When making a bag from the roll material, you have to heat-seal each end. The first end there is no vacuum; just heat.
Our machine is FoodSaver brand (https://www.amazon.com/gp/product/B00OPIYH3O/ref=oh_aui_search_detailpage?ie=UTF8&psc=1), but last December it was $75. Anyway, with our machine, it doesn't really matter which side is up when sealing or vacuuming. Not sure about other makes/models, but ours has a drip tray, and you're supposed to center the end of the bag in that drip tray in order to seal the final end. It will suck out the air to a preset amount of vacuum, then will seal the plastic together. You can interrupt the vacuuming process early if you're sealing up, for example, bread.
Don't know about you guys, but when we buy head lettuce at the store, it's turning brown and limp within a week. And, we usually only go to town about once a month. We have learned that we can cut a head of lettuce in half and seal each one really good....really suck that air out! Work off of one and, when that bag is empty, then open the other. The lettuce stays green and crisp for several weeks.
This little gizmo has already paid for itself in less than a year!
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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