SAUSAGE STUFFERS

Sausage stuffers for butcher shops and meat production

Professional sausage stuffers are used for production of frankfurters, sausages, blood sausages, salami and other filled meat products in natural or artificial casings. They are suitable for butcher shops, meat-processing facilities and businesses with their own production of meat products.

Manual or hydraulic sausage stuffer

Manual sausage stuffers are suitable primarily for smaller production batches and businesses where filling is carried out on a smaller scale. Hydraulic sausage stuffers are designed mainly for regular production and larger batches, reducing physical effort for operators and providing a smoother filling process. Selection therefore depends not only on machine capacity but also on frequency of use and quantity of meat mixture being processed.

Choosing cylinder capacity according to production volume

Smaller filling cylinders are practical for smaller batches, frequent recipe changes or occasional production. Larger cylinders reduce need for repeated refilling with meat mixture and are better suited to regular production of larger quantities of same product.

Selection according to products being made

Production of frankfurters, sausages, blood sausages, salami and other filled meat products involves different casing sizes, mixture consistencies and filling requirements. Controlled filling helps achieve even filling of casings and allows working process to be adapted to particular type of product.

Cleaning, sanitation and materials

Sausage stuffers work in direct contact with meat mixtures, making thorough cleaning and sanitation essential. All parts coming into contact with food are made of food-grade stainless steel and are safe for food contact. Construction provides good access to parts requiring regular cleaning. Cleaning and sanitation of equipment form part of hygiene and HACCP procedures in meat processing.