Vacmaster VP112s Chamber Sealer -Review

[@davidsmall6322]

Love how you're rocking a beer during the demo.

[@charleschapman2428]

$650 , it's nice but I can buy a lot of bags for that money.

[@nickneff6926]

Charles Chapman yes but ur not sealing water with them

[@scottnra]

Thanks David Small Always! Gotta write that off somehow haha. Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@johnpappe3289]

There is nothing more refreshing than vacuum sealed water!

[@scottnra]

Haha, Yep. hack you never know...add some salt and you can have homemade ice packs that get below freezing! :-)

[@EndingSummerwithRalph]

I bought one like 4 years ago (VP112 but has different controls and an analog gauge) and couldn't figure out exactly how to use it (only tried a couple times, it was confusing to me and none of my family were any help) until I watched your video, lol. Thanks! It was sitting there on my kitchen counter taking up space and reminding me of the $900 bucks it cost me! Plus the Sous Vide oven I never used because I couldn't work the sealer! LOL! This was very helpful. The first time I managed to get it right I tested the seal with soup and it burst! So my personal tip is to let the seal cool a little as I pulled the bag directly out before it cooled and I also increased the seal time to 7 seconds from 5!

[@scottnra]

I agree and definitely would not do soup or any liquid on the first one until getting used to it. I have upgraded to a VP215 and will be reviewing it soon. FANTASTIC machine! Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/ We are going to be giving away a hot sauce on there too. Details are on the page.

[@cnnw3929]

I just want you to know, Scott Greg, that I sprung for the VP120. I can't be more pleased with this machine. It does everything I could want a chamber vacuum sealer to do. I thought that the 4" height in the chamber would be a bit of a handicap, but at this point it's not an issue at all. The thick lid, and the fact that you don't have to order any extra accessories for smaller items, just adds to the VP120's versatility. I can always use my Food Saver for the mason jars. The VP120 will handle just about every thing else. The more I use my VP120, the more I grow to depend on it to meet my needs. But an added side benefit, is the pleasure I get from just playing with it, and its automatic lid feature. I just can't get enough of this machine! I love it, and the dollars that stay in my pocket because I don't have to waste food, or buy smaller quantities at ridiculously high prices. Then I can make my left overs last for a week or more, and just boil them in the bag when I'm ready. Man, what a time saver! I can go out, and make MORE MONEY instead of being stuck in my kitchen with over-priced ingredients that I had to buy at top dollar!

[@scottnra]

Glad you like it! VAcmaster makes an awesome product. I'll have more of these machines coming very soon!

[@danielberry5910]

I have had this chamber sealer (VP-112) for over 5 years. Absolutely no issues. This is after having 2 of the FoodSaver models die on me in less than 2 years. Yes, initial cost is high, but there is no way I'd ever go back to the FoodSaver method. It has paid for itself over time.

[@scottnra]

Daniel Berry I agree! Good things cost money. not only that but a chamber sealer pays for itself in lack of aggravation as well! :-) I'm working on one now for the VP215! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@kubotamaniac]

The machine is expensive, but you save a lot of money on bags! Excellent video! Thanks!

[@scottnra]

Thank you! I'll have one coming on it's big brother the VP215 soon. These machines make packaging a lot nicer job. Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/ We are going to be giving away a hot sauce on there too. Details are on the page. Reply ·

[@paulwharton1850]

Excellent demonstration - Most helpful & useful. Many thanks......all the way from London !

[@scottnra]

Paul Wharton Wow that's Awesome! I love to hear from folks outside of the US. I'm glad you liked it and found it helpful. I'll be doing one n the VP215 as well as soon as I can make the time. Thank you again for checking in and for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@d.b.4394]

Thanks Scott! I needed this...it's expensive but much better than the vacuum saver if you have liquids.

[@scottnra]

Good things cost money haha. It is very nice to use really good equipment when you can. Makes the jobs more enjoyable for sure. Thank you for watching!

[@MaZEEZaM]

Scott Gregg It is huge though compared to a normal foodsaver, not so great for someone like me with very limited storage space.

[@kallan2255]

Nice video, well presented. I don't know why someone would dislike this.

[@scottnra]

Thanks. I have a few trolls. There seems to be at least one person that dislikes every video haha. Well, a least they are tuning in. Thank you for watching!

[@gondomarks3838]

I think if ya put some rubbin alcohol in with the water it won't freeze and you can make your own cold packs.

