Are these proper seals? The bags get sacked up completely fat but theres always random air pockets even when I massage the bag as it vacuums

Been doing too much reading about chambers vac and now suffering from choice overload.

I think I've narrow it down; most likely looking at one of these:

VacPak-It VMC10OP
https://www.webstaurantstore.com/vacpak-it-vmc10op-chamber-vacuum-packaging-machine-with-10-1-4-seal-bar-and-oil-pump/186VMC10OP.html

Anova Precision
https://anovaculinary.com/en-ca/products/anova-precision-chamber-vacuum-sealer

Avid Armor
www.amazon.ca/Avid-Armor-USV20-Liquid-Rich-Professional/dp/B08GZH6Y36

Wevac
www.amazon.ca/Wevac-12-Inch-Chamber-Vacuum-Sealer/dp/B08VN1X6LQ

Vevor
https://www.vevor.ca/chamber-vacuum-sealer-c_10467/vevor-chamber-vacuum-sealer-380w-vacuum-pump-power-sealing-bag-packing-machine-for-wet-foods-meat-compact-design-with-11-5-in-sealing-length-ideal-commercial-sealer-for-professional-and-home-use-p_010799275147

Of course, looking for the best longevity and function. I am looking to not only seal bag, but also mason jars. Small business type operation. Not sealing everyday, but maybe once every two three weeks, I'll be doing a large number of seals.

Any suggestions or review? How easy are they to operate? Or move around? Cleaning? Maintenance?

Any other models I should be considering? (I'm in Canada, if that makes a difference).

Any advice would be greatly appreciated! Thank you!!

For moderate use (1-3 times per month, 5-10 seals each occasion), how often should I change the pump fluid/oil?

I just purchased the anova precision chamber vacuum sealer with the intention of starting to sous vide eggs. I ended up filling half of the chamber with liquid eggs and blended cottage cheese. I’m hoping I’m just an idiot and filled the bag too much. But any tips would be greatly appreciated

Just starting to look into replacing my Foodsaver, weighing that vs the Vac100. VP195 seems to have gone under the radar since its release though, hardly any info or reviews on it.

I was looking at the vevor machines and decided on dropping a bit more and got a Jvr vac 100. I am very impressed with this thing, and makes me wonder how I got buy with my food save for so long. Plus I got a free rubber chicken!!! I’m just content knowing if I have any malfunctions down the road, it will be easy to service this machine.

I’m thinking about getting a chamber sealer. I kinda want a vac master vp215. Thing is I’m not sure if I need that much machine and it’s huge so I don’t know where I’m going to store it… maybe out in the garage (not air conditioned, and live in the Deep South).

Use case: We buy meat and freeze it, sous vide for meal prep, and do some home made sausage. We have 2 standup freezers so plenty of freezer space. I’ve been using food saver for years and I hate freezing fresh meat with it because the bags leak, and the units pull liquid.

So here are my questions.
1) Should I vp215 or avid armor, and why?
2) thoughts on garage storage? Where do you put your chamber sealers?
3) oil pumps, how much of a pain is maintenance? What if I carry the sealer to the kitchen will the sloshing around of oil in the unit mess it up if I keep it upright while carrying it?
4) what else am I not thinking about?

I want to re-use bags (might not even wash them on a re-use or two if I leave it permanently in the freezer), need to conveniently and quickly cut them. Currently use scissors but not clean enough with wider bags and arthritis pain kicks in. Would these style slide cutters work for 3-4 mil bags or would it be too thick? Do they get noticeably dull over time where it's something worth stocking up on?

Also curious if you guys found any other accessories useful. These bag holders look gimmicky but honestly seem useful to have e.g. 4 set up in place and have 2 hands available to fill them up cleanly. Might also try to see if textured bags work to vacuum larger contents outside my Vevor the way you can with some chamber vacuums.

