Meat processing machine of sausage vacuum filler
- In detail
- Mass520 kg
- ColorStainless steel
- Profile1050*950*2030 mm
- full automatic
The material is filled in the processing of vacuum and continuous condition, which effectively prevents fat oxidation, avoiding protein hydrolysis, and reduces bacterial survival, effectively guarantees the life time of sausage, keeping its color right and taste pure. The vacuum working process removes stomata in casing, and improves the quality of sausage.
1. The filler is working in vacuum condition, and filling, diving, forming with cam impeller pump. The pump, impeller, blades are formed by special heat treatment which are highly smooth on surface, insure portioning accuracy, and easy for cleaning.
2. The portioning range is from 5g to 9999g. The error for paste material is not more than ±1. 6g (400g), the error for diced material is not more than 4. 6g (400g).
3. The vacuum filler is optional equipped with automatic twister, which is suitable for natural animal casing, protein casing and collagen casing. The speed of filling is 0 - 600 knots per minute. It is high - speed knot tying if equipped with sausage fixed length distributor.
4. Motor, reducer, vacuum pump, and electric appliance all work with famous brand, the vacuum rate is up to - 0. 1Mpa.
5. The vacuum filler is optional work with sausage fixed length controller, automatic hanging machine, or sausage tying machine.
6. The vacuum filler can work together with double clipping machine, which is automatic filling and clipping automatically.
7. The whole machine is made of stainless steel 304, appearance design is novelty.