Vacuum meat stuffers
Professional vacuum meat stuffers are modern devices for stuffing and portioning meats. ERY Food Machinery offers many efficient models of these devices, which are recommended for usage in meat processing facilities and catering establishments of various types. We are convinced that the vacuum stuffers from our assortment will meet the expectations of even the most demanding customers. See for yourself.
Handtmann VF 300B Sausage Stuffer
Handtmann VF 300B is a professional vacuum stuffer with very high efficiency, making it recommended for use in both smaller plants and larger meat factories where high work rate is key. With a power of 9.5 kW and a capacity of 10,000 kg/h, the continuity of production will be maintained every day regardless of the quantity of meat processed.
Sausage stuffer Handtmann VF 300
The Handtmann model VF 300 vacuum stuffer is a computer-controlled machine designed for mechanical processing of various types of meat. Compact dimensions (210 cm x 180 cm x 140 cm) and high power (9.5 kW) make the stuffer successfully found both in smaller meat processing plants, which are interested in preserving space, and in larger factories where maximum productivity counts.
Length Portioning Device Vemag LPG208 Servo
The LPG208 servo length portioning machine links sausages with the utmost accuracy in length and weight. It produces cooked and raw sausages in natural, collagen and cellulose casings within the calibre range of 13 to 40+ mm.
Vacuum filler Handtmann VF 50
Overhauled vacuum stuffer Handtmann VF 50 with a full set of accessories. Vacuum filler is completely overhauled. The device is in perfect condition, ready to work in the meat processing plant or in the production of pet food. High degree of versatility and flexibility in applications for all types of products Used to make chubs of sausage and beef
Handtmann sausage linking and hanging line
1) Linker Handtmann type 221-01, No. 433, year 2001 2) Handtmann type 240-21, no. 454, year 2001 3) Linker Handtmann type 221-01, No. 448, 2001 4) Handtmann type 240-21, no. 453, year 2001 5) Linker Handtmann, type 241-01, No. 447, year 1999 6) Handtmann type 241-16, No. 502, year 2002
Whole muscle stuffer Schröder HAMAX 800
The capacity of up to 1.2 tons per hour Only one operator required Exact calibre filling with defined filling lengths Can be connected to an automated double-clip system Cut losses reduced by up to 50% Skin consumption reduced by up to 30% • overall dimensions 2905 x 1000 x 1618 mm; • power 4 kW; • power supply 400 V, 50 Hz; • production capacity up to 1200 kg/h; • filling weight/working cycle approx. 2 kg; • working max 10 cycle/minute; • associated with clipper; • suitable for the filling of fresh or cured meat parts/pieces of meat in plastic casings…
Vacuum stuffer Handtmann VF 50
Application: production of various types of sausage link products Filling capacity: up to 2600 kilogram per hour (5732 pounds per hour) Filling pressure: up to 55 bar Portioning speed: up to 420 portions/minute, based on the size of the link Portioning range: 5- 100,00 grams (.17 ounce – 220 pounds) Hopper capacity: 80 litres (21 gallons) on the top of the hopper and 40 litres (10 gallons) in the lower part of the hopper
Handtmann VF 610 with HV 412 holding device
Handtmann VF 610 2006 year and holding device HV 412 2013 year in excellent condition. With performance plus points Performance plus points for small-scale producers with frequent product changes, lunch menus, catering… The VF 610 copes easily with large batches and is also suitable for a large range of products. Large range of applications The VF 610 is ideally suited to the production of pasty products, portioned accurately to the gram – from traditional sausage and meat products to convenience foods for the hot food bar, for lunch menus, for catering and much more. Versatile and flexible A high degree of versatility…
Handtmann VF 620 with HV 210 and HV 60/7
twisting and holding device
Vacuum filler Vemag Robot HP7C
The Vemag ROBOT HP7C continuous vacuum filler is designed and built for filling and portioning sausages in natural, collagen and cellulose casings. Standard sausage meats are suitable as the pro- duct for filling to make fresh sausage, salamis and boiled sausage. The filler can also be used for grinding and separating meat for processing. Other products may only be processed with the express agreement of VEMAG. The vacuum filler may not be used in an explosive atmosphere. Raw materials may be processed at a temperature of between -4 °C and + 50 °C. The vacuum filler requires ambient temperatures between +0.5…