Vacuum packing machine

[Olga]

Olga, no, but there is a stop button to stop the process, if the liquid is drawn and then you just press the sealing and that's it.
In general, I do not press anything, because there is a removable chamber for collecting liquid, if something gets in, it will not reach the motor in any way.

Olga, this mode regulates the sealing time of the package. That is, if you pack a "wet" product and the bag gets wet at the welding point, the packer will seal longer for a better result.

You need to press the seal, in my Redmond if you press the stop, the pumping will stop and the air will enter the bag again

I tried on CASO VC 10 if you press STOP, then the air does not come back. Then you can either continue to pump out or solder.

They brought my container and hose from the domupakovskie, I did not expect such a fast delivery in 4 days ... but not about that. I've closed the container, everything is cool, but how can I open it now? : girl-q: stupid of course, but I can't figure it out

[Evgeniya]

Evgeniya, you need to pry the button on the side with your finger.

Oh, it turns out I'm not the only one who didn't guess about the button

Opened, urrrrraaa¡ !!!!!!! : yahoo: thanks

Hello everyone! And I got a vacuum sealer like this:

I am very pleased, there is a built-in cutter, storage space for the roll. The manufacturer is unknown to me, Sigmund & Stein, but I reasoned that a vacuum sealer is not such a high-tech device. You can take a chance. Moreover, all the other vacuumizers are also unfamiliar firms for me personally. Although I am friends with kitchen appliances and respect well-known brands.
Maybe I will help someone with a choice. I bought in an online store with a bunch of FREE pickup points in Moscow and the region. At a price of 7180. Although there is a different price on the site, 7600 seems, but after registration it decreases.


The set includes one small container and a hose to it. In addition, this packer has a Pickling function. According to the description, the container is cyclically evacuated and filled with air there. This function takes 6-8 minutes. There is a choice of product type, dry / wet, hard / soft. I didn’t see such a thing in other vacuum equipment, although before buying I was very puzzled and studied this topic, read reviews, watched videos, etc. The set also includes a color book with recipes.
So far I've only seen chicken breast for Caesar, we really liked it.
Fuh. She mastered the writing. I bought a vacuum cleaner two weeks ago, but I still didn't have enough time to take a picture and post it on the website, and even from a tablet.
If you have any questions, ask.

[Victoria]

Victoria, handsome! I'm really looking forward to your feedback on the pickling function, you are interested

[Smurfie]

Smurfieand which model?

Alexey, the model is like this: VACUUM PACKAGER ZIGMUND & SHTAIN KUCHEN-PROFI VS-505 This is the model. At their office. website it costs under 9 thousand. And I bought it in Online Trade for 7180.

Evgenia, the container is small! For half a liter of everything that is especially pickled there? Although I checked the function itself, it makes noise, and occasionally and with different sounds. Apparently sucks in, sucks in air as promised. It will be necessary to experience something small, such as a barrow. In general, I am now preoccupied with finding suitable containers, but not at a frantic price. Well, if I don’t find it, I’ll have to buy those that are on sale.

[Smurfie]

Smurfie, you will need containers such as those included in the kit for the Redmond 021 model. I have the same hose

Yes, I already understood that, they already cost 3829 on Ozone! Moreover, delivery is paid.Let's face it, the price is inhumane! And in appearance they are the same, 6-sided as from Redmond and from mine.
And here's another question. Did anyone buy vacuum bags in bulk? I found it in an online store, they sell everything for restaurants and hotels. There it comes out much more profitable, for 200 pieces, 700 rubles, and I took the same proficoukian ones for 1000 for 50 pieces. It is not clear only how they look, how high quality. If I get together and buy it, I will definitely unsubscribe. In the meantime, I would like to know from others, can anyone take it?
It was my nephew who advised me, she worked in a restaurant, she tells us they brought these packages in boxes and we did not save them at all, used back and forth. For both sous vide and storage.

in the house pack containers are not expensive. I ordered a large one, I liked it

[Victoria]

I found it in an online store, they sell everything for restaurants and hotels. There it comes out much more profitable, for 200 pieces, 700 rubles, and I took the same proficoukian ones for 1000 for 50 pieces.

