Vacuum screw filler KOMPO OPTI 2000 is designed for stuffing and dosing of boiled sausages, frankfurters, small sausages, liver and blood sausages and pastes. The patented design of the filling pump units allows obtaining a finished product characterized by solidity, dense consistency, without pores and voids. In addition, the use of screws of a special design guarantees a decent quality of the pattern of cooked smoked, semi-smoked, raw-smoked and dry sausages. The filler is also widely used in dairy, fish, poultry processing industries for dosing processed cheese, curd mass, butter, mayonnaise and other paste-like masses. Temperature range of minced meat processed varies from minus 4°С to plus 50°С.
DESIGN:
The filler consists of the housing (with asynchronous electric motor with frequency converter, twin-screw pump with gearbox, electrical cabinet, minced meat collector of the vacuum system, turner drive, twisting device drive, vacuum pump), on which are mounted: hopper for minced meat collection (with active and reactive turners), LCD control panel, knee switch and ladder for hopper cleaning.
SAFETY:
To ensure safe operating conditions, the filler is equipped with blocking sensors:
when the hopper is retracted
when the nozzle of the displacer body is removed
when the ladder for servicing the hopper is unfolded.
The filler performance in the pump mode is up to 12000 kg/h. The filler is recommended for medium and large-scale enterprises.
The actual performance when working with clippers depends on the operator’s activity (stopping to put the casing on the cog), the cog diameter, the diameter of the casing to be filled, the length of the sausage sticks, the clipper speed (clipping the casing filled, pulling the jaws, application of the clips, sticks cutting) and is:
on boiled sausage minced meat with 300 mm long stick, 80 mm casing diameter and working on the clipper with max. 1 second clipping cycle – min. 1600 kg/h.
