▌Product Description
The Meatech MT-MM-500V and MT-MM-900V vacuum meat mixers draw air out of the mixing chamber during the mixing cycle, so seasoning, ice, fat, and functional additives are blended into minced meat or chopped paste without introducing air voids. This is the equipment that produces the dense, elastic bite and clean cut face required for meatballs, fish balls, frankfurters, luncheon meat, and chicken nuggets — and it directly extends filling shelf life by removing the oxygen that accelerates spoilage.
Both models run on variable-frequency motor control, so mixing speed can be adjusted to match the viscosity of different formulations — from loose emulsified paste to dense luncheon-meat mixes — without any mechanical changeover. A sealed lid and dedicated vacuum pump maintain negative pressure throughout the cycle, and batch sizes of 500 kg (MT-MM-500V) and 900 kg (MT-MM-900V) are sized for meatball, sausage, and nugget lines running continuous shifts. For dumpling filling, fresh sausage, or burger patty production where an open texture is acceptable, the atmospheric MT-MM-75 / 150 / 350 meat mixer series is the more cost-effective choice.
▌Technical Specifications
Parameter | MT-MM-500V | MT-MM-900V |
Tank Capacity (L) | 750 | 1,200 |
Batch Capacity (kg) | ≥ 500 | 900 |
Motor Power (kW) | 8.9 | 14 |
Rotation Speed | Variable freq. | Variable freq. |
Vacuum Function | ✅ Yes | ✅ Yes |
Power Supply | 380V / 50Hz | 380V / 50Hz |
Machine Weight (kg) | ≈ 900 | ≈ 1,350 |
Dimensions (L×W×H mm) | 1,840×1,280×1,690 | 2,060×1,670×1,900 |
▌Solution Applications — Line Position
Meatech Solution | Role in Line |
Meatball Processing Line | Vacuum mixing stage after bowl chopping. Incorporates seasoning, ice, and fat into the chopped paste under vacuum — removing air inclusions that cause meatball voids and reducing paste temperature to the forming-stage requirement of 0–8 °C. |
Sausage Production Line | Blends seasoning, fat, starch, and functional ingredients into minced meat under vacuum before the bowl chopper stage, for emulsified sausage products such as frankfurters and luncheon meat. |
Chicken Nuggets & Patty Line | Combines ground chicken, seasoning, starch, and soy protein under vacuum before the forming stage. Vacuum mixing is critical for nugget paste — air inclusions create holes in the formed nugget interior that are visible when the product is bitten. |
▌FAQ
Q: What's the actual quality benefit of vacuum mixing over standard mixing?
A: Removing air from the filling during mixing eliminates the voids that cause visible defects at the cut or bite face — cracking in boiled meatballs, holes in nugget interiors, and porous texture in frankfurters and luncheon meat. It also lowers oxygen exposure in the finished filling, which extends shelf life. For dumpling fillings, fresh sausage, and burger patties this level of density isn't required — the standard MT-MM-75 / 150 / 350 mixer is sufficient there.
Q: How much ice should I add during a vacuum mixing cycle?
A: Ice quantity is set by the paste exit temperature target — typically 0–8 °C for forming-stage products — and the heat generated during mixing. Start at roughly 10–15% of total raw material weight and check the paste temperature at the end of the cycle, adjusting by 2–3% increments until the exit temperature is consistently below 8 °C. Meatech provides formulation-specific mixing parameters on request.
Q: What maintenance does the vacuum system need?
A: Inspect the vacuum seal and pump filter after each shift, in addition to the standard tank and paddle cleaning routine — remove residual filling, rinse with cold water, sanitise with food-grade detergent and a high-pressure rinse. A worn seal is the most common cause of vacuum level dropping over time, so replacing it on schedule protects mixing quality.
