I just brought one of these machines . So I use mylar bags to start a food bank . I love people on TH-cam for sharing and inspiring and showing people things that will help people . God Bless
Per VacMaster user manual, "*Lid Lock Feature: not to be used during the vacuuming cycle. Used to keep lid closed when machine is not in use or while machine is in storage." Lid Lock is only to be used when storing the machine, not during operation.
Even comes with a sticker on the top of same corner as lock🤣must havetook it off without reading it when unpacking! Making a demonstration video on something you don't even know how to operate 😂
I bought one of these for a winter soup concession business I had. Would make 100 gallons of soup at one time then freeze. Then used a sous vide to thaw.
Per vac master these machines will not seal mylar bags. Mine looks like it seals them till you pull on the seat. Called vac master tech support and was told to basically go pound sand. So if you are in Alaska I have a vac master vp230 4 months old barely used for sale.
I just got the vp210, not a lot of info on vacuum, seal, and cooling time for different foods. I'm trying to do oatmeal on 7 mil mylar bags. Have you done this? If so, can you recommend a vacuum and seal time? Thank you.
Mylar bags are best for storing dry foods with 10% or less moisture. Vacuum bags or chamber bags are better for wet or precooked foods that will be stored in the freezer or refrigerator. Please make sure to follow food safety guidelines when cooling and storing foods. Each machine will differ on sealing times. It is best to check the owner's manual for the machine and do some testing before you are ready to start your food storage journey with a new machine. Here are some safety guidelines for storing dry oatmeal in Mylar bags: -Remove oxygen: After filling the bag with oatmeal, remove oxygen to prevent spoilage and kill insect eggs. You can use a vacuum sealer to close the bag. -Add an oxygen absorber: A common recommendation is to use 300-500 cc of oxygen absorber per gallon of food. -Store in a cool, dry place: Keep the bag away from heat sources and direct sunlight, and in a location with stable temperatures. A basement, pantry, or closet is ideal. -Avoid freezing: Freezing can make the bag brittle and more likely to crack. -Avoid high humidity: Moisture can lead to mold growth or spoilage. -Keep in a clean, safe environment: The bag should be kept in a clean, safe, and stable environment. -Dried foods like oatmeal can last 20-30 years when stored correctly in Mylar bags. I hope this information was helpful. FoodVacBags
@@sernani99 Yes, you can absolutely store freeze-dried foods in Mylar bags, as they are considered one of the best options for long-term storage due to their ability to block out light and oxygen when sealed properly with an oxygen absorber, significantly extending the shelf life of your freeze-dried food.
I just bought the VP 220 and in the manual it says to not flip that lever up and that lever is only for storage. What are your settings? I’m trying to do salmon and it seems like it takes for ever and ever and ever.
*Chris* That is one of the best applications to use them for. Grains & beans stored in that way can keep for 10 years or more. White rice can keep for 30 years. Brown rice, since it has oils, can only keep a few years.
Leftover cooked meats, properly vacuum or chamber sealed and kept in the refrigerator, should be used within 5 days. So, the next day is perfectly fine as long as you take the proper safety precautions when cooking and cooling the meat to minimize the time the food is in the danger zone. The danger zone is the temperature at which bacteria grows the most. Using a permanent marker to write the date on the bag, in which you sealed and refrigerated the meat will help remind you of when the item needs to be eaten or tossed by. For more information on storage timelines please visit our website www.FoodVacBags.com and download our Food Storage Chart.
how much does it weigh? do you have to seal the bag bottoms? can the food be all the way to the bottom of the bag? how long does the machine last before needing new parts?
Dry food, such as grains, beans, can be vacuum packed & will last several years. But in addition, you should keep them in a cool place, such as the basement.
How much vacuum does it produce? We have a FoodSaver. When my Wife seals hamburger it cannot be repositioned and pushed around inside the bag. I mean the bag is sealed tight around the meat.
chamber vacs take out 100 percent of the air (dial going to 0) Foodsaver can get pretty close, but these are like using a foodsaver out in space. 0 air. Foodsaver isn't pulling air all air from things like macaroni etc, and liquids will pull into foodsaver at high enough vaccum.
