Vemag - Vemag HP3 Vacuum Filler – 2018

Applications & Use Cases

• Producing sausages, burgers, and other formed meat products.
• Filling pasty products such as spreads, purees, and processed cheese.
• Portioning and filling doughs for bakery items.
• Handling pet food production, including raw and cooked formulations.
• Processing and filling various vegetarian and vegan food alternatives.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 3,000 kg/hour to 6,000 kg/hour, depending on product consistency and portion size.

Power supply

Commonly found on units of this type is a three-phase electrical supply, typically 400V, 50Hz, with a power consumption of around 5-10 kW.

Filling pressure

These machines typically offer filling pressures up to 40 bar, suitable for a wide range of product viscosities.

Hopper volume

Units of this model class commonly feature a hopper volume between 90 and 250 litres.

Portioning accuracy

Vacuum fillers are known for high portioning accuracy, typically within +/- 1 gram for most applications.

Machine footprint

The footprint for a unit of this type is typically around 1,500 mm (L) x 1,000 mm (W) x 2,000 mm (H), excluding any ancillary equipment.

Material construction

Components in contact with food are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Frequently Asked Questions

• What is a vacuum filler and how does it work?

  A vacuum filler uses a vacuum system to draw product into a filling chamber, then precisely portions and extrudes it. This process minimises air inclusions, improving product quality and shelf life.

• What types of products can a Vemag HP3 typically process?

• Is this machine suitable for linking or twisting products?

• What maintenance is typically required for a vacuum filler?

• What are the benefits of a vacuum filler over other filling methods?