VacMaster VP112S Chamber Vacuum Sealer

This is my first chamber vacuum sealer, I wish I hadn't waited so long . We quit using out standard sealer because you had to first freeze any item that had moisture in it and then attempt to vacuum seal. We started using zip lock freezer bags instead and finally decided they were getting expensive and most items ended up freezer burned before we would use them. I researched this item on multiple sites and read a lot of reviews & decided the price and size would fit our needs. The first item I sealed of course was a quart of water and I can say I was impressed. In the time I have had this sealer I have used it about 20 times and most of the items have been broth, soup and other items with moisture in them. It is a heavy machine so I put it on a kitchen cart that I can push out of the way when not in use.

We used a VP112 for about nine years with some problems that on balance were with the benefit of cooking large amounts of food to vacuum pack for future use. Sending the machine back for repairs is difficult because of the weight of the machine and having to pack it carefully.We replaced the cover of the chamber easily and also replaced one of the pistons used to seal the bags. I am not particularly handy, but was talked through that process by a service advisor on the phone.When the vp112 stopped vacuuming we tried replacing the gaskets which did not work, nor did shimming them as advised by Vacmaster.We relented and purchased the successor product. The new version is lacking a pressure gauge which I find almost fatal. You cannot tell that the machine is not vacuuming or needs to be pressed down upon to engage the vacuuming process.If this machine gives us the service that its predecessor did, we will be happy to put up with its faults.

I've had this machine for 3 years now. It has been a disappointment for me. As others have mentioned once you seal 6-8 bags it stops working and then you have to let it sit and cool down. Even when it's working it's pretty quirky and doesn't always seal.When I first got the machine I called the company about the issue and the representative told me that was normal for this machine to get hot and need to cool down. I called in the second time and spoke with a different representative that assured me that was not the case, and told me to tap on the cover with my hand while it's sealing, which seems to help a little bit.I would expect these problems with a $50 machine but not a $600 machine. For the money I would not recommend this machine. I spent a good bit of money expecting to have something of value that would last me for a lifetime, instead I'm frustrated every time I try to use it.

This thing is unbelievable. I got it as a bit of a splurge for sous vide cooking, and now I use it all the time. Why mess around with ziploc bags when these are pennies each and store things better?! I cook for hours most nights, and I literally use this more often than basically any other kitchen appliance I have. When I moved to a new apartment with a tiny kitchen, I gave this beast a third of the minuscule counter space -- alongside my Breville toaster oven and polyscience induction hot plate. It's that good. If you can afford it and cook at all, just get one!Oh, and the stand with the 3 rings that you can use for filling vacuum bags... you know, the one that looks like a gimmicky ripoff? It's actually super-useful and you should get one of those too. Really! (Aha, it's this one: Vacmaster Multi-Ring Bag Stand for Vacuum Packaging )

My main use for this 112s is not everyday use, but more high volume, less frequent use. I am an avid deer hunter and fisherman and was sick of burning through your traditional vacuum sealers. So I upgraded to this chamber one. Recently I processed two elk and needed this to do about 100 bags. Not entirely at once, but over the course of a couple hours. I could only do about 20 bags or so before it would overheat and shutoff. The unit was too hot to touch. I'd let it sit overnight and it would work for about another 20-30 bags and same thing. If you dont plan on doing a ton of sealing at once this machine is very nice. Great suction and seal. But if you need to do large volume at once, then get one of the chamber vacuums with the oil pump, they can handle larger quantities without overheating.

I bought this after going through a FoodSaver vac sealer every two years. Essentially, you throw the FS away when they die. I was hoping this would last longer. Its a great chamber sealer and a major plus that you can vac seal liquid, such as soup stock etc. which one cannot do with the FS. Unfortunately, with only two years on it it simply died -- no power. And the gaskets are loose and have come off. I only use on weekends in my beach home so pretty light use. Its only a one year warranty, so now I am sending back to ARY for expensive repair. So, in the end, frankly not that much better than FoodSaver, but I cant just throw this one away as it cost a lot more. (Repair is going to cost $100 with shipping also very expensive)

This Vacmaster 112S works wonderfully. We have owned 3 others. Absolutely, hands down, the best ever for many reasons.You can place your item in to seal and walk away, come back in 25 seconds, and its finished. You don't have to stand there and hold the sealing bag. The other nice things. Liquid in the pouch is no problem. It will seal it with liquid and not get anything in the machine. My wife seals mashed potatoes, along with other things in portions sized for us, puts the seal outside of a pan of boiling water. In just a few minutes a meal that's as fresh as if she just cooked it. One more thing to consider, the sealing bags for the Vacmaster are less expensive than many others on the market. Simple as a TV dinner with excellent results!Bottom line, we love it!