Meatball Maker Machine

肉丸成型機：雙料夾心式肉類製品生產機

SBM-120 內餡肉丸機是一款雙料槽共擠擠壓系統，專為持續生產中心精準定位內餡的球形肉丸而設計。無論是起司塊、熔融醬料、蛋黃泥、二次蛋白質混合物，還是蔬菜碎料，該機器都能將幾乎任何具備泵送性或半固態特性的內餡，完整包裹在均勻的肉殼之中，產能穩定維持在每分鐘 60 至 120 顆。在高端冷凍食品市場中，內餡肉丸的零售價格通常比純肉肉丸高出 40% 至 60%。然而，若要在工業規模下實現這種利潤空間，必須採用能確保絕對一致性的成型技術：每一顆肉丸都必須具備正確的內餡與肉殼重量比，且核心部位必須在幾何中心位置。若內餡偏移，在烹飪過程中會導致內餡向表面遷移，進而撐破肉殼並毀掉整件產品。SBM-120 透過同軸擠壓噴嘴技術，在分子級別的成型點將內餡流體物理性地約束於肉流之中，徹底消除了此類品質缺陷。

SBM-120 双料仓裹粉机规格参数

同轴挤出：实现中心核精准定位的工程技术

成型头是本设备的核心技术中枢。两台独立的螺杆泵同步运作，将外层肉糜与内层馅料分别送入一套同轴喷嘴组件中。外层泵将肉糜注入环形通道；内层泵则通过位于该环形几何中心处的同心管，将馅料精准注入。随着两股流体同时从喷嘴尖端喷出，馅料被均匀地包裹在肉壳之中，形成连续的同轴管状结构。

An integrated rotary cutting mechanism, situated directly beneath the nozzle, pinches and severs the dual-layer rope at set intervals to create individual spheres. This pinching action simultaneously seals the meat shell around the filling, trapping the core within a hermetically sealed pocket. Since the filling remains isolated from the external environment once encapsulated, there is no risk of leakage during subsequent cooking, frying, or steaming.

• Uafhængig styring af pumpehastighed:Each screw pump is powered by its own dedicated servo motor, all managed via a central HMI touchscreen. The operator can independently set the speeds for both the shell pump and the filling pump, allowing for direct control over the volumetric ratio between the outer layer and the inner core. For instance, switching from a 70:30 cheese-stuffed beef meatball to a 55:45 sauce-heavy dumpling format is as simple as adjusting two numerical values on the screen.
• 可互换喷嘴直径：The coaxial nozzle assembly is detached using a quick-release clamp. Nozzle sets are available with bore diameters of 22 mm, 30 mm, 38 mm, and 48 mm, each designed to produce a finished ball of the corresponding size. Switching between sizes can be completed in less than 5 minutes.

Material Versatility: Shell and Filling Combinations

The dual-hopper design is engineered to accommodate an exceptionally wide variety of food textures. The outer hopper is designed to process any substance with enough cohesive strength to form a self-supporting shell, such as beef emulsions, minced chicken, pork paste, fish surimi, or plant-based protein blends. Meanwhile, the inner hopper can seamlessly handle fillings across a broad spectrum of viscosities.

• Semi-Solid Fillings:Cream cheese, mozzarella paste, seasoned egg yolk, mashed potato, or ricotta blends will flow smoothly through the inner tube at room temperature.
• Viskøse saucer:Gravy, teriyaki glaze, curry paste, or tomato-based sauces require slightly higher inner pump pressure, but they encapsulate cleanly within the meat shell.
• Particulate Mixtures:碎末蔬菜、虾仁碎或 5 mm 以下的小块奶酪都可以加入到填充流中，前提是内喷嘴孔径须在 38 mm 或以上，以防止发生堵塞。

De voorbereiding van vlees aan de bron gebeurt gewoonlijk met eenindustriële snijmachine voor in een komto create the fine emulsion needed for a smooth, consistent outer shell. Alternatively, meat ground more coarsely in a standard grinder can be used for products with a more rustic, textured finish.

Downstream Integration and Frozen Product Logistics

Shaped meatballs are discharged from the rotary cutter onto a lightly oiled conveyor belt. From here, the production line branches out depending on the final product type. For frozen retail goods, the belt feeds directly into an IQF spiral freezer, which rapidly freezes the filling to prevent any leakage or ingredient migration. For fresh food service distribution, the belt leads into a steam cooking tunnel or an oil fryer for immediate thermal processing. In multi-purpose meat processing facilities, the SBM-120 functions as a specialised forming station within a broader integrated production system.løsninger til kødforarbejdningsudstyr, waarbij de infrastructuur voor het malen en mengen stroomopwaarts gedeeld wordt met de productielijnen voor burgers, worsten en nuggets die parallel lopen.

Sanitary Design and Nozzle Maintenance

Processing raw meat emulsions through precision coaxial channels requires rigorous end-of-shift sanitation. The SBM-120 is engineered to allow for the complete disassembly of all product-contact pathways within 20 minutes. Both hopper assemblies lift off via guide rails, while the screw pump housings feature hinged lids that expose the auger flights for direct scrubbing. The coaxial nozzle can be separated into its inner tube, outer ring, and cutting head components without the need for tools. All components are fabricated from SUS316L or food-grade Teflon-coated aluminium, making them fully compatible with 85°C hot water sanitation and standard quaternary ammonium sanitizers. The Teflon coating on the nozzle's internal surfaces serves a dual purpose: it prevents meat adhesion during production and facilitates rapid post-shift cleaning by eliminating protein buildup within the critical forming zone.

若您想針對特定肉品配方與內餡比例進行成型試驗、索取包含客製化噴嘴規格的報價單，或是需要一套將 SBM-120 與前端研磨及後端冷凍設備整合的完整生產線佈局方案，請與我們的成型技術工程團隊聯繫。我們提供完整的包工程（Turnkey）內餡產品模組解決方案，並提供全球現場調試與配方開發支援。