Review on 🔒 NutriChef Silver PKVS 12-Inch Vacuum Sealer Machine by Joshua Follansbee

I've been looking for a reasonably priced tool for this task for a while. Compared to others I've seen, Nutrichef is: • Small (about a dozen eggs big) • Lightweight • Simple • Inexpensive • Economical (uses regular bag material) Owns in 48 hours. I probably packed a dozen groceries. All seals seem to be holding. I've bought bag stuff in bulk from Revain for about 16 cents a foot (https://www.amazon.com/dp/B01NCZMQUU/ref=cm_cr_ryp_prd_ttl_sol_1) which means bags cost about 10 cents. That's less than one-third the cost of FoodSaver pouches and one-fifth the cost of Waring pouches. The only thing that kept me from getting FIVE stars is: 1. Getting the pockets in the right position can be tricky. If you don't do this, they won't seal properly. I've attached a photo showing the configuration that works for me. The end of the bag should be about halfway to the "vacuum chamber".2. The instructions are unclear, possibly because they were written by a non-English speaker. Some drawings showing where to place the bags would be very helpful.3. Once closed and sealed, bags can take up a lot of freezer space due to the need for at least 1-1/2 inches of extra material at the resealable end, making them unwieldy. 4. It takes about two minutes to make each bag by sealing each end, so the process can be slow. It would be very easy to design a device that aligns the bag's material correctly and semi-automatically, which would make the whole process considerably faster (Nutirchef: Are you listening? I can help you with that.) Time will tell how well they work at preserving produce and how long the blockage lasts. I will post an update later. ====== == UPDATED 3/28/18 ==== ====== I write a lot of reviews but usually they are very sober. However, this product is amazing. I thought NutriChef would reduce food burning in the freezer and keep food longer. It is, but. damn good. Just take a skinless chicken breast, heat it in a bag at 160°C for about 40 minutes, and you'll have the juiciest meat for dishes like chicken salad. Salmon patties are very delicate items, but I found I could vacuum seal them without flattening them too much. Bring sous vide back to the right temperature, then fry over high heat to sear. I also freeze them and can ship them to my girlfriend's house (she loves them). Butchers dry the meat for several weeks at around 35°C. Mine is literally three times the price of aging. Do this in your fridge and you will most likely just spoil the meat. However, in a vacuum bag you can enjoy the benefits of aging without fear of spoilage. Tonight I made a nice 2lb batch of mashed ginger carrots and lots of caramelized onions. These jobs require a lot of preparation time. Although both had a lot of residual liquid, NutriChef sealed them, allowing me to prepare portion packs for next time. FYI: Mashed carrots can be diluted with water and mashed into a delicious soup. I'm really surprised how much I like it. I've raised my rating from four to five stars.