VacMaster VP215 Chamber Vacuum Sealer - Commercial Vacuum Sealer Machine for Food with Oil Pump, 10.25” Seal Bar for 10” x 13” Bags, Food Vacuum Sealer for Sous Vide, Liquids & Food Storage

This vacuum sealer is big and heavy. Make sure you find a permanent home for this thing. Only problem I had was vac master supposedly enlarged the oil reservoir for the motor. So when I added all the oil I had, it still wasn't enough to come up half way in the fill window. I gave customer service a call, and they answered all my questions. Newer units take more oil then is stated in the directions. Make sure you don't run it with low oil! I got a free quart of oil for calling, so I could finish filling my unit. This thing works amazing. It's fast, simple, and quiet. Plenty of space for sealing servings for a family of 4. The double bag seal is excellent, just make sure the bag sits perfectly flat on the seal bar for a perfect seal. If you see crinkles on the edge after sealing, it will most likely leak. It's expensive, but is worth it. Now we plan on doing some sous vide cooking.

Heavy... Big... Commercial Kitchen Appropriate... All True!!! But still, for our home we use it daily and it works AWESOME! Find a good accessible place for it and USE IT. Vacuum packed bags store excellent in fridge/freezer. Works super well with sous vide... Bags are very cheap at around .05 cents. Works great with liquids like soups, chili, marinades (just make sure liquids are cool before you press the button since they boil like crazy if warm and can make a mess). Not sure I'll ever use our traditional (external) vacuum packer again. One odd thing I noticed initially was a light vapor that came out of the exhaust of the unit. Did a little research and evidently that happens initially with the oil pump model (VP215) and not to worry about it. I would still go oil pump for sure... easy to fill and I understand the operation is quieter and the vacuum is stronger.

I am completely happy and satisfied with the performance of this vacuum chamber , I wish I would’ve done it a lot sooner. I am able to do wet brines and liquids with it. Machine is heavy, make sure you order a rolling card with it if you are not going to leave it in one spot. I process a lot of fish and it makes it so much easier even if the fish has some moisture, where my old food saver always have troubled the bag seal properly. The cost of the machine is high , but you will save a lot of money on the bags. I had a food saver for over 10 years, it worked great, but I was spending a lot of money on the rolls .

This thing sucks... In a good way. I have owned several of the traditional foodsaver external type sealers and burned them up with use. They are just not designed for heavy household use. I had many worries about sealing too many bags in a session causing it to overheat, then bags would not seal, or the vacuum was just not good enough. Worst of all was having to worry about liquids getting out of the bag and into the sealer which would basically ruin it. With the Vacmaster VP215 I have none of these worries. I have used it quite a bit the last few days and did my first oil change just to be safe. An even bigger plus is that with the foodsaver I always had to worry about making sure all of the air came out of the bag when cooking Sous Vide. With moist ingredients you could not draw a hard vacuum for fear liquid would get out. Thus some air bubbles were left behind and the bags floated. With the chamber vac design the air is drawn out leaving nothing to really float the bag except the natural buoyancy of the material being sealed. I can fill up a dozen bags of food and then seal them one right after the other without any worries about overheating. With the foodsaver I would have to fill a bag, seal it, then wait for a few minutes for it to cool down. If not, it would get very hot to the touch after a few bags and then would not draw a vacuum or it would start having issues sealing until it cooled down again. A final plus I will list is that I like to share my cooking. Giving someone a vacuum bag with the grid lines it is hard to tell exactly what is inside due to the texture of the plastic. Some people might be a little leery of opening the bag let alone eat it. With the Vacmaster bags, you can see everything inside in full glory. It actually makes things look great to eat right out of the bag. Compress some watermelon and you will see what I mean. Pros: It works, great. It looks like a tank and built like one. Simple to operate, and clean. Cons: Size, and weight. Its not as simple as tossing this in a closet like some would do with a traditional sealer unit. Its also not exactly portable. I have a cart dedicated to rolling it around the kitchen and storage when needed.

Let's be honest, this is an expensive investment. If you are looking at this, you need to understand how it is going to fit within how your family actually works. If it has a place, then you need to look at it just like you would look at any other real tool in your life. You pay more for tools that last and those that perform consistently. We have been using our Vacmaster for the past few months and it is starting to change the way that we cook and also the way we schedule our week. We do a lot of Sous Vide in our house because it is convenient, time tolerant, and you end up with a high quality product. We Sous Vide, freeze the product, and then reheat with the microwave during the week. We also make soups/steps on the stove and other more conventional products. To date, we have had no downsides on the Vacmaster. It does what it was intended to do. It will pull a vacuum strong enough to boil water at ambient temperature. So, you need to know what you want to do with it. Because it is heavy, we had to find a permanent place for it in our basement. Once we did that, using it has been a breeze and it is working more and more into our routine. This also means that we aren't fumbling around to use our 3rd Foodsaver which was beginning to fail. Chamber sealers are MORE expensive, but once you have one, you won't want to go back to clamp sealer except for specialty applications. Once you have a chamber sealer, you will find that it is just too convenient to use for a number of applications. Update July 21, 2009: We have had this unit for 3 1/2 years now and it has seen rather heavy use for a home use. We purchase meat in bulk and we vac pac each individual package for long term storage. We still do a fair amount of Sous Vide cooking and exclusively use the Vacmaster retherm bags. We have been very pleased with the unit. I've had to change the oil several times in the pump, but that is to be expected and is normal maintenence although I didn't do it for the first few years. Lately, we were having problems with the unit pulling a vacuum and so I just replaced the gasket seal on the lid and was surprised how easy this was to do. That seemed to fix the problem. Again normal maintenance for a high end tool. Honestly, I wish I purchased this years ago instead of all of the non-chamber sealers that I went through.

