The production line uses a Vacuum Sausage Stuffer Machine as the mother machine. The raw materials complete the filling process under vacuum conditions, effectively preventing fat oxidation, avoiding protein hydrolysis, reducing the survival rate of bacteria, and effectively ensuring the shelf life of the product.
The final product achieves a texture that is elastic, crispy, tender, and has a long-lasting aroma lingering in the mouth. The vacuum degree can reach -0.1Mpa. All are made of stainless steel materials, which enhances the reliability and stability of the equipment. And it is hygienic and easy to clean, meeting the requirements of the food industry.
The key components of this machine, such as the pump body, rotor, blades and main shaft, are all manufactured by machining centers, ensuring the manufacturing accuracy and interchangeability of the parts, and special heat treatment processes are adopted. It has good smoothness and wear resistance.
This machine adopts servo control, with precise and stable power output. Combined with programmable control functions, it can flexibly set parameters such as filling and twisting, achieving intelligent regulation of the production process. This ensures uniform specifications and stable quality of plastic skin sausages, efficiently meeting diverse production demands.
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Some introductions about vacuum enema machines:
1.The Vacuum Sausage Filler Stuffer is equipped with a quantitative function, with a quantitative range of 5g to 10,000g and a quantitative accuracy of ±1g/100g (for minced meat).
2. The twisting length range is 10 to 500mm
3. Knot diameter specifications: Φ9 to Φ50
4. The number of twist turns is 1.5 to 3.5
5. The twisting speed of double tubes is 0 to 1500 knots per minute, and the maximum speed of natural casings is 0 to 700 knots per minute
6. The single-tube twisting speed is 0 to 1200 knots per minute, while the maximum speed for natural casings is 0 to 500 knots per minute
7. The matching punching machine and the vane vacuum quantitative sausage filling machine are precisely linked. The former efficiently completes the marking punching of plastic skin sausages, while the latter stably achieves quantitative filling.
The two work in perfect harmony, ensuring that each sausage has a uniform specification and a tight seal, while also enhancing production efficiency. The products produced have a regular appearance and reliable quality, facilitating efficient production.
