GEA/CFS/Koppens 600 mm

• Producing consistent shapes for meat products such as burgers, nuggets, and meatballs.
• Forming plant-based alternatives and vegetarian products into various desired forms.
• Shaping fish products like fish cakes and fish fingers.
• Creating uniform portions of potato products, including croquettes and hash browns.
• Processing cheese products into specific shapes for further production or packaging.

Typical capacity

For this class of equipment, throughput can typically range from 500 kg/hr to 2,000 kg/hr, depending on product type and mould configuration.

Power supply

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

Belt width

This unit features a 600 mm belt width, which is a common size for medium to high-volume production lines.

Forming dimensions

The specific dimensions for this unit are 4x 70 mm x 100 mm; other units in this class offer a wide range of customisable form sizes.

Construction material

Equipment in this category is typically constructed from stainless steel for hygiene and durability in food processing environments.

Footprint

Mobile units like this one typically have a compact footprint for their capacity, allowing for flexible placement within a production facility.

• What types of products can be processed by a forming machine?

  Forming machines are versatile and can process a wide range of products including meat, poultry, fish, plant-based alternatives, vegetables, cheese, and potato products.

• Is it possible to change the shape of the formed products?

• What maintenance is typically required for these machines?

• Are forming machines easy to integrate into existing production lines?

• What considerations are there for cleaning and hygiene?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type