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.
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