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VacMaster VP210 Dry Piston Pump Chamber Vacuum Sealer

| 14 answered questions

List Price: $1,499.95
Price: $761.28 & FREE Shipping
You Save: $738.67 (49%)
Only 8 left in stock.
Ships from and sold by thehomebutcher.
  • Bag to be sealed is placed inside machine
  • Chamber machines reach a higher level of vacuum
  • Great for liquids including soups, stews and marinades
  • Store fish and meats scent free
  • Eliminate waste of bulk food quantities
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Frequently Bought Together

VacMaster VP210 Dry Piston Pump Chamber Vacuum Sealer + VacMaster 3-Mil Vacuum Chamber Pouches
Price for both: $809.67

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Product Details

  • Product Dimensions: 24 x 19 x 19 inches ; 83 pounds
  • Shipping Weight: 92 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B001Q3LSW4
  • Item model number: VP210
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #34,330 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

The VacMaster VP 210 Chamber Machine provides a solution to the problem posed by vacuum packaging machines currently on the market: how to vacuum package liquids and liquid-rich foods. Current machines on the market are suction machines, meaning air is vacuumed out of the vacuum bag, then the bag is sealed. However, along with the air, liquids are also vacuumed out of the bag, leading to partial or failed seals. The VP210 Chamber Machine uses different technology to eliminate this problem. When sealing with our chamber machine, the vacuum bag to be sealed is placed inside the chamber of the machine, and the lid is closed. Then air is sucked out of the entire chamber, not just the bag, allowing the air pressure on the inside and outside of the bag to remain equal and liquids to stay in the bag. The bag is then sealed, and the air let back into the chamber. In addition, the chamber machine can reach a higher level of vacuum. Most suction machines obtain a 24-26 hg level of vacuum, while chamber machines are able to obtain a 27-29 hg level of vacuum.


Customer Questions & Answers

Customer Reviews

4.8 out of 5 stars
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See all 14 customer reviews
I purchased one for use with sous vide cooking and love it.
K. Fancher
To the extent you can do that, this machine is extremely easy to use and seems to produce very consistent results.
not really saying
And it is much cheaper than any similar product on the market.
Dan K. McCoy

Most Helpful Customer Reviews

72 of 74 people found the following review helpful By Claire on December 3, 2010
Verified Purchase
I am a home cook and have been cooking food sous vide, but the standard external sealers always pull moisture/liquids up and out of the bag which is very frustrating. The VP210 chamber allows you to seal bags with none to alot of liquid. However, there is a learning curve, and I had to call technical support a couple of times to get the machine set up correctly, but once it is set up, it works great. I am able to seal meats and liquids in the machine without a problem.
The first machine that I received was dented on a back corner and the cover of the machine was set too low so it was impossible to plug it in. Amazon overnighted a replacement (thank you, I needed it for thanksgiving).
Then I needed to speak to technical support a couple of times to help set up the machine settings. I had to increase the the seal time of the machine up to 1.4 or 1.5... technical support said not to raise it above 1.5, but the setting as set by the factory was too short, so when the bag was sealing, air was getting back into the bag.
I raised the vacuum time in the chamber to 60 seconds due to the initial trouble I was having of the bags not holding the vacuum, but can probably lower the time now back to 40 seconds since the seal time is set to a longer time.
This is a basic chamber sealer for a very reasonable price compared to other units on the market, but you have to play around with the time you set the machine to vacuum. You cannot choose to set it to specific vacuum percentages, you have to experiment with the time to get the effect you want on a particular type of food. Most foods will seal within 40 seconds.
Researching the machine online, I read that this is dry rocker piston instead of the more expensive rotary oil motor.
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63 of 71 people found the following review helpful By Dean Siewert on February 14, 2011
Amazon currently has one of the best prices for this unit. I considered buying it for a while... Actually, I had a bit of indecision trying to choose between this model, the next step up (the VP215) and the next step down (VP112). The VP210 and VP215 are externally identical but the vacuum pump has been replaced with a heavier-duty, oiled pump. Because of this, it can obtain the same vacuum in about half the time as the VP210. If you look around, you can find a VP215 for under $1250.

In the end, I decided to go with the VP112. The reasoning was:

1) Mechanically, it has the same pump as the VP210. So you get the same performance and same life expectancy.
2) While the chamber is slightly shorter than the VP210, the VP112 has a 12" sealing bar so you can actually use bigger capacity bads.
3) The height between the bottom of the chamber and the sealing bar is greater on the VP112 so you can seal bags with more liquid.
4) The VP112 actually fits under my counter cabinets. I wouldn't have to pull it out in order to open the lid.

I recently received the VP112 and the quality looks good and it performed without problems right from the first bag. I think any of these three machines would meet most peoples needs. I can't wait to try it with sous vide cooking.

Read about all three models and then pick the one that suits your needs the best. I don't think you are going to be disappointed in any of these models.
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317 of 397 people found the following review helpful By not really saying on November 18, 2010
Verified Purchase
I'm reviewing this from the perspective of a home user. If you are a light commercial user...it'll work fine for you, assuming the chamber is big enough and it has the features you need.

Anyway...

This is my third vacuum bagging appliance and my first chamber style unit. I am a big fan of vacuum storage, not just for prolonging the life of foods but also to infuse different flavors and create ready-to-cook meal packets for the freezer. I have played around with sous-vide cooking as well though I'm not really a regular practitioner of that art.

I bought this for my home kitchen for several reasons:
1) I make a lot of soups and sauces. I have been vacuum sealing with jars and refrigerating them; I want to be able to bag and freeze instead.
2) I wasn't satisfied with how my previous vacuum baggers (from a warehouse club) dealt with meats. I especially didn't like when they sucked meat juice into the machine, and was tired of having to pre-freeze or otherwise play tricks to avoid a mess.
3) I wanted to be able to buy bulk (1000 pack) bags instead of the very expensive textured bags.
4) I wanted to be able to use heavy duty bags (especially for sporting goods that can puncture normal food bags).
5) I'm a big fan of overkill.

The package comes with a couple of "filler plates" (basically cutting boards that fill up part of the vacuum chamber when you are sealing smaller volumes -- by filling the chamber they reduce the amount of air that must be pumped out and cut wear and time), power cord, some maintenance material (heater replacement materials, gasket material, etc), some basic tools, and 100 bags (25 each in 4 sizes), plus of course the machine itself.

The machine isn't nearly as big as amazon says.
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19 of 23 people found the following review helpful By MGSWS on December 26, 2010
Verified Purchase
I got my vacuum chamber sealer about a month ago and have used it extensively. If you are serious about experimenting with sous vide cooking, this machine, or one like it, is indispensable. The ability to vacuum pack foods which contain significant liquid is hard to overstate. You cannot do this with traditional home machines like the FoodSaver; as you suck the air out of the bag, it migrates up the bag and can interfere with the seal. This is not so with the VacMaster - you get a perfect seal every time without liquid running out of the bag. You can modify the settings extensively to suit different volumes and water content of foods. I have also tried compressing items like melons and pineapple. This is fun, and after vacuum packing and chilling the fruit for a while, you get more intense tasting fruit.

Some caveats. This is a large item with a large footprint. You need to place it where you are going to use it because it weighs 90 lbs. You will need sufficient space over the machine because the top swings open when the vacuum cycle is done. When you buy bags for vacuum packing, you need to remember the sealing electrode is 10 inches wide. Assuming you need something like this, you will not regret purchasing it. I have used it almost every day; it is one of my most used kitchen appliances.

I'll bet that if the manufacturer came up with a somewhat more consumer friendly version of this machine, it would sell well.
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