Would a WeVac CV12 do everything I want of it for sous vide and more?

I’ve been in the sous vide game for a while now but after a recent incident with vacuum sealing some short ribs in a liquid marinade using the off the table trick with a food saver-esque vacuum sealer I’m pulling the trigger on a chamber vac. I was thinking of getting a WeVac CV12.

So I want to do more than just vacuum and sous vide short ribs, on my list of things I want to achieve is to compress watermelon and to remove the air from gels, something like this:

https://youtu.be/VwnPtEakr08?t=36

I’ve read that oil chamber vacs would have a better compression than the non-oil ones. So I’m just wondering if anyone has experience doing these things with a WeVac or non oil rotary chamber vacuum sealer?

I was thinking of getting a vac master but they don’t sell it in my country or at least it’s not readily sold without an additional shipping fee equivalent to the vac master it self