Spent $400 on a vacuum sealer for the shop, biggest waste or best buy?

I run a small butcher counter and finally broke down and bought a chamber sealer for $400 after fighting with those cheap suction ones for years. It paid for itself in two weeks just on how much less trim I lose to freezer burn and how fast I can pack family packs on a Saturday rush. The only catch is it needs regular oil changes and the manual is useless, I had to figure out the settings by trial and error. Anyone else use a chamber sealer full time, or do you stick with the roll bags and a hand crimper?

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