Food Production Line Products

Sausage production line

sausage production line
sausage production line

The sausage production line is a semi-automatic production line consisting of multiple machines. The main machines include meat grinder, chopping machine, mixing machine, sausage filling machine, sausage knotting machine, smoking oven and vacuum packaging machine. The raw materials can be chicken, pork, beef, etc.

Source of sausage:

At present, there are 250 different flavors of sausages, many of which can be traced back to a long history. Sausage, as a way to preserve and transport meat, was later loved by people because of its unique taste.

the working flow
the working flow

Introduction of sausage production line:

The main process of making sausages:

Selection of raw materials – using a meat grinder to process raw materials into minced meat – chopping, stirring – seasoning and mixing – made sausages, filling – sausage knotted – smoking – packaging

Step 1: The selection of raw materials

The quality of raw materials directly affects the taste of sausages, so the choice of raw materials is very important. Meat should be of high quality and fresh, and it should not be infected by bacteria or microorganisms. Sausages made of unqualified meat will not only have a serious impact on the taste of sausages but also harm people’s health.

Step 2: Processing raw materials into minced meat

The frozen meat grinder can handle both fresh meat and frozen meat below -18 degrees Celsius. It can cut the meat into smaller pieces of meat. During the process of cutting the meat, it does not damage the muscle fiber and does not affect the taste of the meat. Before performing this step, the larger bones in the meat need to be removed to avoid damage to the machine.

Parameters of meat grinder:

TypeCapacity  t/hPower

kW

Cutter diameter

mm

Cutter hole size

mm

Size of the machine

mm

Weight

 

kg

JR-D1000.3—0.541003-25950×550×1050240
JR-D1200.3-0.67.51203-25950×550×1050300
JR-D1300.6–1.27.51303-251050×750×1300600
JR-D1601-2151603-251600×1080×14601600
JR-D2001.5-3272003-252000×1480×16001800
JR-D2502–4.5372503-251800×1500×16001200
JR-D3005.5-6553003-251900×1500×18001800

Step 3: Chopping (chopping machine)

The chopping machine can cut the meat into a finer state and improve the hydrophilicity and elasticity of the meat. The meat can be made into mince in a short time. The longer the time is, the finer the mince will be. Sausages with different tastes have different requirements for meat. You can adjust the time of chopping and mixing according to your needs. In the process of chopping and mixing, seasoning can be added for seasoning. This machine can keep the color, fragrance, taste and various nutrients of the original meat to the maximum extent.

The parameters of the chopping machine:

TypeVolume  (L)Capacity     (kg/per time )Cutting speed(rmp)pot(rmp)Discharger speed(rmp)PowerSizeWeight
(kW)(mm)(kg)
ZB2020101500/3000 8/12No 5780×600×850300
ZB4040201500/3000 8/12No 5.11100×860×950500
ZB8080651500/3000 8/12 8312.652160×1370×13501200
ZB125125801500/3000 8/12 8325.352120×1550×13501800
ZB200200160750/1500/30004/8/12 8357.252350×2200×19104000
ZB330330200750/1500/3000/45004/8/12 8381.982520×2130×23605000

Step 4: Seasoning and mixing ( Vacuum mixing machine)

The vacuum mixer is a special machine for mixing meat and seasoning. This machine can isolate oxygen, reduce bacterial growth, increase the amount of protein released, and improve the elasticity and taste of the meat. Under vacuum recompression, the meat is inflated and can be thoroughly mixed with the seasoning. The vacuum mixer is a must-have machine for sausage mixing, which is efficient and easy to operate.

The parameters of the vacuum mixing machine

TypePower kWRotating speed

rpm

Capacity

kg/h

Size of the machine mmWeight

kg

BX-501.175/6720740*810*775180
BX-1001.584/42601200*682*1060240
BX-1501.584/421201280*720*1100290
BX-2002.284/421601350*820*1350400
BX-3002.484/422401750*900*1380510
BX-5004.584/424001560*1120*1510650
BX-650684/425001650*1300*1650730

 

Step 5: Filling the sausage (sausage making machine)

The sausage-making machine is the core machine in the sausage production line, which can quickly fill the fillings into animal casings, protein casings, and plastic casings. Sausage with a diameter of 16mm, 19mm, and 25mm can be made, and the maximum diameter is 52mm. The machine is made of thickened high-quality stainless steel, with stable running, simple operation and excellent production.

