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GZY-50L
HUIYILAI
Wooden box
The 50 Liter Hydraulic Sausage Filling Machine is a versatile solution for precision sausage production, combining hydraulic pressure control with stainless steel hygiene for commercial meat processors. With a 50L hopper capacity and variable speed piston pump, it fills 10-30kg of sausage meat per minute, accommodating casings from 20mm (breakfast links) to 120mm (large-diameter salami). The fully automated system minimizes air inclusion (≤2% voids) and ensures uniform filling weight (accuracy ±1.5%), ideal for small-to-medium batch production of fresh, cured, and smoked sausages.
Precision Hydraulic System:
Servo-controlled hydraulic pump with 0.1bar pressure adjustment, enabling gentle filling of emulsified meats (e.g., bologna) and coarse-ground blends (e.g., chorizo).
Quick-release piston head with food-grade Teflon coating, reducing residue buildup and cleaning time by 40%.
Dual-Mode Operation:
Continuous Mode: For high-speed filling (30 cycles/min) of uniform casings, integrated with automatic knotting machines.
Batch Mode: Allows manual control for artisanal sausages, with preset weight functions (50g-5kg) stored in the HMI.
Hygienic Construction:
Full 304 stainless steel housing (polished to Ra≤0.8μm), with removable hopper and nozzle assemblies for CIP (Clean-in-Place) at 80°C.
FDA-compliant seals and gaskets, certified to EC 1935/2004 for direct food contact.
Adaptive Nozzle System:
Interchangeable nozzles (smooth, ribbed, tapered) for different casing types, with quick-lock mechanism enabling 2-minute nozzle changes.
Vacuum degassing option (≤500mbar) to eliminate air pockets, critical for smokehouse products to prevent casing blowouts.
Energy-Efficient Design:
Low-noise hydraulic motor (7.5kW) with regenerative braking, reducing energy consumption by 25% compared to pneumatic fillers.
Smart hopper level sensor automatically stops the pump at 10% capacity to prevent dry running.
Sausage Manufacturing: Produces fresh sausages (bratwurst, Italian sausage), cured meats (salami, pepperoni), and specialty items (halal/kosher sausages).
Deli & Butcher Shops: Ideal for small-batch production of artisanal sausages, with quick changeovers between pork, beef, and vegetarian blends.
Industrial Processing: Integrates with stuffing lines for large-diameter products (mortadella, bologna), supporting downstream smoking, cooking, and packaging.
Pet Food Production: Fills extruded pet treats and meat sticks, with optional metal detection integration for contamination control.
Q: Can it handle sticky or fatty meat blends?
A: Yes, the hydraulic system's consistent pressure prevents slippage, while the Teflon-coated piston reduces adhesion for high-fat formulations (≥30% fat content).
Q: What is the minimum casing length?
A: Processes casings as short as 100mm (snack sticks); longer casings (1-2m) require optional conveyor support for seamless filling.
Q: How is the filling weight calibrated?
A: Use the HMI to input target weight, and the machine automatically adjusts piston stroke length (resolution: 1g for small portions, 10g for large sausages).
The 50 Liter Hydraulic Sausage Filling Machine is a versatile solution for precision sausage production, combining hydraulic pressure control with stainless steel hygiene for commercial meat processors. With a 50L hopper capacity and variable speed piston pump, it fills 10-30kg of sausage meat per minute, accommodating casings from 20mm (breakfast links) to 120mm (large-diameter salami). The fully automated system minimizes air inclusion (≤2% voids) and ensures uniform filling weight (accuracy ±1.5%), ideal for small-to-medium batch production of fresh, cured, and smoked sausages.
Precision Hydraulic System:
Servo-controlled hydraulic pump with 0.1bar pressure adjustment, enabling gentle filling of emulsified meats (e.g., bologna) and coarse-ground blends (e.g., chorizo).
Quick-release piston head with food-grade Teflon coating, reducing residue buildup and cleaning time by 40%.
Dual-Mode Operation:
Continuous Mode: For high-speed filling (30 cycles/min) of uniform casings, integrated with automatic knotting machines.
Batch Mode: Allows manual control for artisanal sausages, with preset weight functions (50g-5kg) stored in the HMI.
Hygienic Construction:
Full 304 stainless steel housing (polished to Ra≤0.8μm), with removable hopper and nozzle assemblies for CIP (Clean-in-Place) at 80°C.
FDA-compliant seals and gaskets, certified to EC 1935/2004 for direct food contact.
Adaptive Nozzle System:
Interchangeable nozzles (smooth, ribbed, tapered) for different casing types, with quick-lock mechanism enabling 2-minute nozzle changes.
Vacuum degassing option (≤500mbar) to eliminate air pockets, critical for smokehouse products to prevent casing blowouts.
Energy-Efficient Design:
Low-noise hydraulic motor (7.5kW) with regenerative braking, reducing energy consumption by 25% compared to pneumatic fillers.
Smart hopper level sensor automatically stops the pump at 10% capacity to prevent dry running.
Sausage Manufacturing: Produces fresh sausages (bratwurst, Italian sausage), cured meats (salami, pepperoni), and specialty items (halal/kosher sausages).
Deli & Butcher Shops: Ideal for small-batch production of artisanal sausages, with quick changeovers between pork, beef, and vegetarian blends.
Industrial Processing: Integrates with stuffing lines for large-diameter products (mortadella, bologna), supporting downstream smoking, cooking, and packaging.
Pet Food Production: Fills extruded pet treats and meat sticks, with optional metal detection integration for contamination control.
Q: Can it handle sticky or fatty meat blends?
A: Yes, the hydraulic system's consistent pressure prevents slippage, while the Teflon-coated piston reduces adhesion for high-fat formulations (≥30% fat content).
Q: What is the minimum casing length?
A: Processes casings as short as 100mm (snack sticks); longer casings (1-2m) require optional conveyor support for seamless filling.
Q: How is the filling weight calibrated?
A: Use the HMI to input target weight, and the machine automatically adjusts piston stroke length (resolution: 1g for small portions, 10g for large sausages).