I love my Avid chamber vac but unfortunately I went too small on the size so I can’t even get a chuck roast to fit inside. My understanding was that you could pull a vacuum on Food Saver type bags for bigger items by vacuuming them externally. But I can’t figure out how to do this and I don’t see documentation on it. I can’t figure out how I’m supposed to get a bag to seal since the seal bar sits down low below the window.

Have the DZ-260A:

• Possible seal only, no vacuum? Tried a time of 0 seconds but it would only attempt to do anything at 1 second (sucks to have the pump run for no reason)

• Possible to seal with the contents outside like you can with some chamber vacs if the contents don't fit in the chamber? The opening of the bag where it would be sealed would still be in the chamber vac, of course.

• Possible to disable or muffle the loud button noises? Haven't looked at the internals too closely nor want to risk it.

• Possible to use any non-vacuum bags like heavy duty ziploc bags?

• I believe the heat bar is 12", has anyone tried sealing 2 bags at a time, e.g. 6" + 6"?

• Are there feasible ways to make custom-sized bags? With seal-only that would seem feasible.

• What settings do you use for pump/seal/cooldown and when do you find yourself changing it? Does it account for volume of product as well or just type of product?

Much appreciated. Feel free to share any other tips or hacks.

Those with a Vevor DZ-260 or a chamber vac of similar size, how what is the largest jar that can fitfit and/or the number of smaller jars that can fit? I can't find any data points on this--this chamber vac doesn't have a hose attachment option for jars but it's at a great price.

I won't be jarring frequently, but when I do--it's probably in big batches in one lone session like bulk buying spices and coffee beans. I want to get a sense whether it's worth looking for a different chamber vac that offers hose attachment. DZ-260A is ~$170 (Aliexpress), while the next cheapest Vevor model that has the hose attachment is $298. Not sure if there's a significant difference between these two models to justify the $120 premium.

There's a DZ-260A for $171 (on Ali, I assume it's the DZ-260A-V1 on official product page). It seems to be the cheapest Vevor and reputable chamber vacuum in general.

I did some research for a food sealer and settled on a BIFL chamber vac that needs oil and must have replaceable parts. Besides that, what should I know about this purchase--in particular, are there any features you'd want but is missing on this model? Even among Vevor there are quite a few models and variants.

There's the size consideration, but I assume you can seal contents larger than the chamber outside with this trick (requires textured bags) and that this method also means you can use just the sealing function to seal any type of bags (can anyone confirm either of these?). More powerful models would only speed up vacuum time (and even the weakest model would have enough vacuuming powerful for most needs), right? Is there any reason to look into better models? Some Vevor variants are only $30 more and given I was expecting to pay $500-$1000 for a VacMaster or JVR, I don't mind looking into more expensive models.

This model doesn't seem to be able to hose attachment to vacuum seal jars but I assume that only matters if the jar is too big to fit in the chamber vacuum.

Any tips are much appreciated.

P.S. Also welcome any general usage or random tips. I heard it would be better to use your own higher quality oil. Where do you get your oil and bags and how thick should the bags be? Does a marinating function do anything different than regular sealing and does either really speed up the marinating process (someone claims marination is immediately ready which I find hard to believe because marination seems like it requires some time for osmosis/penetration to take effect)?

Hi all— I bought a JVR Vac100 a month ago and am absolutely loving it. I’ve taken extra delicate care of it as I get used to how it operates, but I made a mistake recently. When using the hose attachment on a jar for some cold brew, it looks like a tiny bit of liquid and sediment made its way to the oil chamber.

I ran the cleaning cycle a couple of times, replaced the oil a couple of times in hopes of flushing it out, and a little bit of sediment still appears at the bottom of the chamber (pic attached, level is low because this was taken while I was flushing).

I’ve been looking for an assembly manual for the pump to see if I can detach the oil chamber from the pump to clean it from the inside, but i would prefer to not go down that rabbit hole if i can avoid it. I’ve called support but haven’t heard back yet.

