Put the muscle in vacuum filling and portioning

- Last updated on GMT

Processing equipment specialist Handtmann will exhibit a variety of machinery for vacuum filling and portioning for meat, dairy, bakery and seafood applications.

For sausage manufacture in particular, Handtmann will show equipment for linking/cutting in natural and collagen casings, with its ConPro continuous sausage production line. Continuous filling into a sausage string ensures maximum productivity. The VegaCasing hardens in the fixing solution while the sausage string is being fed to the conveyor belts of the AL-System.

In addition, it will have on display automatic collating/tray loading systems, inline grinding and fresh mince portioning kit.

The stand will also feature single and multi-lane depositing/extrusion systems adaptable for balls, burgers, kofters, sausage rolls and pasties, as well as Handtmann vacuum fillers for cooked meat production.

Contact:​ Handtmann

Stand No:​ N290

Related topics: Manufacturing, Meat & poultry

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