I usually line up my bags to fill next to my machine and load as I seal. I can't usually load a bag fast enough before the machine is done, so it works out.
I purchased the Vac 110. Is it over kill, probably, but I don’t plan on using any external canister and if I plan on using larger cuts of meats, I know the Vac 110 will handle them.
I've been looking to upgrade my vacuum sealing set up for a while, and just with the way I am I'd rather have the extra room in case I was to sues vide a whole chicken, a standing rid roast or I do go out and get one of those giant Costco chuck roasts.
The seal bar is less than a 5 second change without the need for tools, so changing back and forth is incredibly easy. They just lift out and drop back in. Nothing locks, so it's simple. The retort bar is best for retort and mylar bags and the standard bar is best for chamber bags.
I would prob get the 110 but I would end of the day get the 100 due to it beiing so quiet machine and it can do pretty much everything that the 110 can do and like you said its 20 pounds lighter too; but i do like the dome on the 110 tho
I currently use 2 of the Meat Your Maker Sous Vide 10 models in a 50 liter tub. One on each side of the tub, and it will easily do enough to feed 300+ in my experience. meat-your-maker.pxf.io/1raXvD
I can honestly say for just 2 of us it does justify the price and being so heavy. It seems slow but I realize that is time to get mote bags ready.
I usually line up my bags to fill next to my machine and load as I seal. I can't usually load a bag fast enough before the machine is done, so it works out.
I purchased the Vac 110. Is it over kill, probably, but I don’t plan on using any external canister and if I plan on using larger cuts of meats, I know the Vac 110 will handle them.
I've been looking to upgrade my vacuum sealing set up for a while, and just with the way I am I'd rather have the extra room in case I was to sues vide a whole chicken, a standing rid roast or I do go out and get one of those giant Costco chuck roasts.
Do external seal with non chamber style bags. There are vids. No need to get the bigger one
@TheBarbecueLab great job. Im looking for a chamber vac myself.
These vacs are legit. I use mine all the time.
You would think the deeper, longer unit would also have been the widest. It's kind of a weird compromise between the two.
If you are sealing regular bags can you also use the additional retort bar - so you don’t have to switch back and forth ?
The seal bar is less than a 5 second change without the need for tools, so changing back and forth is incredibly easy. They just lift out and drop back in. Nothing locks, so it's simple. The retort bar is best for retort and mylar bags and the standard bar is best for chamber bags.
I would prob get the 110 but I would end of the day get the 100 due to it beiing so quiet machine and it can do pretty much everything that the 110 can do and like you said its 20 pounds lighter too; but i do like the dome on the 110 tho
🎉 so good to know you can use it to seal a WHOLE chicken! Hope Uno gets to taste some!
I think Uno would prefer a more seasoned chicken, but we’re doing a big pork cook today, and I’m sure he’ll get a taste or two…
Which sous-vide do you use for very large quantity? A commercial grade?
I currently use 2 of the Meat Your Maker Sous Vide 10 models in a 50 liter tub. One on each side of the tub, and it will easily do enough to feed 300+ in my experience. meat-your-maker.pxf.io/1raXvD