[@scottnra]

yes you could. I'd use the thicker pouches though. like 5 mil.

[@santiagodraco]

Thanks for the good video. Just a couple things to point out. The 112 is a home sealer (not commercial) but aside from that it is great little unit for the money. The main issue with the 112 is the depth... it is a tough fit for most countertops. Personally I'd suggest folks consider spending a couple hundred more and move to the 215 with the oil pump or the 210 with the same pump as the 112. While taller they are also less deep and constructed better than the 112. In any event all three are good units.

[@scottnra]

You are correct. It's not that big a leap to the 215. I have one of those now and will be reviewing it as well. Thanks for watching!

[@santiagodraco]

Actually I saw your other video after I posted the comment above :) I received my VP215 today. This thing is a beast and heavy as hell! Did a few tests and loving it. Cheers.

[@MrMopar413]

Santiago Draco you are right. I just bought the vp230 it came the other day . It weight is 95 lbs and I got to build a lifting device to get it on the counter but that will not be a problem I’ve got it all figured out. After I get everything set up sometime in the future I plan on buying the vp350 pro so I can seal long items that will not fit in the vp230 and I can custom make bags from the roll bags a lot easier without going through the hole cycle of the camber machine. Even though with the cost I figure the vp230 will pay for itself in one year or less. I’m single and eat out a lot also in cooking at home I throw away a lot of good food because I just don’t eat it fast enough. This way when I cook a big meal my guess is that I can get 2 extra meals out of it that I can freeze. Also I can prepare ahead of time individual meals to freeze and use at a later date.

[@GadjetGriller]

"Tight as a Tick" I love that. Looking at getting one of these thanks for the great video

[@scottnra]

Definitely get one! You'll never go back to an external machine. Thanks for watching!

[@GadjetGriller]

Well I pulled the trigger! the Black Friday sale pushed me over the edge!! (yeah like I needed much of a push lol)

[@hwillia247]

yeah, the beer cracked me up. Great review!

[@scottnra]

Haha, Thanks Rob! Thanks for watching. You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/

[@raphfelix6305]

I just saw this very machine on google and wanted to know more than what they said on the page. lo and behold, this video pops up with everything and then some. excellent video. very informative. combine this machine with a Sous Vide machine, and you got one hell of a kitchen set up. just add the MEAT.

[@scottnra]

RAPH FELIX I love my Vacmaster. I actually have moved to the VP215 and will be doing a full review on that coming up very soon as well. They are fantastic machines and LIFE CHANGING for those of us who hunt and fish! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@raphfelix6305]

@@scottnra looking forward to it. though I do not Hunt, I am still looking to up my kitchen game. damn lack of finances. my Achilles heel. still, love do it yourself food packaging and learning more about living off the land. so I can do so in the future. I am a city boy. just in case ya didn't know lol. but a simpler life has always been a draw to me.

[@lonnieberg662]

Great review with the water. I constantly have problems with the seal getting wet. I'll be getting one. Thanks!

[@scottnra]

You'll love it. The the webstaurant store Scott from KZbin sent you.

[@chrstphrdyer]

Love the speed metal intro!

[@scottnra]

Thanks man, I liked it too, but needed it a little shorter...

[@emsrusty846]

Sweet Scott ! Now your water won’t get freezer burn !

[@scottnra]

Haha! I hate it when that happens!

[@blakejanes4836]

I know this guy knows his stuff... drinkin Miller Lite!

[@scottnra]

Blake Janes Oh you got that right! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@CaptainVincentRusso]

I have two of these machines one at our permanent home and one in our fishing cabin on the coast can't say enough good things about it.

[@scottnra]

Captain Vince Russo Agreed. I moved up to the VP215. That thing is a BEAST! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@rrmerlin3402]

Careful when opening and closing. When you close the lid with the pouch holder in the up position the lid can strike the holder. I did not notice this occurring, but a nick appeared in the lid at this location and now I must hold the lid down for 20 sec get a seal.

[@scottnra]

That makes sense. Thanks for the input and thank you for watching!!

[@rsilvers129]

You should only have to hold the lid down for less than 1 second for the vacuum to catch. I tuned up my machine with shims so that I don't need to press at all.

