P.Verbruggen - 2014 P.Verbruggen ASU-400-12

• Producing uniform skewers for meat, poultry, fish, and vegetable products.
• Used in food processing plants for high-volume skewer assembly.
• Suitable for catering suppliers and ready-meal manufacturers requiring consistent product presentation.

Typical throughput

For this class of equipment, throughput commonly ranges from 2,000 to 4,000 skewers per hour, depending on product type and operator efficiency.

Power supply

Units of this type typically operate on a 230V or 400V three-phase supply, with some models potentially requiring a compressed air connection.

Footprint

A skewer unit of this capacity commonly requires a floor space of approximately 1.5m x 2m, plus additional space for material handling and operator access.

Product compatibility

These machines are typically designed to handle various product shapes and sizes, often with interchangeable tooling for different skewer lengths and product configurations.

Construction materials

Commonly constructed from food-grade stainless steel for hygiene and durability, with other components made from robust engineering plastics.

Control system

Units typically feature an integrated control panel, often with a PLC and HMI for setting parameters and monitoring operation.

• What kind of skewers can this machine use?

  These machines are typically designed to work with standard bamboo or metal skewers. Buyers should confirm compatibility with their specific skewer type and length requirements with the seller.

• Is specialist training required to operate a skewer unit?

• What maintenance is typically involved?

• Can this machine handle different product types?

• What are the typical safety features on such equipment?

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.

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