Oil vs dry is the lubrication of the pump. Oil pumps are much larger and commercial style. They require regular oil changes and last basically forever with maintenance. "Dry" pumps have a coating that acts as a lubricant. IMO: Dry pumps are fine as long as you don't overheat them. Oil pumps use the oil for cooling and lubrication and I have done 50 seals back to back with no issues.
I have this model. The width of the bag cannot exceed 11 inches. I think the length can vary depending on what you are sealing. But straight out, I think it is about 16 inches.
You do not need to move that lever that is only for shipping purposes you’re showing it wrong people think you need to close that that does not do anything it’s only for shipping this way the lid won’t pop off or up I mean
This is true. It is unsafe to close the lever over the lid when in use. It will close the whole time. The lever is for storage when not in use to keep close.
I think the pressure in the chamber sealer would crush a pie. You could use a clamp style vacuum sealer where you have the option to control the amount of pressure to seal your pie.
Fitting"Pre sealed" bags won't work, the machine seals them after it is done. This machine has a roughly 11" bar and you can fit any combination of bags along the bar as long as they lay flat and dont' overlap. This machine big bother has a bar down the side and it can handle any combination of to 20". The next one up has 2 bars (one down each side) and that can handle 4 bags pretty easily (2 on each side)
You take the plates out of the bottom and you can easily seal something 5-6" tall on that machine. Length for like a pork loin would be the only issue. I just cut the full pork loin in half and seal in 2 bags typically, but you could still do it in one bag with the side by side. I would guess you could just cram it in a bag, but I like my items to be flat and even, so I usually avoid this "Cram" method.
If too long to vac and seal. You can use a vacuum bag, the ones with the textured side. and instead of putting in the chamber, put the to be seal part inside and allow the bag to hang outside.
why oh why do people insist on background noise pollution, noise is a good description of that absolutely unnecessary rubbish, spoilt what was a good attempt at showing this FoodVacBags , the most irritating crap, now I'm angry..
Welcome to my world. There are a lot of people that can't hear people speak when there is excessive background noise, or in this case, really crappy music competing. These creators seem to think they're making Lawrence of Arabia, instead of a simple tutorial about vacuum sealers, sewing, woodworking etc.
Bread and Muffins tend to work best if you freeze them first. For more information check out our blog post: foodvacbags.com/blogs/foodsaverblogs/can-you-vacuum-seal-bread?_pos=2&_sid=1bb10e841&_ss=r
I only have one other back sealer to compare this to, th-cam.com/users/postUgkxLarn2Zt7095D2lp3tN-bj5JtYPg3Wz2 but it appears to be a great sub-$100, non-chamber, vac sealer (I got it on sale on Amazon a few weeks ago). It's not the fastest, but it's not a race when you're back sealing, right? I haven't done any marinading yet, but for storage of veggies and other perishables and for sous vide, it's great. The built-in bag roll storage and cutter (manual cutter) are great, it's super easy to use, and the double-seal feature is fantastic. Would highly recommended especially if you don't have the budget (or counter space) for a chamber vac.
Was marinating some salmon today for dinner tonight and usually do it over night. I think this would do the trick. Shorten marinade time. Plus, the other benefits. Awesome!
Good for the USA maybe - that thing's as big as my kitchen, costs $1000 and is marginally better than a $30 clamp sealer. Cheaper bags means it will costin in about 5 years time.
@@BravoPreparedness they also pull ALL the air out of the bag (like your doing it in space)... things like rice etc still have air in them after foodsaving. BEST option for using mylar for super long term storage with no worry that the oxygen absorber worked or not.
@@BravoPreparedness Where are you getting bags that cheap for? Lowest I have seen on Amazon in lots of 250 is .072 per and that is for one of the smallest sizes, 6"x10". 10"x13" are almost double that.
If you place meat in a simple zipper seal bag it will begin to experience freezer burn quite rapidly, a normal (non-chamber) vac sealer will do a good job and meat will last much longer than a zipper bag but still doesn't evacuate all of the air which will cause freezer burn after a period of time. A chamber vac will evacuate down to absolute vaccuum and will therefore be the best of the three. I've stored meat in the freezer using my vacmaster and have never experienced any freezer burn as I have with the other two methods. Another benefit of the chamber is the ability to seal liquids which you can't do with the other two without risking leaking or sucking the liquid out of the bag.