Victoria, can you see the link? In industrial packers, the usual smooth non-corrugated film is also used, since there the vacuum is created differently. And it doesn't suit you and me.

Most likely these are just glossy bags for industrial packers. They are not suitable for ours (air is not pumped out there). I use these to store cereals or breadcrumbs. They are sealed well.

Any bags and films will suit us with a cocktail straw.

Only somehow confusingly ...

Are you confused by the straw in the bag? Not aesthetically pleasing?

[Stafa]

Stafa, This is from a series about a vacuum cleaner instead of a packer

Hello everyone! I had just matured at caso 200 and suddenly ZIGMUND & SHTAIN appeared !!! But I wonder if it is possible to adapt a Goshev vacuum tube to it? Connoisseurs, what do you think?

[Nataliya]

is it possible to adapt a Goshev vacuum tube to it?

Nataliya, but why adapt if there is a native one in the kit?

... which, suddenly, will not close the Goshev containers ... And it started in a circle!

I found it in an online store, they sell everything for restaurants and hotels. There it comes out much more profitable, for 200 pieces, 700 rubles, and I took the same proficoukian ones for 1000 for 50 pieces.

And you do not mean such packages?
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100 pcs in the package. I periodically think about them, but I still have a sufficient supply.

But I still made an order (trial) by self-pickup here 🔗

[gala10]

gala10, marinastom, yes, I really thought about buying Goshev containers. Therefore, I was puzzled by this question. The most important thing is that I managed to order the cacique yesterday, and today, having seen the sigmund, I began to doubt. It's just awful

... which, suddenly, will not close the Goshev containers ... And it started in a circle!

Let him take a picture and post it here) And then it will be clear whether the hose will fit or not :)

Any bags and films will suit us with a cocktail straw

How?
I have not had the Internet for a long time, I seem to have missed something interesting.
Recently I discovered that tight bags for a very ridiculous price can be heated to more than 100 degrees.

How?
I have not had the Internet for a long time, I seem to have missed something interesting.

video here

[Stafa]

Brilliant!
Stafa, Svetochka, thank you very much!

Girls, if Stein's tube is the same as that of Proficuk, then Goshev's Accessories will do, I checked ..... on my Proficuk ...

Girls, if Stein's tube is the same as that of Proficuk, then Goshev's Accessories will do, I checked ..... on my Proficuk ...

Here you can clearly see the tube and container:
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This was a link to vacuum bags from a wholesale store. The pictures really look like they are smooth ... Mdaaaa. Problem. And about Goshev's containers is also a puzzle. I'm wondering not so much whether it is possible to vacuumize Goshevsky sigmund, but how much it is possible to vacuum products with a non-native tube and container! Something is overwhelmed by doubts!

And there is also a video on YouTube about this vacuum cleaner (Sigmund) where everything is shown and told in detail.

is it possible with a non-native tube and container to evacuate food

Victoria, globally, it doesn't matter what containers you use, but judging by the hose that comes with the packer you purchased, the hose from Gochu will do, the only thing is to remove the tip from it.

If you want, you can drive up with the packer to the store's pick-up point, check if the hose fits it or not.

I wrote it, only confused it. I meant whether I can use the "native" pickling function with a non-native tube and non-native containers. It's just that there is even such a badge on the jar. Well, like three positions: open, closed and pickling.

I wrote it, only confused it. I meant whether I can use the "native" pickling function with a non-native tube and non-native containers. It's just that there is even such a badge on the jar. Well, like three positions: open, closed and pickling.

