Customer Reviews

Weston 65-0201 Pro-2300 Vacuum Sealer, Silver

5 star:		(19)
4 star:		(4)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

Quiet, quick, built like a tank. Have used it a lot and lent it to friends. Does a perfect job every time with the Weston bags ([...]), but doesn't work reliably with the "normal" bags from the lower end manufacturers. Not a problem, since the Weston bags don't cost any more than the generics. BTW, it's cheaper to buy the pre-cut and sized Weston bags than it is to buy the rolls (which you have to cut and seal yourself)? If you're going to seal watery items, or items which can become watery when the vacuum is created (fish, tomatoes, grapes, etc.), it's a good idea to put the items in the sealing bag, fold the bag over, and place in the freezer for a bit to harden the items up before sealing (folding over the bag minimizes ice crystals). Great product. No reservations on recommending.

I purchased the Weston PRO-2300 based on the sudden need to get a really great vacuum sealer to process our own wild game. I had no knowledge of vacuum sealers and was planning on getting a more readily available brand until I saw their reviews. I then saw a video of this product in action on another website and was willing to shell out the big $$ for a really great unit.
As a novice vacuum sealer, I must say WOW. I am incredibly impressed with this unit!
This unit is easy to use. I had it out of the box and within 10 minutes, I was sealing away on this summer's huckleberry pickings. I was so surprised at how easy it was to use and at how great of a job it did at pulling all the air out and having a tight seal.
This weekend we processed 2 elk and it stood up to the job like a champ! I let it cool for the 20 seconds between sealings and we had no problems...until we used Foodsaver brand bags. Prior to using the foodsaver bags, we were using the Weston brand bags that we also purchased from Amazon. With the foodsaver bags, I had push down on the lid in order to get the vacuum going. I'm not sure why we had to do that, but it was a little annoying. Also, we had to go back on about 60 lbs of meat (not too bad considering we sealed around 400 lbs) and put them in new bags because of leakage. All were foodsaver bags that were leaking.
The foodsaver bag issue is not an issue at all for me-I'll just never use them again. I don't believe it was the unit, but the bags. Maybe they are incompatible?
Although it is a pretty sharp looking piece of equipment, it is not something I want to stare at every day. Therefore, the larger size makes it hard to store in my kitchen. Currently I have to leave it on the counter because it's a bit too big for any of the storage in my kitchen. Not a deterrent to buying it, as the size is also a huge advantage. However, just something to be aware of. This unit is big and pretty heavy!

Either way, I couldn't speak highly enough about this unit. It seals beautifully, it's easy to use, and I would stick with the bags meant specifically for the unit. It's worth *every* penny and I look forward to using it for years to come.

I use the Weston Pro 2300 to seal around 150 lbs of Bacon per week (in one lb packages) and we have never had a problem. This thing is a work horse. Make sure you use the proper bags/ rolls for the machine.

I catch quite a bit of fish, tuna especially, and came to dread the processing with my Foodsaver. While it did a nice job, the duty cycle on the most expensive model is about 20%, meaning it can be actually working for 2 minutes out of every ten or it overheats. This Weston cured all that...
Since I purchased it I have bagged between 300-400lbs of tuna and dolphin and not had a a single issue. I used to clean and zip lock the meat, and then each day for a week or two after fishing, I would coax the Foodsaver into bagging my catch two or three bags at a time. Each few bags would mean setting up and cleaning up all over again.
Now it goes straight from the fillet table into a bag and as fast as two people can bag the steaks they are sealed. Not only does it not overheat, the actual sealing process takes 1/4 to 1/3 the time that the Foodsaver took. Now the Foodsaver looks great on my counter and is used lightly, as is appropriate, and the Weston is the workhorse that I break out when we return from the Continental Shelf.
It's so easy to use, I now even vacuum seal meat that I will be using or giving away in the next 24 hours. It looks so much more professional and I definitely notice a difference in our sashimi.
Good product that will give me great memories of summer during NJ winters!

This is a superb piece of equipment. Made to last and do a good job. The only
way to improve on this machine is to go to a chamber vac type of machine. And
you only need to go there if you want to vacuum seal liquids. Spare parts available
if you ever need them.