Hey there, "noluck33"! Sorry to hear you're feeling like luck's been playing hide-and-seek with you. We'd like to offer you a virtual four-leaf clover to help turn things around! 🍀 On a serious note, we appreciate your feedback and want to make sure you feel lucky to choose us. We believe in offering competitive pricing without compromising on the quality of our products or service. Our goal is to make our offerings accessible to a wide range of customers, and we regularly review and adjust our pricing to ensure that it remains fair and reasonable. For the best pricing on our ChamberVacBags, go directly to our website foodvacbags.com/collections/chamber-bags . Best of luck in your future endeavors. FoodVacBags
why oh why do people insist on background noise pollution, noise is a good description of that absolutely unnecessary rubbish, spoilt what was a good attempt at showing this FoodVacBags , the most irritating crap, now I'm angry..
@@terryobrien9865 I think it's because content creators feel that they're upping their "production quality". All I know is that when I hear crap music, especially when the music level is equal, or slightly louder than their speaking voice, I immediately back out of the video. Don't get me started on the excessive commercials. I'll tolerate the first two, but now they start commercials 90 seconds in, and then every 2-3 minutes. Even during a SONG. TH-cam is destroying itself.
I just brought one of these machines . So I use mylar bags to start a food bank . I love people on TH-cam for sharing and inspiring and showing people things that will help people . God Bless
Hi, I'm trying to do oatmeal on 7 mil mylar bags. Can you recommend a vacuum, seal, and cooling down time? I have the vacmaster vp210.
Thank you.
Per VacMaster user manual, "*Lid Lock Feature: not to be used during the vacuuming cycle. Used to keep lid closed
when machine is not in use or while machine is in storage." Lid Lock is only to be used when storing the machine, not during operation.
Was just about to say the same thing. Nice demo but that part was killing me.
Papillon 2010 same
I wonder who told her to do that shit 🤔
Even comes with a sticker on the top of same corner as lock🤣must havetook it off without reading it when unpacking! Making a demonstration video on something you don't even know how to operate 😂
duh
I bought one of these for a winter soup concession business I had. Would make 100 gallons of soup at one time then freeze. Then used a sous vide to thaw.
That's a great way to use this machine Jamal!
Too bad your soopsucks
Didn't know about vac sealing a jar. That's cool.
Per vac master these machines will not seal mylar bags. Mine looks like it seals them till you pull on the seat. Called vac master tech support and was told to basically go pound sand. So if you are in Alaska I have a vac master vp230 4 months old barely used for sale.
Where I can buy this machine pls? Thank you.
Unfortunately, at this time we do not sell this model of chamber sealer.
Obviously I am the internet. helpless bitch Google it
after 2 years is it still working? I want to get one but reviews on all these things are crazy up and down.
We love ours! Best money we've ever spent!
i have 2 with ZERO problems
Who thought this music was a good idea?
Music was awesome
where can would be the best place to get those bags for the chamber vacuum machine
Here's a link to our website where you can purchase your chamber bags: foodvacbags.com/collections/chamber-bags
amazon
I just got the vp210, not a lot of info on vacuum, seal, and cooling time for different foods. I'm trying to do oatmeal on 7 mil mylar bags. Have you done this? If so, can you recommend a vacuum and seal time?
Thank you.
Mylar bags are best for storing dry foods with 10% or less moisture. Vacuum bags or chamber bags are better for wet or precooked foods that will be stored in the freezer or refrigerator. Please make sure to follow food safety guidelines when cooling and storing foods.
Each machine will differ on sealing times. It is best to check the owner's manual for the machine and do some testing before you are ready to start your food storage journey with a new machine.
Here are some safety guidelines for storing dry oatmeal in Mylar bags:
-Remove oxygen: After filling the bag with oatmeal, remove oxygen to prevent spoilage and kill insect eggs. You can use a vacuum sealer to close the bag.
-Add an oxygen absorber: A common recommendation is to use 300-500 cc of oxygen absorber per gallon of food.
-Store in a cool, dry place: Keep the bag away from heat sources and direct sunlight, and in a location with stable temperatures. A basement, pantry, or closet is ideal.
