FoodSaver vs Chamber Vac Machine
ฝัง
- เผยแพร่เมื่อ 30 มิ.ย. 2016
- Great for your hunting camp. Vac all your garden stuff.
Buy one of these and save a bunch of money.
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#Chambervac #vacmaster #foodsaver - แนวปฏิบัติและการใช้ชีวิต
I've been using various models of Food Savers for 30+ years. Hints to cut the cost of the bags:
1) buy generic bags (they're available on Amazon)
2) don't waste so much of the bag with 1 1/2 inch ends. The bag bottom only needs about 1/4 inch on the heat strip and the top of the bag should just barely be in the channel.
3) wrap food (especially juicy food) in Saran Wrap before placing in the bag. This allow you to reuse the bag until it's too small to use.
4) freeze meat and liquids before placing in the bag for sealing.
Tips on marinade chicken for fried chicken?
We froze a roast about 2-3 months ago. When we pulled it out of the freeze, it wasn’t suctioned right anymore. The bad didn’t open, it just wanted suctioned. We did not pre-freeze the meat or use plastic wrap. Is this anything to be concerned with? Any advise to prevent this?
@@bosta84 I use to have this issue quite a bit, until figuring out about 3 causes and remedies.
1. The thinner bags are more volnorable to punctures.
2. The bone in the roast can puncture the bag, especially the thinner bags, but with thicker bags, if pressure is placed on it just right, or from shifting in the freezer. Drove me crazy with chops and shrimp.
3. If to much liquid, may not form a good seal.
The solutions....use the diapers that come in the meat tray with the meat to cover and pad the bone(s) on both sides inside the freezer bag. No diaper, use the styrofoam container, cut it and use as padding.
In the freezer, try not bump the bags and prevent frozen items from falling and crashing whether inside the freezer, or out onto the floor. If it does happen, keep an eye on the bags involved for a day or so. If you notice the loss of the seal, quickly place into another vac bag and seal to prevent freezer burn.
No matter what brand of bag I use, when sealed, there is a uniform seal strip. When sealing something juicy, double seal it. With mines, if liquid is around the sealer when it deals, the sizzle can be heard. Once done, I wait about 15 seconds (to let heat sealer reset) DO NOT break the vacuum. Now just seal as though you were sealing the bottom side of a new bag. When it is done, I ease the bag out very slightly, and seal it again, basically a double seal. Hope this helps.
@@bosta84 In addition to what Jaeh1 said, double check your seal. Sometimes a bag will get a tiny wrinkle at the seal line and if it does, the bag will not be air tight. Plus, I have sealed liquids in a bag without a problem. Make the bag a bit longer than usual, put the bag in the FoodSaver, but before you seal it, lift the bag and make a crease (fold) in the bag that is higher than the seal area of the machine. Gravity keeps the liquid from flowing up over the fold.
I also use the food saver to seal frozen vegetable bags. I'll buy a large bag, remove what I need and re-seal the bag. It works great. Of course, It doesn't vacuum seal them. I squeeze all the air out I can get by hand before sealing.
Takes a lot of 50 cent bags to make up for the cost of the chamber machine at $450 verses about $75 - $250 for the food saver. The huge size of the chamber machine verses food saver is also a huge issue.
Exactly. Those machines are expensive and take shit load space
It would take roughly 700 bags to make up the difference in cost if you go with the middle of the road $150 version of the FoodSaver vs the $500 Chamber Vac. If you are a hunter or raise your own meat or seal a TON of very liquid recipes I can see doing the chamber one. Most everyday households would be fine with the FoodSaver.
Did research and bought an Avid Armor USV20. Not as expensive as the big ones, but does some things the big ones won't. Love the machine! Thanks for validating my findings! Love your channel by the way!
Hey there!
Any update on how it’s going with the Avid USV20? Been thinking of getting it.
Still going strong? Any issues?
Super clear explanation. Had no idea the texture of the bags was to allow the air to be sucked out. The chamber vac is awesome. Thanks for explaining the difference.
Your welcome! :)
The math for a $25 Foodsaver vs a $500 chamber gives a price-equality point of 1010 bags.
