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Views: 0 Author: Site Editor Publish Time: 2026-04-30 Origin: Site
The VF820 Vacuum Filling Machine, also known as a high‑capacity vacuum stuffer, completes high‑precision quantitative filling, vacuum defoaming, and automatic twisting through a fully enclosed servo‑driven system. It uses a vane pump structure with German vacuum technology to fill non‑liquid pasty and granular materials evenly, stably, and bubble‑free into casings. It supports linkage with various clipper machines for automated production and allows quick switching among different products by adjusting filling volume, vacuum level, and twisting speed. This machine is essential labor‑saving core equipment for meat processing plants, central kitchens, sausage factories, prepared food manufacturers, and large catering groups mass‑producing sausages, smoked sausages, salami, meat pastes, and prepared dishes. It greatly improves production efficiency while ensuring stable filling accuracy and product texture.
The VF820 Vacuum Filling Machine adopts a servo‑driven vane pump structure and built‑in German BUSCH/Leybold vacuum system to achieve high‑efficiency, high‑precision, bubble‑free filling.
Core components include high‑precision alloy steel rotor and blades, self‑developed hardened gear reducer, 20‑bit encoder servo motor, 10‑inch touchscreen, and IoT remote monitoring module.
It features a maximum direct filling capacity of 8500 kg/h, ±1.5% filling accuracy, 40 bar outlet pressure, 200L large hopper, and full 304 stainless steel construction for heavy‑duty commercial use.
From material loading to finished sausage output, the machine runs a fully streamlined automatic process to ensure high efficiency, stable filling, and consistent product quality.
First, prepare minced meat, meat paste, or other non‑liquid filling materials and remove bones or hard particles to avoid damaging the pump cavity. Then:
Check and install the feeding hopper, twister, and discharge assembly; confirm all seals are intact.
Set filling weight, vacuum level (0–100%), twisting speed, and production mode via the 10‑inch touchscreen.
Confirm power connection (three‑phase 380V AC), lubrication status, and vacuum pump operation.
Adjust the filling center height (993–1050 mm) to match the clipper or production line.
The machine is equipped with a double‑chain hoist for stable lifting of a 200‑liter standard material bin.
Place the material bin in position; the hoist lifts and dumps materials cleanly and quickly into the 200L hopper.
The built‑in scraper continuously pushes materials toward the vane pump to ensure stable feeding without bridging.
Large discharge port design allows thick or large‑particle fillings to pass smoothly.
Materials enter the servo‑driven vane pump cavity under vacuum condition.
The German vacuum pump extracts air to form a bubble‑free, dense filling structure.
Vacuum slide valve automatically controls the channel to prevent thin materials from entering the pump.
Servo motor with 20‑bit encoder drives the pump for precise quantitative output, accuracy ±1.5%.
Outlet pressure up to 40 bar ensures full and tight filling even for large‑diameter sausages.
After filling, the servo‑driven twister performs high‑speed, high‑precision twisting.
Twisting speed and position are adjustable to match product size and portion.
The manipulator is fully interchangeable with imported models for strong compatibility.
The machine can link with most brands of clippers to realize fully automatic filling, clipping, and twisting.
Finished sausages are output stably for direct smoking, cooking, or packaging.
The machine supports 24‑hour heavy‑duty continuous operation.
The self‑scraper structure keeps the hopper clean and reduces material residue.
Spindle double‑seal design with external grease injection ensures long‑term stable sealing.
Waste grease is discharged externally to keep the production area hygienic.
To achieve stable filling, accurate portioning, good texture, and no bubbles, pay attention to these critical points:
Too dry or uneven materials cause unstable output and inaccurate filling.
Too thin materials may increase risk of backflow; vacuum slide valve provides automatic protection.
Keep feeding continuous to avoid unstable pressure and inconsistent weight.
Insufficient vacuum leads to bubbles, loose texture, and short shelf life.
Excessively high vacuum may affect shaping of certain products.
Adjust 0–100% according to material type, sausage size, and process requirements.
Worn seals cause air leakage, reduced vacuum, and material leakage.
Regular grease injection ensures sealing performance and prevents contamination.
Reducer lubricated by built‑in oil pump and filter for long service life.
Incorrect twisting speed causes broken casings or loose filling.
Manipulator must match casing diameter and product length.
Loose components lead to unstable positioning and inconsistent product shape.
Proper operation and regular maintenance extend service life, ensure food safety, reduce failure rate, and maintain stable production.
Turn off power and release pressure before cleaning.
Clean hopper, scraper, pump cavity, discharge port, and twister with food‑grade detergent.
Remove residual meat paste to avoid bacterial growth.
Use soft cloths; do not use hard brushes or corrosive agents on 304 stainless steel.
Clean slag and waste grease collection pipes regularly.
Check reducer oil level and filter condition; replace oil if dirty.
Inject food‑grade grease into the spindle seal via external nozzle.
Inspect vacuum pump oil level and performance; replace according to schedule.
Check all transmission gears, bearings, and chains for abnormal noise or wear.
Test filling accuracy and correct deviation if necessary.
Inspect rotor, vanes, cam, and main shaft for wear; these high‑precision alloy steel parts have long service life.
Tighten screws of frame, hopper, motor, and touchscreen.
Check PLC, touchscreen, cables, and sensors for reliable connection.
Verify IoT remote monitoring function for real‑time status.
Clean and dry the entire machine thoroughly.
Apply anti‑rust oil on metal parts and wrap with dust‑proof cover.
Store in dry, ventilated, non‑corrosive environment.
Disconnect power and protect cables and control panel.
Regular cleaning helps you:
Maintain food safety
Extend your machine’s life
Keep energy costs low
Avoid expensive repairs
Chanda Machine Co.,Ltd. says you should always follow the cleaning steps from the manufacturer. Their team can help you learn how to take care of your bread cream filling machine for the best results.
It is designed for non‑liquid pasty/granular food filling, mainly used for sausages, smoked sausages, salami, meat paste, prepared dishes and other meat products. It is widely used in meat processing plants, central kitchens, sausage factories and prepared food manufacturers.
The max direct filling capacity reaches 8500 kg/h, which can meet large‑scale continuous production needs.
The filling accuracy is ±1.5% (varies slightly by product type and material fluidity).
It adopts genuine German BUSCH or Leybold vacuum pump, with stable vacuum and can produce bubble‑free products.
Yes. The whole machine is made of high‑quality 304 stainless steel, easy to clean and fully meets food safety standards.
Yes. It uses a 10‑inch touchscreen with Chinese/English switchable interface, supporting direct filling, quantitative filling, quantitative twisting and other one‑key modes.
Yes. It is equipped with a servo‑driven twister, with fast twisting speed and high positioning accuracy. The manipulator is interchangeable with imported models.
The maximum outlet pressure is 40 bar, ensuring full and compact filling for various casings.
The filling center height is adjustable between 993–1050 mm to match different production lines.
