Industrial Sausage Tying Machine

The standard machine ties 50-90 links per minute, the high-speed model 80-120, and the heavy industrial 120-180 for continuous-link stuffer output. On semi-automatic operation one operator hand-feeds filled sausages from the stuffer, so the real ceiling is that operator’s pace. If stuffer output exceeds what hand-feeding can tie, the continuous-link stuffer is the automation step.

Both run fine. Collagen is uniform, needs no preparation, and is the usual choice where industrial consistency matters. Natural hog and sheep casings need soaking before use, warmer water for a softer casing, and they bring traditional bite. The machine is simply set for length either way: a stepless hand-wheel changes link length from 30-300 mm in about 5 seconds.

Failure rate runs under 0.5% when casings and clips are right, and damp or wrinkled casings cause most misses. Keep casings submerged in water until just before use rather than draining them early. Then check clip loading in the magazine: 200 clips standard, 30-second refill, so a starved magazine also produces ties that look like machine faults.

Yes, with the optional string-tying attachment. Traditional European products such as cabana and droewors use string ties for authenticity, and the attachment covers that without a second machine. For everything else, metal clips are faster and cheaper per link, so specify string only for the products that need it.

The stuffer fills, this machine twists and ties, and the flow is designed around one operator moving filled casings across. Link length is set on the hand-wheel, speed on the panel, and changeover between products is a 5-second adjustment, not a tool change. For full automation the continuous-link stuffer feeds it directly.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.