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Vacuum filler KOMPO MINI 1500

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Vacuum filler KOMPO MINI 1500

EQUIPMENT PURPOSE

Vacuum screw filler KOMPO MINI 1500 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 designed specifically for use in small industries and has compact overall dimensions and a reduced capacity of the loading hopper.

 

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 plus 3°С to plus 60°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, twisting device drive, vacuum pump), on which are mounted: hopper for minced meat collection, control panel, knee switch.

 

SAFETY

To ensure safe operating conditions, the filler is equipped with blocking sensors:

  • when the nozzle of the displacer body is removed;
  • when the hopper is retracted.

 

 

Get cost

 

 

  • Hopper capacity
    100 l
  • Direct filling mode

    up to 7 500 kg/h
  • Increased dosing accuracy
 

 

 

PERFORMANCE:

The filler performance in the pump mode is up to 7500 kg/h. Performance of the cheese filler in the pump mode is up to 5500 kg/h. The filler is recommended for small and medium 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 and is:

  • on boiled sausage minced meat with 300 mm long stick, 80 mm casing diameter and working on the clipper with maximum 1 second clipping cycle – minimum 1200 kg/h.

 

 

TECHNIKAL SPECIFICATIONS:

Model

 

1500

 

1500-01

cheese version

Column loader FCD

options

options

Sausage linking device

options

-

Mincemeat temperature, °C

+3

+3…+60

Hopper and displacing screws housing heating

-

+

Output at nominal speed, kg/h

5000-7500

4000-5500

Power supply, V

400

400

Dosage range adjustment, gr

10-9999

10-9999

Hopper capacity, liters

100

100

Distance from floor to spindle axle, mm

1020±20

1020±20

Output power, kW

7,15

7,15

Dimensions, mm:

Length*Width*Height

1100*990*1765

1200*1100*1825

Net weight, kg

560

520

 

METHODS FOR PRODUCING SAUSAGE PRODUCTS:

For production of frankfurters and small sausages, along with the filler, a portioning device (FPS twisting device). The twisting device allows for production both in artificial and natural casings.

 

Sausage sticks are produced on the filler in the following ways:

  • Operation on direct filling – the corresponding cog is installed on the filler. A casing is put on the cog (hose casing, or prepared sections), the filler stuffs the casing and the operator manually forms a sausage stick by twisting it; knitting; application of clips using manual clippers KN-6R, KN-7R, pneumatic single clippers KN-3S, KN-4S, pneumatic double clippers KN-21M or formed on the small sausage tying machine.
  • Operation with pneumatic, semi-automatic and automatic clippers – the clipper (KN-22S, KN-23S, KN-24P, KN-26P, KN-201, KN-32, KN-501) is connected with the filler, casing is put on the clipper cog. The filler stuffs minced meat into the casing at the signal from the clipper. The clipper twists the casing filled, applies the clip, loop and cuts the formed stick. It is possible to adapt the filler for operation with a clipper of any manufacturer.
  • Operation with precise dosing machine and the automatic clipper – in the event of increased requirement to dosing accuracy, the filler is to be used with UTD-01 and the automatic clipper KN-32 or KN-501.

 

 

 

OPERATION:

The filler is served by one operator. When using the filler with the twisting device or clipper, one operator is able to service both products, and additional workers will be required to suspend formed sausage sticks on the smoking frames.

The clipper, twisting device or the cog for direct filling is connected to the filler. Minced meat is loaded into the hopper with a loader. The operator selects one of four operating modes in the control panel menu:

  1. Manual – the dose is set by the time the knee switch is pressed.
  2. Single – the dose is set using settings on the control panel, and to deliver it, it is necessary briefly press the knee switch.
  3. Twisting – mode for operation with the twisting device FPS.

From the filler electrical connector – mode for operation of the filler with clippers.

  

  • Absence of pores 

    high degree of mincemeat vacuumization eliminating any porosity in all types of sausages.
  • "Vacuum+" 

    efficient operation with liquid minced meat due to the use the “Vacuum+” mode.
  • Nice pattern on cut                                    preservation of quality of pattern under casing and on cut.
  • Universality 

    production of boiled, semi-smoked, raw-smoked and dry sausages of the highest quality.

 

  

 

 
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