[@freightdawg6762]

Fantastic Scott Thanks alot, looks like ill be dumping my food saver for this

[@scottnra]

FreightDawg Glad you liked it, but don't sump the FS if it still works. Consider it a backup or a loaner haha. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@RozyInRialto]

What I do when I use the food saver with liquids is I put soups or whatever in cheap baggies close it up Then put into the food saver it just leaks very little moister

[@RozyInRialto]

WeeItsNookies no it removes the air leaves the liquid and i can reuse the air vac bag as well as if I defrost in the cheaper bag by taking out of the freezer and letting sit out I prefer it instead of jars they save space

[@scottnra]

I'm glad that has worked for you. I never had any luck trying things like that. With a chamber sealer it Doesn't matter but not everyone can afford one.

[@rickpoole5795]

Thanks for mentioning the seal button. There's no mention in the instruction manual about having to wait 15 seconds (that's how long I have to wait on my machine) before the seal bar will activate. I had to learn it on my own. A question for you: Do you get a good, consistent vacuum as soon as you turn your machine on? I've found that I have to actually "warm up" the machine by running a few 70 second cycles with the seal bar deactivated before I can get a good vacuum in that first bag. Otherwise, all of the air won't be evacuated, even with the machine set on 70 and the bag won't be tightly vacuumed. Rick

[@scottnra]

No Sir, I have had no trouble at all with it. It's still pretty new of course but has got a bit of a workout in the last month or so. I just did a few packages of smoked bluefish last night. I'd give their customer service guy a call.

[@rsilvers129]

The seal bar is raised by a vacuum, and it takes 15 seconds to rise.

[@MaZEEZaM]

Thanks for the demo, given the machine seems to expand or open up the pores of the meat during the process, does it not effect the texture of the meat when you consume it? Also how is it that liquids don’t flow out the bag before it’s sealed? It looks like a flat surface but obviously the water stayed in the bag.

[@scottnra]

Good Questions. No meat quality is not effected but Marinades will get into the meat much faster this way. This sealer has a sloped interior and the seal bar is above the liquid if any is present. Thanks for watching. You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/

[@urvakhshatavadia5834]

Hey Scott, quick question for an educational purpose. So right at the start you mentioned that these chamber vacs can pack moisture rich food without pre-freezing. My question is I see you vacuum packed fish too, I couldn't figure out if it was fresh or frozen. My point is can I vacuum pack fresh fish. Like literally out of the water, cleaned, sliced and into the chamber to vacuum pack. Cause I noticed the water boiling in your test of vacuum packing water. Will the moisture simply evaporate or leave burn marks on the flesh. Or maybe I dab it dry with some paper towels before vacuuming it? Also how long do you reckon I could store the fish. 6 months to a year good? I would really appreciate a reply. Thanks a million. Cheers.

[@scottnra]

Glad to answer. First YES, you can vacseal anything no matter how wet. Second, the boiling is not Temperature related! It's pressure. Water "boils" under a vacuum at very low temperatures. The water you saw boiling was cool, not hot. Soups and stews right out of the fridge will do the same thing as the vacuum pressure builds but they are staying cool as well. I've kept fish well over a year with no problem depending on the fish of course. Some fish does better than others. Crappie and flounder freezes great for over a year, croaker starts to get "fishy" after a couple months. hope that helps

[@urvakhshatavadia5834]

@@scottnra Thanks a million. Really appreciate the prompt reply. Thank you. Cheers.

[@urvakhshatavadia5834]

Hey Scott so I did a few with King Fish and Salmon. Vacuum packed it and froze it at about -12C. Now after a month when I opened it, taste wise, upon cooking the fish was as fresh as anything. No difference was found between fish that was freshly cooked and the one that was frozen. However the only noticeable difference was upon thawing the fish, there was a noticeable sea smell coming from the fish. Upon washing the fish, the smell did go away. However my question is as to why would this happen? Is it when the bag is opened the flesh breathes too giving off some of the sea salt that may be trapped in its flesh? Am just taking a guess. Your help would be might helpful in my study. Cheers.

[@BBBYpsi]

Been a couple of years & see they are no longer selling them on the vac Master web page. Just curious how is yours holding up?

[@scottnra]

BBBYpsi I moved up to the 215 and never looked back. The 215 pulls down better and I've run more than 1000 bags through it. In fact a few buddies have also bought the 215 after seeing mine in action. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@ChrisTopheRaz]

Scott, the wet seal was the most significant for this unit. Why didn't you show us how you put that water bag in there? I'm so confused.

