It is black, has the bag roll inside the sealer and has a bag cutter on it.
Not sure the model. I am offshore.
The old one I had to cut with scissors and close the lid to start sealing.

When will you be back in? That sounds like the one I would be interested in. I want to get another one and put my old one up as a back-up.

I get back to Lake Charles Tues. evening.

Sounds like the V3420 same as i have, but mines white.
I use mine all the time. got 25 lbs of bacon to slice and seal chilling in the fridge.

Thank's for the tip, I'm on My second with the same problem.

I bought a Avery vacmaster 215. Best investment I ever made.

Been thinking of getting one. How dry does your fillets have to be?

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I have one from cabelas http://www.cabelas.com/product/Cabel...h-All+Products

I got it on sale though. Works way better than my old foodsaver and the 15" bags are a nice feature. Fish doesnt need to be dry at all and I never have to take a break in between sealing fish like I did with the food saver. the manual vaccum and seal buttons are a really nice feature too

I also have the Cabelas CG-15 commercial unit, burnt up 2 Foodsavers, 1 Hamilton Beach and Black and Decker. All cheap ones work but are for occasional use, I use mine a ton with deer sausage and fish roughly 1000 bags/year. It was well worth the money to step up to better unit, other units overheated and had to cool down, Cabelas unit can keep going and has a true 1/4" seal verses 1/16" like cheaper units. It also has manual function which is great for fish. I put my filets in strainer in sink for a bit then seal when most water is gone. Key to vacuum sealing is buying bags in bulk. I order mine from webstaurantstore.com, which is 75% cheaper than buying bags local. Usually pay $15 per hundred 8.5x11 precut commercial bags. Even cheaper if order more

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With the Vacmaster you can vacuum a bag of water.

Foodsaver but get the outdoor model So you can pack more consecutive bags. I have a regular model and can only do 4-5 at a time before giving it a break.

I just put a piece of paper towel between my fish/meat and the seal to absorb moisture.

I have the foodsaver, in fact several. The main thing you need to do always, never let liquid get to the area of the seal line. Doing this will burn out the sealer quickly. How do I know, duh! If you do burn it out, call foodsaver co, and they will have you send it in, and send you a replacement at lower cost. That is probably why they have them on web site for reduced prices, they are repairing and resale them. But it works great for fish, deer, vegies, really anything. What I do is prefreeze anything in the sealing bags, then I use the vacuum sealer and seal the bag. Really saves the unit.

Doesn't that kind of defeat the purpose of freezing it with out it being exposed to air?

Haven't had any problems with deer stored over a year. So not sure. The only thing for sure I can tell you is that this model "will" burn out the heat strip if liquid is in the area of seal. Had it happen to a couple before the service people told me about it.

Food saver sucks if you want to seal 8/10+ bags... It overheats and you have to wait for it to cool down. I seal things in portions for 2 people so we use it a lot... I'm buying a commercial one instead now

I have a Weston pro 2200, and i never have to stop or give it a break. I here the 2300 is worth the extra money, but have no complaints about the cheeper 2200