Equipment for the production of sausages and smoked meats

We create and complete meat processing workshops with a productivity of 100 to 100,000 kg per shift of cooked, boiled-smoked, half-smoked sausages, sausages and sausages, smoked meats. The productivity of the workshop, the range of products, production and other areas, the composition and completeness of the equipment supplied and the list of our services can be selected in accordance with the wishes of the customer. A complete set of equipment allows you to carry out the following work: storing frozen and chilled raw materials, cutting half carcasses, boning and trimming meat, chopping meat, salting lump, chopped meat and cuts, preparing bacon, preparing minced meat, vacuum filling minced sausage casings, including sausage and automatic sausage, heat treatment of sausages, cooling and storage of finished products.