Ary VacMaster VP112 Review

Product by:
Vacuum Sealer Expert
Version:
VP112C

Reviewed by:
Rating:
5
On July 23, 2013
Last modified:August 28, 2013

Summary:

vacmaster vp112

Our Opinion:

Designed around the critically acclaimed VacMaster VP210C, the VP112 is a portable version that is cheaper by around $400 and just as reliable if not industrial. While it still weighs a good 50 pounds, its design makes it portable and easy to fit on the kitchen countertop. However, make no mistake this is still a commercial grade chamber vacuum sealer with stainless steel construction, intuitive but fully customizable control panel and a 12 inch seal bar that can be replaced and reused. It uses the same motor and pump setup as found on the VP210C model except in a compact frame which helps increase the efficiency and reduce the costs. Best of all, this technological delight uses generic chamber bags that are at least 10 times cheaper than the channeled vacuum bags for external sealers.

Portability: 5/5

You have to see the Ary VacMaster VP112 to believe how portable it is. Although the weight might bother a few, being a chamber vacuum sealer, one has to expect such a heavy frame. Nevertheless, the innovative design makes it longer than taller and hence portable by design. I give this a perfect 5 out of 5 simply because of the heavy duty motor and pump packed into a portable tiny frame made of stainless steel.

VN:R_N [1.9.22_1171]
Portability
Functional Versatility
Design
Ease of Use
Warranty & Replacements
Maintenance
Rating: 5.0/5 (1 vote cast)

Pros:
Portable design without sacrificing construction or reliability with a heavy duty motor and engine and accessory port to seal canisters and jars.
Cons:
Only complain probably is the heavy nature.

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Functional Versatility: 5/5

One look at its design will reveal all its innate abilities. For starters, you simply have to pack the food item in a bag and place it in the vacuum chamber with the mouth of the bag tucked inside the seal bar. Close the lid and let it vacuum the air out sealing the bag at the end. Because it evacuates the chamber directly, you can seal wet and dry items with equal efficiency. Moreover, marinating and sous vide cooking is much easier because of the tighter and better seal.

Unlike the VP210C which doesn’t come with an accessory port this masterpiece from Ary VacMaster does come with an accessory port and a cable. It lets you vacuum seal canister, containers and jars too. Besides, the bags used in the process can vary as long as they are designed for a chamber sealer. You need not purchase VacMaster bags exclusively.

Design: 5/5

The 50 pounds weight of the VP112 is because of the large motor and pump assembly to the back. This gives it a lot of weight but also speaks a lot about its durability. Make no mistake, this truly is a commercial grade vacuum sealer in the body of a consumer grade machine. It may look petite but it packs a punch with stainless steel outer body construction, silicon rubber seals and an impressive degree of vacuum seal.

Ease Of Use: 5/5

Unlike the VP210C that needs a bit of tinkering, a few burnt bags to grasp the appropriate settings, the Ary VacMaster VP112 is easy to use from the first bag itself. Just let it automatically seal your content if you aren’t sure of what settings to use and if you wish to leave a little air inside the bag, change the pressure or heat settings accordingly. Learning the right way to use this vacuum sealer is super easy although the instructions are a bit off.

Warranty And Replacements: 5/5

VacMaster VP112 comes with a typical 1 year warranty cover but I don’t think you will ever have to call in the experts to repair or fix anything. With a dependable brand image, VacMaster brings the same level of expertise and precision in manufacturing to the VP112. Expect a decent life out of this vacuum sealer.

Maintenance: 5/5

The only two things that you will have to regularly spend on are chamber bags and periodically replacing the heating bar. Thankfully, the heating bar doesn’t need to totally replaced as VacMaster provides replacement Ni-Cad wires used in the VP112 for a nominal price. Basically, the cost of maintaining this sealer for years to come is fractional in comparison with the cost of operating an external vacuum sealer for a lifetime.

Our Overall Rating: 5/5

I give the Ary VacMaster VP112 full marks for introducing an affordable model of their commercial designs without sacrificing any of the build quality or performance that they have come to be regarded with in the industry. Totally reliable, designed to perform like a workhorse and hardly any maintenance cost, this portable chamber sealer is your best bet for a lifetime of vacuum sealed storage needs.

