1. With the vacuum filling machine as the parent machine, the raw material completes the filling process in a vacuum state, which effectively prevents fat oxidation, avoids protein hydrolysis, reduces the survival of bacteria, and effectively guarantees the shelf life of the product and the product, and the final product reaches the taste Springy, crisp, tender and long aftertaste in the mouth. The vacuum degree can reach -0.1Mpa.

2. The production line has high degree of automation, high speed, and large production capacity. The weight, length and image of the end product are guaranteed to be within the high requirements, and it is suitable for collagen casings, fiber casings, plastic casings and animal casings;

3. The whole line is made of SUS304 stainless steel and alloy stainless steel.

4. Motors, reducers, vacuum pumps, and electrical components are all domestic and foreign famous brand products with high stability;

5. With quantitative function: the quantitative range is 5g~10000g, and the quantitative accuracy is ±1g/100g (meat mince) ±2g/100g (meat block);

6. The length of the twist is 30~380mm; the diameter of the twist is φ13~φ40, and the number of twists is 1.5~3.5;

7. Quantitative accuracy: natural casing ±1.5g, protein casing ±1g; fixed length accuracy: natural casing ±2mm; protein casing ±1mm.

8. Knotting speed: 0~1500 knots/min, the highest natural casing is 0-500 knots/min