An industrial sausage tying machine is an automated or semi-automated piece of equipment designed to divide, constrict, and tie casings (natural, collagen, cellulose, or plastic) filled with sausage filling into individual links, using threads/cords.
It replaces the manual tying process, ensuring standardization, high production speed, and visual standardization of the final product.
It is used to precisely tie sausages packaged in natural or artificial casings, such as:
- Sausages like Tuscan, chicken, and fresh pork.
- Smoked and Cooked Sausages: Calabrese sausage, paio, finocchiona, pepperoni, and salami.
- Special and Artisanal Products: Sausages with natural casings (pork, beef, or sheep) that require traditional tied finishing for visual appeal at the point of sale.
Advantages:
- Standardization of size and weight: Maintains consistent length and diameter of the links throughout production.
- Increased production yield: Dramatically accelerates the sausage finishing process compared to manual work.
- Hermetic sealing: Ensures a firm closure of the ends, preventing leaks during cooking, smoking, drying, or packaging. |
