Handtmann Offers New Line for Industrial Sausage Production

© Handtmann

Biberach, Germany — With the launch of the new PVLH 251 AL system, Handtmann offers medium-scale and industrial sausage producers an automated production process for portioning, linking and hanging cooked and dry sausages in cellulose and collagen casing that is designed to improve efficiency.  

The line is ideally suited for the production of hot dogs in cellulose and collagen casing, but also for dry sausages, vegan/vegetarian and meat substitute products and the automated production of sausage products for the pet food segment, the company reports.

The line offers short set-up times and minimal casing change times with one linking nozzle, reports Handtmann. Casing length options are available up to 580 mm for single product lines. Casing change is ensured by centering the linking nozzle and simultaneously guiding the casing in the casing spooling unit, while a filling product scraper ensures that the linking nozzle is clean to support casing change times of less than two seconds, the company reports.

The operator is prompted to refill the casing magazine by an optical signal to maintain continuous production, and the design of the PVLH 251 voider belt and special voider elements provide gentle positioning of the casing and consistent length, says Handtmann. Automatic length checks prevent operating errors, with the set portion length and voider belts automatically matched.

The hanging unit includes hook spacing adjustable in 5 mm increments for smoke stick efficiency. The entire production line can be increased in height by 100 mm or 200 mm for sausage loops up to a maximum length of 850 mm. As an option, the hanging unit can also be equipped with the Handtmann AHE scales that automatically readjust the filling volume for product weight control, reports Handtmann.