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4-Year DOP - Kitchen Plan

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3-Year DOP - Kitchen Plan

from Warrantech

  • 100% Parts and Labor Coverage
  • Never a Deductible or Hidden Charge
  • Repair or Replacement Promise on Every Product
  • Contract shipped via email so there is no waiting
  • Repair Plans are Fully Transferable at No Cost

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VacMaster VP210 Chamber Vacuum Sealer

4.7 out of 5 stars 42 customer reviews
| 62 answered questions

Price: $779.95 & FREE Shipping. Details
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  • Dry maintenance-free machine pump.
  • Keeps food fresh up to five times longer.
  • A double seal on each bag ensures a complete and lasting seal.
  • Customizable vacuum and seal methods offer a variety of packaging options.
  • The VP210 can vacuum package liquids and liquid-rich foods like fresh meats, soups, marinades, and stews.
5 new from $716.48 1 refurbished from $649.00

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Frequently Bought Together

  • VacMaster VP210 Chamber Vacuum Sealer
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Total price: $821.51
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This item: VacMaster VP210 Chamber Vacuum Sealer
Customer Rating 4 out of 5 stars (42) 4 out of 5 stars (59) 4 out of 5 stars (1456) 5 out of 5 stars (14)
Price $779.95 $829.95 $15.71 $679.95
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Cooking Depot Cooking Depot FoodVacBags Bags & Rolls Cooking Depot
Color Metallic Silver transparent Brushed Stainless
Dimensions 19 inches x 24 inches x 19 inches 15 inches x 20 inches x 14 inches 11 inches x 600 inches x 0.14 inches 19.5 inches x 28 inches x 13 inches
Item Package Weight 106 pounds 106.35 pounds 3.05 pounds 57 pounds
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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.

Product Information

Product Dimensions 24 x 19 x 19 inches
Item Weight 83 pounds
Shipping Weight 106 pounds (View shipping rates and policies)
Department Vacuum Sealers
Manufacturer VacMaster
ASIN B001Q3LSW4
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Item model number VP210
Customer Reviews
4.7 out of 5 stars 42 customer reviews

4.7 out of 5 stars
Best Sellers Rank #37,650 in Home & Kitchen (See Top 100 in Home & Kitchen)
#94 in Kitchen & Dining > Small Appliances > Specialty Appliances > Vacuum Sealers
#247 in Sports & Outdoors > Sports & Fitness > Hunting & Fishing > Fishing > Accessories > Food Processing
Date first available at Amazon.com January 15, 2009

Technical Specification

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Customer Reviews

Top Customer Reviews

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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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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Verified Purchase
I bought the VP210 for Sous Vide cooking after getting fed up with bad seals from my suction style machine ruining my food. I have used about 200 bags with the VP210 so far and have not had a single failed seal. When used properly, the double seal bar works perfectly every time. No more moisture getting sucked in and ruining the seal.

A good tip for filling bags with wet foods (such as a large wet piece of meat) is to get some small (you can cut up larger ones) flexible cutting boards. Roll the cutting board into a tube and place it in the opening of the vacuum bag. Now the sealing area of the bag is protected and you can easily place wet items in the bag and still ensure a good seal. If you are pouring liquids into the bag (such as a marinade) there are handy ring stands you can get to hold the bag upright that work really well. I use my wine decanter drying stand for this. The inside is slightly sloped to keep liquid away from the seal bar but I find that it’s sometimes not enough. Even cold liquid can boil slightly liquid (do not attempt to seal warm or even room temperature liquid) under vacuum and increase in volume causing it to migrate towards the seal bar. I have a 10 inch rectangular wooden bar that I place in the chamber, under the bag, in front of the seal bar, creating a hump that stops the liquid from going into the seal area.

But wait there’s lots more!

There is a video online (search for: “Vacuum Sealing a Canning Jar with a Commercial Chamber Unit”) where a guy demonstrates using canning Jars as Vacuum containers in a similar machine. It took me a minute to wrap my mind around how this works but in practice it works every time if done correctly.
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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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