The sausage filler machine consists of three main parts: a stainless steel frame, a cylinder, and a filling tube. The cylinder is fixed to the frame with four locking nuts to prevent shaking during operation. The filling tube is straightforward to replace; unscrew the three-lobed nut, place the filling tube onto the nut, and then tighten the nut again.
Gears
The sausage filler machine typically has two gears on the side, which are connected to the crank and drive the piston movement. The upper gear is a high-speed gear, used only to push the piston out of the cylinder. The lower gear is a low-speed gear, mainly used for sausage filling.
Piston and G-shaped gasket
The rack is located opposite the side gears, and it moves up and down when the crank is turned. There is a screw at the end of the rack to secure the piston. The piston is made of stainless steel, and a gasket is installed around it to prevent meat filling from flowing back into the cylinder.
When the piston descends, it pushes the meat filling from the bottom outlet into the filling tube and then into the sausage casing. The machine will still work even without the gasket installed, but more meat filling may leak from the edges of the piston.
Filling Tubes
All models of sausage-filling machines are equipped with 4 different sizes of filling tubes, with diameters of 16 mm/ 22 mm/ 32 mm/ 38 mm.
16 mm is used for hot dog-sized sausages, 22 mm for German bratwurst and smoked sausages, 32 mm for making salami and regular sausages, and 38 mm for large summer sausages and bulk bagged sausages.
Tips for using the Sausage Filler Machine
When using the sausage filler machine, you can master some techniques that will greatly simplify your sausage-filling work. A heavy base is key to preventing the machine from sliding, and a wooden clamp is also very helpful, especially when operating alone.
With a clamp, you can operate the machine on any countertop or table without worrying about the machine "walking" during operation.
If turning the crank feels difficult while the machine is running, you need to loosen the piston and make some adjustments to the meat filling.
First, you need to check if there is any remaining gas in the cylinder. If there is, please release it. If this still doesn't work, you can remove the entire cylinder from the frame and place it in the refrigerator for a while. Refrigerating the meat mixture will reduce the viscosity of the fat, making it easier to fill.
If the above steps are ineffective, you may need to add some water to the sausage meat mixture. If you are unable to press the piston, do not continue trying, as this may increase the pressure inside the cylinder, and when you release the handle, the piston may rotate rapidly in reverse, causing personal injury.
If you want to determine which size sausage stuffer is best for you, several factors need to be considered. First, consider the capacity of the product.
The right capacity is key to simplifying your work. If you only need to produce a small amount of sausage, a 3-7 pound sausage stuffer is a good choice.
If you need to produce large quantities, then a 10-15-pound machine will meet your needs. Secondly, choose the model of the product. Electric models are more convenient and faster, while manual models allow for better control over the size of the sausages and prevent casing bursts. In addition, it must be practical, durable, and easy to clean.
Considering the above factors, you are likely to find the product that best suits your needs.
