Sausage Processing Equipment

Used vacuum quantitative filling machine

Vacuum Extraction: A high-vacuum environment (up to -0.08 MPa) is maintained throughout the filling process to extract air from the meat mixture. This prevents fat oxidation and protein hydrolysis while reducing bacterial survival, thereby extending shelf life and preserving the meat's vibrant color and firm, springy texture. Precision Extrusion: Utilizing a vane pump (scraper-style) or twin-screw extrusion mechanism, the system employs a servo motor to precisely control the output volume of the meat mixture, ensuring consistent sausage specifications.