Handtmann VF300 Vacuum Filler

• Producing sausages, frankfurters, and other emulsified meat products.
• Filling various pasty products such as pâtés, spreads, and processed cheese.
• Portioning and linking vegetarian and vegan sausage alternatives.
• Dispensing doughs and batters for bakery and confectionery items.
• Filling pet food products with consistent weight and shape.

Typical capacity

For this class of equipment, throughput can typically range from 2,000 kg/hour to over 4,000 kg/hour, depending on product and portion size.

Power supply

Commonly found on units of this type, a 3-phase electrical supply, typically 400V, 50Hz, is required.

Vacuum system

Units of this type feature an integrated vacuum system to ensure air-free product filling and improved shelf life.

Portioning range

Typically, portioning accuracy is high, with a range from a few grams up to several kilograms, adjustable via the control system.

Hopper capacity

For this model, hopper capacities commonly range from 90 to 240 litres, often with a loader for continuous operation.

Machine dimensions

Footprint for a Handtmann VF300, including loader and twisting device, typically requires a floor space of approximately 2.5m x 1.5m, with a height of around 2m.

Material construction

Units are typically constructed from food-grade stainless steel for hygiene and durability, suitable for washdown environments.

• What is a vacuum filler and why is it used?

  A vacuum filler accurately portions and fills products under vacuum, removing air to prevent oxidation, improve product appearance, and extend shelf life. This is crucial for many processed food items.

• What does 'with loader and twisting device' mean?

• Can this machine handle different product consistencies?

• What kind of maintenance is typically required for a vacuum filler?

• Is specialist training required to operate a Handtmann VF300?

• Are spare parts readily available for Handtmann VF300 models?

Sausage fillers are valued for consistent product output and labour efficiency in meat processing operations. Buyers typically prioritise robust construction and stainless steel components for food safety compliance and hygiene standards. Key considerations when purchasing used equipment include motor condition, filling consistency, and maintenance history. Industry sentiment highlights reliability and ease of cleaning as significant strengths. Models with adjustable speed settings and straightforward operation tend to perform well in secondary markets. Establishing clear mechanical condition and operational verification prior to purchase remains essential for buyer confidence.

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