[@scottnra]

Xquisitaz I didn't think just placing it in there was that big a deal, you just have to keep the seal bar above the water level so it doesn't spill out by gravity before it's all sealed up. Point is, you NEVER have to pre-freeze anything! Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@ChrisTopheRaz]

Scott Gregg You’re very wrong about that. To someone who’s never used this type of product (considering a lot of your viewers are people are coming from the standard vacuum seal system but looking to increase the productivity and ability to move from typical sealing to more in depth ability with equipment that’s outside of their experience, then you would need to cover in detail what separates that from what they are used to and this piece of equipment does one thing far superior to general commercial products and that is sealing moisture which you shared with is by sealing a water pack, but skipped a big part of the process leaving professional chefs confused that you skipped a big part of that great feature but showed every step of the typical steak seal that we already know how that works with conventional commercial chef grade sealers. You missed the opportunity and I can’t figure out why you did that. We can seal burgers and steak with a Costco product. That does not highlight the best feature of this 600.00 product. You’re not the only one, many videos do the same and ignore the details of great products because they don’t consider the reality behind why a large amount of viewers might come to find out what is unique about the product they are reviewing.

[@ChrisTopheRaz]

Scott Gregg you completely skipped showing the most highly regarded benefit of this product compared to the standard vacuum, seal and laughed about it as if we should know how it magically happened, to the public, that’s amusing, to the seriously interested in what makes this product so unique, that’s everything we wanted to know that we only got to see the final product of. You need to consider why you’re making these videos other than to show off a product. We come and search for videos because we want to know details about the product that makes it worthy of the cost and for our specific needs compared to the thousands of other products. That’s our main focus and sealing meat or cheese in detail is standard and easy for most decent products.

[@scottnra]

Did you not see the complete process of the wet fish being sealed? It's pretty much the same thing my friend. I will keep your input in mind when I shoot the VP215 review though for sure.

[@pasqualepapaleo662]

Well I ordered myself a vac master 230 on his way

[@scottnra]

Pat Papaleo you're going to love it! Come back after you use it some and let everyone know what you think. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@jrathel8421]

Scott- Now that it has been several years, are you still using this machine? Has is continued to work as it did when you first ordered it?

[@scottnra]

J Rathel Nope. I upgraded to the VP215 and have had that one a couple of years. Amazing machine! I just have not got around to doing a complete review on it by itself. It's a few other vac sealer videos on here. Look up "Vacuum sealer good better best." Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@jrathel8421]

@@scottnra Gotcha - I found one locally for sale that was used. I was doing some research on this specific model and came upon your channel. I have subscribed. Thanks for the content.

[@pasqualepapaleo662]

What is the difference between that fat master and the VP215 Full size machine

[@scottnra]

Pat Papaleo The VP215 is a better machine all around. I have upgraded to it. Ths one did a good job for the price but I wanted the heavier duty model. you'll see it in a lot of my videos and eventually I'll get around to a full blown review of just that. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@docmike2904]

The water wasn't boiling (although true it does boil at lower temp with lower pressure). The vacuum was pulling dissolved air out of the water.

[@scottnra]

Well that's kind of what boiling is so... haha www.engineersedge.com/h2o_boil_pressure.htm

[@docmike2904]

Boiling is liquid H2O converting to gaseous H2O. Dissolved air coming out of water is a mixture of oxygen, nitrogen, CO2, helium, hydrogen, etc. Dissolved oxygen in water is how animals with gills, like fish, breath; they cannot breath water, much less water vapor. Dissolved gas in water is very different than water vapor created from boiling. Also, although water boils at a lower temperature with decreased pressure, it takes a greater amount of energy to reach that lowered boiling point and more time to reach it. As there is no input of energy in the closed system of the vacuum chamber, there can be no boiling. Finally, in a closed system, when you change pressure (lower), this results in a drop in temperature as they are directly proportional in a closed system. This is illustrated by the equation P1V1/T1 = P2V2/T2 where P=pressure, V=volume, and T=temp. Volume stays constant and dropping the value of pressure also drops the value of temperature to balance the equation.

[@stevied8696]

Doc Mike way above my pay grade..thanks for the info

[@rsilvers129]

Actually it was boiling. For real - the same as on a stove except at room temp. Not dissolved air but rather all of the liquid was being converted to gas.

[@Wgjetjockey]

Hi Scott. I was planning to order the vp112s but am wondering about what problem you had with yours before I order.

