BrevilleCommercial VSCH-300AC1B The 300 Series Chamber Vacuum Sealer Machine, Professional Grade, Stainless Steel

I've been using this for a couple of months now, and it's been fantastic. At first, I had a bit of uncertainty as to what settings to use for vacuum strength and sealing time; this boils down to a couple of simple things. For sealing time, the default is just fine for 3-mil bags (which are the standard thickness) and I've had no difficulties whatsoever. For vacuum strength, what matters is, simply, how "wet" the food is. As air pressure drops, so does boiling point. In fact, at the maximum amount of vacuum this creates, tap water will boil at room temperature. For that reason, if you're sealing stew, stock, or some other liquid, you'll want to back off on the pressure a bit or else the contents of the bag will literally boil over inside the chamber. (If this happens it's not the end of the world, it's just a bit of a mess to clean up. The inside of the chamber is one smooth piece of metal, so it can be cleaned.) Also, make sure you cool down liquids before sealing them, since the higher the temperature, the more pronounced this effect is.On the flip side, let's say you're doing something like making caviar using spherification. The alginate tends to have a lot of air bubbles...some of them too small to see...and this has a negative effect on the spherification process. Normally, you let the alginate sit overnight...but you can accelerate this process immensely if you put the alginate in a shallow container and then put the container in a vacuum sealer. Subject it to a bit of vacuum (being sure to hit the stop button if it looks like it'll boil over) a few times and you'll pull a great deal of the air out of the liquid. It should be good to go in a few hours, instead of needing an overnight rest.

I've used this for a few months now. Works well. Immediately returned original to Breville for exchange ... This review is specifically because Breville's very good customer service.The power cord has 4.5 ft reach, which is plenty long for me. Despite the spartan look of the control panel, the device is actually very simple to use. It has one seal bar that makes one seal line that is wide compared to the thin seal line made by the foodsaver that I threw in the trash. I guess I wanted two seal lines initially because more seemed better, but honestly don't care now seeing how well one works. The sealer I got has a translucent flexible plastic looking seal that I was skeptical about at first because I was expecting a solid square cross section foam looking seal that I saw in research, but what I got works well that it changed my mind.

I bought this know it was coming from Amazon Warehouse. Description was Used-Very Good. I did not know that very good only means the unit LOOKS nice because it sure was not a "Refurbished" item as described.A refurbished item should work - this one did not. The vacuum pump never came on and it constantly got an error message. VERY disappointed. I will avoid ANY of their Warehouse products and would recommend the same. Amazon should be better than this!

Wow. Just an incredible machine. Works with every type of bag I've tried, had to increase seal time to 6sec for mylar bags. Where has this technology been?Could use a pair of handles.Arrived with a few small scratches which were not from shipping, but minor issues compared to perfect performance.I continue to be amazed- yesterday I sealed fresh salmon on the highest settings and it didn't compress the flesh one bit. At first I thought it had to be broken, since all the foodsavers I've ever used would have turned the fillet into a sheet as thin as paper, but the fillets are perfectly package and froze well. All of a sudden, I have sushi-grade fish thanks to a salmon, a fisherman, Costco, a knife company, sundanzer/dometic freezers, and polyscience. Oh, and let's not forget Amazon....

Just started using this, and so far it seems to work.

I researched to see if anything came close that was cheaper and never found a great option. I have no regrets. If you are sealing with liquids involved for Sous Vide cooking the Polyscience 300 is worth every penny

Been using the VP-215 with oil pump for 12 years...inherited the PolySci 300 with airpump and thought I would try it out...nice looking instrument. In general, it works, but it does not come close to comparing to a professional oil pump vacuum sealer. Complaints (1) noise (2) vibration (3) long time to reach max vacuum (4) lid does not automatically pop-open so many times you forget and find the sealed item the next day....the biggest issues are noise, vibration and a long time to reach vacuum (like 45 sec vs 20 sec with an oil pump. Go with an oil pump. don't listen to the reviews that it is lots of maintenance. I've had mine for 12 years and change the oil about once per 2 years. Easy to change oil. I use the sealer daily and sous vide weekly. I use the sealer for instant pickles, marinades, compressing fruit like watermelon :-))), sealing bulk foods, cheese, etc., etc. Can't live without it but go with the oil pump!!!

I love the machine HOWEVER it quit working within the first year of having it. The company sent a shipping label and it was returned. One month later I still do not have my machine back. They were unable to fix it and will be sending me a new one as soon as they get them back in stock. I have requested to know what went wrong with my machine so I can make sure that it does not happen again. No one at the company can tell me this. I'm hoping that the first machine had a defect that the replacement won't have. I'd hate to think that I spent close to $1000 for a machine that only lasts one year (home use not commercial).