Alpina - Alpina Hoegger KF520

Applications & Use Cases

• Producing various types of sausages, including frankfurters, bratwurst, and salami.
• Filling other processed meat products into casings, such as pâtés or meat pasties.
• Used in small to medium-scale meat processing plants, butcheries, and food production facilities.
• Suitable for products requiring precise portioning and air-free filling for improved shelf life and appearance.

Typical Specifications

Typical capacity

For this class of equipment, throughput commonly ranges from 1,500 kg/hour to 3,000 kg/hour, depending on product viscosity and portion size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz.

Hopper volume

Commonly found with hopper volumes ranging from 90 to 250 litres, suitable for batch processing.

Portioning range

Typically offers a portioning range from 5g to 10,000g, with high accuracy for consistent product weight.

Vacuum system

Equipped with an integrated vacuum system to remove air from the product, improving product quality and shelf life.

Materials of construction

Contact parts and main housing are typically constructed from food-grade stainless steel for hygiene and durability.

Frequently Asked Questions

• What is the primary benefit of a vacuum sausage filler?

  A vacuum sausage filler removes air from the meat emulsion during the filling process. This prevents air pockets in the final product, improving texture, appearance, and extending shelf life by reducing oxidation.

• Can this machine handle different types of casings?

• What kind of maintenance does a used Hoegger KF520 typically require?

• Is this model suitable for linking and twisting sausages?

• What footprint does a machine like this typically have?