Have the foodsaver and liked it. Didn't last very long, less than two years. Replacement lasted only one year. Enough is enough. My first "seal a meal" machine I bought lasted more than 20 years, and Foodsavers reliability isn't good. I make a lot of sauces and with the foodsaver you have to put the sauce in a sealer bag, fold and freeze overnight before you can seal it. Bit the bullet and bought a Avid Armor elite off Amazon on sale for $360.00. Wish I would have bought one a long time ago, and like you said, the bags are way way cheaper!! No more do I have to freeze overnight and sealing sauces are a breeze and not messy at all! Great video thanks for posting :)
It was this video that pushed me over the edge to buy a VacMaster 215. With absolutely no doubt, the best purchase I ever made for my kitchen. Rest in peace, Steve, and thank you.
That is fantastic! Your so welcome!
I didn’t buy this model I bought the Avid Armor newest model chamber sealer and I absolutely love it love it love it love it
I have that model as well.
Best investment for the kitchen ever.
I even seal stuff for the house for storage.
Also I sealed some bread, cooked rice with veggies and hot fudge (different bags. Lol) 4 years ago.
Every year I open a bag to taste it.
So far 5 years later the bread can be eaten, the rice with veggies can be heated with a little water and tastes fine and the hot fudge tastes fine. Lol.
5 more small bags of each to take me out to 10 years as an experiment.
Love my Vac Master.
I have been vacuum sealing for 30 years. I saw this video 2-3 years ago and it convinced to buy a chamber sealer... great decision! And yes, I now flatten my frozen hamburger! Clear and well done video.
Great to hear!
I had major issues with the food saver and my meats that I marinate. Great video and explains the difference good.
Glad it was helpful!
Thank you for this great demonstration
I'm so happy to see that you are once again, allowing comments on your channel. Keep up the good work!
Thank you! Will do!
I did the math on ZipLock bags too and 1 gallon bag comes out to roughly 30 cents. Even the sandwich bags are roughly 5 cents a pop. It might have even make sense for items you want to just toss in the fridge for a few days and don’t care about real sealing it
Great idea I don't have one but not only have you shown me how to use one you told me where to get one thank you for the video it's going to come in handy for sure 👍🇺🇸
There are videos on how to seal Mylar bags with small pieces of the foodsaver bags. People doing long term food storage use this trick since Mylar blocks air and light but the foodsaver isn’t made for smooth bags.
Great explanation, thanks. Maybe times have changed since 2016. My UK food saver is programmable for dry or wet products and cost around 60 dollars. It also has 2 hoses and 4 different nozzles to evacuate suitable cans and packages. Furthermore 2 x 20ft. rolls of real food saver bags cost under 10 dollars in the UK. Still expensive, but you'd need to do a lot to make up 475 dollars - Doubt I'll live long enough.
Thanks for sharing!
Post a link of the product if you can
Dry or wet is a joke with a Foodsaver.
Try a chamber vac 1 time and you will never go back.
Not even on same planet.
No bacteria and no oxygen when the chamber vac seals so the food is bacteria free at time of sealing.
Also you can seal mason jars in a chamber vac.
Very fun so long as liquids are cold.
I love the tips you gave! Never thought about smashing the meat flat.
I do it to store more food and it also defrosts much much faster but I don't have a Vacuum Chamber, Just stuff it into a ziplock and flatten.
Excellent video Sir! well done.
Thanks for the video!
Thank you for great comparison. You have made my mind up for me and I will be buying a Chamber Vacuum Sealer. Great video
Glad it was helpful! Steve passed away Dec 2018
Miss you man, but good to watch this again
I seal soup and tomato sauce with my food saver -just seal it before the liquid moves into chamber . But this guy is right about costs of bags are way better .
Thanks Jonathan! :)
I use a generic brand from Wal Mart. Much cheaper.
You also need to compare the cost of the machines. Here in Canada, you can get a food saver or other vacuum machine for well under $100 but a chamber machine will cost over $1000. I will NEVER spend enough money on bag rolls in my entire life to even make up half the difference in machine cost. It is also next to impossible to find space for a monster chamber machine in an apartment or condo kitchen or even most average sized home kitchens. I regularly package spaghetti sauce with my Foodsaver machine and never have any problems freezing it as flat as any chamber sealer would allow me to do.
Thank you for your time . Always great videos
Glad you like them!
This is very informative. I would have purchased a foodsaver based on cost. Not knowing that in the long run it's cheaper and more efficient to use a Chamber vac. Thanks Steve!
