<![CDATA[Walton’s Chambered sealer]]>The day has come that it has arrived. Just want to share my initial thoughts and I will update as I get more use out of it. It was very well packaged and the quality of the machine is heavy duty. Very simple to use and the digital displays makes it easy to change settings. I ran 10 4mil bags thru with various products and settings (bacon, sausage, salami, cheese) the vacuum and seal was perfect. The one thing that really stood out was how quiet this machine is. Another great product Walton’s! Was definitely worth the wait.

]]>https://waltonsdev.nodebb.com/topic/4045/walton-s-chambered-sealerRSS for NodeFri, 11 Sep 2026 01:08:43 GMTWed, 07 Jul 2021 21:11:49 GMT60<![CDATA[Reply to Walton’s Chambered sealer on Thu, 25 Nov 2021 16:01:06 GMT]]>Randie N longer than 13". My machine will handle bags up to 15". I have adapted by making my sausage sings a bit smaller and using 13" bags.

]]>https://waltonsdev.nodebb.com/post/58193https://waltonsdev.nodebb.com/post/58193Thu, 25 Nov 2021 16:01:06 GMT<![CDATA[Reply to Walton’s Chambered sealer on Thu, 25 Nov 2021 05:27:58 GMT]]>johnsbrewhouse what size bags do you use that aren’t available in 100 CT? I know I would like some thicker bags but then those are only by the 1000 count

]]>https://waltonsdev.nodebb.com/post/58138https://waltonsdev.nodebb.com/post/58138Thu, 25 Nov 2021 05:27:58 GMT<![CDATA[Reply to Walton’s Chambered sealer on Thu, 25 Nov 2021 05:25:12 GMT]]>PapaSop the one thing about chamber vac is that you are limited on bag size. The chamber is only so big. On mine a 10x13 bag is pretty much the max size bag I can use.
Where as the food saver type you are limited on width but not length. If you want to vac seal a whole salmon you can on a food saver but not my chamber vac unless you want to spend $10,000 on a big one

]]>https://waltonsdev.nodebb.com/post/58137https://waltonsdev.nodebb.com/post/58137Thu, 25 Nov 2021 05:25:12 GMT<![CDATA[Reply to Walton’s Chambered sealer on Thu, 25 Nov 2021 00:43:55 GMT]]>ND Mike I dont have a waltons chamber vac. Bought the cheap Chinese knock off. So my sealing time on 3mm is 2.3 sec. Cool down 3.0 sec. You will have to test your unit. Throw cold water and seal. When done check bag for leaks.

]]>https://waltonsdev.nodebb.com/post/58122https://waltonsdev.nodebb.com/post/58122Thu, 25 Nov 2021 00:43:55 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:31:33 GMT]]>johnsbrewhouse
Perfect. Good to know. Thank you!

]]>https://waltonsdev.nodebb.com/post/58114https://waltonsdev.nodebb.com/post/58114Wed, 24 Nov 2021 23:31:33 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:19:59 GMT]]>PapaSop That is one drawback on the chamber sealer bags. You can use your Foodsaver to make bags and then chamber seal them as well. I have done that since I have several hundred foot rolls left and also still use the Foodsaver for other projects

]]>https://waltonsdev.nodebb.com/post/58112https://waltonsdev.nodebb.com/post/58112Wed, 24 Nov 2021 23:19:59 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:15:40 GMT]]>PapaSop It varies on what length of product I am packaging and the type. I usually by the longer bags since they don’t cost that much more, pennies if that. It much easier to have the extra length than to try to make a seal on a bag that is barely long enough to go past the sealing bar. The bags will sometimes pull away from the sealing bar if they are filled to close to the end.

]]>https://waltonsdev.nodebb.com/post/58111https://waltonsdev.nodebb.com/post/58111Wed, 24 Nov 2021 23:15:40 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:15:01 GMT]]>johnsbrewhouse
I guess with the Foodsaver I adjusted on the fly, but these sizes are fixed.

]]>https://waltonsdev.nodebb.com/post/58110https://waltonsdev.nodebb.com/post/58110Wed, 24 Nov 2021 23:15:01 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:10:30 GMT]]>johnsbrewhouse said in Walton’s Chambered sealer:

PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.

Just what most are using for length. As I mentioned before for brats, sticks, sausage etc.

]]>https://waltonsdev.nodebb.com/post/58109https://waltonsdev.nodebb.com/post/58109Wed, 24 Nov 2021 23:10:30 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:08:20 GMT]]>PapaSop What would you be curious about regarding those sizes? Which ones to buy or what the first number is? The first number is the width and the second is the length. I got an assortment with my chamber sealer when I bought it and now have figured out which bags I use the most. Of course the ones I would like to use even more aren’t available in the 1oo packs.