[@scottnra]

It was not pulling down all the way. After sending it back for service and it still not working right, I called them and talked to someone with some authority and they let me upgrade to the 215. It cost a bit more but is a BEAST! I still think the 112 is a good machine though and I was very happy with the way they handled it.

[@Wgjetjockey]

Thanks Scott@@scottnra

[@fnub]

What about pizza's? And about sealing the water - if that were a soup that came to a boil, won't that create bacteria as it cools down creating condensation etc?

[@scottnra]

Nacho Fnub First Pizza: It will probably crush everything unless you refreeze it first. Now the boiling part. It does NOT increase the temperature of the liquid. The water stayed the same cool temperature. Water boils at 212*F AT SEA LEVEL Atmospheric pressure! When you remove the pressure and create a vacuum, it will begin to "boil" but don't associate that with heat. THat's not what is happening. It will vac seal soup without changing the temp and you can pop it right into the freezer. Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@freddieslaughter1107]

That thing is very expensive for the average household. Can you use the dry age UMAI bags?

[@scottnra]

I'm not familiar with hose bags. If they are a vac seal bag of any kind then yes. Also, yes the Vacmasters are expensive. They are not really for the "average" home user but more for the advanced person who wants or needs them. For me it solved the problem of vac sealing fresh meat and fish without prefreeze or that paper towel trick that never worked well for me. I will have a big comparison video coming soon of 3 more vac machines. Good/better/best! for 3 price ranges and need levels. Stay tuned and thank for watching!

[@wandakeeter380]

how deep is the chamber? I buy a lot of bulk chuck roast and pork butts. I don't want to spend that much and can't use it on these items.

[@scottnra]

Probably about 4"+. I think you'd have no trouble getting a pork butt in there. In this video I have filler plates in it to make lining up the bags on small items easier and to take up volume. Roast would be easy.

[@cnnw3929]

Can you help me out a little here, Scott Gregg? I have an external vacuum sealer, a FoodSaver 5400 Series. I like it, but it's not perfect. I am thinking about the VacMaster VP120, instead of the VP112S due to the better durability of the VP120 and the automatic lid feature. I would like your opinion on this: Do I just get the VP112S and save that $100.00, considering the possibility that if I wear out the VP112S, I would be out $600.00 for a new sealer, or do I spend more money now and buy the VP120 up front, and reduce the possibility of wear over time considerably? Is the VP120 worth that extra amount, considering that I will probably be sealing roughly 30 pounds of meat per month? Also: How does a chamber vacuum sealer work with vegetables?

[@scottnra]

Wow did you catch me at the right time! haha. I was one of the very few people to have an issue with VP112. Long story short, it got to where it was not pulling down all the way within the first few uses. A very good friend of mine also has the is same model and is in love with his! He actually bought his before I bought mine on my research and recommendation and after almost 2 years of heavy use has been great. So I don't want you to think I have anything against the machine at all. It is a VERY good Chamber machine. When you go from Food Saver to Vacmaster, saving money on gear is not why you are buying it. Let's face it you can blow through a lot of FS's before you get to the cost of a Vacmaster, but a FS can not do what a VM does or even close to it. After talking at length with ARY (parent company of Vacmaster) I decided to upgrade to the VP215! They were awesome to deal with by the way! I will be doing a full review of it soon. I have had 4 "sessions" using it so far with about 40 cycles and it is a BEAST! It is a lot quieter, incredibly powerful and works faster with shorter vac times (I use 40 seconds where I was using 70 with the 112S) and has a double seal bar. If you are the kind of person that does not mind spending a little more for a lot better, have a look at this one. It runs about $160 more than the VP112S. I bought mine at the webstaurantstore.com They had great pricing on them as well and they were GREAT to deal with and actually paid the shipping when I had to return the VP112S for repair. Here is a link to that one on their site: www.webstaurantstore.com/search/vp215.html They also sell the 210. I definitely like the heavier lid on the other models! They are almost impossible to break and the 112S is a bit touchy with it's lid. If you mishandle it you can break it and the part is expensive. The 215 will take up less counter space because of it's vertical design. The 210 weighs 58# but the 215 is HEAVY at 84#! Believe me when I tell you that wherever you put it is where you are going to leave it! This tells me it has a lot bigger motor than either the 112S or the 210 and I'd bet the 210 and 112S share the same motor. To compare any of these motors to a food saver is like comparing a scooter to a Corvette. So I hope that helps. All 3 are great machines and you are going to love them! Hang on to the Food Saver as a back up and if you just need to do something quick in the kitchen, but I am a HUGE fan of Vacmaster and of webstaurantstore.

