◇ The filling process performed under vacuum state. Avoid fat oxidation and proteolysis, reduce bacteria survival amount. This guaranteed a longer shelf life, brighter color and the pure taste of the sausage.
◇ Be equipped with automatic casing twisting device that suitable for animal casing, protein sausage casing, collagen casing, etc. Stuffing speed can reach 500 per minute. Connecting with sausage length controller to realize high-speed twisting procedure.
◇ Each portion: 5g - 99999g.The allowed error of paste product: ±2g, the allowed error of diced products: ±5g. 
◇ Connecting with double clipping machine to realize automatic produce.
◇ Key parts produced by machine center with high precision. All of pump, impeller and blade have are adopted the special heat treatment technique, highly smooth surface, easily to be cleaned up.
◇ Man-machine interface, servomotor, decelerator, PLC controller are all imported products. Vacuum degree can be reached –o.1Mpa.
◇ The whole machine adopts SUS304 plate. Unique exterior design and surface processing technique.

◇Vaccum pump we use BUSCH from Germany brand. vacuum degree can be reached-o. 1Mpa.

PLC ,its brand MITSUBISHI

SANYO(JAPAN) brand for servomotor Italy reducer