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Permalink Reply by Mike McGinness on August 26, 2011 at 10:06am

Further research switched to constant heat sealer...on it's way!

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Permalink Reply by Jason Shipley on August 26, 2011 at 11:24am

We use a AIE-310HD, constant sealers are fine if you are going to do a bunch of bagging all at once, but the instant nature of the impulse is handy.

 

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Permalink Reply by Mike McGinness on August 26, 2011 at 6:56pm

Main reason switched to constant heat is longevity, reliability when needed and long term cost of ownership. After talking with a number of industry professionals majority opinion was impulse sealers much higher rate of needing to replace heating elements do to constant heating and cooling causing constant expansion and contraction and hence much higher failure rate than constant heat elements. Constant heat units may need thermostat replacement every 3 to 4 years but seldom a sudden it ain't working again and have a pile of beans to bag!

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Permalink Reply by Mike McGinness on August 31, 2011 at 7:43pm

For the record you can heat seal Kraft high barrier foil gussetted bags with your 15 year old tired and retired Foodsaver Deluxe (mid model with fixed seal heat time that can only be activated manually after starting vacuum). Even three 12-16oz size bags at a time. Caveat you have to hit the seal 3 times flip the bags over and 3 more times. Works but a pain! But with the bonus bags not just heat sealed but vacuumed.

 

Bags arrived today, heat sealder ETA tomorrow but had roasts to bag to fill holes on the shelf and ran out of tin-tie bags yesterday. :)

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