I've been using a Waring Pro Pistol vacuum system for a couple years now. Rather than bags that come in a roll that you cut and seal, it uses heavy duty zip-loc type bags that have a valve on the side. Put the food in the bag, zip it closed (they include a little tool to make this easier), put the pistol on the valve and pull the trigger. The bags say, "One use only", but I've reused many of them multiple times without a problem. Just wash them thoroughly and let them dry out. This is one of the advantages of this system. Unzip the bag to get things out, rezip and apply vacuum to secure it again.
The bags are reasonably sturdy but you do need to be careful not to knock them around or holes will develop and they won't hold vacuum. As long as the bags are intact and the zipper firmly and completely closed, they'll hold vacuum indefinitely. I've had some maintain vacuum for over a year and others I've re-used a dozen or more times. I like to keep brown sugar in one of these. I open it, take what I need, close and re-vacuum and it holds the seal, keeping the brown sugar soft, until the next time I need it. (I do keep the brown sugar in the original bag, putting that inside the vacuum bag.) The bags are available in quart, gallon, and two-gallon sizes. They are not cheap and the cost would frankly be prohibitive if not for the re-use.
To make it easier to clean the bags, if I'm doing meat for the freezer I put the meat in a cheap zip-loc and freeze it. Once it's fully solid, then I open the zip-loc a crack, put the whole thing in one of the vacuum bags, and vacuum it. On the flip side I remove the meat while still frozen. This way none of the juices leak into the vacuum bag or have any chance of getting sucked into the vacuum pistol. Obviously if I was doing this for anywhere but home I wouldn't re-use bags that had been used for meat. At home I'm reasonably satisfied with the safety of this approach.