[@cnnw3929]

Here's the one I'm looking at: www.webstaurantstore.com/ary-vacmaster-vp120-chamber-vacuum-packaging-machine-with-11-1-2-seal-bar-automatic-lid/120VMASVP120.html It weighs less than 60 pounds, yet has the same lid as the VP215. The main drawback with the VP215 is its weight being nearly 100 pounds. That is quite heavy! Anyway, take a look at my link and tell me what you think.

[@scottnra]

Yes it's heavy! The 210 and 212 have the same motor. Both have WAY more power than the FS. If given the choice of those, I'd say the 210 just because of the lid. It's a lot sturdier! Tell Webstaurantstore Scott From KZbin sent you.

[@cnnw3929]

It's the VP120, NOT the VP210, Scott. It's just the next higher model from the VP112S. But it does have a lid that's similar to your VP215. It's not that I can't afford a VP215, it's the weight. I won't be able to move it around with my limited space like I would be able to with the VP120. This will be a huge investment for me, and it will be hard on my budget. I'm just hoping it will save considerable money over the Food Saver over time. Then I won't feel so bad about the money involved. I guess if I want better financial health, then I will have take some risks. Thanks so much for your video!

[@scottnra]

I understand. As for saving money overall, that depends on your amount of usage of course, it might. I have learned a few things about spending more money on better gear that might help you feel even better about the purchase. It's not always about the money. You can make more money, but you can't make more time. Equipment that makes a job easier and or faster or even making that time spent more enjoyable is worth it to me. You certainly can get by with less expensive stuff and for many this is a much better option than not getting into something fun or solving a problem at all. There is a reason there is such a wide range of products price wise for anything. I've reached a point where I would rather save up a little and choose the better stuff. I've had 3 Food Savers. On the 3rd now. They got me to this point and I don't knock them at all. But they have their limitations that the Chamber machines don''t. You will love it!

[@RisingSunSerpents-Jesus]

Can you vacuum seal anything for example like grain and flour or sugar

[@scottnra]

Yes, Anything at all. Rice becomes hard as a rock! haha

[@trevormangus7832]

The VP215 is much better for just a little more money. Double seals bag quicker and will quick seal without running cycle the sealer bar is made different. Or the 210 which is same except the pump is oil-less pump

[@scottnra]

I have upgraded to the 215 and it is a BEAST! I'll be doing a full review video on it very soon. I do wish they had made the seal bar on the 215 1/4" longer so I could use 11" wide bags. They should have thought about that just a bit more. haha. Thanks for watching!

[@Miss-Laine]

Hello. It looks like it's been a year since this video was made. Can you please let us know how is the machine preforming now? Any issues ? Do the cycle really need to last 70 seconds? Thumbs up by the way:)

[@scottnra]

Well I has some issues with it not pulling down all the way, and long story short, after dealing with the factory on it, they moved me to the VP215 which I have had for most this last year. I will be reviewing it as well. The 215 has more features and is a lot stronger. I have had no issues with it and it has been through hundreds of cycles. No, you can set the vac for less time but Like to go ahead and run it down for the best vacuum possible. Vacmaster went the extra mile to stand behind the product and take care of the customer. I would GLADLY do business with them again!

[@rsilvers129]

No, 70 is the max cycle. You can do as little as 15.

[@cjcoleman7372]

Have you tried to put marinade and a couple of steaks? I want to cram the hell out of my marinade into my steaks. I want the air tight vacuum seal turning my steaks into sponges! Can it be done?

[@scottnra]

Cj Coleman YES! and it works great! I also sometimes use this canister marinator by food saver for the same kind of thing with pork chops, chicken breast etc. amzn.to/2OSxjUC and now there is a whole set of big ones you can get too: amzn.to/2G0CC1u Thank you for watching. I've got some really cool stuff coming too! click the "bell" icon to get notified of new videos posted every week. You can also check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well. Also Instagram at instagram.com/scottgregg1966/

[@John.Doe-OG]

Love your intro/outro music. Where'd you get it.

[@scottnra]

KZbin has royalty Free tunes we can use to stay out of trouble. If you use regular "radio" tunes you can get kicked off. Some of them are really good especially the blues ones. I re-did the into a while back to shorten it and make more reflective of what the channel is about. Check out some of the newer ones. I'll be having another Vacmaster review soon with the VP215! Thanks for watching. You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/

[@liliacerda4003]

Where did you buy the white spacer plates?

