Sausage production line
Specifications
| Working volume(kg) | 300-500kg/hour |
| Total power | 5.5 sq |
| External dimensions | 950*550*900mm |
| Weight | 190 kg |
| Working volume(kg) | 30 kg/hour |
| Total power | 4 kvt |
| Number of choppers | 3 |
| External dimensions | 1100*830*1080 mm |
| Weight | 300kg |
| Working volume(kg) | 100 kg/time |
| Total power | 2,2kvt |
| External dimensions | 940*700*1160 |
| Weight | 200kg |
| Bunker capacity | 30L |
| Total power | 2.2 Kvt |
| Sausage filling diameter | 10-48mm |
| External dimensions | 1150*700*1680mm |
| Working volume(kg) | 200-300kg/hour |
| Working volume(kg) | 10-100 stacks/simultaneously |
| Total power | 1 Kvt |
| Sausage diameter | 9-40mm |
| External dimensions | 1080*520*980mm |
| Total power | 5 Kvt |
| External dimensions | 1200*1120*2000mm |
| Weight | 400 kg |
| Meat grinder | 2 400$ |
| Cutting equipment | 3 600$ |
| Mixing equipment | 2 900$ |
| Sausage filling equipment | 3 900$ |
| Binding equipment | 3 700$ |
| Automatic smoking equipment | 8 700$ |
| Total equipment price (arriving in Tashkent without VAT) | 25 200$ |
Description
Now let's give more detailed information about the line. The sausage production line consists of the following stages and equipment:
1. MEAT GRINDING EQUIPMENT
2. CHOPPING EQUIPMENT
In this equipment, minced meat is minced again. Since mincing the meat alone is not enough, at this stage the meat is again minced and reduced to a very fine mixture.
3. MIXING EQUIPMENT
We know that sausage products are not only made from meat. In addition, auxiliary products such as eggs, dairy products, and spices are added to it. In this equipment, they are all mixed and brought to the same mass.
4. TWO-SIDED SAUSAGE FILLING EQUIPMENT
The prepared mixture is filled into the sausage shell through a hopper. The filling equipment above will help us in this.
5. SAUSAGE (SAUSAGE) BINDING EQUIPMENT
Almost ready sausages and sausage products are tied with special threads through the binding equipment.
6. AUTOMATIC SMOKING EQUIPMENT
And finally, at the last stage, the finished products are put into the smoking equipment, where they are smoked by giving smoke. Smoking is one of the important processes, in this process, the micro-organisms that may be present in the product are lost and it serves to preserve the smoked products for a longer time.
