Pro Vacuum Sealer Videos

Terms & Conditions

Our Pro-2100 and PRO-2300 sealers are covered under the manufacturer's one year warranty.

Any returns should be requested within 15 days of reciept of order, and may be subject to a 15% restocking fee. We are sorry, but due to FDA regulations, we cannot accept open boxes of bags.

ProVacuumSealers.com is part of the RSAA Vacuum Sealer and Bags Network
Other RSAA sites include:

www.ChamberSealers.com - Packaging more than 200 bags a week?
Learn about Chamber Vacuum Sealers at the chamber sealer video learning center.

www.VacuumSealerGuide.com - Learn the tips and tricks to Vacuum Sealing
from the ebook The Complete Vacuum Sealer Guide.
VP 210 Chamber Sealer

Have you heard about Sous-Vide (low temp) Cooking?

I am working on a new learning center website dedicated to Sous-Vide cooking Hopefully I will get something on the site tonight, and some videos online soon:')

The site will be
www.LowTempCooking.com

12/18/206 Testing the Vacuum Sealer with a 50lb batch of sausage
I made a 50lb. bach of sausage this last weekend (watch the time lapse video below.) I used the pro 2300 vacuum sealer to seal the smoked sausage. The job required 67 bag seals. I sealed the bags one after the other, without letting the pro 2300 rest for the recommended 20 seconds between seals. The sealer kept going but this is NOT RECOMMENDED. To ensure long life you should let your unit rest between seals. The testing temp was 54 degrees F. During the prolonged use the 2300 seal strip did heat up, and felt hot to the touch. The sealer kept going and did not melt through the bags. The teflon seal strip made it through with out any noticeable wear.
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