The sausage production line includes raw material processing and filling preparation, quantitative filling, curing, smoking, and packaging. The line accommodates a wide variety of sausage products, including ham sausage, minced meat sausage, regular sausage, red sausage, vegetable sausage, rice flour sausage, and Taiwanese grilled sausage. The number of machines, chamber capacity, filling nozzle diameter, packaging type, and target output are all adjustable. Consulting proposal! WhatsApp/Phone: +86 13838385752.
Sausage Processing Line Equipment Parameters
Equipment
Voltage
Power
Key Specifications
Dimensions (mm)
Frozen Meat Grinder
380V / 50Hz
5.5 kW
Output: 300–500 kg/h
920 × 570 × 970
Bowl Chopper
380V / 50Hz
5.5 kW
Blade speed: 2960 r/min
1150 × 850 × 1200
Filling Mixer
380V / 50Hz
0.37 kW
Bowl capacity: 70 L; Production capacity: 32 kg/min
800 × 560 × 710
Sausage Stuffer
380V / 50Hz
1.5 kW
Hopper capacity: 40 L; Filling tube diameters: 19 mm & 25 mm (other sizes customizable, max 45 mm); Hydraulic oil: 25–30 L (user-supplied)
950 × 650 × 1400
Sausage Tying Machine
220V / 50Hz
0.25 kW
Output: 120 knots/min; Sausage length per knot: 20–400 mm
It is used to process large blocks of frozen meat into smaller pieces. Cutting the meat into smaller chunks facilitates the subsequent grinding and mixing stages and reduces size inconsistencies caused by manual chopping.
This is suitable for processing frozen meat, fresh meat, and certain additives. By selecting screen plates and cutting tools with different aperture sizes, one can obtain coarse, medium, or fine ground meat.
Bowl Chopper
It employs a high-speed rotating blade assembly to chop, mix, and emulsify the meat. During operation, operators must pay close attention to the raw material temperature, blade speed, and processing time to prevent temperature rises from compromising the fineness of the meat mixture.
The mixer is used to blend ground meat, seasonings, starch, vegetable granules, or other additives. The equipment can operate in forward and reverse directions or mix according to preset patterns, ensuring a more uniform distribution of the filling ingredients.
Sausage Stuffer
It uses hydraulic power to drive the filling and is suitable for sausages of various diameters. The hopper, valve body, filling tube, and product-contact parts feature an easy-to-clean design. Customers can also connect this equipment to twisting, clipping, or automatic hanging units depending on their production requirements.
This equipment handles processes such as drying, cooking, smoking, and coloring sausages, and suits the processing of meat products and other foods. The equipment features a stainless steel construction that is resistant to moisture and easy to clean.
Vacuum Packaging Machine
It first evacuates air from the bag and then performs heat sealing, helping to delay product oxidation. Equipped with a high-power vacuum pump, the machine is suitable for packaging sausages, meat products, and other food items.
The production of Chinese-style sausage primarily involves curing, air-drying, and smoking. The processing line may also incorporate tumbling and marinating stages. A hanging-style smokehouse is typically selected for this process.
Western-style Roasted Sausage
Western-style roasted sausage production focuses mainly on steaming/cooking, smoking, and subsequent cooling. Horizontal smokehouses equipped with internal trays and hanging racks are suitable for this type of product.
Ham Sausage
Ham sausage production typically requires a finely emulsified meat batter, vacuum filling, and high-temperature processing. Customers can select additional equipment such as emulsifiers, vacuum fillers, and high-temperature sterilization units based on their specific production requirements.
Which types of casings can be used with the equipment?
Both natural and artificial casings can be used. Common types include hog casings, artificial protein casings, and plastic casings.
Are smokehouse ovens used solely for smoking?
Depending on the model, smoking ovens also feature drying, cooking, maturing, and coloring capabilities.
Why is vacuum processing used when mixing the filling?
Vacuum mixing removes air from the filling, preventing the formation of air bubbles or voids during steaming and smoking. The vacuum environment also inhibits oxidation and discoloration of the meat, preserving its tenderness and freshness.
Why Choose Foodline
Selecting a supplier involves more than just comparing machine prices; it requires considering equipment compatibility, the feasibility of production processes, and ease of future expansion. All our equipment undergoes rigorous testing before leaving the factory, and we tailor configurations to match your available space and budget. Regardless of the meat products you plan to manufacture, we design the optimal equipment setup based on your specific production processes, integrating considerations for output, hygiene, and quality. We are available online 24/7—please feel free to contact us. WhatsApp/Phone: +86 138 3838 5752