-Avoid freezing: Freezing can make the bag brittle and more likely to crack.
-Avoid high humidity: Moisture can lead to mold growth or spoilage.
-Keep in a clean, safe environment: The bag should be kept in a clean, safe, and stable environment.
-Dried foods like oatmeal can last 20-30 years when stored correctly in Mylar bags.
I hope this information was helpful.
FoodVacBags
@FoodVacBags , I'll be freeze drying the food before putting it in bags. Would this make a difference?
@@sernani99 Yes, you can absolutely store freeze-dried foods in Mylar bags, as they are considered one of the best options for long-term storage due to their ability to block out light and oxygen when sealed properly with an oxygen absorber, significantly extending the shelf life of your freeze-dried food.
@FoodVacBags can freeze dry food also be vacuum chamber?
@@sernani99 Yes, you can vacuum seal freeze-dried food.
I just bought the VP 220 and in the manual it says to not flip that lever up and that lever is only for storage. What are your settings? I’m trying to do salmon and it seems like it takes for ever and ever and ever.
Check to make sure your lid is sealing. Sometimes the lid may not close all the way and machine is trying to equalize pressure. Hope this helps.
Would this be feasible for long term storage of grain, wheat, and beans to store in buckets? Will it do mylar or just the special bags?
I don't see why it wouldn't work for that. Mylar bags work in chamber sealers.
*Chris*
That is one of the best applications to use them for. Grains & beans stored in that way can keep for 10 years or more. White rice can keep for 30 years. Brown rice, since it has oils, can only keep a few years.
absolutely
Which model of machine are you showing in this video please?
VP 215
Can I use vacuum machine for roasted meat and use it the day after? Thanks
Leftover cooked meats, properly vacuum or chamber sealed and kept in the refrigerator, should be used within 5 days. So, the next day is perfectly fine as long as you take the proper safety precautions when cooking and cooling the meat to minimize the time the food is in the danger zone. The danger zone is the temperature at which bacteria grows the most. Using a permanent marker to write the date on the bag, in which you sealed and refrigerated the meat will help remind you of when the item needs to be eaten or tossed by. For more information on storage timelines please visit our website www.FoodVacBags.com and download our Food Storage Chart.
@@FoodVacBags thank you so much for your answer. You have helped me a lot,have a nice day 👍
Can you do this instead of canning for like jam, soup, etc?
Definitely... NOT!
All she's doing there is vacuum sealing in a jar instead of a bag, otherwise it's identical. Canning and vacuum sealing are very different things.
yes
how much does it weigh? do you have to seal the bag bottoms? can the food be all the way to the bottom of the bag? how long does the machine last before needing new parts?
go to the website
@@daveklein2826 Very helpful
What last longer oil machine or maintenance free machine. They told empty oil ever 2 months
oil and it depends on how much you use it
How long does the food last without freezing it after vaccum packing...
Snehasis Mund you have to freeze it.
Dry food, such as grains, beans, can be vacuum packed & will last several years. But in addition, you should keep them in a cool place, such as the basement.
1+ years
Thanks for the video.
Can you share the background music/audio track? I want to buy/download it
Do you know what intensity vacuum chamber machines can achieve? (in millibars / torrs / mmhg) Thanks
go to the website
This needs links to the bags
Here you go: foodvacbags.com/collections/chamber-bags
How much vacuum does it produce? We have a FoodSaver.
When my Wife seals hamburger it cannot be repositioned and pushed around inside the bag. I mean the bag is sealed tight around the meat.
chamber vacs take out 100 percent of the air (dial going to 0) Foodsaver can get pretty close, but these are like using a foodsaver out in space. 0 air. Foodsaver isn't pulling air all air from things like macaroni etc, and liquids will pull into foodsaver at high enough vaccum.
go to the website
@@daveklein2826 obviously you don't know. Thanks for nothin'.
@@707SonomaComa that's why I go to the website asshole
What setting number do you use on the 215 VacMaster for sealing canning jars ie: settings # sealing 0? cooling 0?
go to the website
What size bags do you use or recommend
a size to fit what you are packaging
I need to buy one for my business, shelling out $1400 is not very fun right now lol
And you got a hobby not a business
What type of model is this?
