Sausage Processing Line | Sausage Maker

The sausage processing 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.

Introduction of sausage processing 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 meat grinder is the first machine in the sausage processing line. 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 this sausage maker machine.

Parameters of meat grinder:

Type	Capacity  t/h	Power   kW	Cutter diameter   mm	Cutter hole size   mm	Size of the machine   mm	Weight   kg
JR-D100	0.3—0.5	4	100	3-25	950×550×1050	240
JR-D120	0.3-0.6	7.5	120	3-25	950×550×1050	300
JR-D130	0.6–1.2	7.5	130	3-25	1050×750×1300	600
JR-D160	1-2	15	160	3-25	1600×1080×1460	1600
JR-D200	1.5-3	27	200	3-25	2000×1480×1600	1800
JR-D250	2–4.5	37	250	3-25	1800×1500×1600	1200
JR-D300	5.5-6	55	300	3-25	1900×1500×1800	1800

A variety of meat grinders with different capacities for you to choose from.

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. It is the necessary machine in the sausage processing line. 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:

Type	Volume  (L)	Capacity     (kg/per time )	Cutting speed（rmp）	pot（rmp）	Discharger speed（rmp）	Power	Size	Weight
(kW)	（mm）	(kg)
ZB20	20	10	1500/3000	8/12	No	5	780×600×850	300
ZB40	40	20	1500/3000	8/12	No	5.1	1100×860×950	500
ZB80	80	65	1500/3000	8/12	83	12.65	2160×1370×1350	1200
ZB125	125	80	1500/3000	8/12	83	25.35	2120×1550×1350	1800
ZB200	200	160	750/1500/3000	4/8/12	83	57.25	2350×2200×1910	4000
ZB330	330	200	750/1500/3000/4500	4/8/12	83	81.98	2520×2130×2360	5000

The above are the specific parameters of 6 sausage chopping machine. They have different volume, capacity, size, weight, etc.

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

Type	Power kW	Rotating speed   rpm	Capacity   kg/h	Size of the machine mm	Weight   kg
BX-50	1.1	75/67	20	740*810*775	180
BX-100	1.5	84/42	60	1200*682*1060	240
BX-150	1.5	84/42	120	1280*720*1100	290
BX-200	2.2	84/42	160	1350*820*1350	400
BX-300	2.4	84/42	240	1750*900*1380	510
BX-500	4.5	84/42	400	1560*1120*1510	650
BX-650	6	84/42	500	1650*1300*1650	730

To be honest, no matter what kind of demand you have for vacuum mixer, our machine can meet you.

Step 5: Filling the sausage (sausage making machine)

The sausage-making machine is the core machine in the sausage processing 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

Type	Gross weight (kg)	Net weight (kg)	Power (KW)	Volume   (L)	Capacity	Size after packaging	Voltage
Sf150	140	120	0.75	15	300KG/H	530x410x1350	220V/50Hz
SF260	180	160	1.1	26	400KG/H	600x470x1350	220V/50Hz
SF350	210	180	1.1	35	600KG/H	690x540x1350	220V/50Hz

As the main machine in the sausage production line, we have three sausage maker machines for you to choose from.

Step 6: Knot the sausage (sausage knotting machine)

In the sausage processing line, 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:

Type	Sausage diameter（mm）	Net weight（Kg）	Gross weight（Kg）	Power（Kw）	Size	Voltage frequency
MY32A	0-32	5.5	6	manual	360x285x245	manual
MY42A	10-42	5.5	6	manual	360x285x250	manual
MY52A	15-52	6	6.5	manual	360x285x255	manual
MY42B	10-42	18	20	manual	650x550x450	manual
MY52B	15-52	18	20	manual	650x550x450	manual
EY42A	10-42	60	80	180	800x490x545	220V/50Hz
EY52A	15-52	60	80	180	800x490x545	220V/50Hz
EY42B	10-42	90	110	370	900x600x1090	220V/50Hz
EY52B	15-52	90	110	370	900x600x1090	220V/50Hz

We have 5 manual sausage knotting machine and 4 automatic sausage knotting machine. Refer to the above table for specific parameters.

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. Therefore, you can not only put this machine in the sausage processing line, you can put it in other production lines.

The parameters of the smoking oven:

Type	Size(mm)	The size of the box(mm)	The size of the cart(mm)	Output (kg)
100	1650*1200*2200	1350*1200*1700	970*1040*1220	100
150	1700*1300*2400	1350*1300*2100	900*1000*1500	150
200	1700*1200*2600	1400*1200*2300	1000*1000*1750	200
250	1800*1100*3000	1500*1200*2530	1050*1050*1970	250
500	1800*2250*3000	1500*2250*2530	1050*1050*1970	500
750	1800*3310*2900	1500*3300*2530	1000*1000*1860	750
1000	1800*4400*3000	1500*4400*2530	1050*1050*1970	1000

From this table, you can know the parameters of each sausage smoking oven. If you have any questions, please contact us and we will reply to you as soon as possible.

Step 8: Packaging (vacuum packaging machine)

Packing is the last step in the sausage processing line. 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：

Type	sealing length mm	The size of the vacuum chamber   mm	Sealing width mm	Power   kW	Packaging capacity	Seal center distance   mm	Size of the machine	Weight kg
DZ-400	400	500×460×110	8-10	0.8	2-3	400	520×515×910	80
DZ-5002S	500	590×506×110	8-10	1.5	2-4	420	1210×630×850	380
DZ-6002S	600	590×540×120	8-10	2.5	2-5	500	1210×660×900	420
DZ-7002S	700	820×705×150	8-10	2.5	2-5	520	1680×780×1000	480
DZ-8002S	800	920×780×220	8-10	5	2-5	650	1835×910×1060	500

As the last step of sausage processing line, the packaging machine is one of the essential machines. Please tell us the sealing length and sealing center distance you want, and we will recommend a suitable machine for you.

Advantages of the sausage processing line?

1. All sausage maker 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.

Common problems of sausage production line:

1. Can this sausage processing line process frozen meat?

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

2. Has the sausage processing 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.

3. Can we make chicken sausage?

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

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

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