Quality is an important element to prioritise when it comes to sausage production. One such tool that can help you get there is a vacuum sausage filler. You will be able to reduce waste in the kitchen by using this and boost efficiency.
You have to consider which model of sausage filler will suit your requirements.
You can choose the capacity and size based on the requirements of the kitchen. There are small units you can keep on the countertop for small scale businesses. For a large scale operation, you can look into large industrial machines. You have to think about the production volume of the kitchen to see which level of performance is needed. Compact sausage fillers will be great for a smaller operation. How you prepare different ingredients will affect the efficiency of the filler. You may have your own recipe for mixing the meat and fat; these need to be prepared properly and chilled so that you can increase the efficiency in the sausage making process. The mixture of meat has to be ground properly and you have to mix this evenly. This will ensure that the texture of the final product is consistent. You can prevent the machine clogging up when you use properly ground meat. The consistency of the mixture can be ensured when you chill it. This is done so that the fat doesn’t smear. You can chill the equipment as well so that the mixture doesn’t stick. You have to consider the temperature of the kitchen environment as well.
Regular maintenance of the sausage filler will extend its longevity.
You can find the recommended maintenance schedule provided by the manufacturer. They will specify how to clean the filler, lubricate the moving components and inspect components important for its operation. You need to check the filling tube and vacuum pump to see whether they are in good working order. Malfunctions of the filler generally occur when the machine is not cleaned properly. If there are worn out parts, you can identify these during the inspection and replace them. The items that you will generally need to replace to avoid leaks are gaskets and seals.
A critical function
That is a deciding factor for quality of the sausages made is the vacuum function. You need to adjust the settings so that no air is present in the sausage casings. This way, there are no air pockets in the sausage and the final product has uniform consistency. To achieve the right consistency for the mixture, you need to adjust the vacuum levels. If levels are low there can be air pockets in the sausage. But this doesn’t mean using the highest level gives you the best result; the casings will start collapsing at the other extreme end. You will generally have a specific type and size of sausage produced in your kitchen. You have to take this into account when choosing casings. You need to be aware of the handling requirements for different casing types as well.
