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Chamber vac vs. bar vac for sous vide
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Thread: Chamber vac vs. bar vac for sous vide

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    Chamber vac vs. bar vac for sous vide

    I was looking into getting an anova and the subject of vac sealers came up. I looked at them and the cheapest I found in oz are 2.5k. Would they really make that much difference to the process to justify the price? Would you know anything more suitable? I am not sure how different are they from the food savers. What would you recommend?

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    Senior Member Erilyn75's Avatar
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    Rami, have you checked out the Sansaire immersion circulator? Supposedly you can use regular ziploc bags with them. I think I'm going to get one over the anova. If I can use regular zip bags then all the better. If not then I guess I'll still be getting some sort of sealer.

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    I meant chamber vac in the original post. Bar ?? sealers can be had for 100$.

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    Quote Originally Posted by Erilyn75 View Post
    Rami, have you checked out the Sansaire immersion circulator? Supposedly you can use regular ziploc bags with them. I think I'm going to get one over the anova. If I can use regular zip bags then all the better. If not then I guess I'll still be getting some sort of sealer.
    I will need to look into it as well. Not sure if ziplock bags are going to stop the water coming in.

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    Senior Member Erilyn75's Avatar
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    Check out this thread. I think daveb got a vac master which is $700ish

    http://www.kitchenknifeforums.com/sh...nova-what-next


    ETA: I guess the vac master is on the list and not been gotten lol. Sorry about that

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    This gets touched on here occasionally. A strip sealer is adequate for the home/casual user and sous vide. It is not an ideal solution but a serviceable unit can be had in the 200ish range, in the US. I would avoid the "Food Saver" brand because of reliability concerns and complete lack of customer support.

    That being said my next item up on the toy list will be a chamber sealer. I expect to pay in the 600 range, probably for a ARY Vacmaster 112 though I've been told PS is coming out with a price competitive model for home use.
    Dave
    Older and wider.

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    Senior Member Erilyn75's Avatar
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    Quote Originally Posted by daveb View Post
    This gets touched on here occasionally. A strip sealer is adequate for the home/casual user and sous vide. It is not an ideal solution but a serviceable unit can be had in the 200ish range, in the US. I would avoid the "Food Saver" brand because of reliability concerns and complete lack of customer support.

    That being said my next item up on the toy list will be a chamber sealer. I expect to pay in the 600 range, probably for a ARY Vacmaster 112 though I've been told PS is coming out with a price competitive model for home use.
    Dave, what does PS stand for?

    Oh, I second no foodsaver. Meh

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    What's a good strip sealer

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    Quote Originally Posted by Erilyn75 View Post
    Rami, have you checked out the Sansaire immersion circulator? Supposedly you can use regular ziploc bags with them. I think I'm going to get one over the anova. If I can use regular zip bags then all the better. If not then I guess I'll still be getting some sort of sealer.
    Erilyn, I don't see why Sansaire should be prior in terms of usability for ziploc? Function is pretty much the same with the Anova.
    http://www.seriouseats.com/2013/12/s...iku-anova.html

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    I'm looking into vac sealers, but have been happy using Ziploc Vacuum bags since they came out. They also don't take up any counter space, food lasts a long time in the freezer and they work for sous vide. I suppose there's an argument for the long term cost, but you can get them and a hand pump at the grocery store and start now vs doing nothing while "saving" for a power unit.

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