|Sercos drive technology
|380 to 460 V, 50/60 Hz
|10 to 28 mm (depending on the product)
|up to 300 portions/min.
|from 80 mm
|Technical prerequisites of the vacuum filler
|Master machine for filling and portioning, PCK4, X40, V24 or X54 Slave machine for filling, portioning and servo linking , without linking gearbox, V24 or X54 KVLSH 162 AL system for linking with cutting and hanging incl. spraying device, control and filter unit as well as 1 linking co-extrusion head and 1 set of transport belts long/flat with transverse grooves
|160-24 incl. 1 set of voider clippers
The ConPro system combines the advantages of a vegetable alginate skin with the Handtmann co-extrusion technology. Now a new step has been added: linking and hanging in a continuous process. The new ConProLink system with hanging function takes the production of sausages to another level and creates additional potential for innovative product solutions and highly-economical processes.
This leading technology produces a purely vegetable alginate skin using the linking/co-extrusion head, portions the filling product precisely to the gram, constricts it with the help of the voider, links the products and then hangs them directly on to the hanging unit. The alginate skin can be customised in terms of the thickness, colour and the taste of the skin. This creates completely new opportunities for developing, designing and marketing innovative products. Excellent potential to widen the product range coupled with highly-efficient production.