Only problem is the Chamber Vac costs from $800-$1500, as opposed to $99/$140.
@@AlE-kc7yw The difference in cost is substantial. Even the $400 chamber vacs are about $250 more than the mid-range vac bag sealer. The chamber vac bags have gone up in the past 4 years, now they're $60 / 1000 bags.
$150 of bags for the bag sealer @ $0.50 / bag = 300 bags or get generic rolls and cost comes down to about $0.10 / bag = 1500 bags. That's a lot of bags.
The big diff for me is the way it seals the bag in the chamber vac. MUCH better way to do it IMHO. If only I needed to freeze enough food to make up for it. (single now)...
Nice video! Thanks!
You are the best hunter, fisher, trapper, guide, scout, interpreter, and country cook ever!
Wow, thanks! Steve passed away Dec 2018. He would be smiling big right now to have read this! We have T Shirts for sell that says that.
And all around one hell of a guy.
I'm seriously looking at a Vacmaster VP120, and will most likely have one soon. I have thought about a VP210 or VP215, but not sure if I'll use a chamber that big very often. And then, 85 pounds is quite a step up in weight as opposed to the 58 pounds a VP120 weighs. With the smaller chamber, it appears like the VP120 would fit my needs better because it wouldn't have to run as long each time I seal. I also like the idea of the motorized lid feature, and how it automatically opens and closes, which could save me a step or two should I buy meat in quantity while it's on sale. Thanks for the video! :D
I believe that a relative vacuum is also pulled on the bag differentially before the machine completely seals the bag. In other words atomspheric pressure pushes air out of the bag before it completely seals in addition to the small relative vacuum being pulled on the bag.
Whole it might be nice to have a chamber sealer, they do take up a whole lot of room. If you are careful you can do the same thing with a seal a meal sealer with liquids. It would come down to cost and room. Also with the chamber sealer bags, do they hold up as well in the freezer as the seal a meal bags? I've found stuff that's 3 years old in the freezer and it's still as good as the day I froze it!
Great video , been looking to upgrade my 30 year old food saver and wanted more info on chamber machines
some great tips!
I always learn so much from your videos, thank you!
I also get very hungry afterwards, but oh well.
Glad you like them!
Thanks buddy. I'm learning all about this.
Amazing!!! So glad to see this
Thanks!
tip for the seal a meal... triple seal the bag, and get BETTER BAGS, the bags they give you are sucky, they end up leaking, you can triple seal, I mean 3 individual seals, not the same seal 3 times, 3 different ones... also you can use the zip lock style and actually burn a seal on those as well, each time you open it.. really helps to keep those bags sealed, specially if its not going in the freezer, use JaDecor or NutriLock bags ... the best! triple seal!
Thank you for making the video!
Your welcome!
Thanks for the video! I’ve never seen these. Is really sucking the air out of it? The meat looks pretty lose. I have a food saver so I guess I’m just just used to see that bag looking wrinkled up.
Freeze liquids first, then vacuum seal in a food saver. The reason regular bags don't work so well is they need the texture that is on the food saver bags to allow the air to be sucked out. If you take a food saver bag and cut a 1" strip from it, and place it inside the ziplock bag, ( cut the zip lock off), right at the edge, this will allow the air to be sucked out and still be sealed.
Steve Jones but does it holds the seal overtime? I read many times that it doesn’t.
Or you could not bother with all that palaver and do it the easy way with nice flat bags of liquid whatever. Of course, not everyone can afford the price of a chamber sealer or have the space for one.
Actually it does pull air out of the chamber and the bag at the same time. Since they are at the same pressure product doesn't migrate out of the bag. Thats the beauty of it. Thanks for the video it convinced me to switch.
You are correct James! Thanks for commenting!😀👍 shotgunred.com
Glad to know there are other options out there. Wish I had found out prior to buying my food saver. D’oh!
This makes sense!!! TY 💕🌸💕
hi ty i just got my 260 model. ok what size bags do you use for your demonstration here cause mine dit not come with bags
ty Angie Lynn. PS just have gotton mine last year . it jumped 4 100.00 BUCKS
Great explanation. Thank you!
Glad it was helpful!
This reminds me of kitchen gadget demos at county fairs in the 1980s, or an early informercial from 1990.
