No, a foodsaver will not produce a deep enough vacuum for the best results. It will do a fair job at best. The best foodsaver produces around a 23" vacuum at sea level. That is a 76.8% vacuum. Remember, the higher the vacuum, the more air you can remove and thus, the more resin you can get back in. A 76.8% vacuum will only remove a maximum of 76.8% of the air in the wood. Some folks think they can just let it run longer and get the same results. This is absolutely false. If your pump can only remove 76% of the air, that is all it can remove even if you let it run forever.
A rotary vane, oil filled pump as I recommend will remove as much as 99+% of the air IF the chamber is close to perfect. One word of advice on that part...foam gaskets are not completely air tight, at least none that I have tried. I used to use hobby foam for my gaskets. Then I switched to industrial neoprene foam gasket material. Both leak air. One way to verify is to put water in the chamber and pull full vac. Then tip the chamber up so the gasket area is submerged. With any of the foam materials, I was getting lots of bubbles. A better gasket material, IMO, is buna n or butyl rubber. An easy source is the local tire shop and a large innertube. Cut a gasket to fit and you will have a better seal, assuming the top of the chamber is perfectly flat and the lid is perfectly flat!
There is more that goes into building a vacuum chamber that is capable of deep vacuum than most folks realize!
As for materials to use...if you are going to try to do an acrylic chamber, make sure you use acrylic. Polycarbonate will not work well with Cactus Juice or similar copycat resins. It is likely to turn a milk jug white color. Then again, I am phasing out my acrylic chambers all together. Just too much maintenance needing to wash it out after every use.