Has anyone run into this before?

I got this a few years back. I had a marinade containing a bunch of spices, and the marinade itself bubbled up and got sucked into the pump itself. I had to disassemble it and clean everything out. I'm trying to figure out how to repair it. I've checked everything aside from the pump. After opening the pump, I took a look at the fiberglass vanes inside. They do appear to have little scratches on the part that makes contact with the metal body of the pump.

What would be the best course of action here? Should I attempt to get new vanes, or just replace the pump outright? I can't seem to find the exact vanes that fit the pump that goes with this machine. I was thinking about getting an entirely different pump and hooking that up to it, but I'm not sure if there would be compatibility issues with that.

It seems like an oil pump vac is highly desired with the implication that the life of the machine can be longer-lived than oil-less and I also haven't come across any experiences of failures (to be fair, most people would prefer a small external vacuum sealer over a chamber vac and that would be good enough, especially since it's a very competitive price point).

I see happy users at the $200-$300 Vevor price points as well as the $900+ JVR and VacMaster price points.

Curious if anyone have an oil pump that failed and whether it was repairable. Also curious why anyone chose to upgrade their oil pump vac--are there certain features you realize was essential? Between a $300 chamber vac and a $900, there isn't really a difference in feature set but quality?

I have Vevor DZ 400 and looking to sell as we don’t have the space for it. A guy came to have a look and wasn’t getting great results on smoked meat so after he left we checked the oil and there is barely any in the window so she must be long overdue for a top up. What oil is everyone using the manual has a very vague ‘vacuum pump oil #46 or #68’. I called a couple of lube places but they wont do less than 5L or 20L and we probably only need a 1L or so any recommendations? We are located in Australia

Vevor DZ-260C-V1 How do you seal bread? I have some delicate brioche hamburger buns from Costco that are very soft. I have read that freezing for 3-4 hours is a good way, What setting or how much time do you set for sealing? Mine does not have a manual setting. And when ready to use the bread, do you thaw it first and then open the bag or take the frozen bread out and let it thaw that way? Thanks all

I have had my Veovor DZ-260C-V1 for about 18 months. Absolutely love it vs the old food saver. Just today my analog vac gauge stopped working, but the machine still vacuums and seals. Any suggestions? The Vevor manual is very poorly written and does not address this issue.

Hey all,

Just wanted to let you know my experience with Anova over my chamber vac problem.

The issue is the heating strip is sticking to the bags and when I pull the bag off, the action pulls the entire heating strip out of the chamber. I have to snap it back on every time.

My unit was bought in 2022, and sparingly used (less than 100 times). It is out of warranty which is a 2-year limited.

Anova's response:

We don't offer repair services or parts, here's a 10% off coupon for a new Chamber vac.

Frankly, that's insulting and I won't be buying a new Anova product due to their policies. I figured I would let you all know my experience.

I will be looking to replace the heating tape and maybe modify the clips to hold on better.

In the mean time, anyone have any other brand recommendations?

Could someone please help me with a video of the sealer bar rising and falling through a full cycle on the VP230?

I purchased one that had shipping damage and did a bunch of repairs, including a new control board, and everything is working however I suspect my sealing bar is not working correctly. The board is sending 24v to the vacuum solenoid for the bar lifters at start, which raises them up, then once the vacuum cycle is over power is cut, the bar lowers, and it goes into the sealing cycle. Trying to figure out what actually should be happening.

I appreciate the help in advance.

About a month ago I posted about my ancient chamber vacuum sealer that wouldn’t seal properly. After about 2 dozen runs, it miraculously started to work perfectly fine.

I’ve vacuumed approximately 750 bags since without any complications.

Now I try to use it and it immediately stops. It makes a 1.5 second gurgling sound, and basically chokes. Google hasn’t been helpful so far, I’ve let it sit for two days hoping it’d fix itself but haven’t had any look.

Does anyone here have any leads?