Handtmann Launches New High-Performance Line for Sausages in Peel-Off and Collagen Casing

With the market launch of the new high-performance PVLH 251 AL system, Handtmann offers medium-scale and industrial sausage producers another automated production process for the portioning, linking and hanging of cooked and dry sausages in peel-off and collagen casing. Vegan/vegetarian products and meat substitute products can also be produced automatically in shirred plant-based casing. The production of sausage products from the pet food segment is also possible.

The new high-performance line comes into its own above all in classic hot dog production and with few product changes. At a maximum output of up to 3,750 portions per minute, the line is ideally suited for the mono-production of boiled sausages and hot dogs in peel-off and collagen casing, but also for dry sausages and meat substitute products. This high level of productivity is made possible by short set-up times and minimal casing change times with only one linking nozzle. The maximum shirred casing length in the standard version is 410 mm. The new PVLH 251 is also available in the L version for extra long shirred casings, extending the practical useful length of the linking nozzle for long shirred casings to up to 580 mm. This again increases the effective machine operating time, particularly in mono-productions. What’s adding to this as well is high process reliability due to reliable casing spooling. Reliable casing change is always ensured thanks to centring of the linking nozzle and simultaneous guiding of the shirred casing in the casing spooling unit. The filling product scraper ensures that the linking nozzle is clean at all times, thus further enhancing process reliability. An optical signal in the casing magazine signals the operator promptly when the shirred casings in the magazine reach a critical fill level. The casing magazine can thus be filled with new casings in good time, which contributes to the continuous and uninterrupted operation of the line. An absolute innovation is the equipping of the sausage filling line with a new voider belt and special voider elements, ensuring portioning that is particularly gentle on the casing and consistent in length. An automatic length check prevents operating errors and thus boosts process reliability, as the set portion length and the voider belts are automatically matched. Generally, the straightforward design of the line offers highly intuitive operation, even for inexperienced operators, preventing incorrect settings and consequently rejects.

The AHE 228-16 and AHE 228-17 (pivoting version) hanging units easily multiply the advantages of the new PVLH 251. Flexible hook spacing, adjustable in 5 mm increments, ensures that all products are conveyed with optimum spacing. This results in maximum smoke stick utilisation and cost savings in the downstream process. The entire production line can be increased in height by 100 mm or 200 mm. This provides not only optimum ergonomic conditions, but also allows the processing of sausage loops up to a maximum length of 850 mm. As an option, the hanging unit can also be equipped with the Handtmann AHE scales. Weighing the products allows for automatic readjustment of the filling volume and thus ensures optimum product weights at all times. Give-away is reduced and cost savings of up to 2% are possible.