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VacMaster VP112S Chamber Vacuum Sealer
|Price:||$489.93 & FREE Shipping. Details|
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- Redesigned heavy-duty chamber & lid allows for consistent performance with a 4 mm wide positive seal
- Marinating cycle marinates and infuses meats, fruits and veggies; helps penetrate food with deeper flavor
- New easy to use control panel
- Chamber technology allows you to vacuum package liquids and liquid-rich food
- Low-profile design hinged lid tucks neatly towards the back of the machine, making this countertop friendly
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|Sold By||GSM Sales||Cooking Depot||KeithDHo||Cooking Depot||Cooking Depot||Amazon.com|
|Item Dimensions||13 x 28 x 19.5 in||14 x 20 x 15 in||13 x 19.25 x 27.5 in||19.25 x 16.75 x 9.5 in||19 x 24 x 19 in||18.2 x 14 x 11.8 in|
Our #1 selling chamber vacuum sealer is new and improved! Re-engineered chamber and lid are heavy-duty allowing for repetitive sealing. Adjust vacuum level and seal time with the enhanced easy-to-use control panel. Now features marinating cycle, which will marinate and infuse your meats with deeper flavor. The marinating cycle will alternate back and forth between a state of vacuum and a state of rest, helping achieve the optimum flavor infusion. Improved vacuum sensor technology, makes the VP112S even easier to use. Set your desired vacuum pressure, press start and you'll receive positive seals with every chamber vacuum bag. As always the VacMaster VP112S features advanced chamber vacuum technology, allowing you to vacuum package liquids and high moisture foods. Let the VP112S save you time and money with vacuum packaging. Whether you are vacuum packaging stews or marinating the perfect steak, helping keep your food fresh up to 5x longer.
Top customer reviews
If you can handle the price, this is a great chamber vacuum sealer for the home. It takes up the least counter space (but it is still very big), is easy to use, accepts a wide variety of bags, and doesn't look too shabby either. Whether you're using it for plain old vacuum sealing, sous vide cooking, or vacuum infusion/compression, the VP112S is a solid choice. See the full review for some usage tips and other considerations.
It's amazing that you can get a full-featured chamber vacuum sealer (CVS) for less than $1,000 these days. This is still a major purchase, but if you're looking at this at all, you probably already know that you're going to spend some real cash for a CVS. I'll cover the three most likely uses for this machine, food storage, sous vide cooking, and "modernist" cooking techniques.
If you're used to using the counter top clamp-style sealers, moving to a CVS will be a welcome change. The bags are cheaper and pre-made, the process is faster, and (best of all) you can seal foods with liquid in them! The chamber of the VP112S is deceptively large, allowing you to use the 12"x13" bags, and those hold a lot of food. It gets out all the air quickly and creates a very strong seal on the bag. The first time you seal up a bag of soup will blow your mind; it comes out exactly like the vacuum packs you buy at the store. Unlike the clamp-style sealers, you don't need to hover over the STOP button in case some steak juice or stray broth starts creeping towards the edge of the bag. In a CVS nothing moves during the process. If you are only sealing dry and frozen foods once or twice a month, the VP112S (or any CVS) might be overkill and a waste of money. However if you are constantly vacuum sealing food (those textured bag rolls for the FoodSaver get expensive) or want to start sealing foods with lots of liquid, the VP112S is your best bet.
Sous Vide Cooking:
I'll admit I originally bought the VP112 specifically for sous vide. At the time most websites recommended using a vacuum sealer for anything you planned to cook. If you don't know what sous vide is, a quick Google search will teach you everything. Truth be told, while a CVS is a great tool to have for sous vide applications (especially cook times longer than 24 hours), I would not buy one if that is the only reason you want it. At the end of the day ZipLoc bags work perfectly well (or better, in the case of fish) in almost every recipe, and they are much, much cheaper. That's not to say the VP112S doesn't help with sous vide, but it is definitely a convenience over a requirement. Even though I own it, I use ZipLoc bags more than I use vacuum sealed bags. Consider also that when you use a CVS you need to let the food or liquid cool completely before sealing, which takes time. ZipLoc bags do not. I'm not trying to talk you out of it, I love my VP112S and still use it all the time, but not nearly as much as I thought I would for sous vide.
