(do you need the chamber sealer, no, but they do a much better job, if you're doing tons of bulk food prep and sealing they're really a nice tool for it.)
I live in an apartment, have a good commercial sealer, but it sits in my office, and just my fridge and a 7cuft (upright being key) freezer that’s in a closet. It’s more then enough space then I need to buy bulk from Costco, have a wide selection, and space for portions. 15 cu ft seems like way more then you need to just buy bulk and freeze?
suggest getting commercial food storage bins, they stack and can seal in moisture, great for storing something like sliced peppers. Don't just toss everything in with the package they came in, do a little prep and get them in better containers. If things go moldy paper towel does wonders to manage moisture.
as for vacpack i got a good commercial one, and then put it in another room out of the way. i prep in the kitchen then i take it over to seal. it would be a lot of counter space but its not so bad in the corner of my office. Also i only use it for ingredients like meat. soups and sauces i just toss in glasslocks and freeze as they seem to do just fine that way.
Meat is split up, vacpacked and frozen. produce is put in the fridge in containers that best store them: some lined with paper town, some not, some with lids, some not. I have 2 week old tomatoes peppers cucumbers romain for salad that is totally fine. Onion garlic and potatoes go in burlap in the pantry. Rice and grains are put in sealed containers. And so forth.
And when I cook it’s always multiple servings. Today and tomorrows dinner, 5-10 servings of soup and I freeze most.
Storing food so it keeps is a skill.
150-200$ every 2-3 weeks, much cheaper and healthier then ordering in or frozen.