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Ten Unconventional Knowledge About Vacuum Sausage Filler That You Can't Learn From Portal.

Updated: 6 days ago

Introduction of vacuum sausage filler

The first vacuum filler was developed in the early 1960s. The technology has since been refined. Vacuum filler Machine is used for leveling the weight of pre-packaged goods in the food sector, especially those containing viscous or pasty products, which places extremely high demands on the reproducible accuracy of filling and splitting systems.



To achieve this, technical and technical issues, as well as product-specific features, have to be taken into account. In addition to the above factors, the quality requirements of the final product are an important issue when selecting or implementing a technical process solution. The development of vacuum sausage filling Machine has made it possible to meet both technical and quality requirements.



In the food sector, moving or transporting liquids is achieved with the help of pump technology. It is colloquially known as filling or parting. Different types of pumps are used, depending on the type of filling products. Vacuum sausage fillers with vane cell feed systems and vacuum feeding are commonly used for viscous products. The products are transported with the aid of a feeding device; a van cell feed system under a vacuum, and a hopper with an appropriate amount of ejection into the pump housing. It is basically a volumetric feed principle, which means that a certain weight is defined through volume. In addition to vane cell feed systems, also known as rotary vane pumps, there are feed augers, tooth wheel feed systems, and screw feed systems with empty lifting cylinders. With all these systems, transport is achieved through volume removal under a vacuum. Vacuum sausage filler machines are traditionally used in the meat processing industry as well as other food sectors. They can also be found in some non-food areas. Generally speaking, vacuum fillers can be used to fill pasty and compressible products.


History of vacuum Sausage filler


The first vacuum filler was developed in the early 1960s. The technology has since been refined


What is the use of a Vacuum Sausage Filler?


Vacuum sausage filler is a rotary level filler that fills by vacuum principle and maintains the same level while filling special size adjustment. It is used only for filling non-carbonated liquids.

Requirements/effects of Sausage Filler Machine

The Pumpability of viscous or pasty products has a significant impact on the reliable function of the vacuum filler. Filling products in the food sector can be characterized with the help of various different properties related to their filling capacity. They are either physical characteristics that can be directly measured or they are sensory characteristics.


The gas content is also called the "air content". The air content of a fluid is the percentage of air that enters the fluid during grinding/mixing processes. It can be measured using special equipment and is directly related to the density of the liquid.

The compressibility depends on the air content of the fluid. Higher levels of compressibility are associated with higher gas content in the fluid.


Texture, fibrous, dimensions of Sausage


The specific sensory characteristics of the filling product have a significant impact on the assessment of filling capacity and compliance with precise weighing.


Weighing accuracy of Sausage


With the help of modern filling technology in the food sector, precise segmentation with a difference of up to 1% with respect to the required quantity of a portion can be achieved.

Viscosity is a measure of the consistency of a fluid. The higher the viscosity, the higher the consistency of the liquid (the less liquid it is); the lower the viscosity, the lower its consistency (more fluid). Highly viscous filling products in the food processing industry are mainly found in the meat, bakery products, and convenience food sectors. These highly sticky substances are commonly called "pasties". Fluidity is the basic requirement for the Pumpability of a fluid. Viscosity can also be determined using appropriate rheological measuring equipment. In the food sector, the viscosity mainly depends on the fluid content of the filling product.


Temperature

Temperature is an important factor for Pumpability as it has a direct impact on viscosity as well as product quality.


The Mode of Operations of vacuum sausage filler

The main element of vacuum sausage filler is the vacuum filling principle. The filling product is fed into the feed system mechanically through a hopper through an actively operated feeding auger as well as through vertical "vacuum suction". The pre-drained cells of the vane cell feed system run at the bottom of the hopper. The pressure difference relative to the ambient pressure (under pressure) due to evacuation ensures that the cells are filled with product. The feed system operates continuously, thus generating a continuous filling flow. The product is split through the cyclic movements of the feed system. Each cell in the feed system has a specific volume. The part is defined by the rotation distance of the rotor. The parting volume is therefore set by multiplying the rotation distance of the rotor in the control system by the number of feed system cells within it. The part weight should be determined by means of part quantity parameters with the aid of scales in the control system.


