English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
Choose by capacity and quality requirement: pneumatic filler (QG-II) handles 300-500 kg/h with ±1g automatic portion accuracy — ideal for butcher shops and small plants. Hydraulic filler (GD series) handles 200-500 kg/h with steady piston pressure — good for dense products and wide format range. Vacuum filler (3000/6000 type) handles 3,000-6,000 kg/h with ±2.5-3g accuracy and automatic twisting — the choice for high-volume, export-grade production. See the Sausage Making Machine range.
Tying uses twine to close casings (ZXJ-01 tying machine, 10-120 knots/min) — traditional method, flexible spacing, ideal for hanging and smoking. Clipping uses aluminum wire heart-shaped clips (servo + PLC clipper) — permanent, tamper-evident seals, ideal for cooked and shipped products. Some products use both at different stages. Both machines integrate with TINDO fillers and link cutters for complete lines. See Sausage Making Machine.
The complete line: meat grinder → meat mixer → sausage filler (pneumatic/hydraulic/vacuum) → tying or clipping → link cutter → smokehouse. TINDO supplies all six stages as matched equipment: JR grinders, JB mixers, QG-II/GD/vacuum fillers, ZXJ-01 tying machine, aluminum wire clipper, GSJ-1200 link cutter, and YX smokehouses. Contact us for a complete line quotation.
304 stainless steel (18/8) is corrosion-resistant, not corrosion-proof. It can show surface rust when exposed to chlorides (salt, brine, bleach) or when carbon steel particles embed in the surface. In meat processing, this happens with salty products or contaminated cleaning tools. Prevention: use 304 for standard food contact, upgrade to 316 for high-chloride applications (brine injection, seafood), rinse after salt exposure, and never use carbon steel tools or steel wool on stainless surfaces. TINDO equipment uses SUS304 as standard and SUS316 on request for high-chloride processes.
TINDO MF-series forming machines cover 60 kg/h (pilot) to 1,200+ kg/h (industrial), with weight accuracy of ±1.5%. Interchangeable molds switch between burger patties, nuggets, fish fingers, and custom shapes in 20-30 minutes. Choose capacity by your daily target: 8,000 kg/day ÷ 16 hours ÷ 0.85 efficiency = 588 kg/h → select a 600 kg/h line. See Automatic Forming Machine.
Yes. TINDO forming machines handle high-viscosity plant protein dough (soy, pea, wheat) with the same ±1.5% weight accuracy as meat. Plant-based production uses dedicated hopper and screw-feeder design to prevent clogging with sticky dough, polished SUS304 contact surfaces for clean release, and separate oil management when running both meat and plant-based products. See Forming Machine for Meat & Plant-Based.
A complete chicken nugget line includes: forming machine (shapes nuggets), preduster (dry flour primer), batter applicator (wet coating), breading machine (crumb/panko layer), and continuous fryer. TINDO supplies modular lines from 300 to 1,200 kg/h with full SUS304 construction and CE certification. A 300kg/h line with forming, coating, and frying was recently delivered to a US producer — see the 300kg/h chicken nuggets line case study.
Yes. TINDO modular coating lines use interchangeable forming molds — swap the nugget mold for a patty or finger mold and adjust coating settings, and the same line produces a different product. Changeover takes 20-30 minutes. The Complete Guide to Chicken Nugget Processing Lines covers capacity planning, cost, and line configuration in detail.
A 300-400 kg/h modular line (forming, coating, frying) typically costs 55,000−55,000−110,000 for mid-scale, with small pilot lines from $18,000. Total cost depends on capacity, automation level, and optional modules. For a full cost breakdown by line size, see the Chicken Nugget Processing Line Guide.
Fresh meat cutting equipment (slicers, strip cutters, dicers) processes chilled meat at 0-4°C with circular or band blades. Frozen meat cutting equipment handles blocks down to -18°C using hydraulic pressure and hardened blades. TINDO supplies both: fresh meat lines like the Chicken Dicing Line (5-70mm dices) and frozen meat slicers for -18°C blocks. Choose based on your raw material state — never run frozen blocks through fresh meat slicers, as they damage blades and produce inconsistent cuts.
The TINDO chicken dicing line produces dices from 5mm to 70mm, adjustable by changing blade carriers and sleeves on the QT600 dicers. Slice thickness ranges 2.5-50mm on the FQ200-2 slicer. The 6-machine line — slicer, dicers, transfer belt, vibrating screen, and conveyor — converts whole chicken breasts into uniform dices at high throughput, processing fresh chicken, pork, beef, and lamb. See the Chicken Dicing Line for full specifications.
A meat slicer cuts meat into slices, strips, or dices of controlled thickness — used for portioning and dicing. A meat flattener (tenderizer) presses meat to uniform thickness using multi-roller calendering, which also tenderizes the muscle. TINDO meat flatteners achieve ±0.1mm thickness precision and process 800-1,200 kg/h. In production lines they combine: flatten for uniform thickness, then slice for portioning. See our Meat Flattening Machine.
An industrial grill marker (also called a grill branding machine) applies heated patterned belts or rollers to food surfaces, creating the seared char lines, diamond patterns, or logos that signal "grilled quality" to consumers. It's used on steaks, chicken breast, burger patties, sandwich bread, panini, burger buns, and vegetables. TINDO grill markers cover 300-600mm marking widths, with custom roller patterns including 45° diagonal lines and logos. See our Industrial Grill Marker range.
A contact cooker fully cooks the product through double-sided heat. A grill marker applies surface marks — char lines or branding — and may not cook the product through. In production lines they often combine: the contact cooker cooks, then the grill marker adds premium char marks. TINDO also offers combined Contact Cooker & Grill Marker machines that do both in one pass.
Yes. TINDO manufactures custom marking rollers in any pattern: standard parallel lines, diamond cross-hatch, 45° diagonal lines, or your logo. Roller changeover takes 7-10 minutes. For example, the YW300E-I delivered to a Russian sandwich manufacturer uses 45° diagonal marking on one side with top-side baking — both surface temperatures and mark color depth are independently adjustable. See the custom grill marker case study.
An industrial contact cooker cooks food by direct conduction — product is pressed between two heated belts (top and bottom) that transfer heat straight into both surfaces simultaneously. Unlike convection ovens that heat through air, conduction cooking is instant: an 8mm chicken breast cooks in 45-60 seconds on a contact cooker versus 3-5 minutes in a convection oven. TINDO contact cookers operate at 85-90% energy efficiency, use SUS304 construction, and handle belt widths from 400mm to 1200mm. See our Industrial Contact Cooker range for models.
Contact cookers handle any flat, thin product: chicken breast, burger patties, bacon, schnitzel, fish fillets, syrniki (tvorog pancakes), cheesecakes, halloumi, plant-based patties, pancakes, and flatbreads. TINDO supplies specialized contact-cooking lines for syrniki and cheesecake production, and belt grills for double-sided browning. The key requirement is a flat product shape that maintains contact with both heating surfaces.
Contact cooking transfers heat by direct conduction — the heated belt touches the product, and heat moves straight into it. Convection ovens must first heat air, which then transfers heat to the product surface — a slower, indirect path. Measured on an 8mm chicken breast: contact cooker 45-60 seconds, convection oven 3-5 minutes. Contact cookers also retain moisture better because the sealed surface traps juices, and they achieve 85-90% energy efficiency versus 50-65% for convection ovens.
