Innovative sausage production with vegetable coating
In the food processing industry, traditional sausage production methods require the use of natural or artificial casings. These methods often lead to increased time for preparation, higher costs, and potential contamination issues, necessitating improved techniques for efficiency and hygiene.
Create sausages with precise length and weight
The RS 191 by Risco is a state-of-the-art system designed for producing sausages using a vegetable alginate-based coating instead of traditional casings. This system features a continuous vacuum filler, an extruding unit where the vegetable coating is applied, followed by individual sausage filling and cutting. A central computer regulates all system parameters for seamless program monitoring. This single-operator system reduces costs and time required for production, ensures extraordinary weight and length precision, and reduces potential bacterial contamination, leading to longer shelf life of the fresh product. The system is capable of processing up to 910 kg per hour with product sizes ranging from 15 to 32 mm.
Benefits
- Significant cost savings compared to traditional filling
- Reduction in production time
- Precise weight and length control for each portion
- Reduced bacterial contamination
- Longer shelf life of fresh sausages