]]>https://waltonsdev.nodebb.com/post/58108https://waltonsdev.nodebb.com/post/58108Wed, 24 Nov 2021 23:08:20 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:03:44 GMT]]>PapaSop me too!

]]>https://waltonsdev.nodebb.com/post/58105https://waltonsdev.nodebb.com/post/58105Wed, 24 Nov 2021 23:03:44 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 23:01:08 GMT]]>Stil curious about bag sizes.
6x?
7x?
8x?
10x?

]]>https://waltonsdev.nodebb.com/post/58103https://waltonsdev.nodebb.com/post/58103Wed, 24 Nov 2021 23:01:08 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 20:51:28 GMT]]>Midwest_kc Not big enough for a whole pork butt.

]]>https://waltonsdev.nodebb.com/post/58089https://waltonsdev.nodebb.com/post/58089Wed, 24 Nov 2021 20:51:28 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 20:48:21 GMT]]>How big is the chamber? Could you seal, say, a whole pork butt with it?

]]>https://waltonsdev.nodebb.com/post/58088https://waltonsdev.nodebb.com/post/58088Wed, 24 Nov 2021 20:48:21 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 18:17:56 GMT]]>good tips for sealing time/bag thickness

]]>https://waltonsdev.nodebb.com/post/58054https://waltonsdev.nodebb.com/post/58054Wed, 24 Nov 2021 18:17:56 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 16:44:22 GMT]]>Randie N thanks for the comments.

]]>https://waltonsdev.nodebb.com/post/58035https://waltonsdev.nodebb.com/post/58035Wed, 24 Nov 2021 16:44:22 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 01:51:24 GMT]]>ND Mike I also just re-read you post and sealing time depends on bag thickness

]]>https://waltonsdev.nodebb.com/post/57960https://waltonsdev.nodebb.com/post/57960Wed, 24 Nov 2021 01:51:24 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 01:49:43 GMT]]>ND Mike depends on bags and amount of air in the chamber. You have to watch if things are liquid though. You want liquids cold. When you pull vacuum on liquid it starts to “boil” and start creeping to the opening of the bag

]]>https://waltonsdev.nodebb.com/post/57959https://waltonsdev.nodebb.com/post/57959Wed, 24 Nov 2021 01:49:43 GMT<![CDATA[Reply to Walton’s Chambered sealer on Wed, 24 Nov 2021 00:01:40 GMT]]>samspade how long do you set the sealing time on sausage or sticks?

]]>https://waltonsdev.nodebb.com/post/57952https://waltonsdev.nodebb.com/post/57952Wed, 24 Nov 2021 00:01:40 GMT<![CDATA[Reply to Walton’s Chambered sealer on Tue, 23 Nov 2021 23:13:52 GMT]]>samspade said in Walton’s Chambered sealer:

You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.

Thanks. I was looking at the 3mil bags. Good to know about the bone in and thicker bags. Appreciate it.

]]>https://waltonsdev.nodebb.com/post/57951https://waltonsdev.nodebb.com/post/57951Tue, 23 Nov 2021 23:13:52 GMT<![CDATA[Reply to Walton’s Chambered sealer on Tue, 23 Nov 2021 22:54:55 GMT]]>You can use 3mm bags for boneless items. If it has a sharp point the 4 or 5 mm but you will have to turn up the sealing time a little.

]]>https://waltonsdev.nodebb.com/post/57948https://waltonsdev.nodebb.com/post/57948Tue, 23 Nov 2021 22:54:55 GMT<![CDATA[Reply to Walton’s Chambered sealer on Tue, 23 Nov 2021 22:19:22 GMT]]>PapaSop I am in the same boat as you. My wife gave me the go ahead to buy this. I think a huge selling point is you can vac seal liquids! Leftover soups can now be vac sealed for better storage in the freezer!!! I see myself buy more bulk type meats and vac sealing at home. I can’t wait for Friday to get here.

]]>https://waltonsdev.nodebb.com/post/57942https://waltonsdev.nodebb.com/post/57942Tue, 23 Nov 2021 22:19:22 GMT<![CDATA[Reply to Walton’s Chambered sealer on Tue, 23 Nov 2021 21:18:35 GMT]]>I see this is going on sale soon. Will probably grab one. Question. What size and bag thickness is everyone using?
I’m basically snack sticks, summer sausage, brats, steaks etc. I’ll be getting the Walton’s bags for this. Thanks.

]]>https://waltonsdev.nodebb.com/post/57932https://waltonsdev.nodebb.com/post/57932Tue, 23 Nov 2021 21:18:35 GMT<![CDATA[Reply to Walton’s Chambered sealer on Sun, 11 Jul 2021 12:02:44 GMT]]>jpurol thank you sir and have a great day. 👍

]]>https://waltonsdev.nodebb.com/post/42003https://waltonsdev.nodebb.com/post/42003Sun, 11 Jul 2021 12:02:44 GMT