English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
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Product Description
The TINDO vacuum sausage filler is a fully automatic vacuum filling and twisting machine for high-volume sausage production — combining vane-pump filling, servo motor drive, touchscreen display, and computer control in a single integrated system. Two models cover 3,000 kg/h and 6,000 kg/h, making them the choice for hot dog factories, meat processing plants, and large-scale sausage producers.
Filling takes place under vacuum, removing air from the sausage mix for dense, void-free product with consistent weight per portion. The integrated automatic twisting unit produces uniform links with adjustable twisting speed and twist count — suitable for natural, collagen, and fibrous casings, as well as ham and other filled products. The machine also handles bottle and box filling for diversified product lines.
With a vane pump auto-compensation system, portion weight accuracy reaches ±2.5-3g, and the rotating hopper simplifies loading and cleaning between batches.
Filling occurs under vacuum, extracting air from the meat emulsion before it enters the casing. The result is a dense, uniform sausage with no air pockets or voids — the quality standard required for export-grade products and the texture consistency consumers expect from premium hot dogs and sausages.
The filling system is driven by servo motors under computer control, delivering precise, repeatable operation. Filling speed, twisting speed, twist count, and portion weight are all adjustable from the touchscreen — no mechanical adjustment, no operator guesswork. Production parameters can be set per product and recalled instantly.
The vane pump includes an automatic compensation mechanism that maintains consistent portion weights throughout the production run, even as the hopper level changes. Weight accuracy reaches ±2.5g (3000 type) and ±3g (6000 type) — critical for fixed-weight retail packaging and regulatory compliance.
The integrated twisting unit forms uniform links at adjustable speed, twist count, and spacing. Suitable for natural, collagen, and fibrous casings — the three most common casing types in commercial sausage production. Twist parameters are set per product for consistent link length and appearance.
The filling mechanism transfers the meat emulsion gently, preserving texture and preventing smearing — important for coarse-ground sausages and products where particle definition matters.
The hopper rotates for convenient loading and thorough cleaning between batches. No deep manual reach, no residue traps — full washdown access for hygiene compliance.
Beyond sausage casings, the machine fills bottles, boxes, and other containers — allowing one machine to serve diversified product lines (spreads, pâtés, filled portions).
Parameter | Vacuum Filler 3000 Type | Vacuum Filler 6000 Type |
|---|---|---|
Model | 3000 type | 6000 type |
Capacity | 3,000 kg/h | 6,000 kg/h |
Filling System | Vane pump, servo-driven | Vane pump, servo-driven |
Control | Computer + touchscreen | Computer + touchscreen |
Portion Accuracy | ±2.5g | ±3g |
Twisting | Automatic, adjustable speed/count | Automatic, adjustable speed/count |
Casing Types | Natural, collagen, fibrous | Natural, collagen, fibrous |
Additional Filling | Bottles, boxes | Bottles, boxes |
Hopper | Rotating | Rotating |
Power | 8 kW | 8 kW |
Power Supply | 380V/50Hz | 380V/50Hz |
3000 Type | 6000 Type | |
|---|---|---|
Capacity | 3,000 kg/h | 6,000 kg/h |
Portion accuracy | ±2.5g | ±3g |
Best for | Mid-scale factories, 1-2 lines | High-volume plants, 2+ lines |
Daily output (1 shift) | ~15-20 tons | ~30-40 tons |
Investment | Lower | Higher |
Rule of thumb: If your daily output is under 15 tons, the 3000 type covers it with room to grow. Above 20 tons/day, choose the 6000 type.
Product | Casing | Filling Type | Notes |
|---|---|---|---|
Hot dogs | Fibrous | Vacuum | Uniform links, high speed |
Frankfurter / vienna | Natural | Vacuum | Gentle transfer preserves texture |
Meat sausages | Collagen | Vacuum | Consistent portion weight |
Ham filling | Fibrous | Vacuum | Dense, void-free |
Cooked sausages | Various | Vacuum | Export-grade quality |
Pâté / spread (bottle) | Bottle filling | Vacuum | Diversified line capability |
Grinder → Mixer → VACUUM FILLER → Tying/Clipping → Link Cutter → SmokehouseStage | TINDO Equipment | What It Does |
|---|---|---|
Before | Grinds raw meat to target particle size | |
Before | Blends ground meat with seasonings and binders | |
FILL | Vacuum Sausage Filler (this page) | Vacuum-fills and twists casings at 3,000-6,000 kg/h |
After | Ties links with twine for hanging/smoking | |
After | Seals casing ends with aluminum clips | |
After | Separates into individual links | |
After | Smokes, cooks, or dries finished sausages |
Q: Why vacuum filling?
Vacuum removes air from the emulsion before it enters the casing. Air pockets cause voids in the finished sausage — weak spots that affect texture, slice quality, and shelf life. Vacuum filling produces dense, uniform product that meets export-grade standards.
Q: Can the twisting speed be adjusted during production?
Yes. Twisting speed, twist count, and portion weight are adjustable from the touchscreen while the machine runs. Set per product and recall instantly.
Q: What casing types does it handle?
Natural, collagen, and fibrous casings — the three standard types for commercial sausage production. Also fills bottles and boxes for diversified lines.
Q: How accurate is portion weight?
±2.5g (3000 type) and ±3g (6000 type), maintained by the vane pump auto-compensation system even as hopper level changes.
Q: What power supply is needed?
380V/50Hz 3-phase. Other voltage configurations available by custom order.
Contact our sales team for a quotation with your target output and product range.
info@tindotech.com | WhatsApp: +86 185 6009 1508
