There are two cool features on the Weston Pro 1100: One is the handy bulk roll holder built into the back of the unit, along with a companion flip-up cutter. This makes really quick work of making custom-sized bags from big rolls of bag material. Cutting and sealing your own bags saves quite a bit of money when compared to buying pre-made bags, and you can build bags in just the right size for your cut of meat or fish. But the best feature, and one I found myself using a lot, was the pulse button. While the Pro 1100 does have user-adjustable levels of suction, the pulse button eliminates the need to fiddle with all that. Instead, the pulse button actuates the vacuum with just a press and stops it when you let off. This creates true custom levels of vacuum, which is great when sealing delicate foods such as bread or crackers, or, in my case, sausage patties and fresh-cased sausage that can get flattened under heavy suction. It’s also a great way to seal moist foods as you can instantly stop the suction just a moment before the moisture runs through the area of the bag where the heat bar seals it.