20ft is really not a lot for someone that is going to sous-vide a lot, buy entire tenderloins, etc. That's like 83 cents a bag. Very expensive. If you have a chamber sealer you pay more like 10 cents a bag which is a hell of a lot more reasonable.You break-even somewhere aroond the 550 bag mark. And check the food saver reviews on amazon. There are tons of reports of them breaking and needing to be replaced. And they still don't suck enough air to prevent freezer burn in a lot of cases and are sucky for liquids. Over a shorter period, fine, but longer? There are probably hundreds of reports of them not doing the job. Believe me, I understand the impulse to buy a cheaper device because it's really not a priority for most people in life, but I just don't think it's cheaper even in the medium term, let alone the long term.