Vacuum filler KOMPO OPTI 2000

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 UTD-01 – in the event of increased requirement to accuracy of dosing sausage sticks in the line with the filler, UTD-01 and an automatic clipper KN-32 or KN-501 are used.

To improve quality of pattern on cut and under casing of structural sausages (cooked smoked, semi-cooked, raw-smoked, dry) it is advisable to use grinding device VNB and attached grinder VP-6000.

OUTPUT OF PROCESSED CHEESE

Output of processed cheese in a sausage casing is carried out on modified filler KOMPO OPTI 2000-02, 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 and the automatic clipper KN-32.

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:

Then the required parameters are set: dose size, filling speed, vacuum depth, agitator speed. Minced meat under the action of vacuum created by the vacuum system and screws, when minced meat is pushed out, and under its own weight, is pulled into the working area, where it is picked up by the screws, partially vacuumized and moved to the unloading area, from where it is filled into the casing through the cog.

LOADING HOPPER

The clipper is equipped with 250 l loading hopper. Active (spiral with a scraper) and reactive (spiral guide) agitators are mounted in the hopper. The task of the active agitator is to clean the lower part of the hopper from minced meat and to stabilize uniformity of minced meat supply to the screws. The task of the reactive agitator is to direct the flow of minced meat, pushed by the active agitator, into the receiving area of the screw.

Convenience of cleaning the hopper when switching to another type of product and during its sanitary treatment is provided by a folding ladder with three steps, thanks to which even a small operator gets full access to the hopper.

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.

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• 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.

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CONTROL PANEL

The filler is equipped with 7-inch touch screen LCD monitor. The size of the clickable menu icons is optimized for comfortable operation by the operator wearing rubber gloves. The menu interface is simple and intuitive. The filler can store up to 384 programs with parameters for each product. A protective screen is installed on the control monitor to protect it from external influences.

LOADING DEVICE

Column loader FCD is used for loading minced meat in the hopper.

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.