Karl Schnell (Winterbach, Germany) offers a filling and portioning conveyor system that features a special geometry. Depending on the design, the principle of the internal gear pump guarantees the constant size of the conveying chambers. This means that the product to be processed in the product-sensitive conveying area is only minimally compressed and therefore hardly stressed. Depending on the product, the working pressure of the KS vacuum fillers is between 4 and 10 bar for cooked sausages and between 8 and 15 bar for raw sausages. In terms of machine technology, less working pressure means less wear on the conveyor system and motor components. On the product side, the positive effects of low-pressure filling on the end product are even more far-reaching.
The company has developed a new production line to meet the rising demand for ground meat products. This line is based on the high-performance P10 SE industrial filler with its gentle product-handling system. A KS filling mincer 130 is then integrated downstream. With its individually loadable cutting set, it grinds the product to the desired grain size, prepares it structurally and conveys it in a continuous stream directly to the conveyor belt of the following rotary cutter.
The engineers at KS took an unusual route for the actual portioning. Due to the special cutting geometry, the product is continuously cut and separated in the KS rotary cutter. The product flow is neither braked, accelerated nor interrupted. The KS ground meat line enables portioning in defined portion sizes from 100 g to 1,000 g with an individual cross-section in one or more parallel strands.
The complete system is controlled centrally via a large 15˝ touch panel on the vacuum filler. Product parameters can be changed during ongoing operation and are thus immediately effective and recognizable. Karl Schnell also supplies the corresponding weighing and packaging units.