I just saw this and thought it was interesting--the Vapor Chef's Lab/storage

[cbrite]

Here are photos of the Vapor Chef's facility, including shots of how they make juice, store it, etc. One reason I thought it was interesting is all the bad publicity about how no one knows how e-juice is made and that the process requires regulation and oversight by the government.

The Vapor Chef - Imgur

 

[erikbal]

Wow that's pretty cool. Very clean and sterile looking indeed. I have often wondered what some of the big juice company's shops look like. I like his Jeep too!

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[Birkilover]

Nice!


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[jrenae4]

That's awesome! Thanks for sharing.

 

[chapeltown]

That is awesome. Thank you for sharing it with us. Makes me wanna go order!

 

[Purplepeeps]

Nice and clean! Thank you for posting this!

 

[DetraMental]

Thanks for posting this Cbrite! Very nice establishment!

 

[Youngstown]

Nice looking lab. I really like that cigarette artwork. Rising from the ashes comes to mind.

 

[RocketPuppy]

Love the license.

 

[Tinkiegrrl]

I keep meaning to try his juice... Hmm... Next paycheck.

 

[oplholik]

I want one of those magnetic mixers.

 

[xXxLEONIDASxXx]

Good stuff...waiting on a big order from tvc. Great people.

 

[firephly]

here's a nice piece with an interview

"Titled “Selling a Poison by the Barrel,” the NYT piece attempts a takedown of liquid nicotine, or e-liquid, the active ingredient used in e-cigarettes and personal vaporizers. It warns us that e-liquid is a “dangerous new form of a powerful stimulant” that will come to “seriously poison or kill” people as it becomes more ubiquitous. Scary stuff.

Aras Azuolas, however, works with the stuff every day and doesn’t see much cause for concern—or at least not rabid, sensational concern, anyway. Probably because as owner of e-liquid producer The Vapor Chef out in Bristol, he practices proper safety precautions with his supply in a state-of-the-art facility.

Since starting up in January of 2013, Azuolas has grown his initial one-man team to an 18-person squad that pulls in upwards of $10,000 in retail sales every day. That’s a lot of e-liquid, and the Vapor Chef himself doesn’t have any fatalities or poisonings to account for. I recently had the chance to talk with Azuolas about the NYT piece, his ever-growing business, and just exactly how we should regulate the new and expanding technology that is the e-cigarette."

Read more at Diluting the New York Times

 

[Rin13]

I love Vapor Chef so far (2 flavors) Didnt like PB Nom Noms though.

 

[jonhall2]

Here are photos of the Vapor Chef's facility, including shots of how they make juice, store it, etc. One reason I thought it was interesting is all the bad publicity about how no one knows how e-juice is made and that the process requires regulation and oversight by the government.

The Vapor Chef - Imgur

i would rather see stainless steel mixing stations.

 

[Jonathan]

Very cool, readout on fridge said 39 degrees.. guess that answers the question about what temp to keep the gallon of 24 mg unflavored I bought at

 

[DasBluCig]

Very cool, readout on fridge said 39 degrees.. guess that answers the question about what temp to keep the gallon of 24 mg unflavored I bought at

Wizard Labs gives "optimal storage temperature between 34 and 41 degrees....."
Some freeze their nic base.....IMO, not necessary.....
Happy (vaping) Trails!

 

[leerm8680]

Great article. Vapor Chef has moved up on the vendors to visit list.

 

[111s]

Thanks for sharing that, I wish more businesses were open about this stuff.

If I had a business with fantastic facilities I'd be shouting it from the rooftop to reassure my customers!

The chef's table has a long been popular insight into what goes on in a commercial kitchen, and it would be great to see more about what goes on in a commercial vape house.