Entry Level Chamber Vacuum Sealer

A couple months ago I purchased a Chamber Vacuum Sealer. I wanted a chamber unit because I wanted to be able to use it with soups, chili, and other, wet foods (have you ever tried to make a little batch of minestroni?). As I was looking at units, I found most sit fairly tall... To the point of barely fitting under my cabinets hanging over my kitchen counters. And since these units tend to weigh in at 80 pounds more more, it was obvious that they would not be convienient to use. The VacMaster company makes an entire line of chambered vacuum sealers as well as home-use suction sealers. From what I've seen, they tend to be cheaper than other brands that I've found.

VacMaster has come out with a new model that uses the same technology as their low-end commercial unit, but with a few interesting differences. This unit is the VacMaster model SP-112. Mechanically, this unit is very similar to the VacMaster SP-210. It has a dry pump. However, the sealing bar is 12 inches long as opposed to the 10 inch bar in the SP-210. This lets you use larger bags. The chamber is also deeper than the SP-210, thus allowing bagging of larger liquid quantities. This unit can seal a bag with over three quarts of liquid, though I haven't tried to find the absolute upper limit.

The profile of this machine is much lower than other chamber vacuum baggers. This made it practical to place it on the kitchen counter under a cabinet. I can open the lid without having to slide the unit out. What they've done is move the vacuum pump from being under the chamber and they've moved it behind the chamber. So the unit is lower, a little wider (due to the 12" sealing bar), and it is longer than other chamber units.

This unit is about half-way between the cost of a suction sealer and other chamber sealers. You can find these units for about $650 if you look around.

I've liked this unit. It seems to be well made, weighing in at over 50 pounds. There are only two controls. You set the length of time that the vacuum pump should run (I've been using about 30 seconds) and the length of time that the sealing bar should heat (5 seconds for 3 mil bags, 6 seconds for 4 mil bags). The only thing that is absolutely critical when using this machine is to make certain the bag opening is laid absolutely flat over the sealing bar. Small kinks in the bag will prevent the bag from sealing totally. I think for sous vide, the ideal bag thickness is 3 mil. These seem pretty tough. I haven't had any problems with bone punctures or the like. This unit will work with the 4 mil bags, but they are so rigid that they can be tough to totally evacuate. Whatever bags you purchase, make certain you get the ones that are rated for cooking. VacMaster sells both types.

And no, I have no association with VacMaster... other than having given them some money for this unit.