The parameters of the sausage-making machine

TypeGross weight (kg)Net weight (kg)Power (KW)Volume

(L)

CapacitySize after packagingVoltage
Sf1501401200.7515300KG/H530x410x1350220V/50Hz
SF2601801601.126400KG/H600x470x1350220V/50Hz
SF3502101801.135600KG/H690x540x1350220V/50Hz

Step 6: Knot the sausage (sausage knotting machine)

The sausage knotting machine can quickly knot the sausages into two types, manual and electric. With advanced machine structure, the casing is not damaged. It eliminates the cumbersome manual knotting and saves labor costs.

Technical parameters of sausage knotting machine:

TypeSausage diameter(mm)Net weight(Kg)Gross weight(Kg)Power(Kw)SizeVoltage frequency
MY32A0-325.56manual360x285x245manual
MY42A10-425.56manual360x285x250manual
MY52A15-5266.5manual360x285x255manual
MY42B10-421820manual650x550x450manual
MY52B15-521820manual650x550x450manual
EY42A10-426080180800x490x545220V/50Hz
EY52A15-526080180800x490x545220V/50Hz
EY42B10-4290110370900x600x1090220V/50Hz
EY52B15-5290110370900x600x1090220V/50Hz

Step 7:Smoking (smoking oven)

Smoked sausage can be divided into half-cooked and fully cooked. If you want only half-cooked products, you only need to put the sausage at 30-40 ℃ for fumigation. Fumigating sausages can not only give them unique flavor but also kill bacteria. This machine has electric heating and steam heating in two ways, not only can be used for smoking but also can be used for cooking, drying, coloring and other functions. The well-designed smoking system can evenly distribute the smoke in the furnace, making the meat products evenly colored and beautiful in color.

The parameters of the smoking oven:

Type Size (mm)The size of the box (mm)The size of the cart (mm)Output (KG)Total power (KW)
Steam heatingElectric heatingCold smoking (8000rmb)
30Inner 110001300*1100*16701000*1100*1440800*715*880302.7515.753.7
Outer 12000302.7515.753.7
50内160001350*1100*18401100*1150*1600900*820*1040503.516.54.5
外17000504.516.54.62
75200001450*1150*20501100*1100*1850756187.12
100250001650*1200*22001350*1200*1700970*1040*12201006187.12
150300001700*1300*24001350*1300*2100900*1000*15001506247.82
200480001700*1200*26001400*1200*23001000*1000*17502006248.07
250650001800*1100*30001500*1200*25301050*1050*19702508278.07
500750001800*2250*30001500*2250*25301050*1050*1970500124810.57
7501200001800*3310*29001500*3300*25301000*1000*186075013.8740.8713.87
10001500001800*4400*30001500*4400*25301050*1050*19701000209021.87

Step 8: Packaging (vacuum packaging machine)

The good sausages need to be packaged. The best way to pack them is to use a vacuum packaging machine. Taking away the air in the package, on the one hand, can inhibit the growth of bacteria in the food, on the other hand, it can also save transportation space. This vacuum packaging machine is suitable for plastic composite film or aluminum foil composite film packaging, which can effectively extend the shelf life of food.

The parameters of the vacuum packaging machine:

Typesealing length mmThe size of the vacuum chamber   mmSealing width mmPower

kW

Packaging capacitySeal center distance

mm

Size of the machineWeight kg
DZ-400400500×460×1108-100.82-3400520×515×91080
DZ-5002S500590×506×1108-101.52-44201210×630×850380
DZ-6002S600590×540×1208-102.52-55001210×660×900420
DZ-7002S700820×705×1508-102.52-55201680×780×1000480
DZ-8002S800920×780×2208-1052-56501835×910×1060500

Advantages of the sausage production line?

  1. All machines are made of high-quality stainless steel with stable operation and excellent production.
  2. The sausage produced is uniform in size and will not burst the casing.
  3. Provide the formula for making sausage to meet the requirements for making sausage with different flavors in one production line.
sausage
sausage

Common problems of sausage production line:

  1. Can this production line process frozen meat?

A: you can process fresh meat or frozen meat below – 18 ℃.

  1. Has the sausage production line been successfully sold abroad?

A: of course. Our main market is abroad. American customers have bought our products and are very satisfied with the production line.

  1. Can we make chicken sausage?

A: Yes. It’s up to you to choose what kind of meat you want.

  1. What should I do if I want to grind the meat finer?

A: you can add another chopper to grind the meat twice.