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We do not collect sales or use taxes in all states. For states imposing sales or use taxes, your purchase is subject to use tax unless it is specifically exempt from taxation. Your purchase is not exempt merely because it is made over the Internet or by other remote means. Many states require purchasers to file a sales/use tax return at the end of the year reporting all of the taxable purchases that were not taxed and to pay tax on those purchases. Details of how to file these returns may be found at the websites of your respective taxing authorities. All applicable federal, state or local sales, use, occupational or excise taxes are the responsibility of the purchaser and shall be in addition to the price or prices stated. Applicable tax exemption certificates must accompany any order to which the same applies. According to state laws we collect sales tax for orders shipped to the states of MO, KS, MI, IA, and FL. Sales tax will be calculated during the checkout process and will be displayed on the review page and confirmation page.
We do not currently offer machines that accommodate international standards. We anticipate a move in that direction in the near future, starting with our VP112 model, so please check back in the coming months.
Cruciferous vegetables, such as cabbage, broccoli, Brussels sprouts and cauliflower, give off gasses when stored. The gas expands the bag and the vegetables will go bad. You will get better results if you first blanch the vegetables, then cool, dry, vacuum package and freeze them.
Yes, but you will need to be aware of sharp edges that can rip or puncture your bags. Wrap the sharp edges with a paper towel before vacuum packaging. The paper towel will not have an adverse affect on the vacuum packaged food.
Please do not substitute vacuum packaging for canning or dehydration. You must still store foods in a refrigerator or freezer even if they have been vacuum packaged. For more information about correct food storage temperatures, please see the Food Standards Agency at www.food.gov.
This depends on what previously stored in the bags. Any bags that contained unpasteurized cheeses, eggs, raw meats or fish need to be thrown away after one use to avoid invisible bacteria that is not removed with washing. Bags that contained oily or greasy foods will be difficult to clean and should be thrown away. However, bags that previously held dry goods, breads, vegetables, fruits and many desserts can be reused after washing. Wash VacMaster® bags by hand or in the top rack of the dishwasher. A wooden clothespin or a chip clip will hold bags in place. Dry completely before reusing.
Yes, but documents will need to be additionally protected. The vacuum pressure might crush or distort fragile documents or cause the print to transfer to the bag. To prevent this, place the documents between sheets of cardboard or another type of neutral backing. Or, you can simply seal the bag without vacuuming.
When packaging coins, especially for long term it is best to store in the VacStrip® bags with the coins store in the smooth part of the bag or between cardboard sheets insuring that the strip panel does not transfer.
Under vacuum your metals will not tarnish. It is important to consider the long term effect that the vacuum or bag might have on your metal items.
VacMaster® is a great way to store many different household items, however we cannot guarantee that vacuum packaging will adequately preserve your delicate or fragile documents.
Yes - Our VP Series of machines can accommodate a canning jar, however, it must be able to fit inside of the machine chamber. The VP112, VP210 & VP215 have chambers that are 5” deep, so the canning jar should not exceed 5” in height.
Yes, with one of our chamber machines - the VP112, VP210 or VP215. When sealing with a chamber machine, the vacuum pouch is placed inside the chamber and the lid is closed. Air is sucked out of the entire chamber, not just the pouch itself, allowing air pressure on both the inside and outside of the pouch to remain equal and all liquids to stay inside the pouch. The pouch is then fully sealed and air is returned back into the chamber. Vacuum packaging soups, sauces and marinades are a major benefit of chamber technology.
External suction machines suck the air out from the front of the bag and once the air is sucked out completely at the end of the cycle, the bag is sealed and the process is complete. Chamber machines evacuate air from the chamber, leaving the air pressure equal both inside and outside the pouch and keeping liquids securely inside the pouch.
The VP115 and VP120, while similar in design, have several important differences. The VP115 is programmed manually, with a lid you have to physically close. The VP120 has an automatic lid and automatic options for vacuuming and sealing.
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