[@scottnra]

From Webstarauntstore.com Tell them Scott from KZbin sent you and thanks for watching!

[@MrMopar413]

Lilia Cerda they come with the machine

[@chrstphrdyer]

I still can’t find those filler plates anywhere

[@scottnra]

Contact the folks at www.webstaurantstore.com and tell them Scott from KZbin sent you. They have them. If they no longer have them, contact Vacmaster and tell them the same thing. These plates are available! I had to change the intro to get it a little shorter and reflect more on what we do here. haha. Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/

[@wayneyandell549]

Basically they are just HDPE plastic. Same material as plastic cutting boards

[@donlester9715]

where can I get a prep table like that one you have?

[@scottnra]

I got mine at a used kitchen equipment place in town. It is a side drain board for a dish machine set up to work with my utility sink. It makes meat work in the garage a lot easier! Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/ We are going to be giving away a hot sauce on there too. Details are on the page

[@cocopan7966]

Please contact me,sir.Whatsapp:[phone].Our company is specialized in making machines.

[@hmtrimworks7148]

Apparently this model is discontinued

[@scottnra]

HM Trimworks yes, I upgraded to the VP215. Its more money but a BEAST! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@MrJRR1414]

Now that's one way to make cheap implants.

[@scottnra]

Thanks Guntucky yep Sorry it took so long to get back to you. YT just started showing me a ton of old comments and I'm playing catch up.Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@oldschooldiy3240]

This is nice if you can make it pay you back, but, I think I'll stick with my Ziploc vacuum sealer! I'm single and only use it once a month, maybe two months! When I stock up on meat!

[@scottnra]

You will like this video. The higher end sealers are not for everyone for sure. kzbin.info/www/bejne/nJmqqqyQbqyGh8U Thanks for watching.

[@pasqualepapaleo662]

I don’t do Facebook but I’ll let you know

[@scottnra]

Pat Papaleo FB is ok, you should check it out. Can't let the cretins have all the fun. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@littlegoobie]

so +/- 25s to seal a bag from roll, then comes the time it takes to actually pack/vac with food inside. that's hella long time if you need to do a bunch of them. YOu're better off digging out an old broken foodsaver just to seal bag ends if you're ever in that situation. Most of the time it's the vacuuming that stops working properly (bad gaskets) on them anyways

[@scottnra]

Still can't do wet stuff very well. It takes more time because it does the job much better. For dry goods the FS is certainly "good enough" and work great.

[@littlegoobie]

Yeah, for what it is, most people would need to draw the line at some price point. It's the same reason most people don't own a full size motorized commercial meat slicer at $4000. I've considered buying a vacuum chamber a few times but at a cost of $1000 for the smaller ones, i just don't use it enough even though bags are much more expensive for the consumer sealers. With a price gap of, say $800 for the sealer, and FS bags costing 50c each, you're talking a break even point of 2000 packages for example (because chamber bags aren't free either). I've tried some of the off brand bags at about 1/3-1/4 the price of FS bagging but haven't found anything with the same durability yet. If a user is happy with those other bags, you're talking 10000 bags before the break even point. No, you can't do liquids and dry powders like flour with home consumer units but i'd be surprised to learn that's a popular thing to do even with chamber owners.

[@scottnra]

Agreed. If money is the only factor it's hard to make an argument for the average home user. I got interested in them because I do a lot with fish (wet) and venison/wild turkey from hunting. Add in the soups, stews and marinades and it was not about the upfront cost for me personally.

[@michaelchristensen8792]

why are you using the expensive bags ??

[@scottnra]

It came with an assortment of pouches and some were textured. The Chamber bags and only a few cents each IF you buy them in large boxes. If you run out of chamber bags you can always use Food saver bags. (I have a lot of that stuff around too) People can always find the food saver style bags locally if they run out. No the case with the plain chamber bags. You have to order those in.

[@yozy4996]

Kick butt video

[@scottnra]

Thanks Zachary! Thanks for watching. You can check out & follow the FB page for updates, suggestions, etc: facebook.com/scottgreggoutdoors/

[@briansmeltzer785]

so it takes 69 seconds to do one pack?

