How and why do you use a vacuum sealer, and is it essential for you?


 
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This unit claims to seal 100 bags uninterrupted without any over heat issues, and compares it to other models claiming 25 would be their limit.
I have seen a unit stop working actually because of too many seals in a row.
 
Sealers essential for freezing meat for longer term. We always sealing and freezing raw chicken or steak bought in bulk. Even leftover cooked brisket and ribs. As well as meat pies, apple hand pies, etc. Then there's the dehydrated foods. I dry/vac seal food for backpacking....keeps months unrefrigerated.
 
Exactly, my question was regarding the WESTON brand.........
Comes with bags they claim to be thicker and better with a third inner liner in them.....
You can buy the quart and gallon bags to accompany the purchase, not cheap seems to be near .50 per bag but it keeps talking the quality on them.
My aim is a quality machine with quality seals that keeps food for long term.
 
We bought a lightly used Weston Pro 1100 through eBay several years ago and have had no issues with it. The seal time is adjustable and the unit is fan-cooled for continuous operation. It is big and heavy because it is designed for commercial use. It's not the kind of unit you would keep on a countertop in a typical kitchen because it is so large if that is a consideration. As for bags, we buy the 2x 11" x 50ft. 4mil rolls from FoodVacBags.com when they have a sale.
 
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