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Vacmaster VP210 vs VP215 – Awesome Chamber Vacuum Sealer – Comparison

    VacMaster VP210






    VacMaster VP215

    Vacmaster VP210 vs VP215

    Vacmaster VP210 vs VP215: In terms of chamber vacuum sealers, the Vacmaster VP210 and VP215 are both excellent choices, but which one is the best? To determine which product is best, we’re going to compare the Vacmaster VP210 and VP215 in our comparative study.

    Vacmaster VP210 vs VP215 – Quick Comparison Summary

    • The VacMaster VP210 is less expensive.

    • The Vacmaster VP215’s dimensions are 20 x 14 x 15 inches, whereas the Vacuummaster VP210’s dimensions are 24 x 19 x 19.

    • When compared to the Vacmaster VP210, the Vacmaster VP215 is a very popular machine for sealing chambers.

    • The VacMaster VP210 was released in 2008, and the VacMaster VP215 was released in 2011.

    • The weight of the VacMaster VP210 and the weight of the VP215 are nearly identical. The VP210 weighs 83 pounds, while the VP215 weighs 84 pounds, and both are made of stainless steel.

    • The Vacmaster VP210 is a two-cylinder piston pump that requires no maintenance. However, the PowerFul, 1/4 Horse-Power Rotary Oil Pump in the VacMaster VP215 is more efficient, operates more smoothly, and is quieter, which means it requires oil changes around twice a year, and it is dependent on your usage.

    VacMaster VP210

    VacMaster VP215

    Vacmaster VP210

    Vacmaster VP215




    Item Dimensions LxWxH

    24 x 19 x 19 inches

    20 x 14 x 15 inches

    Item Weight

    83 Pounds

    84 Pounds

    Smoothly and Quietly




    Stainless Steel

    Stainless Steel







    Manufacturer Warranty

    1 year(s)

    1 year(s)

    Date First Available

    December 9, 2008

    May 28, 2011

    FAQS : Vacmaster VP210 vs VP215

    How many fluid ounces of any liquid would fit into the bag and be able to be properly sealed if I used the biggest fitting bag?

    Answer: For this device, the largest bag I've found and been able to use is 10" x 15". I just grabbed one of those bags and filled it with 48 fluid ounces of water before sealing it. So at least 48 ounces, but it appears like it might hold more, but I'll leave the testing to you to continue where I left off. If you're considering purchasing the machine, you should do so. It's probably my favourite cooking gadget, and I use it at least once a day. It quickly pays for itself in the food it keeps from spoiling, not to mention the fact that I can now buy large cuts of meat, portion them out, seal them in bags, and freeze them for later. The net price per portion is lower, and because the air is removed from the bags, they can last for years in the freezer. I ate some sealed two-year-old snapper that was just as wonderful as when we purchased it. I work part-time in a great restaurant, and they utilise a Vacmaster unit. I'd never heard of them before, but they're an amazing equipment with a lot of imaginative applications beyond merely sealing food (look up quick pickle and modernist cuisine uses).

    Is this item HACCP compliant for sous vide?

    Answer: I own one of these machines, complete with an oil pump (VP215). I did some research for you and came up with the following: "For resale commercial usage, the VacMaster units are not NSF approved. The VacMaster series is not the equipment for you if you need to comply with a HACCP programme by 2014. Look for the "Sammic Brand" of vacuum cleaners, which are NSF-approved and readily pass HACCP procedures." For a compliant chamber vac, I guess you'll have to spend a lot more money. However, you're probably much ahead of the rest of us who just use these at home. Best wishes.

    Has anyone have any trouble sealing powders? flour, wheatgrass powder, and cocoa powder, for example

    Answer: I haven't used it much with powders, but they normally don't cause any issues. Some materials will "mat" over time and will need to be broken apart. Also, you must maintain the bag clean where it will close (dust between the plastic where it will seal will result in a weak or failed closure). In general, though, a powder is no different than any other substance.

    Has anyone attempted to seal Quart Jars in these units? If so, how well did it work?

