Vacuum sausage filler

·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 products. ·Be equipped with automatic casing knot tying 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 knot tying 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 adopted the special heat treatment technique,highly smooth surface,easily to be cleaned up. ·Man-machine interface,servomotor,decelerator,PLC controller are all imported produces.Vacuum degree can be reached-0.1Mpa. ·The machine can link with auto sausage hanging machine and high-speed sausage length controller. ·The whole machine adopts SUS304 plate.Unique exterior design and surface processing technique.