Comparing Vacuum sealers Channel vs Chamber VacMaster and Avid Armor

A lot of people have questions on which type of vacuum sealer is best for sous vide and other uses. Well I am here to tell you that if you do any kind of regular use of a vacuum sealer, you will want to invest in one of these commercial grade options. Not only will they do a Better job but they will last you 10 times longer! Here we compare the Avid Armor A100, VacMaster Pro350 channel vacuums and the VacMaster VP210 chamber vacuum. Yes, these units cost more than a cheap Food Saver, but they end up SAVING you money in the long run. Chamber sealers take the cheaper non-embossed bags, and they are built like tanks! Check out these great machines on Amazon below.
Avid Armor A3100 - amzn.to/31qSKRU
Avid Armor A100 - avidarmor.com/...
VacMaster PRO350 - amzn.to/31n0CDU
VacMaster VP210 Chamber Vacuum - amzn.to/2GV1Kag
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#sousvideque #fireandwatercooking #sousvidebarbecue

[@JonesCrimson]

Yes! None of the other comparison videos had any commercial grade sealers.

[@FireWaterCooking]

Thanks for the comment @JonesCrimson! your thoughts are appreciated...

[@patrickking3896]

I own a top end chamber vac. I would never buy anything else. If you own for an extended time the bags are pennies compared to the others and many thickness options for longer storage time. Awesome for liquids; pasta sauce. No games, no mess, simply awesome performance. I have used my chamber vac with block mozzarella and stone in the refrigerator. When I want to use some cheese I cut it open, use what I need and reseal. It has lasted well over a year.

[@FireWaterCooking]

Thanks for watching Patrick King! Make sure you like the video and Subscribe to the channel and hit the "BELL" for notifications! Also check us out on Facebook facebook.com/Fireandwatercooking/ and Check out our Podcast Here - fireandwatercooking.buzzsprout.com/275921

[@wormulous]

Hey definitely late to this party, but I own a vacmaster and love it to death. Not just due to how much it sucks (yes i know that pun is probably overused) , but how cheap the bags are and how versatile the machine is in general. Vacuum seal a mason jar without attachments, vacuum seal liquids, vacuum seal meats and like you said open the bag up use whatever and pop it back into the machine for resealing. I have since moved since I purchased mine, but prior to moving this sat on the kitchen counter for anyone to use in that exact way.

[@pubcollize]

I was going to ask all kinds of annoying questions and mention things your tests lacked, but as I scrolled down to the comment section I noticed in the recommended section a previous video you made about vacuum sealers (March '19) and it answered everything.

[@FireWaterCooking]

Glad I could answer your questions! Check out my Facebook group if you are looking for more help!facebook.com/groups/Vacuumsealers

[@bigrich6750]

I’m happy with my Foodsaver for the price. I’ve been using one for decades, and have vacuum packed tons of fish, meat and cheese. I just packed about 6 lbs of green beans from my garden. I think I’ve gone through 3 or 4 Foodsavers since I started using it 20 years ago. I think that’s a pretty good track record. The cool-down issue can be frustrating when you’re trying to do a lot of stuff, but once done, it will last for years in the freezer. I’ve taken 2 year old fish out of the freezer and it was fine.

[@FireWaterCooking]

glad to hear it!

[@rickbooher8224]

I like the chamber it great for bagging soups and liquids. You can bag water for storage and hiking as well as dry foods , meats and cheeses. So great for vegetables for frozen vegies after you blanch the vegetables. It will also do mylar bags for freeze dry products and long term food storage items. And with the lesser cost bags it become more economical after the initial purchase of the unit because you save about 10 cents a bag and over time it pays back for the unit. However the other two are great when you are vacuum sealing briskets, hams and whole fish like salmon as the won't fit in the chamber vac. However you need to freeze thing like soup or other liquid when using the other two systems. The best of both worlds is own one of each. Then you can vacuum seal almost anything. Also great for sous vide cooking as you get a better submersion without the air in the bag. Vacuum sealer are heat for secure valuable documents, maps, making up a survival kit and first aide kits. Once you get one you will find even more uses for the sealers or chamber vac systems.

[@FireWaterCooking]

Thanks for the comment @rickbooher8224! your thoughts are appreciated...

[@farmfreshideas579]

The pulse button on the Avid Armour is for pulsing the air gently from crackers and other delicate foods, but gentle suction would be better.

[@FireWaterCooking]

I am all for gentle suction...

