i have been going through sealers like crazy with my little business. i was buying food saver units. and finally got tired of the cost of the consumables and replacing bad units. so i was chilling with a family member and he saw me looking at the VP215 and the next day he just ordered me one. expecting delivery any time now i cant wait
Have never seen a Vacmaster 215c, sure looks like the king of sealers. May need to look into one after my 15 year old food saver finally bites the dust. great review.
Where is your video of you talking through the making of your bench/trolly set up for your vacuum station, I know I've seen it in the past but I can't find it now?
That vacmaster is awesome, I cry myself to sleep every night asking the vacuum gods to send me one, not really but it would be nice. Just a tip for those without the vacmaster anything liquid can be frozen first then vacuum sealed works great for those juicy jobs..
Do you still use both vacuum sealers, or mainly just the chamber one? (just wondering if there were any benefits to having both types other than just to speed up your work if you've got a large que of items to seal at once) .... Started eyeing the polyscience models today ; the marinate function sounds delicious , though I suppose you could do that with most any chamber sealer. I definitely want one built like a tank, so I won't have to worry about it breaking for quite some time.
Hey buddy, I just got back from visiting modoc. I heard that you all will be near by next month? Man, I wish I could go back and meet you all. Have fun, take some video! Nice meat and as always, a great video.
is a bit hard to tell, do you use bags similar to the foodsaver style bags or can you use bags similar to the professional ones (that cost a LOT less)?
Have you tired doing open container marinating or pickling? I'm trying to find out if the brine soaks into an egg faster (with the same intense flavor) with a vac verses just leaving it in the fridge to pickle. Odd question since it's not meat, but it is protein! ;) Also, I've heard that vacuum marinating does nothing really to add marinade into the meat like say injection methods do, what is your take?
Just wanted to know how your vacmaster is doing now. I am looking into getting one and am interested in your long term experience with it. Love your videos and thanks for all the great content.
+Daniel Fostel this is a oiled pump so they are very quiet in comparison, but they do cost much more. but the versatility of a chamber sealer over a pouch sealer is night and day.
After seeing this running we went and bough a VP215. have used it pretty heavily getting all my bags of sugar and flour sealed. I like how quiet it is that I don't disturb people in the room while using it.
I own a cheap nozzle style cost me $300 but this one you talk about is $999.99. plus the cost of bags . I dont think you actually save any money based on the VERY expensive upfront cost of the unit and bags. All you get is convince of having a ton of meat at hand for long periods of time. great video but just my 2 cents .
