This machine sucks

cruza25
so does ours!!!!!!!
But as you can see we now HAVE the machine mate.
Cheers Colin.

hi Colin
You can just buy the 'tube' of plastic..cut off what you need...seal one end with the 'heat blade' in the machine...then do your thing and suck/seal ..
I'll let ya know where to get the stuff..
Try the GladBags..but the heat seal may melt it.

e have a Sunbeam brand, and I think the designs differ, which is why Sunbeam bags and tubes have a quilted side on one face, whereas the butchers machines are smooth both sides.
I have tried several smooth plastic options on the Sunbeam. One was a heavy tube of smooth plastic: this welded well, but didn't allow for proper suction, so the vacuum wasn't created. I think this was because the 'quilting' of the Sunbeam bags/tubes was missing. I have read that the strong suction not only removes the air around the food, but also pulls the air from within the food to a degree, helping with the preservation.
I have tried other, thinner, plastic and the heat from the welding bar was just too much.
So I suspect it is like someone said in an earlier thread this week, it is like ink jet printers - the manufacturers make their money from the sale of consumables, and guess what, you have to use their brand!!
Incidentally, I also had more welding failures using smooth plastic because of the capillary action as the vacuum pump draws the air (and the blood and juices) out of the bag.
I am pretty sure the brands differ enough in the technique, but I have not found a satisfactory cheap alternative for the Sunbeam - yet!!
But let's continue to look for answers!

Thanks Mandrake, see you @ St George, cryovaced food and all.
Colin.

Gday Dodg
we got the bags and rolls too, but I like to hear what others do, that ignites ideas for future use. Stealing others ideas beats having to think up all your own, Ha Ha Ha.
Cheers Colin.

... as long as that material suits your machine. Otherwise its a total waste of your money, like offering a Fosters Light to a Coopers drinker.

Read "See my comment above ..."

i have the sunbeam machine and don't have a problem re-sealing other 'smooth' bags.
generally, i find that if the bag i buy an item in, is sealed, then i can reseal it.
i didn't think the machine will draw air 'out of the food'.
certainly, it will crush the likes of bread.
as for sealing stews etc, put the machine on a couple of phone directories, so it is higher.
it doesn't matter if a small amount of fluid is sucked in anyway, the 'vent' is not in the bottom of the vacuum channel.
my machine will NOT do the heat seal unless it senses the vacuum is sufficient.

Thanks, Howie.
Yes, I agree with your comments about sealing.
The Sunbeam will draw air out of the food, and yes, I have, quite successfully, reduced a loaf of bread to half its natural size on that basis, then frozen it (and yes, it did bounce back after thawing, so it was a way of having fresh bread a week or more down the track, but what's wrong with mountain bread anyway?). And, yes, sealing stews is OK if you get the relative levels right.
My experience has been that the small flow of fluid always trickles through to the weld area just when the pump is trying to finish its task, and it simply won't make the transition to the weld operation.
But when I try to use 'non-standard' plastic tube, I have to seal one end; fill the tube with food; turn it around and seal the other end WITHOUT trying to evacuate the bag> Is there an alternative?
Thanks

For stews or in particular apricot chicken and rice, I freeze the portions in 'chinese' containers. When frozen I tip the food out of the contained and place it in the bag. Suck 'n seal the frozen food and it doesn't 'inhale' any fluid.

When I'm away by myself I just throw the bag of apricot chicken in the billy and boil for a few minutes until thawed and heated through. Then eat with a hot cuppa!


Tim -Stratford.

Thanks: Tenpound, Tim & Howie, some good info for us keep up the good work guys.
Colin

tenpounder,
don't get me wrong, i very rarely get more than a couple of drips inside the vacuum channel and your problem seems to be attaining the correct level of vacuum.
i found that the opened edges of the bags have to be presented really flat, with no crinkles, for the machine to get the vacuum up to the correct level.
as well as the stew/directory method, i had problems sealing plain old steaks.
sometimes, especially if the bag is smallish.
in this case, i leave the machine on the flat and put the bag on a thick book to level the bag with the 'jaws' .
i can usually tell if the seal/vacuum process is going to work as it compresses really fast with well presented/square bag edges.
i don't think the weld operation is stopped or affected by the presence of a small amount of fluid. (in fact i know it isn't thru experience)
i use the continuous roll.
hope this helps

Thanks, Howie. I suspect your second para is the key: "really flat, with no crinkles". So, if I use a length of tube, I must really ensure I cut it straight, not jagged.
But I have found the bag needs to be fairly under-filled to avoid problems, or else I pre-freeze the contents. Perhaps I am too stingey when I cut the tube!!
It is still a great asset.

Mick "Er Indoors" was at the local Aldi and the last one they had in stock was reduced to $59 for an immediate sale, talk about the right place at the right time!!!
Thanks Colin.

Allan
Er indoors was standing in our local Aldi looking at the machine when the manager came over and put up a reduced for quick sale sign announcing $59 (was $99), It sold quickly.

There is some great replys on here, I hope you are taking notes too, Cheers Colin

Colin,

Sometimes you can be in the right place at the right time. ..... Wow!

Aldi often have good bargains on appliances. Wish there was a store near us.

Bubbles
cool idea re using it to package items other than food, top reply.
Colin