VideoFeatures and SpecificationsMore Pictures
  • Comes with accessory hose, user manual and 40 assorted chamber pouches.
  • Features heavy duty commercial technology as seen on its commercial grade VP210 model.
  • Chamber size – 12 inch by 11 inch by 5 inch.
  • Low profile compact design with easy to use control panel with digital display.
  • Easy pressure gauge helps keep tab over pressure levels.
  • 12 inch removable retractable seal bar.
  • Stainless steel body with silicon rubber seal around the chamber.
  • Accessory port to seal canisters and jars.

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ARY VacMaster VP112 Failures

Sep 01, 2014 by Howard R. Bricker

I have been using a ARY VacMaster VP112 for several years. I also have an ancient Italian made FoodSaver II. Each has its uses, pluses and minuses. I have experienced three failures with my VP112. The plastic gasket frame surrounding the top of the vacuum chamber cracked necessitating the replacement of the entire vacuum chamber. I was advised by the company that this is not a stock item and only by luck did they have a used one on hand. They sent it to me under warranty and I replaced it myself. The plastic lid has failed (cracked) twice at a cost of US$58.00 each time. This is a stock item and it is easily replaced by the consumer with only a screwdriver.

The elderly FoodSaver is perhaps fifteen years old. I had to reattach the vacuum guage after the plastic bracket failed. This is cosmetic only and had no effect on the operation of the sealer. Either machine will easily pull 28 inches of vacuum and I use them both on a daily basis. The Foodsaver is used mostly without vacuum to reseal various packaged products such as potato chips and cereal.


VacMaster VP112

Oct 03, 2013 by H. Morris Wiseman

Have used this machine for a season salmon and bottom fish good machine and easy to run I used food savers for 25plus years they will wear out 6 did so far a five on this vp112 you can clean and use used food saver bags with this machine


4.5 5.0 2 2 I have been using a ARY VacMaster VP112 for several years. I also have an ancient Italian made FoodSaver II. Each has its uses, pluses and minuses. I have experienced three failure Ary VacMaster VP112 Review




18 Responses to “Ary VacMaster VP112 Review”

  1. Glen Sykes says:

    Good Afternoon
    could you please tell me what is the bag size this machine will go to. i am looking to seal bag wt on finished product of 1kg bag.

  2. Atania Gilmore says:

    I am new to vacuum sealing – so basic question here. How close to the food can you trim the plastic? I am starting a small business and would prefer not to have alot of ‘overhang’. Thanks!

    • Justin says:

      It depends on the product. The thicker the product the more room you will need for “margin” in order to get a nice seal. As the bag is sealed it “shrinks” and “wraps” around the surface of the product being sealed. All that being said at minimum, once the air is evacuated, you need a good couple of inches of bag in order to lay over the sealing bar and get a nice clean seal.

  3. Debbie Garcia says:

    Will the Ary Vacation Master Pro VPN 112 seal foods containing liquids, such as blanched vegetables with the blanched water. Thank you for your help in this matter.

    • Howard Bricker says:

      I have bagged soup with this machine. You need only arrange the bag carefully during the vacuum process so that the liquid doesn not run out due to gravity. Liquid will not be sucked into the machine as it does with an external vacuum machine such as FoodSaver.

    • Dani says:

      Yes, it is designed to allow vacuum sealing with liquids. Unlike conventional vacuum sealers, chamber sealers vacuum at a slower rate, with pulsing intervals that will allow the vacuum to work without sucking all of the liquids into the sealer. As a result, your chamber sealer bag may appear to not be as “vacuum sealed” as would a bag that has been sealed with a regular sealer.

  4. Kathy says:

    Hello,
    This machine looks awesome. Can you tell me what kind of bags this uses and are they entirely safe to use with all kinds of food? Thanks.
    Kathy

    • Howard Bricker says:

      The ARY VP112 will evacuate and seal any bag that will hold a vacuum and can be heat sealed. There are many types of bags available including a variety of food safe bags. I use
      3 mil polyvinyl bags and typically reheat by boiling the bagged and sealed product in a pot of water.

    • Dani says:

      This VP112 uses chamber pouches. The chamber pouch bags can be found on eBay at a very cheap price! it is safe to use with most foods. Just make sure to blanch veggies that release gases as they decompose, i.e. broccoli, cauliflower, onions, etc.

