Vacuum Sausage Stuffer — MT-SS Series

▌ Product Description

The Meatech industrial sausage stuffer is engineered for precise, high-volume filling of sausages, ham, Chinese sausage, hot dogs, red sausage, and all cased meat products. Hydraulic cylinders or pneumatic pistons drive the material smoothly and consistently from the barrel through the filling tube into the casing, with no air pockets, no product surging, and no inconsistent weight — producing full, well-shaped sausage bodies at every cycle.

Vacuum models fill under negative pressure (-0.08 MPa), preventing oxidation of fat and myoglobin at the filling stage. This protects the bright red colour of the fresh sausage surface and extends finished product shelf life — a significant advantage for premium sausage products. Quantitative accuracy is ±2 g at a 400 g product weight, with filling speeds from 150 to 400 cycles/min.

Models with integrated automatic twisting devices accomplish filling and portion segmenting in a single pass, eliminating a separate process step and increasing throughput by a factor of three to five versus manual operations. PLC touchscreen control stores multiple product recipes — including filling volume, filling speed, and twist frequency — for rapid changeovers across a multi-SKU product range.

The barrel is fully removable for cleaning, and all food-contact surfaces are SUS304 stainless steel, HACCP compliant.

▌Technical Specifications

▌Applications & Industries

▌FAQ

Q:  What is the difference between hydraulic and pneumatic sausage stuffers?

A:  Hydraulic stuffers use oil-pressure cylinders and are better suited for thicker, denser, or coarse-ground fillings — including products with large meat chunks or bone-in pieces. Pneumatic stuffers use air pistons and are well-suited for finely emulsified minces and standard sausage paste. Meatech offers both configurations.

Q:  How does vacuum filling protect product quality?

A:  Filling under negative pressure removes air from the filling barrel and the casing during the fill stroke. This eliminates air pockets in the sausage body (which cause holes in the slice face), prevents fat oxidation during the fill stage, and protects the bright red myoglobin colour — all measurable quality improvements for premium products.

Q:  Can the machine handle emulsified paste and coarse-cut products?

A:  Yes, with appropriate pump type selection. Vane-type filling pumps are recommended for emulsified sausage paste; gear-type pumps are recommended for coarse-cut or bone-in products. Our team can recommend the correct configuration for your specific product.

Q:  What are the cleaning requirements?

A:  The barrel and filling tube are both fully removable for thorough cleaning. All food-contact surfaces are smooth SUS304 stainless steel, compatible with standard CIP cleaning chemicals and high-pressure rinsing. Daily cleaning after each shift is recommended.