I understand your point but from where I am (Australia), it's much cheaper to buy vacuum sealer bags/rolls in bunches than buying chamber vacuum packs which cost 10x as much.
Thanks Steve, this helped me make a decision on the vacuum chamber. May God bless you!
Great to hear!👍😊
Thanks for the review and comparison.
You’re welcome!
shotgunred.com
I have been freezing liquids for years........just freeze it first then use the food saver. It works really well that way. Leftover soups and chilli and then thaw and reheat it.
I was watching something completely different and now I'm here. This is actually something I needed to know about cuz I was thinking about getting a chamber vac you're a great Channel I love the cooking
I'm so glad!
What an informative video. Thank you very much.
You're very welcome!
Thanks, I was not aware of this. I was just toying with the idea of vacuum packing machines for the home. I will be thinking long and hard now. 👍😃🇺🇸
Glad it was helpful!
I vacuum pack in reusable mason jars or food saver storage containers, cheaper than bags.
Very informative and helpful. Well done!
Glad you enjoyed it!😃👍
What is the best brand of chamber vac.
Thank you
good stuff steve...thanks!
Glad you enjoyed it
good vid sir. I am a food saver guy, but this was very very interesting in many levels, thank you.
Glad you enjoyed it!
always enjoyed Red and his show God bless.
Thank you!😊
Great video for folks that do a lot of sealing (preppers & others), but as many couples do, my wife and I go to Costco every other month and come home and date, bag and seal the meat we buy and when we're finished, we chuck the machine back on the shelf. The Chamber Vac takes up a lot of counter real estate.
So, I think we'll stick with our Food Saver V4400. We paid $199 for it, and I just checked on Chamber Vac machines. To get a reliable one will cost up around $900 to $1,200.
Plus, I can buy 90 (ninety) Food Saver quart bags on Amazon for $23.99 + tax + free shipping. So, that's $0.26655555 or $0.27 per bag and we use almost exclusively quart bags.
We aren't kids anymore so, our break-even date between the Food Saver V4400 and a reliable Chamber Vac machine would be long after we've both gone to be with the Lord.
I also think you are absolutely correct that the Chamber Vac is a better option for those that do a lot of sealing. The air removal is much better (food will store much longer) which is the purpose of having a vac sealer.
Thanks for sharing!
But I learned how to seal Mylar bags in food sealer and could probably use your bags too. One video I saw showed how to use a small piece of textured side of food saver bag in the top of the bag. I’m not explaining it well, but I do love my food saver. And I use it for jars and I use generic bags instead of food saver bags.
Great tip!
Pull bag to length close the lid cut and sel at same time ...
Great video, thanks a lot :)
Your so welcome!
Was looking for advise over how to choose a vacuum packing machine and stumble across your vid. I love your recommendation sire...
Glad Steve could help! Steve passed away Dec 2018
@@CookingwithShotgunRed :(
Wish I could afford a chamber machine. If I had a large family I would totally make the investment.
I am looking for one that will seal dry quart mason jars as well as fish filets any recommendations or if they have one where i can use the food saver tops on the jars but still do fish filets
Shae Bray, Hi :-)
I'm looking for the same thing. I don't mean to encroach on this video, but so far... I've found this (have a look?). The guy said this machine (Avid Armor A100) will work with FS attachments for jars and canisters (which I have, and don't really want to spend more money for other attachments with other machine.Especially since FS doesn't sell some of the accessories anymore ). The hose comes with this machine and the plastic ends look like it will fit. He does comparison with 3 machines (one of them is chamber sealer).
The only problem is...it's sold out everywhere I looked.
th-cam.com/video/e3Ess-d-Nmc/w-d-xo.html
If you buy the precut bags you can get them for about 10 cents a bag. I see your point, and you're right. The chamber bags are still cheaper. The only thing I use the rolls for is if I'm sealing something like a whole rack of ribs or a a slab of salmon. The thing that's nice about the vac sealer is you can reseal bags, like potato chips or bags of fry's and what not. That being said. I'm still buying a chamber sealer. I like the fact that I can seal soups and stews. And they'd be great for marinades. They both have their place. Thumbs up on the vid.
I love your explanation! Now I have to look for a chamber for my budget 🥴
Thanks! Unfortunately Steve passed away Dec 29th 2018
Excellent comparison video!!!!
