My new Foodsaver Model 3825, that is.
About 10 years ago I got a Foodsaver 1050 vacuum sealer. I got some good years out of it, but for the last year or so the sealing has been iffy. When I tried to use it this past week to freeze some fresh figs from the garden, the next day I came back and noticed that the bags had lost their vacuum.
So I remembered I'd seen an updated unit at the local Costco, and yesterday I bit the bullet (or the vacuum bag) and got one.
I don't regret it one bit. Not only is it currently $20 off, but the thing has completely rethought the entire vacuum sealing process and fixed just about everything that was lacking in the original concept.
Most importantly, instead of sealing the bags along a thin wire, it uses a flat strip that looks to be about 3/16" wide. This is more than enough to ensure a good seal on a dry surface, and works much better than the old single wire. Additionally, the sealing process is all computer controlled; a servo motor presses the "jaws" together to get a good vacuum, and then automatically activates the sealer when that is done. There's plenty of feed back about the process, as well as separate options for normal/gentle vacuum, dry/wet goods, external cannister, marinate (10 minutes of alternating vacuum/regular pressure), and pulse vacuum (full manual control). There's also a space to store the roll of material (excellent) and a cutter that actually works right. No more fumbling with the scissors.
Needless to say I resealed the figs and they are doing just fine now. It's a "keeper".
About 10 years ago I got a Foodsaver 1050 vacuum sealer. I got some good years out of it, but for the last year or so the sealing has been iffy. When I tried to use it this past week to freeze some fresh figs from the garden, the next day I came back and noticed that the bags had lost their vacuum.
So I remembered I'd seen an updated unit at the local Costco, and yesterday I bit the bullet (or the vacuum bag) and got one.
I don't regret it one bit. Not only is it currently $20 off, but the thing has completely rethought the entire vacuum sealing process and fixed just about everything that was lacking in the original concept.
Most importantly, instead of sealing the bags along a thin wire, it uses a flat strip that looks to be about 3/16" wide. This is more than enough to ensure a good seal on a dry surface, and works much better than the old single wire. Additionally, the sealing process is all computer controlled; a servo motor presses the "jaws" together to get a good vacuum, and then automatically activates the sealer when that is done. There's plenty of feed back about the process, as well as separate options for normal/gentle vacuum, dry/wet goods, external cannister, marinate (10 minutes of alternating vacuum/regular pressure), and pulse vacuum (full manual control). There's also a space to store the roll of material (excellent) and a cutter that actually works right. No more fumbling with the scissors.
Needless to say I resealed the figs and they are doing just fine now. It's a "keeper".
