaller volumes -- by filling the chamber they reduce the amount of air that must be pumped out and cut wear and time), power cord, some maintenance material (heater replacement materials, gasket material, etc), some basic tools, and 100 bags (25 each in 4 sizes), plus of course the machine itself.The machine isn't nearly as big as amazon says. The shipping box is 24"x19"x19". The machine itself is roughly 13" wide, 19" deep, and 15" tall. It's still very big (and heavy) but it will fit on a standard kitchen counter and, unlike the bag-out vacuum baggers, it doesn't need counter space in front to support the bag.Once you have it dialed in the VP210 is extremely easy to use. Fill a bag, set it in the chamber (making sure the open end is smooth over the heater bar), lower the lid, and the machine kicks in and runs a vacuum-and-seal cycle. About 40 seconds later the lid pops open to reveal a perfectly sealed bag.Once you have it dialed in.Because the VP210 is designed to work with different types of bags, and with different volumes of food (or whatever you are bagging), it leaves a lot of control in the hands of the operator. You can adjust pump run time, sealing heat time, and after-sealing cool-down time. The benefit is that you can tune the machine to work perfectly in your kitchen with your bags. The cost is that you will need to get it set up for your bags. Set the seal heat time too high and it will melt though your bags. Set it too short and your bags won't seal at all.The instructions point you in the general direction you need to go but aren't comprehensive. For example, the machine has three heat levels available but no guidance is given as to when or why you would adjust the temperature instead of seal time. I have burned through (sometimes literally) a lot of the included bags figuring out how the machine should be adjusted.So, is it worth it? It's very very expensive (easily 7 times the price of a standard vacuum bagger), takes up a lot of space, is kinda fiddly to dial in, and it weighs about 90 pounds. That's a big pile of negatives to overcome...and I'm not sure how many people could honestly answer, "yes."A few items to consider:Because you can bag liquids with this machine, you can easily add marinades to meats. There are tricks to do the same with a standard vacuum machine including freezing marinade ice cubes, using dry rubs, or using a canister or jar to vacuum marinate, but it's handy to be able to put a bit of meat in a bag, squirt some marinade on top, seal the bag, and toss it in the fridge or freezer. This is an even bigger factor if you are trying sous-vide techniques.Unlike the common household machines, this sealer doesn't have any provisions for evacuating canisters or jars. Just playing around I figured out that you can vacuum seal about nine 8oz canning jars at a pass by putting standard canning lids and rings on them, loading them into the chamber, dialing the seal heat time down to zero, and cycling the machine. This also works with some other containers (I tried an old pipe tobacco tin and it vacuum sealed up tight) but you've got to be able to fit the entire container in the chamber. A standard quart jar won't fit. You can buy hand-held units just for evacuating canisters to cover this gap if you care.Amazon sells a box of 28 6"x9" foodsaver bags, the sort you need for a bag-out machine, for about 36 cents per bag. You can find 1000 6"x10" vacuum bags for this machine for about 3.5 cents per bag. That difference holds for larger bags as well. However, you've got to use a LOT of bags -- somewhere around 2000 -- to overcome the base price difference of the machines. It's doable -- use one bag a day for five or six years you are there -- but you may never use that many bags.I think this will work best for most people if they buy 1000 or so standard sized bags, set the machine up to seal those bags, and then just keep using that one type and size bag even if it isn't quite the ideal size. To the extent you can do that, this machine is extremely easy to use and seems to produce very consistent results. If you must use different bags you will spend a lot more time adjusting the machine...time you would not spend with a more home-oriented machine.I'm really pleased with my VP210. It works as well as I hoped and I expect it to last many years of light but regular use...but I can see where it would be too much for most home kitchens.Update: I have now owned this unit for about a year and I thought I would add to my initial review with a few lessons learned.First, the important bit: It's still awesome. I've used it steadily for a year and it has delivered consistently great results, tightly sealed bags with plenty of vacuum, without fail in my home kitchen. I took a vacation up to Alaska late this summer and was tickled to see exactly this unit on the shelves at Costco in Anchorage. Costco is pretty savvy about what they stock so it was good validation to see this unit sold in an area where food preservation can be more than an academic issue.Second, posting this review has been a real downer for me. I bought a great product, gave it an honest review listing pros and cons, and suddenly shills for competing products start spamming the comments and, in a classic maneuver, accusing everyone else of being shills, insulting me, and in general putting me off of reviewing products for Amazon. Frankly it's depressing to even look at the comments now. Bummer.The great thing about this machine is that I can leave it "ready to go" under a stainless steel table (picked up from Costco) in my kitchen and seal as I go. I seal 1-3 bags in a "run", and do a "run" every day or two. I've gone through a BUNCH of the small (6x10 if I remember - perfect size for my needs) bags that way but that's OK because they come 1000 to the box.I have sealed a bunch of bags all in one go but frankly I don't think that's a realistic use most of the time. Not in my kitchen anyway. Most of us go to the grocery store once a week, right? You find a special or sale you might get 20lbs of something. A pound per bag and you've got only 20 bags. To me, if I needed to do much more than that, I would spread it over multiple days. For a home user like me, owning this machine is about quality, not high volume bagging. Quality meaning that a bag of spices sealed with this machine has far less air than when sealed with a Tilla. Quality meaning that I can cook a more succulent turkey dinner by sealing the meat with liquid and spices without having to freeze the liquids or play other tricks. Quality meaning I can count on the machine chugging to life and doing a great job every time I lower the lid. Can it seal 100 bags in an hour? Who cares? I mean honestly? Do you need to seal 100 bags? It'll still do a better job than any other machine I've used, but how often are you actually going to need to do that?This is a quality machine that stretches the absolute outer limit, in my opinion, of what a home kitchen needs or what a home cook should want. For me it has gone through a year of regular service, expanded my sous vide repertoire immensely (seriously, ability to add liquids, c'est magnifique!), sealed spices, meats, and everything else I've needed to seal, and has done it without a single glitch or hiccup. However, it's HUGE. It's heavy. I think my microwave has it beat as the largest freestanding appliance in my kitchen but it certainly wins the "heaviest" prize. It's also expensive, more expensive now than when I got mine. All of that said, I'm extremely happy with my purchase and would do it again in a heartbeat.Thumbs up again.
{ 0 comments... read them below or add one }
Post a Comment