We purchased this unit in the fall of 2010. Less than a year later the machine is almost useless. We process a small amount of deer and beef. In the summer we process about 600 chickens. My $100 Walmart sealer out performs this unit easily. The only problem is the Walmart sealer isn't wide enough for larger chickens. The sealer has lost a considerable amount of vacuum/suction power from the date of purchase. We frequently have to seal the bags 4+ times because the seals just come apart... This is with using the Weston brand bags and verifying that the seal line is straight, flat, and has no wrinkles or imperfections. And then when everything looks nice and sealed, and has two separate seal lines, you put the meat in the freezer right? Well don't be surprised when you come out to check your food the next day and the seals have all come apart. The heat bar is peeling at the edges. You have to practically stand on the machine when you initially press the "start" button to get it to start vacuuming. It also no longer automatically seals, you have to hit the manual seal button every time. I would NOT recommend buying this unit unless you're bagging up beef jerky or cereal... We called Weston after we initially got the machine and they told us it doesn't perform well with wet/moist meat. =(

I was motivated to leave this review after someone complained (and left a 1 star feedback) because their Pro-2300 would not vacuum seal mylar bags.

Put very simply, vacuum sealers are not intended to be used to seal mylar bags. (It states this very clearly in the User Manual, item #14, Page 4.) Although you technically *can* create a seal, you will likely damage the unit very quickly doing this. If you want to seal mylar, buy an Impulse Sealer for $100 and call it a day.

On with the 2300 review!
I use my sealer on a weekly basis, primarily to seal veggies and a wide variety of meats. I primarily use Weston 8"x22' rolls as these have been the perfect size for everything from veggies, to steaks, to ribs, to briskets. I have also used FoodSaver bags and a few others that I can't recall.

Pros
1. I have successfully used bags from several bag vendors with my Pro-2300. Personally, I think the Weston bags are better than the FoodSaver bags, but that is just an opinion.
2. The FoodSaver wide-mouth jar sealer (and hose) works just fine with the Pro-2300. (This requires extra attachments, but it does work.)
3. The unit will rapidly withdraw air and a lighted icon let's you know when it is sealing.
4. The unit comes with an extra pair of Teflon tape that can be used to cover the heating element.
5. The unit seals quickly, whether on auto-mode or manual seal mode.
6. An audible hiss-click lets you know when you can lift the lid and remove the now-sealed bag. (Be sure you let it cool down for 20-30 seconds before you seal the next bag!)
7. Easy to keep clean, if you happen to suck something into the inner sealing area.

Cons
1. Some ladies may find the sealer a tad on the heavy side. If you plan to leave it on the counter, then this won't be an issue for you. However, if you keep it stored away, you may need to plan on keeping it in a place fairly easy to reach rather than something high overhead, etc.

I hope this feedback helps anyone looking for a new sealer!

One tip I will throw out there...
We have found that when sealing items, it can help to place something under your food that will lift it an inch or two and create a more even plane (ie, something that raises the food to be more level with the sealer.) While not a requirement, this approach will result in less wasted plastic and less wrinkling at the sealing area. We currently use some wooden trivets to lift the food up, which are the simple "pot holders" that you use to place a hot pot or skillet on so it is not in direct contact with your countertop.

For those who are hesitant to spend the money and get a sealer, please note the following:
** You will IMMEDIATELY notice veggies that are sealed in the fridge last several weeks and longer, not simply 5-7 days.
** Meats in the freezer will certainly be safe to eat in 5 years, and probably much much longer. Without a properly sealed bag, you get freezer burn within weeks usually.. and the item needs to be consumed within a year or so.

This unit is much quieter and faster than the household models being sold I have seen. The seal bar is the biggest advantage. It is about three times as wide as the lower quality units. This unit is fantastic. I love it. It really sucks!!

I've use several other vacuum packer before and this is by far the best one I've ever used. We do 3-16 day river trips w/ large groups and this is a must for the prep. Very heavy duty and a very thick seal.

I purchased this machine after much research on the internet and talking to people/friends who own sealers of their own. We finally realized the need for a reliable vacuum sealer after the price of all meat started to rise. I've now sealed a whole pig, about 40 chickens in different variations, vegetables, chili, sauce, and on and on. I wanted to wait until I used this thing for a bit before writing a review and I must say, this was well worth the extra money and research. It is fast, reliable, heavy and very well made. It does an incredible job sealing, very tight seal, great every time. I would recommend this to anyone who is going to do a fair amount of preserving, if you seal a couple packs of vegetables during the year this is definately overkill. One more thing to add, my sister has been vacuum sealing for a couple years now and every year runs to Walmart and buys a Walmart special for about $60....and replaces it every year. And this was my biggest stumbling block, do I spend $400 and hope this will last at least 7 years until it is paid for or just buy the cheapie and replace every year? I made the right decision. I'm sure I will hand this down to my kids in 30 years, it is that good!

One recommendation: pre-freeze almost anything before vacuum sealing. This creates more vacuum than most, thus sucking blood and juice from almost any cut of meat.