I got my Preservac Premium yesterday, and played around with it, and so far I like it, though it is not as automatic as my old Foodsaver. The lid has to be pressed down to latch it, and the buttons on the end pressed to release it, so that will just take getting used to. The roll cutting is also a bit awkward, in comparison, though again, it will take getting used to. It has slightly less waste when putting as little of the bag as possible over the gasket (around 1/2" vs. 3/4"), so that's a plus (some models I have heard terrible things about, like 1 1/2" of waste!). It also seems to make a slightly wider heat seal. I had gotten in the habit of making a second seal on my Foodsaver, as that narrow seal would sometimes break, though I think that was in the beginning, when I was using the lower settings, which would heat for less time, as well as vac for less time. In the Preservac the "Wet" setting heats for longer, though the Dry seems to make a good seal, as well, that I could not pull apart. The suction was very good, and fast - something I haven't seen for a long time, with those bad gaskets! I haven't done any meat or wet veggies yet, to see how it will seal - I'll post an update when I do some more beans! It also has the suction tube for the canisters, and a pulsating mode for marinating, though I have never used that before (has anyone here had any luck speeding up brining or marinating using this?).
Another thing I liked about it was the size - it just BARELY fit under my shelf, and only sticks out about 1/2", so I can keep the old one!
Now I'm wondering if this will last me 11 years.