Edit 10/18/2025 - Still going strong. I changed the oil earlier this year, which was the first time since original setup. Nothing further of note. Edit 8/17/2022 - added video of bagging a 10lb brisket in a 16"x18" bag. Edit 5/14/2022 - I've been using it a lot lately, and it always does a nice job. I'm way over-due for an oil change, but no matter. I've taken to placing the cutting-board spacers on top of the bags in the machine in order to get a better vacuum. It prevents the bags from puffing up, forcing more of the air out. I regret not buying a bigger model. This VP215 does 99% of what I want, but once in a while the chamber is just too small- e.g. packer briskets, pork butts, hams, etc. I added 2 stars this time because my unit has been doing lots of good work. Edit: 8/31/2021 - My unit is still going strong. It gets light to medium use. I've had no malfunctions or breakdowns. I discovered you can seal extra-wide bags by folding the mouth of the bag to fit. The seal-bar has enough heat to seal through the fold, but the outside of the bag doesn't stick to itself so the sealed bag unfolds after. Useful trick for large chunks of meat that max-out the chamber volume. Original Review: Stars removed for the cheap-garbage vacuum pump, and the annoying controls. Details below. 1. The lid latch design is stupid, and a hazard. They should have used a toggle latch. The lid always wants to spring open and the latch doesn't hold the lid down all the way. So, if you accidentally bump the latch the heavy lid swings open unexpectedly. Its especially concerning when moving or carrying the appliance. Its not a deal breaker, but definitely disappointing considering the price. 2. The control interface is fiddly, and cycling through the options every time I want to make a change is tiresome. Separate buttons for each of the three settings (vac, seal, cool down) would have made adjustments so much easier. Fine if you're doing twenty of the same thing, but if you're doing a bunch of different things that require frequent changes, < groan>. 3. An hour meter on the back would have been a nice way to keep track of oil changes. 4. From the outside it looks and feels like a commercial grade appliance. However, the vacuum pump is the cheapest piece of garbage they could get to do the job. At least it should be easily replaceable aftermarket even if VacMaster goes out of business. 5. Definitely change out the first oil fill after about 10min of run-time to flush the pump of dirt. My first (second, and third) oil came out dark gray with a lot of fine magnetic particulate settling out of the oil. (Apparently other reviewers have experienced this too.) Typical of cheap Chinese made equipment is poor machine work finishing, like they didn't bother to clean the machined parts before assembling. (If you're especially mechanically inclined, pull the whole pump right away for tear-down and cleaning. It will probably last a lot longer.) I'll update if I notice anything else as I put some hours on the machine.

I did a lot of research before making this purchase. I come from a family where we harvest a lot of our own food, from the garden to the barn. The first thing we used this for was to package blade steaks (over 100#s), and while I was very pleased with the quality, we found that the bones were poking holes in some of the bags, so if you have anything with a bone be mindful of that. As doing my research, a gentleman told me when we harvest our sweet corn, to make sure to change the oil after completion, or could gum up this system (my husband could explain it better haha). There's not a terrible amount of information out there about pressure chamber sealers, I would suspect because a traditional vacuum sealer is so much cheaper. But if you are capable of making the invest (upfront), this machine pays for itself in no time (if you do a lot of preserving food). My Mother and I went together to split the cost, which made the purchase a little easier. This is not a machine you want to move around, it is close to 90#s, so plan on making a permanent location for it. I am so thankful to be done with my food saver, and ziplock bags.

I've been using the VacMaster VP215 for about 7 months now in a residential environment. I absolutely love this sealer and will never go back to a non-chamber vacuum unit. This has been through about 500 cycles and performs the same now as it did on the first cycle. We use this primarily for preparing raw dog food a few weeks in advance to store in the freezer. The official VacMaster bags seal well in this device and preserve contents well in the freezer without ice build-up inside the pouch. I also use this to seal 16 oz mason jars standing upright, with or without liquid. I also seal 32 oz mason jars horizontally (too tall for vertical sealing), and the vacuum is incredibly strong. Being able to seal jars like this is a real bonus for me, and this unit seals the jars so much better than other devices that use a jar attachment for sealing. This thing is pretty heavy at about 80 lbs, so I would recommend putting it somewhere "permanent" or on some kind of mobile counter. It does have a generous 9-foot power cord to give you some positioning options. I would definitely recommend this to anyone that relies on vacuuming anything in the kitchen. It's been reliable and the results are so much better than other devices I've used.

