We have a FoodSaver that I really enjoy to use when it comes to preserving food that I know I would like to eat later. But when you do get a foodsaver see that it is the one that you would like to work and would be easy for you to handle. I'm not real impressed with the roll storage, not bad for occasional use, but not real handy for production use. Adjustable seal times can be helpful. As long as it has a manual seal, adjustable seal time, and handles 11 "bag material, it will work. At least you can control the amount of time that you will need to seal your food or what kinds of food that you are sealing It Just depends on what you are sealing!
Now, if you can find one, there are other nice machine but some are expensive. I'm working on a custom mount for my foodsaver to minimize the problems associated with "high moisture" dishes. Oh, by the way, the newer models seem to have a defect moisture trap, that's another feature to check out.So that when you do open your food it will have moisture. Some of the foodsavers do not have that kind of features. You may end up eating something that is really dry.
My favorite TV show last evening, which is very well made and very thorough. I plan to use it for myself, at a single client location and for use by up to five of my Sunday afternoon culinary students to take their class projects home. Large department stores typically have a good price, including some of the top models. You can even go online to find vacuum bags and other accessories, I have found you can often get them cheaper there, even than large department stores.
Some of the department stores do not like to carry the vacuum bags because not to many use the foodsaver. A lot of people just like to use zipplock bags or other things that is just easy for them. They just want to take the time out to pull out the foodsaver and take the time go thourgh all the stuff after a long day of cooking and dealing with all the clean up mess. They would just like to clean and put away as fast as they can.
I have a FoodSaver and know that it'll smoosh the tar out of it if it's not partially frozen, yet when I put it in a rubbermaid, there is so much surface area exposed to air it worries me. I leave the meatloaf whole so it will not get crushed during the process.
When I do meatloaf, either leave it whole and double wrap it in heavy duty foil suggesting to the someone that they slice it cold prior to reheating or I make mini-loaves in muffin tins. They are the perfect single serving size for kids, require half the cooking time, and are easy to wrap and package …