Gentle and precise

The principle of the internal gear pump ensures the constant size of the pumping chambers. This ensures minimal compression of the product in the sensitive conveying area and consequently, as little stress on it as possible. Karl Schnell - © Karl Schnell

Many production steps are required for a good end product. During processing, the product and its ingredients should be subjected to as little stress as possible. The right machine ensures this.

In the filling and portioning sector, the USP of Karl Schnell (KS) (Winterbach, Germany) is the special geometry of its conveyor system. This system is designed with an internal gear pump that ensures the constant size of the pumping chambers. This ensures minimal compression of the product in the product-sensitive conveying area and consequently, as little stress as possible.

According to the manufacturer, the infeed geometry achieves the best results in terms of air extraction, filling speed, and portioning accuracy, no matter what kind of product is being handled – cooked, boiled, or raw sausage, or processed cheese and ­pasta.

The design of the internal gear pump enables a virtually wear-free delivery set. Thus, run-times of up to ten years can be achieved without significant loss of accuracy.

In conjunction with the KS pressure control, filling pressure is kept constant within narrow limits. This ensures optimum process reliability and uniform, gentle filling pressures in keeping with product requirements and even with downstream machines.

The conveying principle allows highly viscous products to be conveyed gently and quickly. Especially when making raw sausage (high viscosity in combination with low filling temperatures), the system’s advantages show.

Thanks to gentle conveying, there is a minimum of the dreaded “smearing” that can happen when stuffing raw sausage. In the cooked sausage sector, high pressure damages the protein matrix in the meat emulsion. The use of this conveying system in conjunction with pressure adjustment prevents fat and jelly deposits in the sausage. The KS conveying system offers a temperature range from –10 to just under 95 degrees Celsius during filling. Its simple, three-part construction is advantageous for handling and flexibility.

The vacuum fillers offer consistent filling accuracy with only one filling set. Depending on the product and portion, minimum filling tolerances are guaranteed – at low operating and maintenance costs.