PSA - chamber vacuum sealer maintenance

Canugghead

For those that own one with oil pump, I have the vp215, remember the oil change!
The manual calls for oil replacement after x hours but who's counting, I try to do it once a year...

Used oil:


New oil...

Hibby

Reviving an old thread. Just about to pull the trigger on a VP215. I've occasionally seen some reports of vac pumps failing and poor customer service from Vacmaster. Have you ever had any issues? Thanks.

Canugghead

@Hibby
Touch wood, it has been 3+ years and running, no issues. Thanks for the reminder, time for oil change!  I 'over maintain' by changing oil twice a year, cheap insurance. 

Hibby

Thanks @Canugghead
i placed my order today. 
Cheers.

Canugghead

Congrats, you'll love it! Remember, if you vac seal any liquid make sure it's cold, even luke warm is no-no!

nolaegghead

Canugghead said:

Congrats, you'll love it! Remember, if you vac seal any liquid make sure it's cold, even luke warm is no-no!

That's right.  For example, you can see in the attached graph that water will boil at 50C when the pressure is 100 millibar.

Hibby

That's a heck of a chart

Hibby

So I have a question related to the boiling. Should everything or at least everything containing appreciable moisture be cold when vacuuming? Let's say carrots for example. If I Sous vide carrots with butter and the leftovers are sitting on the counter at room temperature, should I chill them first before vacuum sealing for fear of the moisture boiling from within?

nolaegghead

The problem with boiling is that it makes a mess when liquid boils.

But you bring up a valid point.  I read of texture changes in meat from cellular damage because of the much lower pressures you can achieve with chamber sealers.  

I don't have one but the instruction manual should have guidelines with the pressure (might be via time if there is no pressure regulator) to maintain quality.

Canugghead

@nolaegghead That chart is way over my head   
@Hibby room temp is fine, I usually don't chill liquid before vac sealing. When in doubt, watch the bag closely, if you see the content starting to bubble you can hit the red manual stop switch before the 'boiling' gets vigorous.  You'll get the hang of it.  You can also try playing with a very small amount of luke warm liquid in an oversized bag!

nolaegghead

Chart is easy.  Look up the temp and pressure and you will see the phase (solid, liquid or gas).  EZ

55drum

 Remember, if you vac seal any liquid make sure it's cold, even luke warm is no-no!

So thats why I made that mess the other night!!!

Hibby

Ok,another question. Do you (asking everyone) typically use 3 mil or 4 mil or thicker yet?

billt01

@nolaegghead

educating us one post at a time..

Hes a jack off all trades..

too many effings there...

HeavyG

nolaegghead said:

Canugghead said:

Congrats, you'll love it! Remember, if you vac seal any liquid make sure it's cold, even luke warm is no-no!

That's right.  For example, you can see in the attached graph that water will boil at 50C when the pressure is 100 millibar.

I don't see the plot that shows when water will boil on an Egg.

Canugghead

Hibby said:

Ok,another question. Do you (asking everyone) typically use 3 mil or 4 mil or thicker yet?

I use both 3 and 4 mil, anything thicker (probably pricey and hard to find too) will be overkill imo.  I like to fold back the bag opening when filling so the sealing zone stays dry/clean... 3 mil is easier to fold and unfold.  4 mil may be better for long term freezer storage and long high temp sous vide cooks; for most applications, e.g. marinating, short term storage, non-freezer storage, etc I prefer the 3 mil.

Hibby

Thanks again for the responses (all). I already love this thing but had to order a cart for it as it's far bigger on the counter than I anticipated. I'm going to be far more likely to take advantage of grocery deals (meats/cheeses, etc.). What else do you seal up?