[@scottnra]

You can change the time setting from 20 seconds to 70. The longer the time, the more vacuum pressure develops. the low setting is about what you get with the external machines. (Probably still more)

[@scottnra]

I looked this up and did a little homework. Food savers pull about 21"HG. (Only vacuuming from the bag, where the Chamber machines vacuum the much larger entire chamber) The VP112S /VP210 pump pulls about .10MPa at 70 seconds which is 29.53"HG. @20 seconds you are at about .09MPa or 26.58" Already 21% PAST where the external machines max can go. Pretty sufficient I'd say and even the lowest setting is more vacuum pressure for about the same amount of time on an external model.

[@rsilvers129]

It is actually 29.3 for the 112S. Not only is this listed in the manual, but I tested it with a pressure sensor. It was a 98% vacuum.

[@owenlee9772]

No links

[@scottnra]

Fixed it. and here you go. www.webstaurantstore.com/ary-vacmaster-vp112s-chamber-vacuum-sealer/120VMASVP112.html Thanks for watching and follow the FB page for updates: facebook.com/scottgreggoutdoors/ We are going to be giving away a hot sauce on there too. Details are on the page.

[@DreamwalkerTenesha]

looks great but this thing is mad expensive.

[@scottnra]

They are definitely an investment. If you put up a lot of vac sealed stuff it's well worth it. If you only use one occasionally, the Food Savers work well. (And it's Prime day on Amazon today!) amzn.to/2zHXLwi

[@badad0166]

If the bags are so cheap they should throw in a shit load of them to offset the buyer remorse over dropping a grand on a vac sealer...

[@scottnra]

I haven't had any buyers remorse. I've reached an age where I understand that good things cost money. I've also realised that in most cases getting better gear makes me happier in the end, even if it cost more money. Good equipment should be treated as an investment and not just an expense.

[@badad0166]

Sorry for the pissy tone but the bag idea stands. They can gain a ton of good will from the customer for little cost. And given a mulligan on life, I'd definitely consider it. But, I've dropped enough on FoodSaver over the years to where I'm more of a drinking straw ziploc kinda guy these days. But have at it. Discretionary Income = Fun.

[@oahola237]

"tight as a tic" lol

[@DavidA20200]

Orrin Ahola I thought he said tight as a tit at first

[@noraxi8891]

What does that mean?

[@scottnra]

Southern Saying. As in a tick that's been on a dog for a bit and all swelled up tight.

[@BBBYpsi]

With the water put half alcohol & so now put in freezer you made a ice pack.

[@scottnra]

Yes sir you sure can. No limits to things you can vac seal with these.

[@BBBYpsi]

@@scottnra One more thing I have learned. You put bottom part of open bag under catch & top part above the catch. Saw this from the vacmaster video's & said many people do it wrong. Will get a better seal this way.

[@jmpeak2384]

Hahaha tight as a tick!

[@scottnra]

jmpeak23 :-) good Ole' southern sayin'. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@trump-wj2nx]

From what ive been reading, vacmaster has alot of quality control issues...

[@scottnra]

I have upgraded to a VP115 and have had it for about 2 years now. It has not missed a beat and is an amazing product. Vacmaster took care of my issue with the VP112 without any fuss. THat's all you can ask I think.

[@trump-wj2nx]

@@scottnra if thats the case i am sold. I have a budget of 3k on this. What would you recommend for a home sealer? I do lots of fish and steak and game. I wont have commercial use, but want commercial quality. ?

[@scottnra]

That VP215 is hard to beat! I do a lot of fish and game year round and it saves me tons of hassel.

[@trump-wj2nx]

@@scottnra thanks scott!

[@tannisbaker7804]

I've priced this, & it is too expensive!!

[@scottnra]

@tannisbaker7804 Good things cost money. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/

[@21zit]

Want to save money?

[@scottnra]

I do save money lol

[@6977warrior1]

$700? Um....no thanks.

[@scottnra]

Haha, The one I have cost $900! Good things cost money, but I know its not for everyone. Merry Christmas!

[@erniet9323]

The big issue with these machines is you are limited by the dimensions of the chamber...I can, and have vacuum sealed a few of my rifles in the food-saver bags that I can make into any size I need and my food-saver is still going strong after almost 3 years of heavy use. I get bulk bags online for pennies and they work great! Those machines are not worth the money....and are slow compared to the food-saver.

[@scottnra]

@erniet9323 I've burned up 3 Foodsaver machines and none of them have pulled down as tight as these do. You get what you pay for. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on KZbin. Also Instagram at instagram.com/scottgregg1966/