Awhile back there was a good thread about vacuum sealers. I am contemplating purchasing one of the chamber types or commercial bar type. Anyone have experience with commercial type vac sealers? My use varies significantly- from big game, home raised meats/ poultry/ garden vegetables, fish, birds, etc... It is a necessary tool for the quality of food I enjoy having on hand. Anyone?

I have 4 Foodsavers. Each one a step up from the last one I bought. They seem to do the job. But, I usually need all 4 when I'm sealing a lot of sausage because they get hot and won't function until they cool back down.

I know there are better sealers out there, but they're also most costly. I get by with the 4 Foodsavers.