Structure and technical requirements of the vacuum filler

Vacuum filters are mainly used in the food industry to make sausage and other products. Special norms apply to the design of machines in the food sector due to specific hygienic standards and hygienic regulations.

These include, for example, making sure they are easy to pull down, have flat surfaces and seals that can be washed from behind, no dead spaces, ergonomic shape, a small range of parts, and for food use. Suitable traceable material/material. Relatively aggressive ambient conditions, such as reactive detergents, reactive or abrasive filling media, intensive high-pressure cleaning, and extreme ambient temperatures, must also be encountered.


Therefore vacuum sausage fillers are made of a high proportion of stainless steel with a very strong design. Moving parts can be easily dismantled and cleaned individually. In addition to mechanical or design-related issues, the complex electronic components in the vacuum filler must also be taken into account.


Vacuum filler Vane cell feed system with hopper

The vane cell feed system of vacuum filler mainly consists of a rigid pump housing with an attached side plate that is fixed to the pivoting hopper and a removable rotor with pump vane and cam. There are various sizes of vane cell feed systems with parts having suitable dimensions depending on the size of the machine. The hopper can be rotated to clean and destroy surfaces and parts in contact with the filling product. The driven rotor with the appropriate number of slots is located in the pump housing, with the pump vanes forming a cell with a defined volume when the machine is turned off, supported by cams. Driven by rotor speed when the machine is running, the cells move in the direction of the vane cell feed system outlet and therefore ensure that a defined product flow is achieved. The weighing accuracy of a feed system depends partly on the production accuracy of the parts and their degree of wear.


Vacuum system

The cells are filled by emptying the vane cell feed system. By applying a vacuum by means of a vacuum pump, as an empty cell moves down the hopper, the filling products are slowly drawn from the hopper into the feed system. The vacuum pump is protected by an integrated water separator. The level of vacuum can be set according to the filling product. In addition to the feed effect, the filling product is emptied together to a certain extent (about 2-4%). This means that the air content of the filling product is reduced and the filling product becomes denser.


Feed

The term feeding in the context of vacuum fillers refers to the active moving of the filling media in the direction of the bottom of the hopper to support the vacuum approach within the hopper. Feeding is achieved by using movable feeding augers with scrapers/rigid counter arms. The feeding auger operates in synchronization with the rotation of the rotors. Due to the special geometry of both the auger and the parallel rotation movement, the filling product is moved vertically in the direction of the vane cell feed system. The required feed intensity depends on the viscosity of the media to be filled. Less active feed is required with low-viscosity media than with a high-viscosity product. So there are different combinations or versions of the parts involved in the feeding process.

Machine base

The machine base serves as a stand for the vacuum filler. For hygienic reasons, the bases are made entirely of stainless steel. The compact machine base is designed to ensure that it can be easily moved using lifting equipment.


Lifting equipment

Lifting devices allow hoppers to be loaded using standard trolleys. They can be either fixed on the vacuum filler or a mast-type lifting device can be placed separately next to the vacuum filler. Lifting devices can be hydraulically or electrically operated.


Control and drive systems in Vacuum filler Machine

A computer-aided control system is required for the operation of various functions associated with vacuum fillers. Typically, multiple drives are integrated into vacuum fillers for a variety of different applications. As with most modern generations of vacuum fillers, the drive is implemented by means of servo motors and suitable bus systems.

Sealing device

In order to produce individual parts from the homogenous product through the feed system, a "sealing device" is always required at the feed system outlet. This equipment separates the parts and is controlled in synchronization with the part output. These tools can be for connecting tools for sausages, clippers for portioned sausages, dosing valves for tubs and cans, cutting tools for dough as well as forming tools for dumplings.

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