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:

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

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:

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

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

 

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

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

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:

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

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 heating Electric heating Cold smoking (8000rmb)
30 Inner 11000 1300*1100*1670 1000*1100*1440 800*715*880 30 2.75 15.75 3.7
Outer 12000 30 2.75 15.75 3.7
50 内16000 1350*1100*1840 1100*1150*1600 900*820*1040 50 3.5 16.5 4.5
外17000 50 4.5 16.5 4.62
75 20000 1450*1150*2050 1100*1100*1850 75 6 18 7.12
100 25000 1650*1200*2200 1350*1200*1700 970*1040*1220 100 6 18 7.12
150 30000 1700*1300*2400 1350*1300*2100 900*1000*1500 150 6 24 7.82
200 48000 1700*1200*2600 1400*1200*2300 1000*1000*1750 200 6 24 8.07
250 65000 1800*1100*3000 1500*1200*2530 1050*1050*1970 250 8 27 8.07
500 75000 1800*2250*3000 1500*2250*2530 1050*1050*1970 500 12 48 10.57
750 120000 1800*3310*2900 1500*3300*2530 1000*1000*1860 750 13.87 40.87 13.87
1000 150000 1800*4400*3000 1500*4400*2530 1050*1050*1970 1000 20 90 21.87

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:

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

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.