Although expensive by some definitions, the vacmaster is a game-changer and actually saves money. The ease-of-use, quality of vacuum, automatic double seals, and speed makes it easy to use as part of everyday kitchen activities especially when doing meal prep, providing meals for the elderly and overall efficiency. It dramatically reduces food wastage and is used several times each day. The oil is easy to add and results in quiet and powerful operation. For me, it is SO much better and more versatile than standard suction machines. It is very heavy, takes up less room than one might expect, build like a tank, and does look a bit industrial - perhaps worth considering. Amazon's delivery was terrible and cost me money. They missed their "Guaranteed Delivery Date", twice. Because a signature was required, I took time off work both days only to learn it wasn't delivered and no notice was provided. Having to reschedule work, I could not be available on the third delivery day, I called Amazon and they assured me it would not be delivered on that day. To my surprise, on the agreed-to 'do not deliver' day, it was delivered first thing in the morning and was left on the front step, outside, unprotected without a signature. Having received the 'your item has been delivered' email, I had to make a call to a courier and pay a premium to have the item retrieved. I ended up being out 2 days of work and pay for premium courier charges [~$200]. Amazon dropped the ball on this one.

For most people the choice will be between the VP112S and the VP215. Both are great choices for home users. I chose the VP215 because it was the same price as the VP112S when I was deciding between the 2. The VP210 is the same as the VP215 but has the same dry pump as the VP112S. The oil pump of the 215 is amazingly quiet, almost half of the volume of my FoodSaver unit. It requires occasional oil changes but it is much better for those in humid areas than the dry pump of the 112. It is also better if you plan to do longer sealing sessions such as processing a lot of fish/game. You can keep going with the 215 while the 112 might need to cool down occasionally. The 215 is also slightly faster than the 112S The height of the 112S with the lid open is about 12 inches. The 215 is about 24" tall with the lid open so it requires a lot more clearance which is the major downside to the 215. The 112S weighs around 46 lbs while the 215 weighs 84 lbs. If you are looking for a unit that you can store and bring out when needed, the 112S is for you. I personally bought a little 3 shelf rolling cart that I put my 215 onto. This allows me to easily move it around if needed With the 215 you can order spare parts including the pump, motor, electronics, filters etc. From what I have seen with the 112S you cannot so it is not "user" serviceable, you will have to pay to send it in for repair. My 215 included wires to repair the seal bar should it ever wear out. It is possible to do the same with the 112S but I do not know if it includes a spare wire or not. If the seal bar on food saver or seal a meal sealers ever goes you you have to buy an entire new machine. I love my 215 and I have barely used it so far. The ability to seal liquids as well as the cheaper bags is a huge boon over suction sealers.

This is a VERY expensive item, clear and simple, but it is worth every penny if you use it any amount and why would you buy it if you didn't. This is a commercial grade machine with an oil pump so you will be hard pressed to wear it out. It is a vacuum chamber system, so it is much more versatile and the bags that it uses are cheaper. You can even vacuum seal jars etc. Eventually it will pay for itself in the cost of the bags. It certainly will result in huge savings by allowing you capitalize on sales and deals. This is excellent for food but it is also very useful for storing anything that is subject to deterioration from air and moisture. For example, ammunition, or sealing items to keep them waterproof on boating, camping, fishing or hunting trips (e.g.. socks). Very highly recommended!

Very expensive, but very high quality. I hope some of the money goes toward ensuring I can buy replacement parts like oil, gaskets, and sealing mesh for 10+ years. 15+ would be right for this price, honestly. Sometimes you want to do 40 bags. That's 40 minutes vac time. I desire the bigger models but with some clever design, they could have made it so I can do multiple bags at once within the space of this chamber. Still pretty good

The unit is heavier for its size than anticipated, but its solid heavy duty footprint is good. I bought a stainless steel cart to wheel it in and out of the kitchen when moving is required. Fill the pump with oil as recommended, plug it into an electrical outlet and it's ready to go. Once you cycle the pump a few times, you’re ready to begin vacuum packaging your goods. I used it initially for an entire batch of Smoked Salmon which was enough to fill my Bradley Smoker. I used 6" x 8" and 8" x 10" inch bags for my sockeye packages, and had absolutely no issues with any of the pouches made! I did shorten the vacuum cycle time since it took less time than the initial preset. This is a good solid product which I hope to use for many years and would recommend it to anyone wanting better quality vacuum packages than traditional suction sealers provide.