The Foodsaver 24xx series (which I believe was replaced with the 26xx and 28xx) has been good to me. These are the "average" models ($90/ea give or take) that lie flat on the counter, have a minimum of features but have the same sealing bars and pumps as the more expensive food savers. I have a pair of them that I run very heavily for years now and have not managed to kill yet. My luck with other brands has been mixed.
I'll probably move to a chamber sealer soon, largely for the advantages that only chamber sealers can offer: sealing of liquids and wet foods without freezing them first, better evacuation and significantly lower bag cost. With as many bags as I go through for various cooking projects (smoked cheeses, cured meats etc), I can offset the higher cost of the machine in a few years.