[@robkling2243]

Good video- Thank you, I would have liked to hear how loud they were compared to how long they took to seal and you dubbed over that.

[@FireWaterCooking]

well i cant please everyone.. LOL

[@MikeKincaid79]

@@FireWaterCooking Hahaha, this made me laugh out loud! I've got a KZbin channel and I know that feeling. I just send the naysayers to my favorite Ricky Nelson song, 'Garden Party'. "You can't please everyone so you have to please yourself."

[@6210Ray]

You done a good job comparing .

[@FireWaterCooking]

Thanks for watching Raymond Galloway! Make sure you like the video and Subscribe to the channel and hit the "BELL" for notifications! Also check us out on Facebook facebook.com/Fireandwatercooking/ and Check out our Podcast Here - fireandwatercooking.buzzsprout.com/275921

[@jimmieburleigh9549]

It pays in the long run to buy the chamber vac in the price of bags alone. It actually cost you 50 cents a bag to make a bag from the basic household size roll from food saver vs less than 5cents for same size bag for the chamber vac. And in a pinch if you run out of bags for the chamber vac you can reach in the cabinet or run to the dollar store and use ziplock bags. Plus if you're into dehydrating especially for long term storage the chamber vac will seal mylar bags.

[@FireWaterCooking]

Thanks for the comment @jimmieburleigh9549! your thoughts are appreciated...

[@BeamerTime354]

Got me a LEM maxvac 1000 and it is an amazingly good vacuum sealer.

[@FireWaterCooking]

cool... I do not like the design of that unit since it really does not have a chamber but the lid is the chamber.. plus it is really big and heavy compared to some others out there like the JVR Vac100

[@BeamerTime354]

Really don’t do any liquids so I passed on the chamber sealer, got this one from a friend for $150. I had one of those cheap $60 Amazon sealers and it would not seal half the time lol

[@ROJO25]

Second Food Saver died yesterday. Didn't last long as the first one. Got maybe 18 months out it. These things spend more time in landfills than in service. Bought a presumably much better sealer and should've bought it first. VacPak-It VME12SS Stainless Steel External Vacuum Packaging Machine with 12" Seal Bar - 120V, 450W

[@FireWaterCooking]

Thanks for watching RM J! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@davidsignor7931]

I have owned 2 food saver they were both junk nothing more frustrating than having to continue to double and triple seal bags

[@richardmercredi1334]

Owned two cabelas external vac sealers but when doing fish found they do maybe 8-10 bags than heat up and you have to wait until they cool down. Bought a VP215 best vac sealer,now we do up to 50-60 bags of fish non stop no problems so far. They are expensive though,that’s the only drawback, but the bags are cheap. No worry about moisture ,a bit heavy also you don’t want to be hauling it around. Still would not trade for any external vacpacker

[@FireWaterCooking]

Thanks for watching Richard Mercredi! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@ceceliataltoan3467]

Just want to say this was very informative. I didn't know much about other vac sealers other than Food Saver. I now have more consumer info. I love the idea of sealing my foods due to having to go to meat market on regular base. I do have a Food Saver, but considering investing to upgrade my sealer. Glad I watched and listened. Thanks.

[@FireWaterCooking]

Thanks for watching Cecelia Taltoan! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@ClickThwaaack]

I'd really like to see a comparison of the VacMaster VP210, Vacmaster VP215, and the LEM MaxVac Pro. I'd really like to get into a better vacuum sealer, as I've had issues with bags not staying sealed with a foodsaver. I also like to buy steaks and the like in bulk, pack them in whatever marinade I want to use, and then freeze them for later use. This is somewhat doable with a channel/suction sealer but you need to be able to freeze the contents first. I think I'm leaning towards the LEM sealer, just because I have had fairly good luck with other LEM products.

[@FireWaterCooking]

Thanks for the comment ClickThwaaack! your thoughts are appreciated...

[@russellwood8750]

My chamber vacuum sealer also channel vac seals so when I have bigger products and bag I can use it like a channel sealer. I also use it to seal my canning jars Man it’s so much faster than putting them on a pot on the stove.

[@FireWaterCooking]

That is awesome!

[@joycelee9541]

Russell which vacuum sealer did you buy? TY!