You’re so welcome!
shotgunred.com
great info thanks mate
Any time! shotgunred.com
Miss you Brother!!! R.I.P.
Wow thanks your amazing
You’re welcome 😊
Very good point.freezer seal bags are costly.
Thanks!😋👍 shotgunred.com
The great thing about chamber sealer is it actually seals vacuum bags too… so you can use mesh type bags on the outsider he chamber and use the flat bags inside the chamber… cut to fit any size with the rolls
Thanks for sharing! 👍😊
My grandparents have a food saver that has a little "straw" build in, so you can use regular freezer bags.
Nozzle suction
thank you very much very helpful video
You are welcome
Thanks.. finally someone explained it!
I love mine... use it every day for lots of stuff! I know there are some that say its not big enough inside. It will accommodate my 8X10 bags with room to spare. It is also 5 inches deep and I have the old model with the flat lid. Most of the new ones have a domed lid that makes it even deeper for blocks of cheese etc. I know some folks just insist on vacuming a full length salmon or rack of ribs. I just cut them in half. When butter goes on sale 2 for $5.00 instead of $3.49 a lb. I buy a bunch. I take the 4 quarters out of the box and lay them flat in the bag and they keep in the freezer for 6 months easy. I buy as much as 20 lbs. that is a $20.00 savings for one item. I never buy burger a pound at a time any more. I always buy 5 lb. rolls of 80/20 and pack them up a lb. at at time. Costs me 25 cents for all 5 bags. Let me think... $3.99 a lb. or $3.29 a lb. on sale. That is $3.50 savings for one item. I could go on and on and never convince the Food Saver guys to stop using 25 to 50 cent bags just so they don't have to cut a fish in half. I vac bags of change, quarts, dimes, and nickles, to take to the change machine. Cut up corn, peppers, everything... But the main reason I love my machine is I love to fish. Once I rinse of my crappie filets I just chuck them in the bag. Unless you pat them down or use them $$$ bags with the towel built in one edge you got a machine full of fish juice. I also make chili and Venison soup and I don't have to freeze it first. I know this is a long post but I pay for my machine in full every year because I use it for everything! I have some chicken in the kitchen right now...5 cents from now it is in the freezer! Food savers are like printers at Office Max... they just about give them away because ink is $30.00....I see below captainkrunch has a chamber machine coming... talk to him in 30 days!
And that, my friend, is why I have a black and white laser printer. No $30.00 ink cartridges. :D
thanks well explained
Glad you liked it!
Ok my name is “Sucker” as I’m the one that purchased a food saver years ago and have hated the cost of bags all these years. Never thought of purchasing a vacuum chamber and should have known and figured it out.
Ross in Ontario I like the principal, but the machine costs almost $2,000.00 in Canada.
I have a food saver unit. Paid $59 for it years ago. Like so many I had gotten fed up with the price of bags. On items that I know I will keep longer than a year I still buy food saver bags. On items I will use within 4 to 6 months I use glad freezer storage bags. Much cheaper and they work very well in the food saver unit.
So 6m of bag for 10 bucks is too expensive? Or 6m of bag for 5 bucks from aliexpress? Damn man, i thought i was down bad, but.. YOU ARE DOWN TREMENDOUS!!!!!
You should do infomercials.You had me looking on ebay for one and I already have one.I just dont know how to use it.
lol :)
This "is" an infomercial. :)
Wonderful explanation
Glad you liked it
thanks
Your welcome! 👩🍳❤️👩🍳
Very informative! I’ve been very happy with my food saver. I think a lot has to do with how the individual cooks and what their needs are there is something that you didn’t mention and that is the upfront cost. If the chamber device cost around $850, when do you begin to save money with the bags? Just off the top of my head, you would have to vacuum seal using the chamber device over 1600 times before you break even on the upfront purchase if you sealed, for example, two items a day every day of the year it would take you roughly 2 years and four months to breakeven. Again, my math is not super accurate, but as a disabled senior on a fixed income, I can’t afford an $830 upfront charge and frankly I might not even be alive in 2 1/2 years.!
Unfortunately Steve passed away December 29th 2018. Since then we sold the vacuum. Thank you so much for watching this channel.
there are videos showing how to use reg zip locks on the vacuum sealer now
johnnnoise is it true?
