Sealing issues

  • Rob Babcock
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8 years 1 week ago #2962 by Rob Babcock
Replied by Rob Babcock on topic Re:Sealing issues
BTW, I've heard nothing but good about that VP112. I almost purchased it instead of the VP215. Ultimately, being a pro chef, I decided to "go big or go home." According to one resource I found, the VP112 vacuum pump will outlast a Foodsaver by a factor of ten. But supposedly the rotary oil pump of the VP215 should outlast the '112's dry rocker piston by a factor of ten! Since I have two sous vide units and also use my sealer to pack dried food and camping supplies I figured the extra money would be worth it. I also like the fact that it has dual seal wires.

Are you getting good seals that hold a vacuum for weeks with drybags? I have barrier & mylar bags I sealed back in March that are still holding like new but my luck with the drybags hasn't been good. Although I haven't tried many yet, I have to admit.

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8 years 1 week ago #2967 by toasty
Replied by toasty on topic Re:Sealing issues
The VP112 has fewer decisions, especially about sealing. One gets a vacuum time, and then a sealing time. It's a single-line seal, which is not my preference, and there's no holding time. When the seal is done the vacuum is released right then. I don't think it is rated for (and have never tried) the mylar or barrier "survivalist" bags. I admit it's an intriguing idea but I've never done it - and I don't think that the VP112 was designed to do it.

Clearly, the VP215 is a heavier-duty unit. But where do you put it?

Depending on what's happening, I use up to six sous vide units, ranging everywhere from germinating tomato seeds through cooking beef through cooking poultry through cooking root vegetables. Or for reheating. Gotta love being able to vac-pac almost anything and then toss it in one of the sous-vide baths to reheat it. I'm fortunate in that my basement is so cold that any residual heat from the sous vide units is a blessing. And, probably, I'm unfortunate in that it's never enough, and I shiver at work most of the time.
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8 years 1 week ago #2972 by Rob Babcock
Replied by Rob Babcock on topic Re:Sealing issues
I did a remodel in my kitchen, installing new counters, a new stove and fridge, etc. At that time I added a reinforced section of countertop with drawes underneath to hold all my barrier bags. I keep the SousVideSupremes on the same counter. Down the road I would like to get a Polyscience but not because I think it's more accurate- I suspect it's not. But occasionally I'd like more capacity than I can get with my units. But I also have a Smokin-It Model #3 smoker and a Traeger pellet grill as well as a gas grill, plus access to two extra SVS's if needs be. :evil:

My VP215 does a great job with mylar, etc. Occasionally I run across something I can't figure out how to seal...Drybags? [cough cough!]...but for the most part I'm very happy with it. I don't think it pulls any more vacuum than yours but it has more advanced sealing capability. Yours has a slightly larger chamber, though, if I'm not mistaken. Either one is a great choice for home use.

FWIW, yours is lighter but I believe mine actually has a smaller "footprint" on the counter.

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8 years 1 week ago #2973 by toasty
Replied by toasty on topic Re:Sealing issues
Kinda the thing we are here for is -- drybags. How do we get things to work for sealing drybags?

I choose to turn the sealing time up to 9. I get fantastic, glorious results. I get drybags that adhere to the subprimals. They stick and last for, well, months. Your VP215 is almost certainly a better unit than my VP112. But the job in question, here, is getting a drybag to properly adhere to a subprimal. That's what we are here to discuss. And I say that the VP112 is adequate to the job.

The point is not what vacuum machine you use to drybag. The point is to drybag.

Drybag your beef. Invite your friends.

Toasty

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8 years 1 week ago - 8 years 1 week ago #2974 by Rob Babcock
Replied by Rob Babcock on topic Re:Sealing issues
Hey, I'm tryin', man! :laugh: ;) Just having issues dialing it in. So many people have sealed them successfully that there must be a "magic combination" that works on my machine. The frustration is figuring it out. That's why I wish I knew more folks that use drybags + my machine.

Just for the record I have nothing against anyone's machines. These threads just tend to drift a bit, especially in the wee hours. No offense was meant.
Last edit: 8 years 1 week ago by Rob Babcock.

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8 years 1 week ago #2975 by toasty
Replied by toasty on topic Re:Sealing issues
No offense taken! I think I have an easier job, in that I only need to pick the amount of time for heat seal and I don't have to worry about heat temp or cool-off time before the vacuum is released. I've worked with a fair selection of bags and I agree that "nobody's happy when you melt one clean through" Plus you have to clean the sealer bar.

In terms of beef, so far, I've only been able to use the VP112 when sealing Top Sirloins. The chamber isn't large enough to hold a ribeye or strip loin and I've been so danged miserly about trim that I have never been willing to cut a subprimal in half so it'd fit in the chamber. So for anything other than Top Sirloin, I use the Sinbo. I've actually got two of them, and I think I need to run through the cleaning procedure for both of them. There's kind of a direct conflict between the goal of keeping sticky protein (juices) on the meat and the goal of not running juices through the vacuum sealer.

Maybe, in order to make them fit inside the chamber sealer, the correct solution would be to cut a couple of steaks off the end so it'd fit - but I'm also danged stubborn now about eating unaged beef! Maybe if I was making soup for a sick neighbor...

Toasty

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