I have a TSM 5-lb vertical stuffer and it has served me well. I have a friend who uses an LEM stuffer and the LEM and TSM models are very nearly identical. They will certainly stand up to home use, and I know of some in use commercially at restaurants. I'm sure any of these will meet your needs.
If you are considering the TSM and LEM models, you should also consider Northern Tool, and Grizzly. Essentially the same stainless steel stuffer at significantly lower prices. People who have bought them have been pleased.
link to Northern Tool:
http://www.northerntool.com/shop/tools/product_200425065_200425065
link to Grizzly:
http://www.grizzly.com/products/15-Lb-Sausage-Stuffer-Vertical/H7776
Whatever make and model you get, you will want the piston to have an air escape valve, so that excess air between the piston and the meat can escape as you crank the stuffer. Without the valve, a less than full batch of sausage in the stuffer will have air above the meat mixture and you will force air into the sausages as you stuff. With the valve, the excess air escapes until the piston makes contact with the meat, and there is much less air going into the sausages. You can fashion your own valve, or buy it is a part from several sources to install, yourself, if your stuffer doesn't already have one. Most do have valves, now.