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degleep
13
May 30, 2017
Agreed. Chamber vacs are a huge help to sous vide. I like Chimi's idea of starting with a regular vacuum sealer, though, so I hesitate to add chamber vacs to the mix.
FWIW, I've been using the VacMaster VP112 for about 5 years. It's very nice and a HUGE improvement over the FoodSaver/Seal-A-Meal type vacuum sealers. I'd really like to upgrade to the VP215, though. I'd be happy to answer questions about either one from my experience.
Would folks rather just put all the vac sealers in one poll or create a new one for chamber vacs?
Here are the links to the two VacMaster models: VP112 - https://www.amazon.com/VacMaster-VP112S-Chamber-Vacuum-Sealer/dp/B00XNFQ6K2/ VP215 - https://www.amazon.com/VacMaster-VP215-Chamber-Vacuum-Sealer/dp/B005ETDKEA/
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