VP-215
You're not supposed to put the bar down when you are using the machine you're only supposed to put the bar down when you're moving it
Is it large enough to do a whole chicken?
Chickens vary in size quiet a bit, but a small chicken would fit just fine.
What is the difference between oil vs. Dry tubing
Oil vs dry is the lubrication of the pump. Oil pumps are much larger and commercial style. They require regular oil changes and last basically forever with maintenance. "Dry" pumps have a coating that acts as a lubricant. IMO: Dry pumps are fine as long as you don't overheat them. Oil pumps use the oil for cooling and lubrication and I have done 50 seals back to back with no issues.
go to the website
Can it just seal only?
Yes, this machine can simply just seal packages.
Look at the size of that damn thing!!! It's HUGE!!
What's the largest side bag it will hold?
I have this model. The width of the bag cannot exceed 11 inches. I think the length can vary depending on what you are sealing. But straight out, I think it is about 16 inches.
go to the website
You do not need to move that lever that is only for shipping purposes you’re showing it wrong people think you need to close that that does not do anything it’s only for shipping this way the lid won’t pop off or up I mean
This is true. It is unsafe to close the lever over the lid when in use. It will close the whole time. The lever is for storage when not in use to keep close.
You ever seal a pie for freezing
I think the pressure in the chamber sealer would crush a pie. You could use a clamp style vacuum sealer where you have the option to control the amount of pressure to seal your pie.
Chamber sealers exist with variable pressure settings. If you want to do pie you'll need to buy the right unit.
all the time
Thanks for the info. Just wondering what type of bags the machine accepts. Such as textured bags, smooth bags, foil bags?
You can use all the of the bags you mentioned in a chamber sealer machine.
@@FoodVacBags oh awesome. Thanks so much. But let’s say you have to vacuum pack a tomahawk steak. Is that even possible ??
Can I fit in multiple presealed bags into the chamber? So that multiple bags can be vacuumed at the same time?
Only if the bags fit side by side across the seal bar. I do this when I seal small snack size bags of peanuts or trail mix.
Fitting"Pre sealed" bags won't work, the machine seals them after it is done. This machine has a roughly 11" bar and you can fit any combination of bags along the bar as long as they lay flat and dont' overlap. This machine big bother has a bar down the side and it can handle any combination of to 20". The next one up has 2 bars (one down each side) and that can handle 4 bags pretty easily (2 on each side)
go to the website
You’re not supposed to use that lever that’s only for shipping purposes
DUH
What happens if you are trying to seal a large cut of meat like a pork loin or large chuck roast?
You take the plates out of the bottom and you can easily seal something 5-6" tall on that machine. Length for like a pork loin would be the only issue. I just cut the full pork loin in half and seal in 2 bags typically, but you could still do it in one bag with the side by side. I would guess you could just cram it in a bag, but I like my items to be flat and even, so I usually avoid this "Cram" method.
Run it through the front.
If too long to vac and seal. You can use a vacuum bag, the ones with the textured side. and instead of putting in the chamber, put the to be seal part inside and allow the bag to hang outside.
it gets sealed
why oh why do people insist on background noise pollution, noise is a good description of that absolutely unnecessary rubbish, spoilt what was a good attempt at showing this FoodVacBags , the most irritating crap, now I'm angry..
Welcome to my world. There are a lot of people that can't hear people speak when there is excessive background noise, or in this case, really crappy music competing. These creators seem to think they're making Lawrence of Arabia, instead of a simple tutorial about vacuum sealers, sewing, woodworking etc.
Music was awesome
Doesnt seem like a tight vacuum seal
chamber machine is 50x more
expensive than clamp type
and works 50x better
@@dawno8943 😂:)
The bags are way cheaper though, if you vacuum seal a lot of things it will pay for itself in a very short period of time.
and 100x better than the clamp
Did you try doing bread or muffins yet?
