The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › One for the experts…Bag Lady? › One for the experts…Bag Lady?
MOST often, I use the Sinbo, with a 7-second seal time. Because most of the time I’m doing ribeye or strip loin, and they don’t fit inside the Vacmaster.
But when I use the Vacmaster – I think it’s fair to say that it is designed to be a simpler machine, for the home user. There are two controls and one adjustment – that’s it. A person can control the number of seconds (NOT the pressure) for vacuum. A person can set the number of seconds that the sealer bar is applied. And one can adjust the airspace in the chamber with three – they look like cutting boards to me and they act in two ways: they reduce the amount of air in the chamber that has to be removed, and they raise the bag. So they’re kinda contraindicated when packaging liquid products.
We don’t get a cooling time, or a voltage (heat) adjustment.
I’m sorry that the system is melting your bags. It’s a fine line, I think. One MUST melt the bags to get a seal.
Maybe you’ve got a hot-spot or a cold spot in your sealer bar. Possibly one spot isn’t sealing well before another spot melts the bags entirely. I thought the VP215C had a double sealer bar. Are you having trouble with other bags? They are CHEAP test cases. You might want to give that a whirl…. and I’m guessing you already thought of that.