Vemag - Robby 2

• Forming various meat products such as burgers, meatballs, and nuggets.
• Portioning and shaping dough for bakery items like cookies or pastries.
• Creating uniform portions of vegetarian or vegan protein products.
• Producing consistent shapes for confectionery items and snack foods.

Typical capacity

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

Power supply

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

Footprint

Forming machines like the Robby 2 typically have a moderate footprint, suitable for integration into existing production lines without requiring extensive space.

Product size range

These machines are generally capable of forming products ranging from small portions (e.g., 10g) up to larger items (e.g., 200g+), depending on the tooling installed.

Material construction

Commonly, the contact parts and main frame are constructed from food-grade stainless steel for hygiene and durability.

Integration

Units are typically designed for easy integration with upstream (e.g., vacuum fillers) and downstream (e.g., conveyors, packaging) equipment.

• What type of products can the Vemag Robby 2 form?

  The Vemag Robby 2 is designed to form a wide range of products, including meat, poultry, fish, vegetarian alternatives, and dough, into consistent shapes and sizes.

• Is tooling included with the machine?

• What maintenance is typically required for a used forming machine?

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

• What are the common wear parts on a Vemag Robby 2?

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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