@@usalex2888 Yes there is but I haven't tried it yet
My sealer purchased in 2004 would seal ziplock, chip bags, most bags. My new sealer gets so hot so fast, it burns thru ziplock and other bags. I've always had problems sealing meats, fish, anything moist. My chamber machine will arrive in a few days.
@@Kismet-cx7fe we use our food saver regularly and have never had a problem sealing fish or any kind of meat.
aw i did not know he passed on in 2018 will always miss and love you Red brotha God bless and rest in the Lord i will eat a whole catfish for you with your recipe!
Yes he did pass away in 2018. He had made 307 of these recipes.
@@CookingwithShotgunRed thanks im going to buy the book!
I freeze dry, I can fill a big box from Home Depot with dozens of bags of dried whatever,my 8 year old granddaughter can easily pick it up.
How do you freeze dry?
Pamela Nelson $2K+ freeze dry machine
i was so happy to see this video you are very talented
Thank you Karen! Unfortunately Steve passed away Dec 2018
Can you seal food saver like bags that have the channels in a chamber vacuum sealer?
I had my foodsaver sealer break and I have a ton of those bags left over.
You should be able too.
Thanks for the heads up, but I just don't know anyone in MY fam that is Sealing that much food.
$450++ for a VAC-machine is a brick load! and you are SO RIGHT 50C for a Foodsaver vac bag is total BS.
Thanks for the video.
Marker 11:36. NO KIDDING!! Just ordered my Chamber unit and selling the Weston dual pump Xtra D-Lux vacuum sealer utilizing patented bags with the ridges! Built to fail in 6 months! Got the Avid Armor USV32 and away we go!! btw can you do a pepper sauce ferment in one of these w/o them blowing up?
👍😃
This is the video that got me into this channel. Back when comments were closed! I'll own one of these gadgets, someday.
i have been wasting money for years , , THANK YOU soo much, i will look into getting a chamber , thanks steve
Unfortunately Steve passed away December 29th 2018
Do you do canning? Can you seal mason jar with preserve cooked beans and not refrigerate them? What is you experience on this? Thank you. I am new on this.
Once the food is cooled to at least room temperature vacuum sealing is the perfect method for safely storing cooked food, and extending its shelf life.
Thank you !
You're welcome!😀👍
that would be the way to go if you own a business perhaps, but those things are so very much more expensive than the food saver type vacuum machines.
@Joker Toker Yep gone through 2 vac sealers in 4 years. Professional chambers a really expensive, but in the UK at least there is one for £369 ($464) which is all metal and has all replaceable parts. Just about to order one. The bags are just so cheap and easy to use. Buying rolls to save money than having to cut them, seal both ends.....ugh, I'm past that now.
Nice thank you
Your so welcome. Unfortunately Steve passed away Dec 2018
Great Info Thanks
You are so welcome! 👍😃
If you seal the food saver bag while it is on the roll you don't have to leave such a large gap in your bottom seal!! pull it down leave a small amount and seal then pull amount you need and cut.
I don't use them so good tip. What I don't like is even if the seal is right on the very edge it is still 10 inches long costing 50 cents a bag. The foodsaver is a great concept ... the bags are just to much money. The chamber machine is also killer when you want to marinate a steak. Pop in the steak and the juice and vac seal it and it opens the fibers up on the meat... one hour later... fantastic! Only 2.7 cents. Ya just can't do that with a foodsaver... the juice runs into the unit.
Listen to this, chamber vac is the way to go. Perfect tool for sous vide cooking. Makes you look like a master chef!
God's gift, receiving and giving.
10:06 "The patented little grooves are so it'll suck air out of your wallet along with your money" LMAO. Thanks for the informative video with prices, you convinced me.
cool, how long will steak last in the refrigerator, not the freezer once it is sealed?
2-3 years
I appreciate this. Is there a model for a small household? I'm all for saving money. 2bedrooms have precious little room.
On Amazon they have smaller ones.
@@CookingwithShotgunRed thank you!
Just ordered my first chamber vac.. went with a jar vac100... so pumped..
Yay Mike! So glad you got one! Let us know how it works for you!!!😄👍
@@CookingwithShotgunRed 1 lbs Hamburger was the first thing I vac sealed in the chamber..