PARTU Vacuum Sealer Machine for Keeping Fresh on Summer Dry/Moist Mode || Include Vacuum Sealer Bag

This probably isn't the vacuum sealer I'd recommend for the meat processing hunter but it does the job perfectly well for my home use.I'm that guy that buys the reduced for quick sale meats, wants to do experiments once in awhile like fermenting blueberries, and occasionally has some sort of leftover they'd rather have in a week or two than the next day. This little device handles all of that perfectly well. Heck, I might even use the hose attachment one day. It's a competent machine that cost me very little. It isn't the most robust thing ever, but I didn't pay 'robust' prices by a long shot.My regular usage is that I buy two whole chickens together for the savings. I process and cook one fresh for the week. And the second I process and cut up all the parts and vacuum seal them individually for the next week. Take a thigh or whatever out that I want to eat the next day and toss it in the fridge to thaw. Super convenient and saves me money. Couple this regular usage with the things I mentioned above and I'm using this thing even more than I thought I would. I love it. And I know the air removal and seal will make things last longer in my freezer than containers or zip baggies would. It is good peace of mind.It isn't without its learning curve and you'll run into a few bumps on the road. But some common sense and practice will get you the results you want every time. I find putting a cutting board in front of it to lift the filled bags up more parallel helps with the vacuum sealing. It stops gravity from pulling down on the end of the bag and keeps things in control. Especially if you're doing a slower seal on the "wet" food setting, there's just less movement with the cutting board trick. Another thing is that if your roll or bags have a natural curve to them across the top it's best to make it face down when vacuum sealing. You want things as flat as possible on the seal and better to have to corners pushing down than up. Then the juicier or wetter the item, the more head space you want in your bag. Wasting a couple inches of your roll for head space will save you more inches than having to discard a failure. And obviously make sure the top of your bag is in the sealing/vacuum area and that the thing is firmly clicked and shut. You can also always burn in a second seal if you don't trust your first because of a wrinkle or something. It really handles everything I throw at it without troubles once I learned those quirks. (Pic included shows the cutting board trick, but is a horrible example of headspace between meat and seal on the top of the bags. I got lucky those sealed without leaking. I was still learning at the time!)Includes an extra gasket, make sure you don't discard it! It can look like a thin piece of black foam packaging. Price can't be beat (my cheap butt even got one from Amazon Warehouse). If you think you would get use out of a vacuum sealer and don't want to break the bank, this is the perfect entry level one to try. And you just may find that entry level is all you need.

The price is right, still saving me money ,seal the food ,wet an dry so tight it safe's room.most of all I could'nt belive how easy it was to use ,it's the best.Thank you!

I was so excited for this to come in. I unpacked this item, plugged it up and this machine made so many noises. I had trouble making the noises stop. The suction power is horrible. I do not recommend this product.

It's amazing, didn't think I coula afford one, and I love it.

The vacuum power SUX!!!

Good