Victoria, the native container is used this way:
You turn the mechanical lever to "marinate" and at this moment the air is pumped out of the container, then when the process is completed, you set the lever to "closed" and close the container. In order to open it - turn the lever to "open".

Marinating in this case is the same as evacuating or pumping out air (the process itself).

Of the Korean containers of a similar type, there is a 1300 ml container, in this case the "marinating" position is called "vacuum".


Other containers without such levers, but they will work for you too.

Julia, thank you very much! It will be necessary to study your assortment, and there really are many useful things! And this container is very nice, for 1300 liters! And the caps are so comfortable! Dream!

As far as I understand, pickling is a function that should be in the device itself, right?

As far as I understand, pickling is a function that should be in the device itself, right?

Ella, the "pickling" function is a regular vacuum. It can be called on devices in different ways, but the essence is the same - pumping out air.

Marinating usually takes place in containers, since it is assumed that the marinade is liquid and may leak out of the vacuum bag.

Julia, thank you very much! It will be necessary to study your assortment, and there really are many useful things! And this container is very nice, for 1300 liters! And the caps are so comfortable! Dream!

Victoria, as they say,
wellcome! :)))

Thank you!!!

Thank you!!!

I wrote in my native Kasovskaya topic, but I will duplicate here too: I was cooking ham today, I have a white-sided one and she needs a bag, I decided to use it for baking, and solder it in a cacique. It didn't work the first time, the seam quickly came apart. Then I just increased the heating time up to 3 times. That is, they put the sleeve on, pressed the seal, it worked, do not open it and press the button 2 more times. As a result, perfect double soldering, did not burst even under pressure! maybe someone will come in handy, otherwise I always lose these flagella ...

Today I opened a sun-dried plum, lay in a drawer for vegetables. Can only be used in baking, not very tasty for food. When vacuuming, there is strong pressure on it, a lot of juice came out. The rest of the plum is frozen, as I open it, I will share my impressions.

Plum frozen in vacuum is perfectly preserved. I did it in small bags for one tooth pie time. Already opened and added to the cake. Plum like new well, that is, fresh!

[Anya]

Anya, plums in the freezer in a vacuum and dried and raw full. This one was specially kept in the refrigerator to see the result. My husband eats, but I'm not very much. I hoped to make a plum in chocolate out of it ...

Ella, the "pickling" function is a regular vacuum. It can be called on devices in different ways, but the essence is the same - pumping out air.

Julia, with all due respect to you! The answer is incorrect.It is in the vacuum sealer Sigmund & Stein that the marinating function is not just evacuation (air evacuation), but a separate function and a button. Marinating takes place as follows: air is cyclically fed into the container, then pumped out of it. It takes 6-8 minutes. (I can shoot a video of the process). I won't say for other packers, I didn't own, and in general I have a habit of answering and recommending only what I used and held in my hands. And how many videos I reviewed, I have not seen such a function in other vacuum degassers. Well, evacuation takes a few seconds, as in all other packers.

Julia, with all due respect to you! The answer is incorrect. It is in the vacuum sealer Sigmund & Stein that the marinating function is not just evacuation (air evacuation), but a separate function and a button. Marinating takes place as follows: air is cyclically fed into the container, then pumped out of it. It takes 6-8 minutes. (I can shoot a video of the process). I won't say for other packers, I didn't own, and in general I have a habit of answering and recommending only what I used and held in my hands. And how many videos I reviewed, I have not seen such a function in other vacuum degassers. Well, evacuation takes a few seconds, as in all other packers.

Victoria, from a technical point of view, the idea of ​​marinating and salting in a vacuum is that when the product is in a vacuum, it is soaked in the marinade / brine much faster and the function of pumping and pumping air will simply speed up this process even more (as if you are squeezing and unclenching sponge), but this is not a technological change (since the principle is the same - the product pickles faster in a vacuum), but simply an optimization of the existing technology to further accelerate the process.

But the essence does not change from this - any vacuum sealer can be used as a marinator.