Vacuum mixing machine

I. Equipment Overview

The Stuffing Mixer is designed for meat products, frozen foods, prepared foods, snacks, and catering operations. It quickly and evenly mixes meat, vegetables, seasonings, starches, and other ingredients, enhancing viscosity, elasticity, and texture for a smoother, more flavorful final product (e.g., sausages, meatballs, dumplings, buns).

Some models include a vacuum mixing function, which removes air bubbles, prevents oxidation, preserves meat color, and extends product shelf life.

Material & Build:

• Food-grade stainless steel construction

• Dual-shaft or single-shaft designs available

• Optional vacuum system for advanced mixing

II. Working Principle

1. Power Transmission
   Motor drives a speed reducer, transferring torque to the mixing shaft for controlled rotation.

2. Mixing Movement

   • Dual shafts with fan-shaped or spiral blades rotate in opposite directions.

   • Blades typically angled ~45° to the shaft for thorough material tumbling.

   • Material moves axially and radially, ensuring complete interpenetration.

3. Uniform Mixing
   Continuous rotation ensures even blending of fillings, seasonings, and additives.

4. Functional Extensions

   • Vacuum System: Extracts air to reduce bubbles, promote protein extraction, and improve filling texture.

   • Forward/Reverse Control: Alternates flow direction to avoid dead corners and facilitate discharge.

III. Models & Technical Parameters

Vacuum Stuffing Mixer (example parameters):

Double-Auger Stuffing Mixer (example parameters):

IV. Product Advantages

1. Improved Product Quality: Uniform mixing enhances texture, elasticity, and flavor.

2. High Production Efficiency: Rapid, automated mixing reduces labor and processing time.

3. Flexible & Controllable: Adjustable speed, vacuum, and forward/reverse functions accommodate various recipes.

4. Safe & Hygienic: Stainless steel construction, easy to clean, meets food processing hygiene standards.