Our VacMaster VP112 Chamber Machine provides the solution to the problem posed by other 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 the air is vacuumed out of a vacuum bag and then the bag is sealed. However, along with air, liquids are also vacuumed out of the bag, leading to partial and even failed seals.
Our VP112 Chamber Machine uses a different technology to eliminate this problem. When sealing with our chamber machine, the vacuum bag that will be sealed is placed inside the chamber of the machine and the lid is closed. Air is sucked out of the entire chamber, not just the bag itself, allowing air pressure on both the inside and outside of the bag to remain equal and liquids to stay in the bag. The bag is then fully sealed and air is returned back into the chamber.
In addition, our chamber machine can reach a higher level of vacuum than other vacuum packaging machines. Our VP112 has a sleek new low profile design that makes it counter top friendly. The new hinged lid tucks neatly back over the machine and has easy to read pressure indicator and LCD panel.
Vacuum package soups, stews, and marinades.
Keep game meat and fish fresher longer. Store meats and fish scent-free.
Eliminate waste of bulk quantities of foods.
Perfect for sous vide applications.
The VP 112 Chamber Machine works with commercial vacuum pouches which eliminate bag respiration, preventing air from re-entering the vacuum pouch over time. These barrier pouches allow users to attain the benefits of longer shelf life with less freezer burn, and are more economical than suction type vacuum bags currently on the market.
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