[@russellwood8750]

@@joycelee9541 hi Joyce hope you're doing well. That chambered vac seal I purchased is a ATMOVAC model number Diablo 12. Bags are so much more affordable too when using a chamber vac sealer in comparison to something like a FoodSaver I find myself vacuum ceiling everything. I even skin and dry roast many different types of nuts to make butter so after I dry roast them and let them cool down I vac seal them which means they're good for 2 years sitting in my freezer and just take out a little bag and make peanut butter almond butter coconut butter I even make my own Nutella now it's completely awesome totally love doing this kind of thing.

[@markcab2055]

About the poster complaining that food saver is good, wrong food saver sucks, have blown through 2 of them and last plastic junk I have now is pretty much done for, main problem with these cheap FS vacuums is they just dont hold the seal at all, I have had to throw away so much food due to freezer burn, were talking rib eye steaks here buddy, forget that I buying one of these modes, avid has a model 420 that has the bag holder, going with that one.

[@FireWaterCooking]

I am a big believer in paying a little more for quality and durability for sure.

[@davedunn2124]

Nice review but the noise is a big part of why I watched a video and you put music of all of them.

[@FireWaterCooking]

All of these are loud.. they have very powerful pumps and "quiet" is not something most people are looking for on these.. the quieter it is the less powerful it is.. besides, you can still hear a little bit of each before the music kicks in..

[@47vulcanride]

Good vid, thanks. I would have rather had no music and high speed video so I could see just how long each process took.

[@FireWaterCooking]

No problem 👍

[@markweinsheimer9129]

I spent $125 for a Food Saver 5200 it works great. just a note for you, you only have to put the bag into the wet chamber if doing soups or the like. I do a 1/4 inch seal on the first seal and app a 1/2 inch on other items. I just watched Shotgun Red and your video , I dont understand the utter bias against F/S. I would recommend them.

[@FireWaterCooking]

did you watch this video I did also? kzbin.info/www/bejne/nqSZaoatpJmLa7c Foodsaver is OK for what it is, if you do only a little vacuum sealing they will last.. they have a weaker pump, sealer bar, and and made mostly of plastic and are not made to last a long time.. they are not made for heavy use.. if you are only looking to spend $100 on a sealer, the Foodsaver is better than other cheaper Chinese ones for sure, but there is a big difference in a higher end sealer, and a chamber sealer is also much better than a channel sealer.. if it were not the case chamber sealers would not be the dominant type in commercial vacuum sealing applications. It is not biased to point out the difference, it is biased to try and make excuses for what you personally use to make yourself feel better about what you have, which is usually the types of comments I get on these videos. buy what is in your budget no doubt and enjoy it. kzbin.info/www/bejne/nqSZaoatpJmLa7c

[@markweinsheimer9129]

@@FireWaterCooking Yes I did thats why I text you. I have used the same unit for a couple years now. I have had soups, steaks, other items frozen for a year and still look and taste great. I use the F/S cuzz it works. I am not saying it is the best at all, I just dont think it is fair to dismiss any product not even tested as not good. I can show you items that matched yours. Was that a paid promo you did? Please dont get me wrong as I am not bashing you or the like. I actually found YOUR podcast was interesting and well done. BE SAFE,TAKE CARE

[@FireWaterCooking]

@@markweinsheimer9129 I didn't dismiss any product, I just showed why these other units are better.. they are made better out of better materials.. they will last longer, have stronger pumps etc as they are made for heavy use. The food savers are made for limited home use.. those are the facts. if you enjoy your foodsaver that is fine, but there are real reasons people buy these other more expensive models.. it is not just status..

[@mandya6697]

@@markweinsheimer9129 Can you tell me what midel FS you have? I want to buy exactly what you have. I plan to save cooked food - make large amount - and take out from freezer to eat. I also plan to seal sliced onion - buy a big bag of red onion - that would be used in cooking.

[@gwenburkhardt]

@@FireWaterCooking your right my food saver vacuum doesn't take out all the air

[@Dman702]

Thank you for your video. It was very informative. Out of curiosity, which would you use for sealing liquids like soup or sauces? Which one is best for items that may have some liquid in them, like raw meats? Thank you again!

[@FireWaterCooking]

you can do liquids with all three, it is just a little more tricky with the channel sealers as you need to use the "pulse function".. the chamber vacuum is really easy to do liquids.

[@BBBYpsi]

I just got a avid armor US 20 small,compact light weight vacuum chamber & is fantastic

[@FireWaterCooking]

they are great! and affordable!

