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Automated Industrial Meatball Production Line for High-Volume Central Kitchens
大规模生产规格统一、高弹性的肉丸，必须严格控制热量并精准控制挤压体积，以防止蛋白质变性及形状变形。这套一站式肉丸生产线经过精密设计，能够全程管理从肉浆混合、核心馅料成型、两段式水煮，到冷却及最终单体快速冷冻（IQF）的完整工艺流程。通过隔绝机械挤压产生的热量，并配合同步的变频输送系统，该设备有效解决了重量不均和爆馅这一行业瓶颈，确保每一批次产品均符合快速服务餐厅（QSR）及冷冻食品零售的严苛标准。
The centralised PLC architecture provides seamless networking for all downstream modules, effectively eliminating manual handling stages and protecting the raw meat emulsion from environmental microbial contamination during critical forming windows.
Technical Specifications: Continuous Meatball Production Line
| Ingeniørparameter | Systemspecifikation |
|---|---|
| Sæðisupplýsingar um kerfisstillingar | HMB-1000 連續成型生產線 |
| Volumetrisk gennemstrømning | 500 - 1000 kg/h (afhankelijk van de dichtheid/grootte van de pasta) |
| Дыяпазон памераў прадукцыі | 直径 15mm - 35mm（可更换铜模） |
| Samlet tilsluttet effekt | 75 kW (inklusiv Aufheiz- und Kühlbehälter) |
| Nominal operating voltage | 380V / 50Hz / 3-fase (configuraties conform UL/CSA op aanvraag beschikbaar) |
| Strukturelles Material | SUS304 食品級不鏽鋼框架 & 管路 |
| Sanitärschutz-Bewertung | IP65（符合低压直接喷淋清洗标准） |
Eliminating Processing Bottlenecks: Through Precision and Automation
Synchronised blending with zero denaturation
To maintain the texture and elasticity of the meat matrix, precise temperature control is essential. The production line features a jacketed vacuum bowl cutter, which actively extracts atmospheric oxygen while circulating coolant through its double-walled jacket. This setup prevents friction-induced heat from prematurely denaturing the proteins, ensuring the production of a highly emulsified paste that flows directly into theautomatische fleischbällchen-produktionsliniemet maximale structurele integriteit.
Volumetrisk præcision ved fyldning af kerneindhold
Standard extruders often struggle when dealing with liquid or high-fat fillings. This production line, however, utilises an independent dual-hopper, servo-driven pumping mechanism. The outer paste and the inner core (such as cheese, gravy, or seasoned fats) are metered through concentric nozzles. A high-speed mechanical iris cutter then severs the flow, ensuring the liquid core is perfectly encapsulated without any leaking or trailing, achieving a precise weight tolerance of ±1 gram per unit.
兩階段水熱處理與沸騰
If you drop raw meatballs directly into boiling water, the outer layer expands too quickly, causing the inside to crack. Our system uses a segmented chute to prevent this. As the meatballs drop from theautomatisk kødbollemaskine随后，將其放入 65°C 至 70°C 的低溫定型槽中，使表面蛋白質輕微凝固以鎖定形狀。接著，利用機械槳將其轉入 90°C 至 95°C 的核心沸騰槽，以達到商業滅菌並使其結構最終成型。
Hygienic Design and Sloped Drainage
Cross-contamination within meat processing facilities is frequently caused by bacteria nesting in hidden horizontal crevices. The entire framework of this production line is constructed with continuous TIG welding and tubular, unsealed geometries. Furthermore, the boiling and cooling tanks feature motorised lifting mechanisms for the conveyor belts, providing sanitation teams with unrestricted access to the tank bottoms for thorough Clean-in-Place (CIP) sterilisation, which reduces daily maintenance labour by over a third.
How the Servo-Driven Extrusion Mechanism Guarantees Complete Uniformity
In the core of the forming stage, a precision-machined copper gear and rotary drum assembly works in perfect harmony. Driven by absolute encoders and closed-loop Yaskawa servo motors, the extruder monitors the viscosity resistance of the meat batter in real-time. Should any localized density shifts occur within the hopper, the PLC instantaneously adjusts the extrusion torque, ensuring the volumetric output remains perfectly constant. This mechanical feedback loop completely eliminates the "hollow core" defects typical of pneumatic extruders, offering industrial buyers a defect rate that is virtually non-existent.
Integreret i frysere til fødevarer med en kapacitet på 1000 kg/t
When deployed in an industrial frozen food plant, space efficiency and continuous throughput are of the utmost importance. This equipment is specifically engineered to serve as a seamless link between the preparation areas and the packaging halls. After exiting the water-cooling tank, the meatballs pass through a high-velocity air impingement belt that rapidly removes residual surface moisture. This critical stage ensures that when the product enters the spiral IQF (Individual Quick Freezing) tower, the meatballs do not freeze together in clumps, maintaining the individual separation required for automated multihead weighers and bagging machines.
Strict Compliance: Meeting EU and International Safety Standards
在全球部署重型食品加工机械，必须严格遵守操作安全与食品卫生法规。整条生产线均已通过 CE 认证，所有运动部件均配有 3 级安全联锁装置；电路设计完全符合 IEC 标准，并采用西门子（Siemens）与施耐德（Schneider）接触器。所有与食品接触的表面均符合 FDA 及 BRC 材料标准，确保即便在高温、高盐的沸腾环境下，也不会产生重金属析出的风险。
For bespoke 3D factory layout proposals, in-depth energy consumption analysis, or to book a live demonstration of our core-stuffed extrusion technology, please get in touch with our international engineering team directly.
Veelgestelde vragen
What is the water consumption rate for the boiling and cooling tanks?
Water consumption is kept to an absolute minimum through a highly efficient system. By using internal thermal circulation and overflow filtration, the tanks only require a top-up of roughly 300 to 500 litres of water per hour during operation.
Kan denne linje håndtere både oksekødskødboller og fine fiskeboller?
Yes. By simply swapping out the copper forming dies, the modular extrusion head and the VFD-controlled pumping speeds can be calibrated for everything from high-density beef formulas to high-moisture surimi and fish pastes.
How exactly does the system maintain the water temperature in the boiling tank?
The system employs an indirect steam heating matrix positioned at the base of the tank, which is controlled by high-precision PT100 temperature sensors. A PID controller automatically regulates the pneumatic steam valves to ensure the water temperature is maintained precisely within the 90°C to 95°C range.
What happens if the filling is very runny, like melted cheese?
Dank der Dual-Extrusions-Technologie lassen sich Rezepte mit flüssigem Kern perfekt umsetzen. Das System nutzt eine unabhängige Verdrängerpumpe für die Kernfüllung, die einen kontinuierlichen, druckgeregelten Fluss gewährleistet, der exakt auf den Schneidmechanismus der äußeren Fleischhülle abgestimmt ist.
How long does it take for a cleaning crew to sanitise the forming machine?
Dank der IP65-zertifizierten Schnellverschluss-Bauweise lässt sich der Trichter, die Schnecken sowie die Strangpresse in weniger als 10 Minuten ohne Spezialwerkzeug demontieren, was eine sofortige Hochdruckreinigung und Desinfektion ermöglicht.
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