Small Electric Industrial Sausage Stuffing Meat Chicken Sausage Stuffer Large Sausage Clipper Fill Making Machine

Product Description

Product Description

The vacuum sausage stuffer machine is a key equipment in meat processing. It is filled in a vacuum environment to prevent fat oxidation and maintain the deliciousness of the meat. Through a servo system, the meat is accurately quantified and pushed into the casing. Finally, the casing is quickly sealed at both ends using a punch or twisting device. This device combines high efficiency, quality assurance, and wide applicability, achieving automated continuous production.

Product Advantages

1.  Quality improvement: Vacuum filling inhibits fat oxidation and bacterial growth, extends shelf life, and maintains fresh and tender meat color.  

2.  Save labor and reduce costs, with fully automated continuous operations for filling, metering, and sealing, reducing manual intervention by over 60%. 
3.  Flexible adaptation, compatible with natural/collagen/nylon casing, easy to switch between producing grilled sausages, ham, sausages and other products. 
4.  Reliable sealing, aluminum card/twist double sealing technology to prevent leakage and ensure safe transportation and storage.

Product Parameters

Sausage linking machine
Model	MTN-120			MTN-160
Speed(kg/h)	120			100
Pressure(MPa)	0.5-0.8			0.5-0.8
Voltage	220V 50HZ			220V 50HZ
Casing diameter(mm)	35-120			40-160
High(mm)	1000			1000
Power(kw)	2.7			4
Size(mm)	950X830X1800			980X1020X1800
Weigh(kg)	450			550
Vacuum sausage filler
Model	Size(mm)	Power(kw)	Hopper(L)	Press(mpa)	Capacity(kg/h)	Weigh(kg)
MTN-3200	800"800*1500	5.5	150	0.1	3200	500
MTN-3500	1950*1300*1900	8.5	260	0.1	3500	1080
MTN-6500	1950*1300"1900	9.5	260	0.1	6000	1260

Product Structure

Product Details

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Company Information

Q1:

Q: What is the vacuum range of the vacuum sausage filling machine?

A: The vacuum range is -0.06 to -0.09 MPa. For high-viscosity fillings, it is recommended to adjust to -0.08 to -0.09 MPa to ensure thorough degassing; for ordinary fillings, adjust to -0.06 to -0.07 MPa to avoid excessive compression due to excessive vacuum.

Q: What are the core advantages of a vacuum sausage filling machine compared to a regular hydraulic sausage filling machine?

A: Filling in a vacuum environment prevents air bubbles from entering the filling, resulting in a compact, pore-free finished product that is less prone to oxidation and spoilage, extending shelf life by more than 30%, making it suitable for high-end sausage product production.

Q: What types of casings can the vacuum sausage filling machine use?

A: It can use natural casings, collagen casings, plastic casings, smoked casings, fiber casings, etc.

Q: Can the equipment process fillings containing large particles?

A: Yes, the vacuum chamber combined with a high-pressure hydraulic system can smoothly push fillings containing meat particles ≤10mm without damaging the integrity of the particles.

Q: What causes air holes in the finished sausages?

A: Main causes: insufficient vacuum, excessive air mixed in during filling mixing, unstable filling pressure; solutions: increase vacuum, allow the filling to stand and release air after mixing before feeding it into the hopper, calibrate the hydraulic system pressure parameters.

Q: Does it support linkage with other equipment (such as tying machines, smokehouses)?

A: Yes, medium and large models are equipped with linkage interfaces, which can seamlessly connect with automatic tying machines, card-punching machines, and smokehouses to achieve full automation of the filling-forming-cooking process, reducing manual transfer steps.

Q12: What is the equipment warranty period?

A: The whole machine is covered by a 1-year warranty, providing 7×24-hour after-sales support, and on-site installation and commissioning services are supported.