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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Results 1 to 8 of 8
  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default New vacuum packer. You gotta see this!

    Having gone through 3 or 4 Food Savers over the past few years and having been frustrated with overheating problems as well as other shortcomings. I did a little research and I think I found the answer. Behold the Weston Pro 2300.



    This thiong has twin piston pumps and sucks loke a ...well you know. It will accommodate 15" wide bags as well. this is as stout as you can get w/o investing in a full blown chamber sealer ($1000 and up)





    Bags for this are about 1/2 the price of food saver as well.

    Now the price is steep at a little under $400, but given the better price on bags, it should pay for itself in a year or two. that and I will probably not be having to muy a new one in a couple years either.

    Drawbacks are, it is about half again larger than a Food Saver so storage is a small issue, and it weighs in at a whopping 23# os it might be a bit heavy for the little ladies. Other than that, I can't see any problems as yet. If I do, I will report back here,

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    That will be my next move when the current FS dies, amazing to me is this one has been going strong for 3 years.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    83

    Default

    We will be in the market soon for another... this will be one we will consider as well. Have you had a chance to use it much?

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Tatonka3A2 View Post
    We will be in the market soon for another... this will be one we will consider as well. Have you had a chance to use it much?
    Don't have anything to pack up as yet. I used the sealing function and it is killer, a full 1/4 inch wide seal! You can tell that it is a very strong vacuum though. Definitely commercial strength!

  5. #5
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Timing is excellent Tim! The old FS is sounding like a bad deisel!
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  6. #6
    Join Date
    Aug 2013
    Location
    Texas
    Posts
    15

    Default

    Quote Originally Posted by BluDawg View Post
    That will be my next move when the current FS dies, amazing to me is this one has been going strong for 3 years.
    Ditto! My son gave me my FS several years ago (Pro model). Amazes me as well that its still going.

  7. #7
    Join Date
    Jan 2010
    Location
    central kentucky
    Posts
    124

    Default

    There is a trick we have learned when killing and processing hogs or several deer that keeps our Food Savers running strong and not overheating. We lay 6 of the small freezer packs on the table and invert a sheet pan over them and sit the sealer on top of that. The cool bottom keeps them running strong for bag after bag. We run three food savers (my brother and I bring ours down to go with mom and dads) side by side. Use one to make the bags and the other two to seal.

    When this one dies, I am looking at the model you just purchased.
    "Bacon taste good, Porkchops taste good", Vincent Vega, Pulp Fiction

    M. Pendley

  8. #8
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Nice tip pentail .. thanks for sharing

    This message sent grudgingly via tapatalk 4
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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