LEM MaxVac 500Contributors to this thread:
We use our vacuum sealer for odds and ends throughout the year but at sausage making time it gets a bit of a workout having to seal around 150 lbs of sausage at a time. Our current model overheats so we have to let it cool down before we can proceed. Just wondering if anyone has experience with the LEM brand of vacuum sealers like the MaxVac 500? Do they hold up? Overheat?
Need to find a replacement but not ready to jump into the chamber sealer versions.
Does the LEM live up to its claims or should I be looking at another brand? Thoughts?