Upgrade from my Foodsaver

I'm currently battling with my Foodsaver to freeze a bunch of abs, rockfish, and lings, but every 5 or 6 bags, it stops vacuuming the bags and I have to shut it off for a while. I've had it for about 3 years, and I've read they tend to wear out.

Is there an industrial strength option out there, something that will last longer, even it costs 2 or 3 times the price? I don't want to have to buy another cheaply made Foodsaver every 3 years.
Thanks!

I'm a chef in Santa Rosa, the commercial vacuum pack machines are the price of a used car. Even the smallest ones are about $2500. The are called cryo-vac machines. They work great but for home use a little excessive.

I'm in the same conundrum.  I've been considering the VacMaster VP112, but their website appears down right now, so I'm not sure of the state of the company.  At ~$560, they aren't cheap.  It's a chamber vac machine and the reviews have been good on it.

-Allen

Mine is pushing 9 years old and gets used daily, and it is starting to show its age.  Taking forever to make a vacuum.  So we will be looking as well.

Mine is pushing 9 years old and gets used daily, and it is starting to show its age.  Taking forever to make a vacuum.  So we will be looking as well.

9 years is impressive. Maybe I'll give mine another chance!

Seems every vacuum packer that I have owned in less than a year. The automatic shutdown dies and sucks a little air in package. But I think it still lasts a little longer if I didn't use it.

I have had goodluck with this Ziploc pump style sealer for any type of fish fillets. Cheap too!

http://www.walmart.com/ip/Ziploc-Vacuum-Starter-Kit-1-kt/12443047

Im sure you all know this, but make sure there is NO water getting into the machine via the bag.  They say to put a little strip of paper towel at the opening of the bag to prevent any water from entering the "SUCK ZONE"!  I was having trouble with mine for awhile and did some googling to find this out.  It helped a lot! 

Thanks maybe that is what my problem is.

 

  Also, if your not already doing it, be sure to clean off the heat sealing surfaces.  Inspect them for flush surfaces.  If a small spot between the bag ends isn't sealed completely, there's an air leak. Crap & gunk on the sealing surface can prevent a good seal.  I'm also a believer in periodic cleanings, keeping the vacuum channel clean, as well as the sealing surfaces. 
  With my system, I've noticed on the soft rubber vacuum sealing lips, a white residue across the vacuum seal.  This white residue, comes from the vacuum bags!  It's the white "Write On" strip to label contents.  I have to wipe off that white "Powder" maybe every 2nd or 3rd time I use our foodsaver depending on how many bags I seal at each use.
  Love our foodsaver!