[@Ryan-yi6su]

Great video I do have a question Do we need special bags ? I just watched another video Special bags needed for certain sealers are about .50$ each Food grade bags are 1000 for 25$ Thoughts? My food is getting burnt

[@FireWaterCooking]

it depends on which type you get, the foodsaver type need textured bags so the air can escape when vacuuming, the chamber sealers do not need textured bags because the entire chamber is vacuumed so the bags are cheaper...

[@Ryan-yi6su]

@@FireWaterCooking I noticed the vacuum ones are like super expensive I'm assuming power rating is important, And probably how it you have to hold it down by clamp or manually isn't important And if it needs proprietary bags I will check out the 1st 2 you mentioned

[@garywatts8543]

I am not an avid sealer, but my foodsaver is still going fine after 10 years

[@FireWaterCooking]

good for you.. you are the exception, not the rule...

[@garywatts8543]

@@FireWaterCooking Wahoo! Do I win something?!? (I should have mentioned that I know my foodsaver will die, and I was watching this video to get an idea of quality replacements...)

[@FireWaterCooking]

@@garywatts8543 Yes! you won an extra long life from your foodsaver.. the average life of one is about 3 years.. 😀

[@mandya6697]

Gary What model of FS you have for 10 years?

[@garywatts8543]

@@mandya6697 It's a FoodSaver V3835.

[@adamnealis]

I wish I could have persuaded my wife to get a chamber vacuum sealer. The one we got does not handle wet stuff very well at all.

[@FireWaterCooking]

check out some of my other chamber sealer videos, there are some that are under $400 now made for the home user

[@davidsignor7931]

Put it in the freezer before sealing you will be fine with liquid

[@estebancamachomartinez724]

Im finding your videos extremely helpful and I would like to know which model or which vacuum sealer would work with powder ingredients, like granulated sugar, nutmeg and fine powders like those. Aprox 5lbs per batch. Thanks!

[@FireWaterCooking]

I highly recommend a chamber sealer if you are looking for something to do powders on a regular basis.. amzn.to/32uguYN

[@adammerritt]

I know this is a bit late, but you may not want to vacuum seal powders. I can tell you from experience that sealing sugar, powder sugar, sausage seasonings, and others, it does not end well! They vacuum and seal great; the package is hard as a rock. However, when you open them, they are still hard as a rock. The compression from sealing them makes the powder rock hard and a fight to work with later on. I've been debating getting a new sealer with a gas flush option to deal with these in the future. In the mean time, I've been using mason jars with the accessory port to vacuum seal my spices. That gives me the benefit of vacuum for preservation without compacting the ingredients.

[@basilfarmhawaii645]

I would buy the 2nd machine but there is no supply, will you recommend another one which possibly equivalent to the middle one? I am indeed to try for commercial packing.

[@FireWaterCooking]

yes, this virus thing has supply and demand going crazy.. Vacmaster has also changed to a newer model than what appears in this video but has the same features, it can be found here - amzn.to/39G68Xz

[@707SonomaComa]

Do you know of any "bag loader" accessories? Something to either hold meat while a bag is placed over it or something to hold the bag open while meat is put in it. I am looking for a way to load the bag without contaminating the sealing edge.

[@FireWaterCooking]

A) fold the top of the bag over. B) you can try something like this amzn.to/3IDsA3n

[@chrisminblkdiamond]

You can do jars in the vp210 too..

[@FireWaterCooking]

Thanks for the comment Chris M! your thoughts are appreciated...

[@guard099]

It says on the sticker on lid that you should wait 20 sec. between vacuums so does it or doesn't need cool down?

[@FireWaterCooking]

on the Vacmaster Pro? they do not even make that model anymore.. but yes..

[@johnanderson3700]

With the VacMaster large one: is there any way to vacuum Mason Jars, etc. which is a really good feature Seal a Meal does have on some of the models. I suppose there must be a sealer with a deeper chamber for vacuuming lids of jars.

[@FireWaterCooking]

yes if they fit in the chamber

[@1raymv]

How would you compare these with the Weston Vacuum sealers? For example the 3000?

[@FireWaterCooking]

the Vacmaster in this video has been discontinued. the Avid Armor is still sold and it is very good and comparable to the Weston 3000..

[@frumpeting]

Great review. I use wide mouth large mason jars to store soups etc. Will those fit well inside this vac chamber model? The mason jar sealer attachment and hose for food saver is a nice feature I use a lot, that neither of those commercial bag sealers appear to have? Is there way to seal mason jars with those and the vacuum chamber?

