Food Saver Help

[O-SEA-D]

Thanks guys, I think I am going with the Food Saver Professional 3

[cape_fisherman]

The Pro III looks like a good buy for under $200 with shipping included.

Good brand.

Jay

[Sea Draggin]

What is the width of the seal on the Pro 3? The one thing I like about my commercial one over my regular foodsaver( I have one of each ) is that the commercial model makes a seal that is about 1/8" wide.

[O-SEA-D]

Well, less than 2 months and about 5 times using it...my foodsaver pro 3 is down hard.

It won't vaccum or seal now.

Maybe I got a lemon.

Cooking.com is sending me out another to replace it. They are also paying for the shipping to send mine back once I receive the new one.

That is great customer service.

When it was working, it works great. It has a moisture tray that collects the juice that is sucked out of the package.

Nice unit, I guess I just got a bad one.

[POON MAN]

John i always par feeeze the meat before trying to vacum seal it

I take an aluminum tray and lay it in tghe freezer before hand

lay some wax paper on the tray and throw the meat in the freezer for 1 hour or less

Voila !!! No juice comes out of the fish and you get a much tighter seal

Hope this helps

[O-SEA-D]

Originally Posted by POON MAN

John i always par feeeze the meat before trying to vacum seal it

I take an aluminum tray and lay it in tghe freezer before hand

lay some wax paper on the tray and throw the meat in the freezer for 1 hour or less

Voila !!! No juice comes out of the fish and you get a much tighter seal

Hope this helps

Thanks Chris, I will try that.

[Andaman Andy]

Ditto on the "foodsaver" brand..... you might want to try freezing your fillets before vacuuming as this way it doesnt suck the water out and screw the sealing process up.
The commercial type (With the plastic dome on top) dont suffer with this and you can seal wet.

[flatbottom]

with the price of the bags I was trying to keep the size of the freezer bag as small as possible. Hence a bad seal. Worse yet ! fluid in the drip tray. This could lead to a shut down of the vacuum sealer. I saw a friend do this to his and he preformed a lobotomy on his. After re thinking my coupon saving mentality. I increased the freezer bag size and eliminated the fluid from hampering the seal and building in the tray.

Poon I think you are a coupon saver also. This freezing will allow me to go back to the small bags. Thanks Flat

[Sublime]

I second the Poonman, flash freezing it on a tray does wonders. No juices, tighter seal, it's a pain in the ass finding room for a tray but it is worth it.

[striper101]

I used to own the cheaper models 3 of them, and they all burned the motors out of them after a year of use! So I paid the extra $$ for the Pro ll and have had that for 5 years now without any problems other than replacing the foam seal. Like Marty said! Keep it clean and pat the meat dry as possible.