Primarily because it’s a $3k piece of equipment. There are myriad other food preservation methods (canning, pickling, drying etc) that compete very strongly on the price/performance scale.

For some people it’s worth it, but for most use cases it’s going to be cheaper and simpler to go with an alternative method. There’s nothing wrong with the equipment or the technique, it’s just the value proposition for the consumer is low and the entry cost is high.