Step up to industrial vacuum sealers that provide stronger vacuums, are easier to clean and often are approved by the food and drug administration. Some are even suitable for home usage. These units will seal package after package usually as long as you are able to stand there and feed in bags, without getting hot. A must if you are planning to package for sale any of your produce or meat products.
The biggest pro for an Industrial Vacuum Sealer is the construction: generally made from stainless steel for ease of cleaning and come with a heavy duty motor that draws a high vacuum without overheating. The major negative for most anglers or hunters is the price point of these models generally retail well over $500. You will have to decide if the quantity of food you want to shrink wrap warrants this expenditure.
This is VacMaster's initial entry into the industrial vacuum sealers. The VP112 uses a chamber system, which means the filled bags are placed inside for the process. These chamber vacuum sealers are able to achieve a greater vacuum which translates into potentially longer life in the freezer for the food you process. In addition because you technically do not "Suck" or "pull" air out of the package you are able to vacuum package liquid or fresh meats that have a lot of liquid and blood which can interfere with channel type sealers: this chamber unit handles these items quickly and with minimal mess.
The ARY VacMaster VP112 is similar to other industrial vacuum sealers being made of commercial quality stainless steel. Its large internal chamber can handle bags up to 12 inches by 14 inches and as small as 6x10 inches. Simply place the filled bag into the chamber and close the lid. When you push start the pump removes air from the chamber, as the vacuum reaches the set level your food bag is sealed. When completed air flows back into the chamber and the process ends with a beep. The VP112 weighs in at 50 pound and has a foot print of 16 x 24 inches and only 9 inches high which means you won't be whisking this unit from room to room, and may not want to pull it out of storage for a one bag job. If you have room on your counter or shop where this unit can sit then usage when needed is a snap.+mmmm When you reach the point where you are looking at industrial vacuum sealers, but want the fit and efficiency to use at home, this VacMaster fits the bill.
A variety of foods and products can be stored using these methods. Know your food groups, never vacuum package garlic or fungi like mushrooms because they will go bad in this environment. They will actually undergo a dangerous chemical reaction, go bad and become dangerous to eat. Vegetables should be blanched before packaging to protect against their spoilage. The following chart is taken from the VacMaster Product Literature and is meant only to be a guide.
|Fresh Beef||1-3 yrs||1 Month||1-2 weeks|
|Ground Meat||1 yr||1 month||1-2 weeks|
|Fresh Pork||2-3 yrs||2-4 weeks||1 week|
|Fresh Fish||2 yrs||2 weeks||3-4 days|
|Fresh Poultry||2-3 yrs||2-4 weeks||1 week|
|Fresh Produce (blanched)||2-3 yrs||2-4 weeks||1-2 weeks|
How big and powerful is enough? These industrial vacuum sealers weigh more, take up more space but offer the chance to remove the maximum amount of air for maximum storage capacity. There biggest draw back is they are more expensive. You will know if you need to step up to one of these industrial vacuum sealers. A must if you plan to package and then sell commercially. They may be very helpful if you have a large family and capture and process most of your own food. Click links below to review small and less expensive vacuum sealer models.