I've had my USV20 for a year and love it! I needed a vacuum port to seal mason jars. I used a FoodSaver before, and it took about 12 seconds to seal a mason jar. Using the USV20, it takes about 3 seconds! So much faster and I believe more air is removed than the FS. I've learned when sealing liquids, lower the vacuum time to 19. This helps to minimize the atmospheric boil so the liquid doesn't boil out of the bag. I think you will be happier with less cleanup.
I had to check a couple times to make sure the mason jar was sealing because it happened so fast! That's a good tip to lower the vacuum time. Now I just refrigerate any liquids I want to seal so it doesn't get to the boiling point.
Just ordered a USVX, the new model from Avid Armor. Of course they are backordered... supply chain issues I would imagine. The one benefit I don't think you mentioned is the bags. The FoodSaver type vacs need the quilting on one side where the chamber type vacs like your USV20 can use plain bags. This is a huge savings when you're talking about 5¢ per bag as opposed to 15¢ a bag or more.
Had to obtain a refund. First VSV20 had a seal bar that kept popping up causing air to remain in bag after sealing. Returned for exchange, replacement was a out of box (they were out of stock of new ones) that had crumbs in the chamber and smudgemarks on the cabinet. That one was defective as well. Returned for refund. Glad to see that yours is working alright.
@@jasonericson Hi Jason, thank you for your reply. I bit the bullet and paid a few hundred more for a JVR Vac 100. I looked at the Anova but it looked similar to the Avid Armor, they probably use the same manufacturer in China.
I have the big-brother version of this. It opens up so many possibilities. Ideal for vacuum packing soups & stews as well as being able to prepare meats for sous-vide steak without worrying about wet juices getting anywhere near the sealing bar. It's a game-changer compared to a FoodSaver suction machine. It's also great for compressing watermelon etc, as well as dry curing brisket without the mess.