[@FireWaterCooking]

yes...

[@BimmBimm1]

Fire & Water Coo

[@johnanderson3700]

Is there any way to use the re-usable bags made by seal a meal. These work really well, but seem to require a different type of attachment than these seem to have.

[@FireWaterCooking]

no, unfortunately.. The silicone bags really don't work that well in even with the hand held vacuum in my opinion anyway, they are a pain to clean and really only last about 3 times before they get really nasty..

[@larrydewein401]

I don't know! Just saw a guy demonstrate a vacuum sealer from 2008 and was working fine and it was a cheaper model!

[@FireWaterCooking]

yeah, some people live to 100 also, but not most people...

[@larrydewein401]

@@FireWaterCooking However a good per centage of people live to OLD age and I'm there myself! LOL

[@chefjasonperu]

Excellent work

[@FireWaterCooking]

Thank you! Cheers!

[@Ooochild]

If you don't need the air channels for the bags in the chamber sealer, can you use mylar bags in it?

[@FireWaterCooking]

it all depends on the chamber sealer and if they will seal the 7mil mylar bags or not. some will and some wont and some have a separate seal bar you can buy for that and Retort bags.

[@johnneedle8119]

So would a chamber be better I run a small one man operation butcher shop and customers want vac sealed not paper but I want something that is dependable and will work every day

[@FireWaterCooking]

if you are mostly vacuum sealing cut steaks and roasts I would say yes. This would be perfect as it is designed for commercial use and the bags are super cheap amzn.to/3gVgyon . if you are sealing larger cuts like sub primal''s you may want to also invest in one of these also for the larger items amzn.to/3lFC9oi but the Chamber sealer will handle most of what you do and will last forever..

[@FireWaterCooking]

another chamber sealer option if you have limited space, it will work perfect on cut steaks as well.. If you use the code at checkout "fireandwater" you will get $100 off and free shipping and no tax - This is the one I use exclusively now and I have a couple videos on it on my channel - jvrinc.com/shop-all-products/packaging-equipment/vac100-vacuum-sealer

[@belekas565]

Thx from Denmark!!!

[@FireWaterCooking]

You're welcome!

[@semco72057]

I have a cheaper vacuum sealer and it don't work like I thought it would and I have invested money in the machine and also in the sealing plastic to store the food in.

[@FireWaterCooking]

Thanks for watching Sidney Mathious! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!

[@TheSannor]

How long it taked to vacuume seal one bag?

[@FireWaterCooking]

depends

[@DiannaAtherton]

You would think for the price (between $200.- $400. ea), it would include the mason jar sealer & hose.

[@FireWaterCooking]

who said they didn't?

[@DiannaAtherton]

@@FireWaterCooking amazon

[@DanielDiaz-qb5jx]

What is the best vacuum sealer for fish…filet, whole fish, etc?

[@FireWaterCooking]

they will all work, you just need to figure out your budget and how much you will be using it.. if you are using it a lot I suggest a more commercial unit like this - amzn.to/3emVzPM

[@mistletoe3810]

Wow. Looked up the chamber vac sealer. Third one you demonstrate. It is $1000 bucks. Out of my price range. How are you able to afford all three.

[@FireWaterCooking]

what kind of a question is that? how do people afford anything? these were provided to me to do the video to show the benefits of each...

[@moviemania1137]

The people who can afford all of these, are the same ones who refuse to spend $1000 on a phone... Such as myself.😌

[@karenesposito488]

I'd really like a gum ball.

[@FireWaterCooking]

Hmmm, I could say something

[@karenesposito488]

@@FireWaterCooking I really enjoyed the video and I kept looking and thinking 🤔 I really wood like a gum ball on your counter. Lol

[@buckboy1234]

The only problem is cost the chamber is about 10 to 20 times the cost of vacuum saver. To make up the cost of bags you'd have use about 10,000 bags

[@FireWaterCooking]

Matt P cost is not the only thing some people consider.. sometimes having a better tool is worth the extra cost to some.,

[@MrRShoaf]

I have had lots of the foodsaver type alligator type bags fail and end up with freezer burn. When you consider the cost of the lost food, and then the extra cost of the bags ot adds up. Now consider the ease you can seal liquids. Make a bug pot of soup and bag up the rest. Now you can cook once a month and have real control over the leftovers and minimize the time you spend washing dishes. With a chamber vac you can also use Mylar bags that prevent any light from getting in and you can get retort bags that after sealing raw food in the bags give it a ride in a pressure cooker you end up with shelf stable cooked food that require no refrigeration.

