▌ Product Description
The Meatech MT-FF-MTB meatball forming machine converts chilled meat paste — prepared by the upstream bowl chopper and vacuum mixer — into consistently round, consistently weighted meatballs at production rates of 150–400 kg/h. Two models cover the full commercial meatball diameter range: the MT-FF-MTB-50 produces small to standard meatballs (Φ16–50 mm) at 300–400 pieces per minute, suited to hotpot supply chains, frozen meatball retail, and restaurant ingredient supply; the MT-FF-MTB-80 produces large-format meatballs (Φ50–80 mm) at up to 200 pieces per minute for premium retail and food-service applications.
It is important to understand that meatball weight and shape consistency from the forming machine is entirely dependent on the paste quality delivered by the upstream bowl chopper and vacuum mixer. A forming machine processing correctly extracted, air-free, temperature-controlled paste will produce consistent weight and round shape across the full shift. The same forming machine processing under-extracted or air-included paste will produce variable weight and irregular shape regardless of machine settings. Meatech designs the bowl chopper and vacuum mixer stages specifically to deliver paste at the quality required by the forming stage.
Both MT-FF-MTB models use dual-inverter speed control for independent adjustment of paste feeding and meatball forming speed, allowing the machine to be tuned to different paste viscosities and target meatball sizes without mechanical changeover.
▌ Technical Specifications — All Models
Parameter | MT-FF-MTB-50 (Model: Standard) | MT-FF-MTB-80 (Model: Large Format) |
Meatball Diameter Range | Adjustable Φ16–50 mm | Adjustable Φ50–80 mm |
Production Speed (pcs/min) | 300–400 | Up to 200 |
Production Capacity (kg/h) | ≈ 150–180 | ≈ 400 |
Speed Control | Dual inverter — independent feed & forming speed | Dual inverter — independent feed & forming speed |
Motor Power (kW) | 1.5 | 1.5 |
Power Supply | 380V / 50Hz | 380V / 50Hz |
Net Weight (kg) | ≈ 135 | ≈ 165 |
Dimensions (L×W×H mm) | 860×550×1,800 | 950×550×1,750 |
Body Material | SUS304 stainless steel, food-contact surfaces |
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Typical Input Paste Temp | 0–8 °C (chilled paste from vacuum mixer) |
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▌ Solution Applications — Line Position
Meatech Solution | Role in Line |
Meatball Processing Line | Core forming stage. Positioned after the vacuum mixer and before the cooking tunnel or fryer. Receives chilled paste and produces round meatballs at consistent diameter and weight for downstream thermal setting and IQF freezing. |
Chicken Nuggets & Patty Line | Can be configured for chicken meatball formats as an alternative product SKU on the same upstream paste preparation line, without changing the bowl chopper or mixer stages. |
▌ FAQ
Q: Why are my meatballs coming out of different weights or shapes even though I have a forming machine?
A: Weight and shape inconsistency from the forming machine almost always indicates a paste quality problem upstream — not a forming machine fault. Common causes: paste temperature above 10 °C (myosin begins to denature, paste becomes less cohesive); insufficient chopping time in the bowl chopper (incomplete myosin extraction); air inclusion from atmospheric mixing (voids in paste cause irregular forming). Check paste temperature at the mixer exit and verify bowl chopper blade speed and cycle time.
Q: How is meatball size adjusted?
A: Meatball diameter is adjusted by changing the forming mould insert — a quick tool-free changeover on both MT-FF-MTB models. The diameter range is continuous within the model's range (Φ16–50 mm or Φ50–80 mm), not fixed to specific size increments. Feed speed and forming speed are independently adjusted via the dual inverter to match the paste viscosity and target meatball weight.
Q: What is the correct paste temperature for the forming stage?
A: Paste entering the meatball forming machine should be at 0–8 °C. Below 0 °C the paste is too stiff and blocks the feed system. Above 10 °C the myosin gel begins to degrade, causing meatballs to lose roundness and surface smoothness. The vacuum mixer's ice addition programme controls this — add sufficient ice during the mixing cycle to keep paste temperature below 8 °C at the end of the cycle.
