Vemag HP3 Vacuum Filler

• 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 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.

• 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?

Sausage fillers are valued for consistent product output and labour efficiency in meat processing operations. Buyers typically prioritise robust construction and stainless steel components for food safety compliance and hygiene standards. Key considerations when purchasing used equipment include motor condition, filling consistency, and maintenance history. Industry sentiment highlights reliability and ease of cleaning as significant strengths. Models with adjustable speed settings and straightforward operation tend to perform well in secondary markets. Establishing clear mechanical condition and operational verification prior to purchase remains essential for buyer confidence.

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