Bread and Muffins tend to work best if you freeze them first. For more information check out our blog post:
foodvacbags.com/blogs/foodsaverblogs/can-you-vacuum-seal-bread?_pos=2&_sid=1bb10e841&_ss=r
all the time
Dangerous video. Do not watch. Do not use the lock on an active vacuum sealer
DUH
Wish it wasnt so expensive.
perfectly priced
@@daveklein2826 generally speaking spending over 1000 on a kitchen apparatus is not cheap. Sure it may be worth the purchase to the particular
@@shred2deth I never said it was cheap, i said it was worth it
@@daveklein2826 well you sir are the star consumer of the day
@@shred2deth I know, I am the best, thank you
I only have one other back sealer to compare this to, th-cam.com/users/postUgkxLarn2Zt7095D2lp3tN-bj5JtYPg3Wz2 but it appears to be a great sub-$100, non-chamber, vac sealer (I got it on sale on Amazon a few weeks ago). It's not the fastest, but it's not a race when you're back sealing, right? I haven't done any marinading yet, but for storage of veggies and other perishables and for sous vide, it's great. The built-in bag roll storage and cutter (manual cutter) are great, it's super easy to use, and the double-seal feature is fantastic. Would highly recommended especially if you don't have the budget (or counter space) for a chamber vac.
CAN WE TALK SHELF LIFE PLZZZ FOR US BEGINNERS
Here is a link to a great food storage chart on our website. foodvacbags.com/pages/storage-time-for-foodvacbags-vacuum-sealed-foods
1 year plus
Are you supposed to be a professional not supposed to use the lever when you’re ceiling test only for storage you need to talk to the factory
Was marinating some salmon today for dinner tonight and usually do it over night. I think this would do the trick. Shorten marinade time. Plus, the other benefits. Awesome!
ZERO benefit in marinating meat or fish under vacuum pressure.
Good for the USA maybe - that thing's as big as my kitchen, costs $1000 and is marginally better than a $30 clamp sealer. Cheaper bags means it will costin in about 5 years time.
dropping $35 for a nesco sealer vs $1000 for a chamber sealer. thats a hard sell.
@@BravoPreparedness they also pull ALL the air out of the bag (like your doing it in space)... things like rice etc still have air in them after foodsaving. BEST option for using mylar for super long term storage with no worry that the oxygen absorber worked or not.
It’s not for everyone
@@BravoPreparedness Where are you getting bags that cheap for? Lowest I have seen on Amazon in lots of 250 is .072 per and that is for one of the smallest sizes, 6"x10". 10"x13" are almost double that.
@@BravoPreparedness That's a lot of bags. Appreciate the info.
the best investment EVER
The music has got to go.
Meat only lasts 6 months in the freezer? Pfft
If you place meat in a simple zipper seal bag it will begin to experience freezer burn quite rapidly, a normal (non-chamber) vac sealer will do a good job and meat will last much longer than a zipper bag but still doesn't evacuate all of the air which will cause freezer burn after a period of time. A chamber vac will evacuate down to absolute vaccuum and will therefore be the best of the three. I've stored meat in the freezer using my vacmaster and have never experienced any freezer burn as I have with the other two methods. Another benefit of the chamber is the ability to seal liquids which you can't do with the other two without risking leaking or sucking the liquid out of the bag.
1 year plus
Sorry but you bags are very expensive!
Hey there, "noluck33"! Sorry to hear you're feeling like luck's been playing hide-and-seek with you. We'd like to offer you a virtual four-leaf clover to help turn things around! 🍀
On a serious note, we appreciate your feedback and want to make sure you feel lucky to choose us. We believe in offering competitive pricing without compromising on the quality of our products or service. Our goal is to make our offerings accessible to a wide range of customers, and we regularly review and adjust our pricing to ensure that it remains fair and reasonable. For the best pricing on our ChamberVacBags, go directly to our website foodvacbags.com/collections/chamber-bags .
Best of luck in your future endeavors.
FoodVacBags
More single use plastic, what a great product
That background music makes the video unwatchable.
why oh why do people insist on background noise pollution, noise is a good description of that absolutely unnecessary rubbish, spoilt what was a good attempt at showing this FoodVacBags , the most irritating crap, now I'm angry..
@@terryobrien9865 I think it's because content creators feel that they're upping their "production quality". All I know is that when I hear crap music, especially when the music level is equal, or slightly louder than their speaking voice, I immediately back out of the video. Don't get me started on the excessive commercials. I'll tolerate the first two, but now they start commercials 90 seconds in, and then every 2-3 minutes. Even during a SONG. TH-cam is destroying itself.
Music was awesome