My Stupid Food Saver

So I got a Food Saver a month or so ago, and have only used it twice, but each time, it's worked intermittently; when I put the bag in the slot to vacuum and seal it, the motor just buzzes away but no air gets sucked out of the bag. I have to hit Cancel and try again until it works properly, sometimes three or four times. Oh, and I have it on the "Normal" setting, and the "Moist" setting. I don't think it has anything to do with the trays because I cleaned them out prior to using it, plus this happened when it was brand new.

The Model is V3840. Has anyone else had similar issues? I hope I don't need to send it back.
Thanks,
Andrew

you have the open end of the bag IN (not spanning it) the trough area right? at least that's what happen with mine when i don't

Not quite sure what you mean...I slide the open end into the slot until it hits something about an inch back. The the sensor detects it and the motor starts. A friend had one and I'm doing the exact same thing.

yeah sounds like we have different models. Mine is pretty old. On mine there is a channel you push the end of the bag into. that is where the vac is.

Yours sound way more automatic than mine, I gotta lift the lid place the open end over the trough (theres a gasket seal around the trough) and then press it closed and it comes on and goes thru a cycle where it sucks the air out, then when the air is gone the strip heats up and seals the bag then the lite goes off and everything stops. Done, start another.

What I have found is that any wrinkle at all (in the front of the bag that lays on the gasket around the trough) allows enough air leakage so that is never sucks the bag flat and therefore never finishes, 

If the motor's running and the bag isn't being sucked flat, then you have an air leak somewhere.  The thing won't finish a cycle and seal the bag unless the vacuum is at a certain level, (that's the way it knows all the air is gone.)

I've had that problem only once on mine. That was when I didn't have enough clearance space between the end of the bag and where the food stops. That thing requires a lot of plastic to be inserted into the sealer slot before it seals it. I think it's a lot of waste, but they make money by making u buy more  bags (similar to printer ink business). I think it's a good 1 1/4 inch on each side of the bag. When there isn't enough space, it creases up (creates wrinkles), preventing a clean seal and vacuum.
This reminds me- I need more bags. Seriously.

Thanks for the tips...I'll give them a call tomorrow.

Yours sound way more automatic than mine, I gotta lift the lid place the open end over the trough (theres a gasket seal around the trough) and then press it closed and it comes on and goes thru a cycle where it sucks the air out, then when the air is gone the strip heats up and seals the bag then the lite goes off and everything stops. Done, start another.

What I have found is that any wrinkle at all (in the front of the bag that lays on the gasket around the trough) allows enough air leakage so that is never sucks the bag flat and therefore never finishes, 

If the motor's running and the bag isn't being sucked flat, then you have an air leak somewhere.  The thing won't finish a cycle and seal the bag unless the vacuum is at a certain level, (that's the way it knows all the air is gone.)

yep thats like mine

Quote it all - all true.   

I would also advise that moisture in your unit (Food Saver, Seal-A-Meal...) will render it useless and maybe ruin it.  A folded paper towel between the filets and the end to be sealed will catch the moisture being sucked out before it gets into the machine.  John's right about the waste factor, but not devoting the extra inches of plastic to the paper towel and the needs of the vacuum unit will result in frustration.  BTDT. 

Good luck.   

  What I discovered is that any moisture thats sucked into  the vac chamber, usually causes the heating wire to not melt the bag together properly, causing a poor seal.  So, placing a paper towel in the bag to help catch any moisture will help.

The liquid is a killer, that's what the trough is for but as mentioned when it makes it up to the sealing area it causes either a crappy seal or none at all.  I tried the paper towel thing and it works but now I do it different, more work but keeps the fish/meat even better (or so it seems).  I wrap the meat in a generous amount of plastic wrap, (Costco Stretch-Tite). It keeps the moisture from coming up to the seal area and seems stuff done this way is even better when thawed than without the wrap.  Might be my imagination.

I lay my fish out on a alum. baking sheet freeze for a couple than vac pac

I lay my fish out on a alum. baking sheet freeze for a couple than vac pac

+1
This is the best method I have tried. I even vacuum seal left over chili, spaghetti sauce, and posole by freezing first. I fill the vaccuum bag, set them upright in the freezer, then seal once they are frozen.

I lay my fish out on a alum. baking sheet freeze for a couple than vac pac

+1
This is the best method I have tried. .

that is a really good idea. Thanks guys!

I lay my fish out on a alum. baking sheet freeze for a couple than vac pac

Doesn't freezing it mean having freezer burn or somehow 'damage' the fish or abalone (e.g. ice crystals forming)?  Or is a couple of hours enough to get rid of the moisture but keeps the meat yummy, without breaking down the protein or something...  just wondering.