I know this question have fluttered around the forums before, but I can't find one where the info is current so I decided to bring up the subject again. I run a small restaurant with no storage and hardly any counter space. We are connected to a show space that basically dictates if we are busy or not. This obviously presents the problem of product preservation. I have no room at all for a heavy, bulky cryo machine. I've looked into Food Savers, but am skeptical on their durability in a professional kitchen. Please drop some info on this subject if you know anything about the new food savers out there!