Vacuum Sausage Stuffer

Recent Posts

• 4 Tips to Address Emergency Downtime Posted last year
  Mepaco’s Service Team is often called out on critical downtime situations.  The goal for any food processor is to prevent these situations and if they are unavoidable, mitigate the time and cost associated with the breakdown.  To start with, here are the top four calls that Mepaco Services receive for emergency support: Broken Shafts Agitators are failing when they start to develop cracks or start to rub the tub side wall of the processing equipment.  Agitators and shafts also fail when a tool or component drops into the equipment and damages the shaft or paddles. The damage is not always immediately apparent; a bent shaft may take months to start failing. Gear Motors / Gear Boxes Oil leakage, hot temperatures and noise are all signs that gear motors or gear boxes may be failing. The motors and gear boxes commonly fail due to poor lubrication practices. They also may fail because of improper repair of the agitator and the gear motor and gear box may wear out prematurely. Safety Devices Equipment is designed with safety modes and if the safety devices are ...
• When to Leverage Dual Zones in Thermal Jackets for Food Processing Posted last year
  There are various methods to heat and cool food product in cooking equipment. The application will dictate the best combination of methods and configurations ranging from stay-bolt or dimple jacket designs, to injected steam and thermal screw heating options.  On equipment solutions that use a heating jacket, a dual zone design may add versatility to operations. Heating zones can be engineered for two separate zones that heat or cool independently. The first chamber forms the bottom of the cooker tub to the centerline of the agitator. This zone has independent controls and can be used for small batches. The upper chamber can be activated to heat when the batch size and application demand. The best-use application for dual zones are test market runs, small recipe variations, and staged cooking. Zoned heating jackets provide savings in time, energy, and cost for partial batch production. Depending on the application, significant efficiencies can also be realized by starting the batch in the first zone and adding the second zone to finish the batch. The advantage of dual zones heating jackets is versatility of batch cooking processes and ...
• [Infographic] Why Processors like Mepaco's Dumping Equipment Posted last year
  Mepaco’s Food Processing customers opt for custom and modifiable dumping equipment features that provide the highest level of personnel and food safety, including: PERSONNEL SAFETY Personnel guarding designed for the entire dump-zone footprint and safety relays that control the e-stop position; and optional pocket door designs that allow for safe fork truck access for loading and unloading. Guards can be designed for different types of visibility and access, from gates to pocket and overhead access doors, depending on the requirements of the application. FOOD SAFETY A Pallet Retention System (PRS) that allows the combo to complete the dump cycle while separating from the pallet, limiting the potential for contamination in the food stream. A liner hold-down that prevents the liner from separating from the combo and falling into the hopper. An optional electropolished finish on the chute solves for sanitation efficiency and effectiveness. Visit Dumper Equipment!
• Column Dumpers - Featuring 60 degree dump angle Posted last year
  Processors should be able to focus on critical operations and not have to worry about auxiliary equipment. That's what Mepaco's CD1000 Column Dumper delivers; a Column Dumper that is heavily built, engineered for easy maintenance, built to strict sanitary design standards, and like our processing equipment solutions, modifiable to meet specific production requirements. The animation features a new option in Mepaco's Column Dumper, a 60 degree dump angle for applications where every particulate must be added to the batch. For more information, download our Column Dumper Flyer.
• Sanitation and Safety Checklist: Time for a Review? Posted 2 years ago
  An equipment safety and sanitation audit can provide direction for implementing improvement procedures and specifying equipment updates that mitigate risk and solve for safety and production goals.  Here’s an excerpt from our audit checklist: Are all parts of the equipment readily accessible for inspection, maintenance, sanitation? Is there any evidence of premature wear on parts? Does the equipment properly self-drain to assure food product, water or sanitizing fluids do not accumulate? Are all hollow areas removed where possible or permanently sealed to eliminate any harborage areas? During operation, does the equipment perform properly as not to contribute to unsanitary conditions? Is the equipment free of niches, pits, cracks, corrosion, recessed, open seams, gaps inside threads, bolt rivets, protruding ledges, rusting and dead ends? Are the enclosures and HMIs designed, constructed, and maintained to ensure food product, water or other liquids do not penetrate or accumulate on the enclosure or interface? Is there adequate space between the floor and the equipment body for sanitation? Are bearings, gear motors and hydraulic system sealed, guarded, and/or mounted away from the product zone?  Our 25-point checklist walks through compatibility, compliance, food safety risk ...