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1. Vacuum Environment Prevents Oxidation
The equipment continuously extracts air during the mixing process, creating a vacuum environment for the materials. This effectively prevents the meat from discoloring due to contact with oxygen, maintaining the original vibrant color of the filling. Simultaneously, the anaerobic environment inhibits the growth of aerobic bacteria, thus extending the product's shelf life and freshness.
2. Dense Meat Texture and Chewy Taste
Because the vacuum eliminates air bubbles in the filling, the density of the mixed meat paste is significantly increased. This eliminates air pockets when slicing the finished product, resulting in a firmer and more aesthetically pleasing cross-section for sausages or ham. The high-density structure also provides a crisper, chewier texture, significantly enhancing the product's quality.
3. Efficient Mixing and Even Flavoring
The dual-shaft, multi-blade structure allows the mixer to rotate both on its own axis and around the central axis, ensuring all-around convection of the materials within the container. This design ensures that even trace amounts of added spices are fully integrated with the meat filling in a short time, preventing localized over-saltification or uneven seasoning, and guaranteeing consistent flavor across every batch.
4. Slow Heating, Protecting Proteins
The unique stirring trajectory reduces intense friction between materials and mechanical parts. Combined with a vacuum insulation layer, it effectively controls temperature rise during stirring. The low-temperature environment protects meat proteins from denaturation, ensuring optimal emulsification and water retention.
5. Convenient Discharge, Simple Cleaning
The drum typically features a tilting design, easily tilted via handwheel or hydraulic system, allowing for quick pouring of the mixed filling into a trolley without manual scooping. All corners inside the drum are rounded, eliminating hard-to-reach areas, and high-pressure water jets enable rapid cleaning.
6. Versatile, Flexible Production
This equipment is not only suitable for mixing meat fillings for various sausages and hams, but can also be used to mix other food ingredients, such as meatballs, dumpling fillings, shumai fillings, and even some vegetarian products. The stirring speed and vacuum level can be adjusted according to different product processing requirements to meet diverse production needs.
Model | 100L | 200L | 300L | 500L | 750L |
Production capacity | 75kg / 次 | 150kg / 次 | 220kg / 次 | 375kg / 次 | 500kg / 次 |
Screw rotation speed | 45r/min | 45r/min | 45r/min | 45r/min | 45r/min |
Voltage | 380V | 380V | 380V | 380V | 380V |
Hopper capacity | 100L | 200L | 300L | 500L | 750L |
Total weight | 165Kg | 210Kg | 260kg | 350kg | 480kg |
Motor power | 1.5 Kw | 2.2Kw | 2.2kw | 3kw | 4KW |
External dimensions (mm) | 1280*460*950 | 1530*570*1085 | 1620*680*1200 | 1530*850*1410 | 1800*870*1500 |
Silo size（mm） | 820*450*350 | 960*570*450 | 950*640*525 | 950*850*530 | 1200*800*730 |
1. Sausage and Frankfurter Production
In sausage manufacturing, the vacuum mixer blends ground meat, fat, ice, and spices into a homogeneous emulsion. The vacuum removes air pockets that would otherwise cause holes or bubbles in the final product. This ensures sausages have a dense, smooth texture and a tight bite. The result is premium-quality frankfurters with consistent color and no visual defects.
2. Ham and Restructured Meat Processing
For cooked ham and formed meats, the mixer combines whole-muscle chunks or diced meat with brine and binding agents. The gentle mixing action under vacuum coats every piece evenly with sticky exudate without crushing the meat structure. This protein-rich coating ensures perfect binding during cooking for sliceable, intact products.
3. Dumpling and Meatball Fillings
Asian cuisine products like dumplings, wontons, and meatballs require finely blended fillings. The vacuum mixer combines minced meat, vegetables, seasonings, and binders into a uniform paste. By removing air, it creates denser fillings that hold together better during cooking and freezing, preventing the fillings from becoming crumbly or dry.
4. Emulsified Meat Products
For products like bologna, liver sausages, or pâtés, the vacuum mixer creates fine emulsions. The intense blending action under vacuum disperses fat particles evenly throughout the protein matrix. This prevents fat separation during thermal processing, resulting in silky-smooth textures and stable emulsions that maintain quality through slicing and packaging.
5. Pet Food Manufacturing
In the growing pet food sector, vacuum mixers blend various protein sources, grains, vitamins, and binding agents. The vacuum environment preserves nutritional value by preventing oxidation of sensitive ingredients like fats and omega fatty acids. This ensures consistent quality in every batch of wet or semi-moist pet food products.
6. Plant-Based Meat Alternatives
With rising demand for meat alternatives, vacuum mixers now process plant proteins. They blend pea protein, soy, binders, and flavors into meat-like textures. The vacuum removes air that would create an undesirable spongy texture. This produces plant-based products with authentic bite and mouthfeel, closely mimicking real meat.
1. Preparation
First, ensure the mixing tank is clean and dry. According to the recipe proportions, add the weighed meat, starch, ice water, spices, and other ingredients to the mixing tank in that order. Note the order of addition; usually, add the meat and liquids first, and the powders last.
2. Parameter Settings
Close the tank lid and tighten the seal. Set the mixing time, mixing speed, and vacuum level via the control panel. For processes requiring vacuuming, start the vacuum pump and observe the vacuum gauge until it reaches the set value (usually around -0.08 MPa) before starting mixing.
3. Starting Mixing
Press the start button, and the equipment will begin running. The mixing blades will tumble the materials inside the tank, ensuring all components are thoroughly mixed. The mixing status can be observed through the viewing window during operation. Depending on the process requirements, the mixing effect can be checked midway.
4. Unloading and Cleaning
After the program is complete, release the vacuum. Use the hydraulic or handwheel mechanism to tilt the tank to the unloading position, and activate the reverse function to slowly pour the mixed filling into the material cart. After finishing the work, immediately rinse the inside of the bucket and the stirring paddle with clean water, wipe them dry, and keep them ventilated.
A: Vacuum mixing removes air pockets from the mixture. Without vacuum, trapped air causes bubbles and holes in final products like sausages. It also prevents oxidation, preserving natural colors and flavors. Vacuum creates denser, tighter-textured products with longer shelf life and better visual appeal.
A: The optimal loading capacity is 60% to 70% of the total bowl volume. This space allows the paddles to move ingredients freely for thorough mixing. Overloading reduces mixing efficiency and creates dead zones. Underloading wastes energy and may not achieve proper emulsion.
A: Follow the proper ingredient order—add meat and liquids first, then dry powders and spices later. Maintain correct temperatures using ice or chilled water. Mix until the protein is extracted and the mixture appears sticky and homogeneous. Avoid overmixing, which can damage meat structure.
A: First, discharge all remaining mixture. Rinse with warm water immediately to prevent residue from drying. Use soft brushes and mild detergent—never abrasive tools that scratch surfaces. Tilt the bowl for complete drainage. Keep the lid open to air dry thoroughly. Never spray water on electrical components.
A: Yes, it is versatile. It processes fresh sausages, emulsified products, dumpling fillings, and even plant-based meat alternatives. You can adjust mixing speed, time, and vacuum levels for different recipes. This flexibility makes it ideal for producers with diverse product lines.