[@jeffrichards2011]

Do you know if the A100 will vacuum and seal the thick 7 mil mylar bags? TIA

[@FireWaterCooking]

it will if you use the right sealing time, but you should give it a good 8 seconds cool down. time after

[@ByteMasterPro]

Great video! Between the avid armor a100 and vacmaster pro 350 which did you prefer? According to the specs on each unit, the avid armor pulls 440 watts vs the pro 350 puling 720 watts. Did you notice a difference in suction power? Or ease of use between the two?

[@FireWaterCooking]

for my use I did not notice or care about the suction power, they were both adequate. I do prefer the Avid Armor for the smaller size as I only use it occasionally when I have something very large to seal that will not fit in my chamber sealer. they are both great units but I do not think the Pro350 is the made anymore, they replaced it with the Pro360 which is different but similar - amzn.to/30NuBHB

[@incanada83]

@@FireWaterCooking Funny thing is... none of the Vacmasters are available :-) darn it! :-)

[@ByteMasterPro]

@@FireWaterCooking Thank you! I ended up going with Avid Armor. Your review here helped a lot with my decision. Much appreciated!

[@glenncollins294]

Would the vac master be good for saving. Chicken parts, hole chicken, quails? Please txt back

[@FireWaterCooking]

chamber or suction vacuum sealer? I actually recommend the Vac100 chamber sealer and you can get $100 off by using the code "Fireandwater" at checkout bit.ly/3ugLKYw

[@kingkielbasa2991]

Great comparison between the three sealers. What do you think of the Weston commercial 16 inch sealer ? I heard it’s great for sealing briskets

[@FireWaterCooking]

Any suction sealer can do brisket if you use these expandable bags.. you just need to triple seal them amzn.to/31VKqtH

[@TheWhitetailrancher]

Is lasting for "years and years" somehow different or better than simply "years"?

[@FireWaterCooking]

yes.....

[@monicaandrade7797]

Man you are great, thank you for the video. My question to you is: Im opening my business, starting small but I will need to vacuum many bags in one day. Do you think the chamber one will support all the pressure? Or should I look for a stronger/commercial one? Thank you again.

[@FireWaterCooking]

I highly recommend this one - kzbin.info/www/bejne/ZqrboaOJdtd2gJY. you can get $100 off. free shipping and no tax by using the code "fireandwater" at checkout - jvrinc.com/shop-all-products/packaging-equipment/vac100-vacuum-sealer

[@johnbalogna803]

ill concede that the food savers don't do the job that a chamber vac does but my food save is 5 years old and still going strong

[@FireWaterCooking]

john balogna ok... glad yours lasted longer than the average

[@johnbalogna803]

@@incanada83 not saying daily use but at least once a week after my wife or I come back from food shopping. We buy on sale in bulk then vac seal the excess and freeze it for later use. The units at least 5+ now when it goes ill look into a chamber vac but the price is very off putting. I know the bags are cheaper but I get my BPA free vac rolls on ebay so its no too bad if you buy them in bulk also

[@cheriemarie78]

I would be interested to know how much time each sealer took to seal the cheese used in the demo (my apologies if I missed it). I am leaning toward a chamber vacuum sealer but am afraid it takes longer than the traditional sort. I appreciate the information you provided in your video.

[@FireWaterCooking]

Check out the video review I just did of the New Avid Armor Chamber Sealer.. you can adjust both the seal and vacuum time on most chamber sealers... kzbin.info/www/bejne/i2e9YWp5pseZn9E

[@yamilasilva2853]

Hi, can you seal eco-friendly packaging with the chamber? Or how can I do it? Thank you 😊

[@FireWaterCooking]

I do not know.. contact the manufacturer

[@InLawsAttic]

Can you seal Mylar bags in the VacMaster chamber vac? (Want for freeze dried food).

[@FireWaterCooking]

No

[@joebenson7385]

Can you do Mylar bags in the chamber vac?

[@FireWaterCooking]

yes...

[@CroakerOutdoors]

How does the vacmaster 350Pro external vac do with sealing liquids or juices. My foodsaver is on its last legs and has been sealing very poorly after 10 years and 1000+ bags. The slightest liquid, even from a sousvide prepped steak, gives a crumby seal that pops. Been looking at the chamber vacs but the higer end externals might be a better deal for the seal.

