20 L Hydraulic Piston Sausage Filler

Overview

How it works

A hydraulic filler pushes meat from a cylinder through a nozzle into the casing. A piston at the bottom of the cylinder is moved by hydraulic pressure, so the pressure is steady and the speed can be controlled by the operator. This is gentler on the meat structure than air or screw feeding, and it suits coarse or chunky mixes.

Size

The cylinder holds 20 L, which is roughly 18 kg of meat mix per fill. That is a good batch size for a butcher shop or a small producer: large enough to avoid constant reloading, small enough to handle and clean in a normal sink area.

Materials

The main body is AISI 304 stainless steel. The lid and piston can be specified in different materials according to your hygiene and cost requirements; the choice is stated in the quotation.

Options you can add

• Knee control, so the operator keeps both hands free on the casing
• Automatic piston return for quicker reloads
• Cooling fan to reduce heating during long runs
• Casters and an anti-tilt cart for moving and stability
• A manual portioning attachment

Where it is used

Butcher shops, sausage makers, restaurants with their own sausage menu and small factories that fill in batches.

Choosing a configuration

• Supply voltage and phase
• Nozzle sizes for your casing diameters
• Lid and piston material
• Hygiene rules for equipment in your country

Cleaning and care

Wash the cylinder, piston and nozzle after every shift and check the hydraulic oil level on a regular schedule. We supply an operating and care sheet with the machine and can list the seals to keep in stock.

A piston filler for the butcher shop

This sausage filler holds 20 L, about 18 kg of meat, and pushes it with a hydraulic piston. Piston pressure is steady, which keeps meat texture and avoids smearing. The body is AISI 304 stainless steel.

It works with our meat grinder. The grinder makes the mince, you season it and mix, and the filler stuffs it. Portioning attachments and automatic piston return speed up work. A cooling fan keeps the hydraulic oil from overheating on long runs.

A 20 L unit is a balance between size and handling. Smaller fillers need frequent refilling and larger ones are harder to clean and lift. For a plant filling several hundred kilograms a day, a vacuum filler would be better. Sausage type and casing decide the nozzles.