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Chamber sealers

Little StevenLittle Steven Posts: 27,075
edited October 2013 in Off Topic

Made beef stock over the weekend and put it in the beer fridge after it cooled. Next step for me is to get a bunch of foodsaver bags and put them in milk bag holders(a Canuck thing). Then into the freezer. Then vac seal. For this reason I found a pot of chicken stock I made a month ago still in the fridge. I want a chamber sealer so I can reduce this stock, stew, braise, soup, gravy and sauce thing to a one step program. Anybody have any experience with domestic chamber sealers? This is what I am looking at.

Product Image

$1149.00
CDN

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VAC MASTER VP210 CHAMBER VACUUM SEALER MACHINE. PERFECT FOR SEALING LIQUIDS.

Product Code:
VP210


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The VacMaster® VP210 Chamber Machine is considered the crossover in vacuum packaging. It bridges the gap between home use and commercial use, offering a strong, powerful machine that outperforms the standard home unit. This machine is perfect for a small catering business, independent chefs or anyone looking for a serious machine. The VP210 is a reliable, maintenance-free machine that will take your vacuum packaging experience to a new level. If you are looking to advance, this is the machine for you!

How does the chamber machine work? When sealing with a chamber machine, the vacuum pouch is placed inside the chamber and the lid is closed. Air is sucked out of the entire chamber, not just the pouch itself, allowing air pressure on both the inside and outside of the pouch to remain equal and liquids to stay inside the pouch. After the air has been removed, the pouch is fully sealed and air is returned back into the chamber. It really is a whole new way to vacuum package. The VacMaster® VP210 Chamber Machine takes the chore out of vacuum packaging. The VP210 accepts chamber pouches up to 10"W x 13"L.

Steve 

Caledon, ON

 

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Comments

  • GrannyX4GrannyX4 Posts: 1,428
    Nice toy! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Little StevenLittle Steven Posts: 27,075
    I think it would pay for itself in no time based on the amount of food I throw out. A good quality basic sealer is $400 or more

    Steve 

    Caledon, ON

     

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  • GrannyX4GrannyX4 Posts: 1,428
    I'm with you, it's nice. Expensive but nice! It would be cheaper if you didn't buy so much food or you could eat more. I would have one if I had room or money. ;;) 80 and sunny......
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • In our social circle, a chamber sealer is something entirely different.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • 4Runner4Runner Posts: 1,486
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
    What am I drinking now?   Woodford....neat
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  • I deal with these quite often for work. I'm partial to the Multivac units. Currently have a C200 in my lab with nitrogen backflushing for MAP. Paid a decent amount though since we added all the bells and whistles. 
    Large BGE & mini stepchild. 
    The damp PNW 
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  • Little StevenLittle Steven Posts: 27,075
    Thanks I've been reading reviews of it and been on a few foodie forums too. This one, while more expensive, fits the space I have for it better. Gamesaver is not performing well and I don't want another cheap one. I do a lot of braises and stews a lot of stock and soups. These end up getting tossed a lot as I don't get around to the vac-sealing part as soon as I should. I invest a lot of time and money into the cooks so the initial cost isn't a big issue. I don't like giving stuff to some of my wife's family if I'm not 100% sure it's good.

    Steve 

    Caledon, ON

     

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  • paqmanpaqman Posts: 1,483
    You will still need to wait for the food to cool down because the boiling point increases at low pressure. Liquid evaporation will contaminate the oil from the vacuum pump and will also have an impact on the texture of the food (this also applies to meat). The cycle time on this unit is also longer than on the food saver units. If your goal is to speed up the process of sealing stock in pouches, you may be better off with a flash sealer...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Little StevenLittle Steven Posts: 27,075
    edited October 2013
    You had to say that didn't you! I am not a research kinda guy! I know, from my butcher, that the chamber sealer takes longer but putting the soupy stuff into the milk jugs and lining with the foodsaver bags, filling them and putting them in the freezer and then taking them out to seal has got to be better than waiting. Tell me about this flash sealer you speak of.

    Steve 

    Caledon, ON

     

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  • paqmanpaqman Posts: 1,483
    It's a simple device that will seal food saver type bags but without a pump. You fill the bag, slide it between the bars of the flash sealer unit removing as much air as possible and then turn it on to seal the bag. You can do this while the stock is still warm and then throw the bags in cold water to chill them. You will end up with some air in the bags (less than in a bag of milk if you are careful) but is much faster than a vacuum chamber.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqmanpaqman Posts: 1,483
    Oh and a basic flash sealer unit will cost you about 50$

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqmanpaqman Posts: 1,483
    The proper name is an impulse sealer

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Little StevenLittle Steven Posts: 27,075
    Y'know Pag I really hate you. My mind was all made up and now I have to look at a bunch of other stuff.

    Steve 

    Caledon, ON

     

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  • paqmanpaqman Posts: 1,483
    edited October 2013
    You could get both... I would.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • CanuggheadCanugghead Posts: 4,481
    Interesting discussion, I've seen my share of impulse sealer in action when I was a kid - it's called candle!

    I wonder if one can mount it on the rim of a straight sided container filled with water, then apply Archimedes principle to squeeze out the air before sealing?
    canuckland
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  • CanuggheadCanugghead Posts: 4,481
    @Little Steven, ... to chill down liquidy food real quick, we use double metal bowls with ice water ... it'll be cool enough to go straight into freezer before vac sealing, no big deal even if you forgot about it, no?
    canuckland
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  • Sounds like you know what you want - looks like you can store lots of stock, broth, stews, etc. with that thing - probably for beyond a year.  Thats a winner
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  • BigWaderBigWader Posts: 573

    Hopefully @optiontrader will see this and give you a review.  He has one that he talked about in this thread here:

    http://eggheadforum.com/discussion/1148271/i-hit-the-motherlode#latest

     

     

    Large BGE

     

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