Chamber Vacuum Sealers

I'm seriously considering getting a chamber vacuum sealer as the cost of the bags vs the ones for my foodsaver would offset the cost of the sealer in just over 10 months. (I do a lot of vacuum sealing) It would have the additional benefit of not drawing the liquid out of wet product.

Anyone have any brand recommendations or other thoughts?

I'm seriously considering getting a chamber vacuum sealer as the cost of the bags vs the ones for my foodsaver would offset the cost of the sealer in just over 10 months. (I do a lot of vacuum sealing) It would have the additional benefit  of not drawing the liquid out of wet product.

Anyone have any brand recommendations or other thoughts?

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depends on budget a little, vacmaster svp 10 good not too costly

koch top of line a little more expensive

I'm seriously considering getting a chamber vacuum sealer as the cost of the bags vs the ones for my foodsaver would offset the cost of the sealer in just over 10 months. (I do a lot of vacuum sealing) It would have the additional benefit  of not drawing the liquid out of wet product.

Anyone have any brand recommendations or other thoughts?

←

depends on budget a little, vacmaster svp 10 good not too costly

koch top of line a little more expensive

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I was thinking about the SVP15, if i could find a used Koch so much the better.

So I finally broke down and bought a new vacuum sealer recently, only the thing is from China and has the world's worst user's manual. I have done a bit of searching online and have found some YouTube videos about using these types of machines for sealing electronics, but none for sealing salmon, racks of lamb, etc. So, can someone provide some advice on what settings are suitable? I don't seem to be getting the very tight package that I used to get with my FoodSaver machine, so perhaps I am setting it incorrectly, or my expectations are wrong.

Anyway, I am currently using the following settings:

15 seconds vacuum process

4 seconds "gas" (not sure what this is...)

2 seconds sealing

3 seconds release of pressure

Any help is welcome! If it's useful, the vacuum sealer is a model DZQ-260, and it looks like this:

The "gas" is a gas flush, which is a burst of gas bottle of CO2, nitrogen, or other bottled gas shot into the bag after vacuuming but before sealing.

That's used for long term storage of certain items.

Turn the gas function off, and you should get a normal level of vacuum seal.

Good luck.

If turning off the gas flush isn't sufficient, then try increasing the vacuum time. I think my VP215 is set to vacuum for 25 seconds, but your model may have a different type of pump. Try increasing in 5 second increments till it gets to where you want.

We appear to have the same machine, although mine doesn't have the gas flush. GlowingGhoul is correct about turning that off. 20 seconds of vacuum works for me. Your sealing and cooling settings should be ok.

Thanks, I'll give your tips a try!

Thanks everyone for your help; just thought I'd report that the 25 second time makes a world of difference--the bags are now tight as and the seal is great. Much better than my old FoodSaver system!