I supply 10-15 types of sandwiches, all different shapes and sizes. I supply my breads to shops and i wrap all these on a L sealer. It takes a long time and the seal is not air tight? Is there a small step up from l sealing? There are flow wrappers but they are a big step up. I found one machine called a flexwrap from www.fda-packaging.com which can handle all my products but its still a type of flow wrapper and its to big for me at this time. Help me please! Any proffesional bakers know of any cheap flexible machines out there??