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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
  • Output:

    up to 7 500 kg/h
  • Increased dosing accuracy
 

  

output

The filler output in the pump mode is up to 7500 kg/h. Output 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 output 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.

 

 

TECHNIcAL 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 linking device FPS. 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. Automatic – mode for working with clippers. The dose is set in the settings and is issued taking into account the configured pauses, on a signal from the clipper.
  • 4. Twisting – mode for operation with the twisting device FPS.
 

 

 

Kompo-mini has the following features:

  • 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. 

 

   

 

OUTPUT OF PROCESSED CHEESE

Output of processed cheese in a sausage casing is carried out on modified filler KOMPO-MINI 1500-01, in which the hopper and the displacer body have jackets to maintain the temperature of the cheese mass using running hot water.

 

To obtain sticks with a high dose accuracy, the filler is used in combination with the precise dosing machine UTD-01.

 

 

LOADING HOPPER

For ease of minced meat loading, the clipper is equipped with 100 l reduced loading hopper.

 

LOADING DEVICE

 

Column loader FCD is used for loading minced meat in the hopper. Taking into account small overall dimensions of the filler, it is possible to manually load raw materials into the hopper without using the loader.

 

OPTIONS OF DISPLACER SCREWS

 

Two types of screws are included in the scope of supply: kneading and three-piece screws. Kneading screws are used when processing minced meat prone to increased pore formation. Three-piece screws are used for high dosing accuracy and productivity.

 

To increase the service life of the screws and the displacer housing in the modernized filler, a support grid is used which prevents contact between the displacer housing and the screws during operation of the filler.

 

 

  

VACUUM SYSTEM

The vacuum system of the filler serves to suck minced meat from the hopper into the screw pump, while additionally the air trapped in minced meat in the cutter is partially removed. The vacuum depth can be adjusted and is selected empirically by the operator for each type and fluidity of minced meat.

 

THE REQUIRED OPERATING MODE OF THE VACUUM SYSTEM CAN BE CHOSEN ON THE CONTROL PANEL:

Constant vacuum. The depth of vacuum is set and this parameter is constantly automatically maintained both during operation and during stops of the filler. When processing liquid minced meat in this mode, it is possible to suck minced meat in the minced meat collector when the filler stops, which reduces efficiency of the vacuum system.


Vacuum+. When processing liquid minced meat in this mode when the filler stops for the time longer than set in the filler menu, the vacuum channel in front of the minced meat collector is closed and the pressure in the minced meat collector is equalized with atmospheric pressure, which prevents the minced meat from being sucked. At the next start, first the vacuum of a given depth is created in the minced meat collector, and then the screws begin to rotate.

 

ASSORTMENT OF FILLING TUBES

The diameters of filling tubes are available in 10, 19, 23, 29, 35 mm. These parameters are suitable for direct filling. If it is necessary to improve the pattern under the casing of cooked smoked, raw-smoked sausages, it is possible to use a crown tube with a diameter of 29 mm. The option of manufacturing filling tubes of other diameters is possible.

 

CUT-OFF LIMITERS AND MINCED MEAT DIVIDERS

When processing minced meat of cooked sausages prone to pore formation, in order to obtain a decent result, it is necessary to use the minced meat cut-off limiter in the hopper. Its task is to increase the contact area of ​​the minced meat with the vacuum zone for greater air removal efficiency. The type of the cut-off limiter for each type of minced meat is selected based on experience.

 

One more way to eliminate pores is the use of minced meat dividers and stabilizers, which due to a sharp multiple change in the direction of minced meat flow, make air bubbles separate into smaller fractions that are invisible to the eye. There is a large assortment of minced meat dividers with different sizes of through holes (7, 9, 10, 11, 12, 14, 15 mm) which allows, based on experience, selecting the required option in which there are no pores and voids in minced meat, and loss of the filler performance is minimal.

  

ADDITIONAL EQUIPMENT

To increase operator’s performance when working with a natural casing on direct filling or twisting device, it is possible to use natural casing threading device NO-1.

 

Assembly, disassembly, washing and storage of dismountable parts of the filler are carried out on a special technological trolley, where each part has its own place. 

 

ADVANTAGES:

- production of boiled and semi-smoked sausages with minced meat temperature minimum +3°С;

 

- high degree of minced meat vacuumization eliminating any porosity in the product;

 

- preservation of quality of pattern of semi-smoked sausages minced meat under casing and on cut;

 

- higher durability of work elements due to the original design of the displacer screws;

 

- efficient operation with liquid minced meat due to the use the "Vacuum+" mode;

- compatibility with manual and semi-automatic clippers of any manufacturer;

 

- mounting of an additional pair of special screws allows processing of non-vacuumized minced meat;

 

- filling of casings with paste-like product (processed cheese, butter, curd and other paste-like raw materials);

 

- universality, simple maintenance, reliability and low operating costs.

    

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