There is a wide range of equipment available on the market for sausage production. The three mainstream filling machines for sausage stuffing are pneumatic, hydraulic, and manual stuffers. However, the pneumatic sausage stuffer is the most popular. Powered by compressed air, pneumatic sausage stuffers support automatic filling and automatic linking. They feature high efficiency and labor savings with low failure rates. More importantly, they eliminate the risk of food contamination caused by hydraulic oil leakage.
一．What is a pneumatic sausage machine?
First you need to know what a pneumatic sausage machine is, which is also known as a sausage-making machine and is dedicated to commercial sausage making. It takes the compressed air provided by the air compressor as the power to push the meat stuffing into the casing at a constant speed, with uniform discharging, and it is not easy to break the casing. Usually, it also has an automatic kinking function to segment the sausage, save manpower, and have a good potting effect. It is widely used in meat processing plants, pork shops, cooked food shops, and other scenes.
二．Core Components of Pneumatic Sausage Stuffer
With a brief understanding of what a pneumatic sausage machine is, the following is an introduction to the core components of the machine. Understanding the machine structure helps you understand its working principle:
1. Storage tank (bucket): It is used to store meat fillings. The contact surface with food materials shall be made of 304 food-grade stainless steel, and its capacity usually has 10L, 20L, 30L and other specifications.
2. Piston: It is installed in the storage cylinder and moves forward and backward under the action of the compressed air provided by the rear cylinder to push out the meat fillings in the storage cylinder at a constant speed.
3. Air cylinder: the external air compressor is used to convey the compressed air, which is used to push the piston forward and backward. The pushing speed can be adjusted through the throttle valve.
4. Discharging pipe: the meat fillings in the storage cylinder are extruded from the discharging pipe under the pushing of the piston. The discharging pipe can be removed for replacement. The discharging pipes with different diameters can adapt to the casings of different sizes.
5. Pneumatic knotting mechanism: driven by the pneumatic rotary motor, it can automatically twist the casing to segment the sausage during the irrigation. The length of the rotating interval determines the length of the sausage. Compared with manual knotting, it is more accurate and saves labor.
6. Body: Stainless steel is normally used to provide a mounting location for each component.
7. External air compressor: used to provide air source for the cylinder.
三．Working Process of Pneumatic Introducer
1. Meat Grinder
2. Meat Bowl Cutter
3. Stuffing Mixing Machine
4. Pneumatic Sausage Filler Machine
5. Sausage Tying Machine
6. Smoke Oven
7. Vacuum Packing Machine
8. Finished Product
Having understood the structure of the machine and the working process of the sausage-making machine, you can completely understand the principle of the machine. The following describes how sausage is made in a factory:
1. Preparations: First, connect the air of the air compressor, put on the casing on the discharge pipe, pour the meat fillings into the storage cylinder, and cover the cylinder head tightly.
2. Pushing: Open the valve, and the piston moves forward at a constant speed driven by the air cylinder to squeeze the meat fillings in the storage cylinder.
3. Filling at a constant speed: the meat fillings are squeezed out from the discharge pipe under the pushing of air pressure and uniformly enter the casing;
4. Automatic twisting: the twisting interval is controlled by the pneumatic valve, and the automatic twisting is performed every fixed time to separate the same length of sausage;
5. Piston reset: After filling, the piston is driven back and reset by the air cylinder. After the storage cylinder is emptied, the feeding cycle production can be carried out again.
四．Core parameters of pneumatic sausage machine
| Equipment Name | Pneumatic Sausage Stuffer |
| Body Material | 304 Food-grade Stainless Steel |
| Hopper Capacity | 10 L / 20 L / 30 L |
| Working Air Pressure | 0.4-0.8 MPa |
| Control Mode | Pneumatic Manual Control |
| Applicable Casing | Natural casing、protein casing、plastic casing |
Having introduced the structure and working principle of the pneumatic sausage machine, it is also necessary to understand the core parameters of the machine, which can help you judge the differences between the machines in commercial sausage making:
1. Storage cylinder volume: It determines how much meat can be put in a single time. Generally, there are 10L, 20L, 30L, and other specifications. Small workshops generally use 10L-20L, and processing plants often use 30L.
2. Machine material: 304 food-grade stainless steel must be used for the parts directly contacting food materials. For the parts not directly contacting food materials, such as the machine body and rack, 201 stainless steel can also be used, so the cost will be reduced.
3. Kink length adjustment range: the wider the kink length can be adjusted, the larger the range of produced sausage length.
五．Precautions for Use of Pneumatic Introducer
Having understood the core parameters of the machine, in order to facilitate your using the machine more correctly in the future, the following describes the precautions you need to pay attention to during the production process of sausage:
1. The standard working pressure of the air compressor equipped with the pneumatic sausage machine shall be 0.4-0.8 MPa.
2. Do not overfill the stuffing during feeding to avoid overflow of stuffing during extrusion; try to compact the meat as much as possible to avoid overfilling the casing.
3. Do not touch the machine with hands during operation.
4. Clean the storage hopper, piston, and discharge pipe after production.
5. When the machine is not used for a long time, cover it for dust prevention.
6. In case of any problem during the operation of the machine, be sure to shut down the machine and cut off the power before maintenance.
六．Summary
Having read the above contents, you have a comprehensive understanding of the working principle, structure, and how sausage is made in a factory. If you have any question about the pneumatic sausage machine, welcome to Orange Mech for answers. Orange Mech is a global quality manufacturer dedicated to the field of food machinery and can provide you with the best equipment and professional technology.
