Vemag - Robby with Sausage Link Attachment

Applications & Use Cases

• Producing various types of sausages, including fresh, cooked, and cured varieties.
• Portioning and linking sausages for retail and wholesale packaging.
• Processing meat mixtures for other applications requiring precise filling.
• Small to medium-scale meat processing operations, butchers, and food manufacturers.

Typical Specifications

Typical capacity

For this class of equipment, hopper capacities commonly range from 50kg to 250kg, with this unit featuring a 100kg agitated hopper.

Power supply

Units of this type typically require a three-phase electrical supply (e.g., 400V, 50Hz) and often compressed air for pneumatic functions.

Throughput

Throughput for vacuum fillers with linking attachments can vary significantly, often measured in portions per minute or kg per hour, depending on product and nozzle size.

Materials

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

Footprint

A Robby-class vacuum filler with a linking attachment typically requires a floor area of approximately 1.5m x 1m, plus space for operator access and material handling.

Control system

Modern units commonly feature digital screen controls for programming portion size, linking speed, and vacuum levels.

Nozzle sizes

Equipment of this nature often comes with a selection of nozzles to accommodate various sausage calibres.

Frequently Asked Questions

• What kind of products can this machine process?

  This machine is primarily designed for processing and portioning various meat emulsions and mixtures into sausages, suitable for products requiring precise filling and linking.

• Is this unit suitable for vegetarian or vegan products?

• What maintenance is typically required for a vacuum filler?

• Can the linking attachment be adjusted for different sausage lengths?

• Are spare parts readily available for this type of equipment?