This is where chamber vacuum sealers can get really cool. Want to rapidly pickle fruits and vegetables in minutes rather than days? A CVS can do it. Want to marinade a chicken breast without leaving it in the fridge for half a day? Once again, a CVS can. Want to infuse watermelon with liquor to make a tasty adult snack for parties? Yup... CVS. Whether you're using Modernist Cuisine: The Art and Science of Cooking or the many websites dedicated to the same methods, the VP112S will launch your Iron Chef abilities into the stratosphere! The marinating function on the VP112S makes it much easier than on older models, running multiple cycles without you having to reset the chamber each time.
I learned from experience some things that make using the VP112S a better experience. Hopefully they help you too!
** Always, always chill your food before sealing. Honestly, the colder the better. Vacuum sealing will bring the boiling point of water down to room temperature, and if your food is warm it will start to boil which adds air to the sealed bag, defeating the whole point of the machine. The more liquid, the more boiling. I like to fill the bags then leave them in the fridge unsealed overnight. Then I seal them the next morning, nice and cold. This isn't necessary for most things, but if the bag is holding a lot of liquid it helps.
** If you are going to freeze the bag anyways, consider freezing the food first. I do this with steaks, which I buy in bulk from a butcher then keep in the freezer in individual bags. If you freeze the steaks first they will not deform to the shape of the bag when you seal them. This isn't a big deal, but some people don't like the wrinkles you get in the meat. Better still, by freezing the steak first you ensure the juices won't boil in the sealer. With chicken breasts you can actually change the texture of the meat if the juices boil. This only works if you were going to freeze the food anyways, though.
** Don't fear a bubble here and there! Sometimes it's better to use a lighter vacuum such as with fish and chicken. This may result in a few stray bubbles in the bag, especially if there is a lot of liquid inside. Relax, it won't kill you, and if you are planning to sous vide the food, the bubbles will not change the cook time. Just make sure you are chilling your food before sealing and you will keep the bubbles to a minimum.
** Get a cart! If you plan on keeping the VP112S on your counter at all times, cool. But it is very big, and you may want to free up that space for something else. The VP112 is heavy. Very heavy. If you are planning on storing it under the counter and lugging it out each time you want to seal, you may get sick of it fast. Instead (and if you have room), get a rolling cart and keep the VP112S on it. That way you can roll it up to the counter, plug it in, seal to your heart's content, then easily roll it back to the closet. I use this cart, and it's great for storing all sorts of kitchen tools: Seville Classics Heavy-Duty Commercial-Grade Utility Cart, NSF Listed
- Can seal foods with tons of liquid in them
- 12" wide sealing bar allows for use of large 12"x13" bags
- Shorter than almost any other CVS
- Easy to operate with a shallow learning curve
- Marinade function runs multiple vacuum cycles to rapidly marinate anything
- Kind of looks like a miniature teleporter, giving you street cred with your kid's nerdy friends
- Much cheaper than the average chamber sealer
- Still expensive for a home kitchen
- Heavy, and takes up more counter space than most other appliances
- Loud during use
- Will not do your taxes for you
If you have any questions at all, please leave them in the comments. I am usually good about answering them quickly. And no, I am in no way compensated for this review, and I paid full retail price for my VP112S. Thanks!
Bottom line, we love it!
Fit great n my kitchen
Build very well
This is a professional machine in a home use body.
I have done a lot of test from putting peeled potatoes to unpeeled banana and they stay fresh...they do not turn black...
I just LOVE it!!!
It is not cheap but it will last you for life.
Also check the price of the bag...
500 bag for $48
Can't bit that!!