DE Jong PBB Former Press

• Used in meat processing facilities for high-volume production of formed products.
• Applicable in food manufacturing plants for shaping various protein products.
• Suitable for operations requiring consistent product weight and shape prior to further processing or packaging.

Typical throughput

For this class of equipment, throughput commonly ranges from 1,000 to 3,000 units per hour, depending on product size and complexity.

Power supply

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

Construction material

Machinery Masters expects food-grade stainless steel construction for all product contact parts, ensuring hygiene and durability.

Suitable feed material

Designed to process pre-ground or emulsified meat products, often fed directly from a vacuum filler.

Footprint

The footprint for a former press of this nature typically requires a dedicated space of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width, plus operational clearance.

Maintenance requirements

Regular cleaning and sanitisation are essential. Routine checks of belts, presses, and electrical components are typically recommended.

• What kind of products can this DE Jong PBB Former Press make?

  This machine is primarily designed for forming products like hamburgers, but with appropriate tooling, it can often be adapted for other ground meat or plant-based patties. Buyers should confirm specific product suitability with the seller.

• Does this unit come with specific forming dies or moulds?

• Is this machine suitable for integration into an existing production line?

• What are the typical hygiene standards for a machine of this type?

• What level of operator training is usually required for a former press?

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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