The hydraulic sausage stuffer relies on the output oil pressure of the hydraulic oil pump as the power source. The hydraulic control valve regulates the oil pressure, drives the piston inside the vertical charging cylinder to push down at a constant speed, and stably and evenly extrudes the meat fillings from the filler mouth to complete the sausage production and filling process.

The working principle of the equipment has been introduced in the previous article so that you can have a simple understanding of the hydraulic sausage stuffer. Whether you use it as home meat processing equipment for daily minor processing or commercial sausage equipment for batch production, standard and orderly operation is the core to producing qualified meat products.

Place the hydraulic irrigation machine stably on the flat and hard ground, and level the machine body to ensure no shaking during operation. Power on the hydraulic oil pump and check whether the hydraulic oil pipe is intact and whether the joint is fastened without oil leakage. No-load test run shall be carried out after installation. Observe whether the lifting of the piston and thrust assembly is smooth, and confirm that the hydraulic pipeline is free of oil leakage and abnormal noise.

Clean the residual meat slag and sundries inside the charging barrel and the mouth before startup, and thoroughly clean the contact part between the whole machine and the food materials. Fasten the connecting bolts of the machine body and the hydraulic pipeline joints one by one to eliminate oil leakage and material leakage. Check the oil pressure gauge and confirm that the oil pressure is within the standard range of equipment calibration. Prepare casings and pickled meat fillings in advance to prepare sufficient raw materials for production.

Connect the power supply of the hydraulic oil pump and adjust the oil pressure to the optimal range suitable for processing conditions. Load the prepared meat stuffing into the charging barrel, and put the soaked and rinsed casing on the filler mouth completely. Start the hydraulic propulsion system to fill at a constant speed. Adjust the filling speed according to the thickness of the casing and the viscosity of the meat fillings to prevent the casing from cracking or losing filling. The single sausage shall be knotted, sealed, and shaped after filling, and the operation shall be repeated until the meat fillings are processed.

At the end of daily processing, cut off the main power supply of the equipment; disassemble the fittings that directly contact the food materials, such as the filler mouth and the charging barrel; and flush the residual meat fillings with clean water to avoid the breeding of bacteria and the deterioration and odor of the food materials. Wipe the outside of the machine body with a soft cloth to keep the hydraulic oil pipe and hydraulic valve group dry and clean. Regularly check and repair the sealing ring, piston, oil seal, and other vulnerable accessories, and replace them immediately in case of aging, cracking, or oil leakage so as to ensure the long-term stable use of the equipment, extend the service life of the equipment, and stabilize the production capacity.

As the front-line operator or equipment maintenance personnel of the meat processing plant, it is very important to master the common faults, causes, and standardized troubleshooting plan of the hydraulic sausage stuffer.

Cause: the hydraulic oil pump is not energized, the hydraulic oil level is insufficient, the oil pipe is blocked, and the oil pressure regulation is too low. Solution: check the power-on state of the power supply line and the oil pump, supplement the hydraulic oil to the standard level, clear the blocked impurities in the pipeline, and adjust the oil pressure to the specified operating value of the equipment

Causes: frequent fluctuation of oil pressure, uneven mixing of meat fillings, wear of oil seal/sealing ring, oil leakage, and pressure relief. Solution: Maintain the hydraulic oil pump to stabilize the oil pressure output, remix the meat fillings to ensure uniform meat quality, and replace the aged and damaged oil seals and sealing accessories.

Cause: loose installation of the irrigation nozzle and damaged and failed internal sealing gasket. Solution: After shutdown and pressure relief, retighten the irrigation nozzle and replace it with a new sealing gasket.

Causes: too fast propulsion, too high working oil pressure, and poor casing quality. Solution: Lower the hydraulic propulsion speed and working oil pressure, and replace the intact and qualified casing.

Being familiar with the use specifications of a hydraulic sausage irrigation machine can help you develop standardized operation habits, reduce equipment failures and finished product quality defects caused by human errors from the source, and reduce equipment maintenance costs and food material losses.

1. Check whether the hydraulic oil pipe, oil pump, and hydraulic valve leak oil before each startup to confirm that the oil pressure system is normal and ensure the stable operation of the equipment.

2. Before and after equipment processing, all parts and components contacting with meat fillings and casings must be thoroughly cleaned

3. It is strictly prohibited to put hard sundries such as bones and metal blocks into the charging barrel to prevent scratches and damages to the piston and nozzle of the hydraulic sausage machine.

4. Strictly comply with the oil pressure section marked on the equipment and prohibit the operation under ultra-high pressure so as to avoid the damage of the machine body and the burst of the hydraulic pipeline, causing safety accidents.

5. In case of abnormal sound, violent vibration, oil leakage, discharge clamping, and other abnormal phenomena during standby operation, immediately shut down and cut off the power supply for pressure relief, and then carry out maintenance.

Sausages are the daily meat products needed by the public. If you want to complete the production of sausages in an efficient and standardized way, the hydraulic sausage machines suitable for different processing scales are indispensable, and the correct operation and regular maintenance are the core to extending the life of the domestic meat processing equipment. 

High-quality meat products cannot be separated from stable and reliable processing equipment. As a professional meat product equipment manufacturer, Orange Mech has been engaged in the manufacturing of sausage processing equipment for many years. It can adapt to small household processing and large-scale commercial production in factories, helping you become a professional practitioner in commercial sausage making.