Vacuum Packer

bajaspecial · 10-01-2001, 12:39 PM

Welcome LNF!

I have the Foodsaver compact 2...it has an automatic sensor for when there has been enough vacuum applied, then it seals it. Try doing a search on this forum for the word "vacuum"...there have been a number of posts in the past on this topic.

Uncle Bob · 10-01-2001, 01:38 PM

look underneath the unit. should be an adjustment (+ -)... having to do with the altitude/pressure. i do know that some models of vac-pac have more features, unlike mine [img]images/icons/frown.gif[/img]
my buddy's vac pac has extra button for stopping vac and starting sealer.
might try calling 800# in the paper work.
Good Luck!
UB

fish_on · 10-01-2001, 03:23 PM

I have a compact 2, my buddy has the pro model. His is far and away the better sealer. You have way more control over how it seals.

SlabQuest · 10-01-2001, 05:23 PM

This site is quite educational:

web page

They sell everything from lightweights to $4K commercial models

alwyze fishin · 10-01-2001, 06:10 PM

I have or should I say had a Professional 2 model when it worked it worked great but it only lasted 5 months and when it took a sh@& it was at the wrong time know I have part of my deer vacuum pack and the rest rapped the old way all I can say is dont buy one off the net or from TV I have been whating 5 weeks for my RMA# so I can send it back god knows when I will get it back after I do get the number

LoafsNFishes · 10-01-2001, 11:48 PM

Hi All,
First of all I want to say I'm happy to be a new member of Ifish...What a great place to go for anything "fishy" [img]images/icons/grin.gif[/img]

I have a Tilia Foodsaver 550 vacuum packer which works great, but sometimes I wish I had more control over the amount of vacuuming going on. Does anyone have experience with the Professional version of the FoodSaver, and does it give a better seal?? Any comments would be appreciated....

OregonBankie · 10-02-2001, 09:39 PM

I've used the Professional for over a year, and it's worked well. It even made a road tripo to Alaska this year. You can adjust the vacuum seal for more or less vacuum.

The only problem I's experienced applies to all of the Tillia-style sealers: if any moisture gets into the sealing area, you don't get a good seal. Be sure to dry your fish with a paper towel first. The professional ones (thousands of dollars) don't have this problem as the meat and sack are in a vacuum chamber -- you can seal water if you want to.