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Pumping | Vacuum Stuffer

Vacuum Sausage Stuffer

Mepaco's Continuous Vacuum Stuffer removes entrapped air from both fine and coarse ground products. As a result, the 420V Vacuum Stuffer produces a firmer, denser product. Through consistency and uniformity; slicing yields are improved while color, temperature and texture are maintained.

Vacuum Stuffer machine

The continuous vacuum operation eliminates the need for batch vacuuming which improves plant efficiencies and reduces the risk of product contamination.

Model 420V Vacuum Stuffer Specifications:

  • Heavy-Duty T304 S.S. Construction
  • USDA/FDA Approved
  • Left or Right Handed Units
  • Load Sensing Hydraulic Drive System
  • Paddle Agitation
  • Vane-Type S.S. Product Feed Pump W/3" Discharge
  • Tachometer Readout
  • 5 HP Vacuum Pump W/Clear View Filter
  • Nominal Capacity: 11K Lbs/Hr (5,000 Kg/Hr)
  • Maximum Capacity: 36K lbs/Hr (11,000 Kg/Hr)
  • Discharge Pressure: 150 PSI (10 Bar)
  • Hopper Capacity: 24 Ft3 (680 L)
  • Air Required: 2 Ft3 @ 100 PSI (7 Bar)
  • Hydraulic Power: 20 HP (15 kW) TEFC W/NEMA 4 Enclosure
  • Electrical: 230/460V, 3 Phase, 60 Hz

NOTE: Capabilities are general estimates and may change depending on the specific application.

 

 

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What is the throughput of a vacuum stuffer?

It depends on the product and process. For example, a stuffer producing an emulsified luncheon meat product can produce up to 36,000 lbs. / hr.

What types of food manufacturing applications utilize a vacuum stuffer?

Meat, baking, pet food, prepared foods, dairy and confectionery processing industries.

How deep of a vacuum can you pull?

Mepaco's 420 Vacuum Stuffer is designed to pull and maintain full vacuum (29" HG). Vacuum can vary depending on barometric pressure and elevation.

Does the vacuum stuffer improve shelf life?

Yes, products have better color and there are no voids in cased product.

Is the vacuum adjustable?

It does not come standard, but adjustable vacuum is an option.

Do you have variable hydraulic options?

Different motors are available depending on the viscosity and density of the product.

How does the equipment determine level of product in the tub?

With a hi-low level probe.

Is the feed pressure adjustable?

Yes, the feed pressure is adjustable from 0 - 100%. Load sensing is automatic.

Can it be hooked up to an emulsifier or an inline grinder?

Yes, here is an image of a system.

Is a vacuum included?

Yes, Bush is standard and a Vane or Water Ring will be specified depending on the application.

Does this unit include a hydraulic pump?

Yes, the stuffer comes with a self contained hydraulic pump.

Is an electric model available?

Yes, electric models are often specified in continuously running applications.

Does the stuffer run batches or is it designed for continuous operation?

The stuffer can be set up for single batches or continuous operations.

Why is my probe not working?

When the probe is not working properly, you need to adjust sensitivity. Product moisture, consistency and density can affect the sensitivity of the probe.

Why is my pump not working at full capacity?

There are several possibilities why the pump may not be working correctly. Check for signs to see if the housing is worn. Also, check to see if the vanes are worn. The motor or hydraulic pump may also be worn. Check for physical wear on housings and vanes. Check the flow meter on hydraulic motor or the hydraulic pump may need to be serviced.

Why does my unit not maintain vacuum?

If vacuum is not holding, check for worn shafts, seals and gaskets. The gaskets may not have been installed properly. Check to see if the vacuum pump needs to be serviced.

What is the size of the tubing inlet?

Our standard size is 6" or 8" diameter.

Can a stuffer be filled?

Yes, but it would not be efficient for most applications.  Vacuum works with product being pulled through the inlet. For testing applications, a stuffer could be manually filled, but there would be a wait for the vacuum.

Should an emulsifier be placed before or after the stuffer?

We've seen both ways, after takes all the oxygen out of the meat and the texture is different. Seals must be maintained in the emulsifier otherwise eoleygen goes back in and the particle definition is different.

How do you check to see if all air voids are out of the product?

Conduct a saline solution test. The higher the salt solution, the less it floats.

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