[@FireWaterCooking]

any channel type sealer has the same issue with liquids.. it is harder because the air is sucked out of the bag instead of the entire chamber on a chamber sealer..

[@CroakerOutdoors]

@@FireWaterCooking Appreciate the response. Yeah after too many bags failing I'm thinking of taking the plunge to a chamber vac.

[@stephanieyeminez89]

Hi how's it going? Hope all is well. What have you been up to. I love the music. Thank you.

[@FireWaterCooking]

Thanks!

[@TheRangeControl]

THANK! YOU!!!

[@FireWaterCooking]

your welcome!

[@guard099]

is there a manual mode for extending vac time for larger pieces of meat?

[@FireWaterCooking]

these models let you do custom vacuum times...

[@veger2001]

hi thanks for the video, btw where do you get your Non textured chamber barrier bags ?

[@FireWaterCooking]

Paul I usually get them on Amazon. The Avid Armor brand

[@veger2001]

@@FireWaterCooking hi thanks for responding :) I checked amazon but all I see is textured type. Perhaps non-textered is only on the .com site but can you provide a link?

[@FireWaterCooking]

Paul Chamber Vacuum Pouches Size 8" x 12" Pack of 250 Pre-Cut Heavy Duty 3-Mil Commercial Grade BPA Free FDA Approved Sous Vide Safe NOT for FOODSAVER CLAMP Type VACUUM SEALERS Avid Armor www.amazon.com/dp/B07KKPHHX6/ref=cm_sw_r_cp_api_i_4KlcEbWBANZ9F

[@dianawilliams-coe7747]

I have been looking at the reviews of this machine and others on Amazon... a lot of info still do not know...even this one has gotten 17% bad reviews... Food saver is out of the question will not ever buys again. Still researching

[@FireWaterCooking]

which one?

[@iamibu83]

Hi , can i use non textured bags in avid armour? Would they still work or not?! Am i only be able to use textured bags?!

[@FireWaterCooking]

iamibu83 no, in any channel vacuum you need to use textured bags.

[@iamibu83]

Fire & Water Cooking Hi i tried to buy it, its saying it cant ship to australia. How do i find the right link to get it shipped to australia?

[@iamibu83]

Fire & Water Cooking Thank you for your reply

[@iamibu83]

Fire & Water Cooking I want to get the vac master shipped to australia.

[@debbiclark2725]

Would this work with Mylar bags?

[@FireWaterCooking]

since the seal time is adjustable to longer times I will have to say yes, but you should ask the manufacturer to confirm.

[@brizzx32]

I will just wait till Harbor Freight comes out with their version.

[@FireWaterCooking]

Thanks for the comment brizzx32! your thoughts are appreciated...

[@tc1uscg65]

LMAO. As long as it does 2 or 3 bags, it will have paid for itself. :-)

[@charleshodge1873]

Shipped from the Factory in Wuhan? 😄

[@FireWaterCooking]

Hey All! You can Also join my FaceBook Group covering Vacuum Sealers and Food Preservation! = facebook.com/groups/Vacuumsealers

[@matirful6272]

plrase mention bag size.

[@FireWaterCooking]

for what? bags come in many sizes..

[@crazysquirrel9425]

Still none of them double seal nor notch the bags for easy opening.

[@FireWaterCooking]

no need to double seal if the 1st seal is wide enough.. I don't think you will find a unit made for home use that notches...

[@debrasonner5970]

DO THESE WORK ON MYLAR

[@FireWaterCooking]

yes, just use a longer sealing time

[@malazkm]

Hello, does any one of those use retort bags

[@FireWaterCooking]

I would contact the manufacture about that.. from what I understand, Retort bags need a more heavy duty heat sealing bar. usually the machine is specially made for retort processing.

[@martinaustin3033]

When I turned off the sound of the engine running on load, I turned it off.

[@FireWaterCooking]

ok

[@johnneedle8119]

Can I use the roll paper with the chamber vac?

[@FireWaterCooking]

you mean the bag rolls? they are more expensive, and you would have to seal both ends.. but you could... cheaper and easier to just get the chamber bags..

[@johnneedle8119]

@@FireWaterCooking ok thanks I have no experience with these small vac sealer the big slaughter house had a huge two sided vac sealer but I was a cutter not a packager

[@FireWaterCooking]

@@johnneedle8119 yeah, the chamber bags do not need the texture that foodsaver type bags need.. they are like 1/4 the cost of the foodsaver bags. you can just get a couple sizes of chamber bags and buy them in bulk. 10"x12" bags are the most popular but they have larger and smaller sizes..

