Handtmann - Handtmann VF100 Vacuum Filler

Applications & Use Cases

• Producing sausages, frankfurters, and other emulsified meat products.
• Filling various pasty products such as pâtés, spreads, and processed cheese.
• Portioning and filling doughs for bakery items or confectionery.
• Handling delicate products like salads or fruit preparations where air inclusion must be minimised.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 2,000 kg/h to 3,000 kg/h, depending on product consistency and portion size.

Power supply

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

Portioning range

Units of this type typically offer a portioning range from 5g to 10,000g, adjustable for various product requirements.

Hopper volume

The hopper volume for a VF100 typically ranges from 90 to 100 litres, suitable for continuous production.

Vacuum system

Equipped with an integrated vacuum system to ensure air-free filling and product quality.

Material construction

Typically constructed from stainless steel for hygiene and durability in food processing environments.

Frequently Asked Questions

• What is the primary benefit of a vacuum filler?

  A vacuum filler removes air from the product during the filling process, which improves product quality, shelf life, and appearance by preventing oxidation and air pockets.

• Is this unit suitable for products other than meat?

• What does 'Loader Linking and Twister' mean?

• What maintenance is typically required for a Handtmann VF100?

• Can this machine be integrated into an existing production line?