  5. Teresa says:

    I would like to know how you vacuum seal liquids without loosing the liquids from the bag? For example…I cut up fresh peaches in a lg bowl, add some sugar and orange juice. Stir them together and wait for sugar to dissolve completely and this makes a delicious syrup and keeps them from turning brown. How would one keep this delicious syrup from running out of the bag when vacuuming sealing? I like the machine, but I don’t understand the process of processing liquids. I also blanch my veggies and freeze them in the water blanched in. That water contains the flavor of the veggies therefore I want to keep it.

    I have 3 autoimmune diseases and my mother has severe health problems so we don’t buy our food, I grow it chemical free. If I grow it I know what is in the soil and what is on the fruit and veggies therefore trying to keep us healthy and this is why I need a machine to preserve my food exactly as I preserve it because at any time my health could fail and I not have the chance to grow any more veggies so I want to preserve my food as long as possible in the freezer.

    Thanks,
    Teresa in NC

    • Justin says:

      Use a chamber type vacuum sealer such as this one. It evacuates air both inside and outside the bag. The result is that liquids stay inside the bag and are not pulled out because, there is no air pressure outside the bag forcing the product out. I work in a restaurant and we use one of this unit’s “big brothers” on a constant basis to vacuum seal things for storage, marinade and cooking. Works very well!

    • John says:

      That’s a common question with chamber sealers versus external sealers. We all can grasp the idea of sucking the air out of a bag and then sealing it. The bag gets “sucked flat” because there is no air pressure inside the bag to balance the pressure of the air outside the bag. Same thing when you suck the air out of a plastic bottle — it goes flat because once you remove the air from the inside, there’s nothing to stop the air pressure of the atmosphere from squashing it.

      Now imagine that same plastic bag or bottle inside a large chamber. You close it up and suck all the air out. Does the bottle get crushed flat? No, because not only is there no air in the bottle, there’s no air *outside* it either — so no pressure to squeeze it flat.

      That’s what happens when you seal a bag in a chamber sealer. You can actually have a bag full of water. Close the lid and suck out the air — and the bag just sits there like nothing happened. When you then heat seal it, it still *looks* like there is a lot of air in the bag, but there’s not — it’s just empty space. You have sealed a vacuum *inside* the bag. The magic happens when you let the air back in the chamber. As soon as the air rushes in, the pressure squashes that “empty space” completely flat and you can then see that there’s no air in the bag even though it looked full of air when you sealed it.

    • Mark says:

      The answer, really, is fairly simple physics. Air has weight and so if you are using an external style vacuum sealer, the bag stays on the outside of the machine while the open end goes into a small vacuum chamber inside the machine. Before the machine is turned on, the air pressure inside the bag is the same as the air pressure outside the bag and so any liquid stays put. When one turns the machine on, air is removed from the bag and the air pressure on the outside of the bag becomes higher that the air pressure inside the bag. Since air has weight (pressure), the weight of the air presses down on the bag to push contents toward the open end of the bag that is inside the machine. Thus your syrup can end up in the machine and damage it.

      The VPN-112 that you have works differently because the bag is completely inside the machine so that pressures inside the bag remain the same as the pressure outside the bag. The reason for this is because the entire chamber has the air sucked out of it and since the open end of the bag is inside this chamber, air is sucked out of the bag at the same time. Now that pressures are are all equal, there is no reason for any of the liquid to rush out the end because the pressure inside the chamber is the same as the pressure inside the bag. There is nothing to push the contents out. That is why when the machine allows the chamber to refill with air at the end of the cycle, that the bag adheres to its contents.

      I hope this helps.

  6. Lucia Spinola says:

    Hello
    Does it vacuum stand up silver bag?

  7. nancy says:

    Can you make bags from a roll instead of buying precut bags? If so how do I turn off the vacuum and only use the heat seal?

  8. Geoffrey says:

    I plan to vacuum pack quail meat as a business and just realized that my two Foodsaver machines will not do the job. I have already arranged to package the quail in quart-size foodsaver bags which hold six quail with enough space for the seal.
    Can I use similar size bags with the Ary VP 112? Would you be able supply the size bags that I need or can I purchase any generic plastic bags thick enough for vacuuming?

  9. Samuel K says:

    What liquid volume can be sealed in this machine? What is the largest bag that can be sealed?

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