LIYU FOODTECHPrepare
Grind and fine-cut the meat to the required texture.
Typical line configuration
Sausage Processing Line
A modular route from raw meat preparation to filling, thermal processing and packing.
Finished productFresh, cooked or smoked sausage
Configuration statusAdjusted per project
Key inputRaw material and target output
Process flow
Four decisions shape the line.
Mix
Add ingredients and control the recipe before filling.
Fill
Fill and portion into the selected casing.
Finish
Link or clip, then cook, smoke, cool and pack.
Typical equipment set
Core machines in the process.
The list is a planning starting point. Each machine remains subject to capacity, material and configuration checks.
- 01Meat Mincer & Industrial GrinderGrinding, Mixing & Fine Cutting
- 02Bowl CutterGrinding, Mixing & Fine Cutting
- 03Meat MixerGrinding, Mixing & Fine Cutting
- 04Vacuum Sausage FillerFilling & Forming
- 05Sausage LinkerFilling & Forming
- 06Double ClipperFilling & Forming
- 07SmokehouseCooking, Smoking & Chilling
- 08H-Shape Smoke TrolleyCooking, Smoking & Chilling
- 09Vacuum Packaging MachinePackaging
Before layout
Define the operating conditions.
- Product dimensions and temperature
- Batch size and hourly output
- Available floor space and utilities
- Destination electrical standard
- Cleaning and changeover requirements
Send your project details.
We reply with a recommended equipment set and the questions that still need answers.