Vemag - Robby 2

• Producing various types of sausages, including fresh, cooked, and cured varieties.
• Portioning and linking meat products for consistent weight and size.
• Filling casings with ground meat, poultry, or other food mixtures.
• Manufacturing vegetarian or plant-based sausage alternatives.
• Processing pet food products requiring precise filling and portioning.

Typical capacity

For this class of equipment, throughput commonly ranges from 2,000 kg/hour to 5,000 kg/hour, depending on product type and portion size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V 50Hz in the UK, though 240V configurations are also found.

Hopper capacity

Integrated hoppers on continuous vacuum fillers often hold between 100 litres and 300 litres.

Portioning range

These machines are typically capable of portioning from 5g to 10,000g, with high accuracy.

Material construction

Components in contact with food are generally constructed from food-grade stainless steel for hygiene and durability.

Footprint

A continuous vacuum filler with an integrated loader and operator step commonly requires a floor space of approximately 2,000mm x 1,500mm.

• What is a continuous vacuum filler?

  A continuous vacuum filler is a machine that uses a vacuum system to remove air from the product during the filling process, resulting in a denser, air-free product and improved shelf life. It operates continuously for higher throughput.

• What is the benefit of a built-in dump buggy loader?

• Can this machine handle different types of casings?

• What maintenance is typically required for a used unit?

• Is specialist training required to operate a Robby 2?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type