    Yes, I leave the bands free on quart jars (both conventional and wide mouth) and place them on their sides to seal them. At a time, you may seal up to three quart jars. I vacuumed for 70 seconds, sealed for 0 seconds, and cooled for 0 seconds. Vacuum packing flours does not work for me since the jars must be laid on their sides, however bigger particle contents like beans, peas, or even steel cut oats do. The maximum capacity of the ball jars on the side is 1 half gallon. 3 quarts, 6 pints, and 11 half-pints Standing erect, ball jars have a maximum capacity of 2 pints and 7 half pints. Vacmaster VP210 vs VP215

    Is this equipment suitable for use at home? Or is it only for business purposes?

    It's ideal for usage at home. I keep it on the kitchen counter. I seal salad components in jars every day, and they last a long time (11 days and romaine was still good, radishes spot-free and like new). In the fridge, leftovers packed in jars survive longer. I buy tea bags in bulk and place them into canning jars; 3 pint jars take 20 seconds each. Make portion packets with meat purchased in bulk or on bargain. Buy frozen vegetables in bulk and split them out for easy supper prep. A year later, cereal, pretzels, and almonds packed in jars are still as good as new. It's ideal for items that take a long time to deplete. Store-bought jars (jam, mustard, etc.) likewise seal up to keep things fresh, and they may be washed and reused with new contents within. Adjustable vacuum times, sealing timings, and heat-seal bar cooling periods are all available to meet your demands. You may make jars without sealing them or chilling them. You can seal a bag of potato chips without breaking it by doing a tight, form-fitting bag seal or by not using any suction power at all. The oil is inexpensive, simple to replace, and lasts a long time. It is well worth the money for the quiet running and long-lasting engine. Then there's hunting season, and venison or anything else you get is packaged for sale. It's quick, and the meat keeps for two years in the freezer in perfect shape. I used to do all of this using a Food-Saver-style machine (an old Kenmore look-alike) that was noisy, painfully slow, and incapable of producing a batch. Place the object in the vacuum chamber, keep the lid down with your finger for about 2 seconds until it seals and remains down by itself, and then walk away. When you're finished, it pops up, allowing you to remove the product and replace it with the next; 2 seconds to hold the lid down, then walk away. It's carefree, and I adore it. I performed the math and found that between reducing food waste and the cost of the bags, this will pay for itself in a matter of years.

    Is retort sealing possible with this?

    The vp215 has not been authorised to seal retort packets. Description: Vacmaster VP210 vs VP215

    About this item – VacMaster VP210 Chamber Vacuum Sealer

    • The VP210 can be used to vacuum pack liquid and liquid-heavy meals, like fresh meats, soups, marinades, and stews.

    • pumping equipment that does not require any maintenance.

    • Each bag has a double seal to provide a complete and long-lasting closure.

    • The VacMaster VP 210 Chamber Machine solves the challenge of vacuum packaging liquids and liquid-rich meals that is currently being faced by vacuum packaging machines on the market. The current devices on the market are suction machines, which suck the air out of the vacuum bag before sealing it. However, liquids are pulled out of the bag along with the air, resulting in incomplete or failing sealing. To solve this difficulty, the VP210 Chamber Machine employs a unique technology. The vacuum bag to be sealed is placed within the chamber of the machine and the lid is closed when sealing with our chamber machine. The air is then drawn out of the whole chamber, not just the bag, allowing the air pressure inside and outside the bag to remain equal and the liquids to remain contained. After that, the bag is closed and the air is released back into the chamber. Furthermore, the chamber machine may achieve a greater vacuum level. Most suction machines can achieve a vacuum of 24–26 hg, whereas chamber machines can achieve a vacuum of 27–29 hg.

    • Vacuum and seal processes that can be changed offer a wide range of packaging options.

    • Food stays fresh for up to five times longer.

    About this item – VacMaster VP215 Chamber Vacuum Sealer

    • This vacuum sealer is great for small restaurants, culinary schools, delicatessens, caterers, hunters, and anglers. It is also very quiet and reliable.

    • | Chamber Dimensions (WxDxH): 11.25″ x 15.25″ x 5″ | Overall Dimensions (WxDxH): 14″ x 20″ x 15″ | Weight: 84 lb.

    • Fresh meats, soups, marinades, and stews may all be vacuum packaged with the VP215 vacuum packager.

    • The VP215 is a heavy-duty yet simple-to-use device that increases the shelf life of food by up to five times.

    • Each bag has a double seal, which provides a full and long-lasting closure that is twice as strong as other machines.

    • Larger loads may be handled thanks to a 1/4 HP rotary oil pump. Vacmaster VP210 vs VP215