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<blockquote data-quote="CJR" data-source="post: 279249" data-attributes="member: 715"><p>Vacmaster 215. We messed around with the regular units for years before going to a chamber unit about 5 years ago and would never go back. The downsides are easily overcome for us...It’s paid for itself in bag savings. I went to 4 mil bags as all my jerky was poking holes in the 2 mil bags. We sous vide quite a bit so this thing gets a workout. I recently put my fifth or sixth order of bags in on Amazon...I pick up 1500 at a time...just to give you an idea of how much we use this thing. Highly recommend.</p></blockquote><p></p>
[QUOTE="CJR, post: 279249, member: 715"] Vacmaster 215. We messed around with the regular units for years before going to a chamber unit about 5 years ago and would never go back. The downsides are easily overcome for us...It’s paid for itself in bag savings. I went to 4 mil bags as all my jerky was poking holes in the 2 mil bags. We sous vide quite a bit so this thing gets a workout. I recently put my fifth or sixth order of bags in on Amazon...I pick up 1500 at a time...just to give you an idea of how much we use this thing. Highly recommend. [/QUOTE]
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