Risco has introduced the skinless sausage project RS191.
The system is designed to produce fresh and individual quick frozen sausages of any length or diameter and no longer uses the traditional casings (natural or collagen), instead the product is portioned, formed and encased with a new alginate-based technology. Thickness, appearance and strength of the coating is adjustable.
The line consists of a vacuum filler, a sausage conveyor belt and an optional tray conveyor belt with automatic product loading.
The system allows the easy production of sausages of any calibre from 15 to 36 mm and with the desired length. Moreover, it gives equal weight and equal length of each portion.
The line works automatically and only one operator is required. The whole system is programmed from a centralised computer.
Sausage production includes pork, chicken, turkey and vegetarian with the possibility of fresh sausages being placed directly into trays.
As the system has the option of a tray conveyor and de-nester for trays, which can be integrated, this also allows for complete automation of sausage manufacture, without any manual handling by the operator from the filler to the tray.
Phone: 02 9700 7666
igus SHT linear module in hygienic design
igus presents lubrication-free drylin linear and drive technology — designed according to...
Alfa Laval Clariot AI-based condition monitoring solution
Alfa Laval has launched the Clariot AI-based condition monitoring solution for hygienic process...
GEA Bake Extruder high-speed bake extruder
GEA has introduced its latest innovation for the baking industry: the GEA Bake Extruder.
