Selling my LEM MaxVac Pro chamber vacuum sealer. I used it for one season and it works very well! From sealing water, stews, processed game and fish. I used 4 Mil bags with this sealer with great results. I am selling this one as I upgraded to a sealer that will seal retort bags. This one will not.

Below is the description from the LEM website in regards to this chamber vacuum sealer:

The LEM MaxVac® Pro Chamber Vacuum Sealer packages virtually everything, from meat to fish to liquids. With chamber sealing technology, you'll be able to increase the shelf-life of your home-packaged perishables better than ever.

Quick Vacuum Sealing: Want to marinate meat in a sealed package? How about storing fish in a liquid immersion? Search no further because the LEM MaxVac® Pro makes quick work of all vacuum sealing needs.

Heavy Duty Power and Construction: A heavy-duty 1/4-horsepower oil pump stands up to prolonged and continuous use, while the stainless steel body and hinged lid-locking mechanism hold up to daily use for years.

Versatile: The LEM MaxVac® Pro Chamber Sealer works well for the daily user, seasonal meat processor, and even for sous vide applications! This commercial-grade chamber vacuum sealer handles large quantities of meat, game, vegetables, fish, casseroles, soups, or everyday leftovers.

Easy-to-Use: Design combines an adjustable bag-holding rack, dual sealing elements 3mm & 1mm on a 10 1/4" bar, and a clear, flat Lucite lid with a hinged, lid-locking mechanism so you can easily monitor the sealing as it happens. Digital controls to adjust vacuum pressure, seal time, and sealing temperature. Quick stop button that will stop the entire process.

Additional Features: Three customizable preset buttons programmed for Meat/fish, Liquid, and Dry food or can be overridden with different seal times.

Cleaning Instructions: The seal bar is easily removed for easy clean up. Wipe with damp cloth or paper towel to remove surface debris. Avoid abrasive cleaners and metal scrubbing pads. Allow unit to air dry completely before closing lid.

Important Vacuum Packaging Tips
  • Use with vacuum sealer chamber pouches only.
  • Cover sharp bones or edges prior to vacuum sealing.
  • Allow foods and liquids to cool before vacuum sealing.
  • Avoid overfilling pouches. Leave a minimum of two to three inches of space between the contents and the open end of the pouch.
  • Prevent wrinkles from forming in the seal area.
  • Pouches can be frozen, boiled and microwaved. When microwaving, it is important to make a small cut in the pouch.
  • Some fruits and vegetables may release gases. When packaging these fruits and vegetables, it is best to blanch or freeze before vacuum packaging to prevent the gas release.
  • Soft cheeses, fresh mushrooms, garlic, and onions should never be vacuum packaged due to the risk of anaerobic bacteria.
Standard Time Settings for the LEM MaxVac® Pro Chamber Vacuum Sealer (Time in Seconds)
Meat/FishLiquidDry Food
Vaccum Time384837
Sealing Time1.81.81.8
Cooling Time222
Heat Bar Temp LevelMedMedMed