[@johnneedle8119]

Ok thank you

[@cindyw7648]

Are those Dutch mints!? 😋

[@FireWaterCooking]

no, they were gumballs

[@jenniferfoster787]

Do you use oxygen absorbers with the VacMaster chamber system?

[@FireWaterCooking]

it depends on what I am vacuum sealing and why.. if it is freeze dried food or something like rice or beans I would just to extend the shelf life from any gas that may be put off by the product.. but mostly no..

[@harlanflint2903]

Cost ?

[@FireWaterCooking]

fluctuates

[@timwish6590]

how much are the chamber sealer

[@FireWaterCooking]

links to them are in the description....

[@rushco.8811]

That chamber vac is impractical for doing alot at once, its way to slow. 35 seconds per seal? Hell my cheap one I've had for years and only like 6or7 seconds tops.

[@FireWaterCooking]

Huh? you dont understand.. the chamber vacuum removes all of the air from the chamber.. not the bag.. it is a totally different process... chamber sealers are the preferred method for most commercial uses..

[@rushco.8811]

@@FireWaterCooking No i get how they work, I just thought they held more bags at once or something. I know they get more air out but just at that long it doesn't seem practical when you have to do a whole deer or 2. You'll spend more time sealing the bags than the time it took to process. Maybe I'm confused but doesn't seem efficient to me.

[@FireWaterCooking]

@@rushco.8811 they are adjustable as far as vacuum and seal time goes.. and with bigger items it takes less time as less air to remove..

[@adammerritt]

Depending on bag sizes, you can often do more than one bag at a time. We're getting ready to buy a Vacmaster VP540 of VP545 to be able to do 4-6 bags at a time. It's a big investment, but we use 6 year old VP112 all the time, so feel comfortable making that purchase as we build our new meat locker / processing center.

[@rushco.8811]

@@adammerritt that's what I was always curious about. 5 to 6 bags at a time would be great and justify that time. 1 bag at a time just seems so inconvenient and slow, just my opinion. I'm looking at it from doing alot at once. But if I can do 6 with a bigger one that may be worth it. Appreciate the response.

[@calmestheartliveliestsoul2823]

You got great content! But you lost me with all the ads

[@FireWaterCooking]

nothing in this life is free...

[@gabrielzazueta2218]

Do not buy a food saver, mine didn’t last half a year

[@FireWaterCooking]

they are not built to last or for heavy use for sure..

[@dustinberg1134]

I have a cheap model and it works better.....why......the vacuum continues while it is sealing ensuring 100% air removal, all these models hope the vacuum chamber holds negative pressure while sealing. My brand is 30 bucks and is great.

[@FireWaterCooking]

keep telling yourself that Mr. Troll.. go ask your mom if your Pizza Rolls are ready yet...

[@barbaravance6774]

Him:" The he price points nt is a little more." Me: over $1000 Yeah.

[@LordElfa]

Right. The price point is 4 times the cost.

[@FireWaterCooking]

not everyone is hung up on price.. also, check out the Avid Armor chamber sealer video I did as the price point is at $599.. a little better for a price conscious home user that still wants a chamber sealer.. not all products are for everyone, but believe me people do and will pay the extra price for chamber sealers..

[@jamming8519]

You're under the assumption that we can all afford that monstrosity vac master. I'm an old man on a fixed income. I buy food savers because even though they might crap out in a year, I can always afford another one. I paid 20 bucks for my newest one. And the Vacmaster YOU'RE using cost a 1000 dollars!

[@FireWaterCooking]

I am not assuming anything.. buy what you like and enjoy it..

[@DTMFJeff]

too many words

[@FireWaterCooking]

Thanks for watching Jeff Lovell! Make sure you like the video and Subscribe to the channel and hit the "BELL" for notifications! Also check us out on Facebook facebook.com/Fireandwatercooking/ and Check out our Podcast Here - fireandwatercooking.buzzsprout.com/275921

[@erniet9323]

All these machines waste so much of the bag, it's disgusting. The foodsaver constantly has a 3 out of ten bag seal that doesn't hold the vacuum, that is a ton of time and material waste. I can't believe that a machine can't be built that can seal with only asmall waste above the seal.

[@FireWaterCooking]

Thanks for the comment @erniet9323! your thoughts are appreciated...