Production of cooked sausage

Filling machine / Sausage injector
Drum-type cooking and cooling plant
Shrinking and washing plant
And can also be used for the pasteurisation of vacuum-packed products (Frankfurter sausages, ready meals etc.). The main feature in the field of cooking and cooling is an extremely gentle processing of the product with a particularly constant temperature distribution. The line is completed by a shrinking, washing and blowing-off unit.

Filling machine / sausage injector

The design with regard to the filling machines corresponds with the requirements of the customer. Here, the raw sausage mass is filled into skins (artificial or natural skins). In the ready meal sector, the menu components are packed under vacuum into trays or pouches. Via a belt conveyor, the products are transferred to the infeed of the cooking machine. Before, they are passing a belt weigher which eliminates an over-loading of the cooking machine.

Drum-type cooking and cooling unit

In the drum-type cooking and cooling plant with a perforated drum and welded screw, the products are gently conveyed through the cooking and cooling water. Energy savings are achieved due to the insulation of the complete plant and indirect steam heating via a tubular heat exchanger.

Continuous shrinking and washing unit

Upon requirement, the products are led through a continuous shrinking and washing unit. The cooked sausages in the artificial skin undergo a hot-water shrinking in order to give the artificial skin a smooth surface. Possible fat remains are removed in the washing and rinsing zone. In the following blowing-off device, the remaining drops are blown off from the product.