Stork - THV 630 Forming Machine

• Used for shaping various food products, often in bakeries or meat processing plants.
• Commonly employed in the production of ready meals, pet food, and confectionery items.
• Applicable in industries requiring consistent portioning and forming of viscous or semi-solid materials.

Typical capacity

For this class of equipment, throughput can typically range from several hundred to over a thousand portions per hour, depending on product size and complexity.

Power supply

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

Footprint

The footprint for a forming machine like the THV 630 typically requires a dedicated area, often around 1.5m to 2.5m in length and 0.8m to 1.5m in width, excluding ancillary equipment.

Forming method

This model name suggests a thermoforming or vacuum forming process, commonly used for precise shaping of materials.

Material compatibility

Typically suitable for forming a wide range of materials, including dough, meat mixtures, vegetable patties, and confectionery pastes.

Maintenance requirements

Regular cleaning and inspection of forming tools, seals, and moving parts are typically required to ensure optimal performance and hygiene.

• What kind of products can a THV 630 typically form?

  A THV 630 forming machine is generally versatile and can form various products such as burgers, meatballs, nuggets, fish cakes, and certain bakery items, depending on the specific tooling installed.

• Are spare parts readily available for an unknown manufacturer's machine?

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

• Can this machine be integrated into an existing production line?

• What safety features are typically found on a forming machine?

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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