Description
| Filling Unit — Technical Specifications | |
|---|---|
| Total Line Power | 6.75 kW (including hanging lifter) |
| Power Supply | 380V / 50Hz (custom voltage available) |
| Filling Capacity | 3,500 kg/h |
| Filling Speed | 0–600 portions/min, stepless adjustment |
| Portion Weight Range | 5–999,999 g |
| Portioning Accuracy | ±1 g minimum adjustment |
| Hopper Volume | 220 L (standard) |
| Vacuum Pump | German Busch (standard configuration) |
| Main Filler Dimensions (L×W×H) | 2000 × 1130 × 1780 mm |
| Construction | SUS304 stainless steel throughout |
| Compatible Downstream | Double-clipping machines; smoke house trolleys |
| Optional Modules | High-speed portion controller; auto-hanging expansion |
| Hanging Trolley — Technical Specifications | |
|---|---|
| Max Single-Side Hanging Length | 520 mm |
| Trolley Power | 1.5 kW |
| Trolley Dimensions (L×W×H) | 2595 × 630 × 1041 mm |
| Performance | Smooth operation, low failure rate, high accuracy, extended service life |
Automatic Sausage String-Tying and Hanging Production Line
The Automatic Sausage String-Tying and Hanging Production Line integrates a high-speed vacuum sausage filler, an automatic string-tying unit, and a sausage hanging system into a single continuous production line for fresh, cooked, and smoked sausage products. At 3,500 kg/h constant throughput with stepless filling speed adjustment from 0 to 600 portions per minute, the line handles the full production volume requirement of commercial sausage facilities processing several tonnes per shift — eliminating the three separate workstations that conventional filling, tying, and hanging operations require.
String-tying uses aluminium wire to secure each link with a mechanical fastener that maintains its closure through high-temperature cooking, hot smoking, and chilling. Unlike twist-linked sausages where link separation depends on casing tension, string-tied links are individually secured and remain separated even under the internal pressure of high-temperature processing. This makes the string-tying format the standard for all smoked, cooked, and retorted sausage products destined for markets where thermal processing is part of the production cycle.
Three-Stage Production Line Architecture
The line operates as a co-ordinated three-stage system where each stage is electronically synchronised to the upstream stage’s output rate, preventing accumulation between stages:
- Stage 1 — Vacuum Filling: The German Busch vacuum pump maintains negative pressure throughout the fill stroke, eliminating air pockets, preventing fat oxidation, and ensuring consistent product density. The 220 L hopper accepts direct transfer from a standard material trolley. Filling speed is steplessly adjustable from 0 to 600 portions per minute with a portioning accuracy of ±1 g at minimum adjustment increment.
- Stage 2 — Automatic String-Tying: The string-tying unit receives filled casing directly from the filling nozzle and applies an aluminium wire tie at the programmed link interval. The tying mechanism operates at high speed to match the maximum fill rate without creating a throughput bottleneck between stages. Wire coil changeover is tool-free and takes under two minutes.
- Stage 3 — Automatic Hanging: The hanging unit receives the continuous string of tied sausage links and distributes them across the hanging trolley rods at the set hanging density. The trolley (max 520 mm single-side hanging length, 2595 × 630 × 1041 mm) is designed for direct transfer to the smoke house or cooking room without manual rehanging.
Vacuum Filling and Product Quality
Filling under vacuum addresses the three principal quality degradation mechanisms that occur during sausage filling in open systems. First, air pocket elimination: pockets inside the casing cause density variation and slicing waste in cooked and smoked products, and produce visible voids in cross-section that reduce retail presentation quality. Second, oxidation prevention: oxygen trapped in the casing at the time of filling initiates fat rancidity and the grey discolouration visible in raw pork sausage during the retail display period. Third, bacterial load reduction: operating under vacuum reduces the microbial load introduced during filling, extending refrigerated shelf life without additional preservative use.
The German Busch vacuum pump maintains consistent negative pressure throughout the fill stroke regardless of product viscosity variation between batches. This vacuum consistency — rather than just vacuum at the start of filling — is what produces the measurable shelf-life and quality improvements that justify the additional capital cost of a vacuum filling line over gravity or piston filling systems.
String-Tying vs Twist-Linking: When to Choose Each Format
The fundamental difference between string-tied and twist-linked sausages is the mechanism of link separation and its heat resistance. String-tied links are mechanically secured by an aluminium wire tie that holds its position at any processing temperature. Twist-linked links rely on the casing’s natural elasticity returning the constriction after twisting — a mechanism that releases at elevated temperatures when the casing relaxes under heat.
Choose the String-Tying & Hanging Line for: Products that will be cooked, hot-smoked, or retorted; smoked frankfurters; Vienna-style sausages; cooked pork sausages; any product where the link boundary must be maintained through a thermal process.
Choose the Linking & Hanging Line (YZG-1200) for: Fresh sausages in natural or collagen casing where the traditional twisted-link appearance is the market standard and no thermal processing above the twist-release temperature is involved.
Optional Expansion Modules
The line supports two optional expansion modules available at the time of order or as a post-installation upgrade. The high-speed portion controller provides tighter portion-weight control at maximum line speed, reducing weight variation below the standard ±1 g accuracy for applications with stringent regulatory or retail weight-marking requirements. The automatic hanging expansion module extends per-shift hanging capacity by adding additional trolley positions to the hanging stage output, reducing the manual intervention frequency between hanging cycles.
The line is also designed to be compatible with double-clipping machines downstream, enabling a fully integrated filling — string-tying — clipping — hanging production sequence for products that require both a string tie and a metal clip at the same link position.
About the Manufacturer
Shijiazhuang Sunshine Machinery Co., Ltd. was founded in 1999 and specialises in the design, manufacture, and export of complete commercial meat processing equipment and production lines. Our facility in Shijiazhuang, Hebei Province operates CNC machining centres producing precision components for vacuum filling units, tying mechanisms, and hanging systems. Key sub-components include German Busch vacuum pumps, Siemens servo and PLC systems, SKF bearings (Sweden), and Eaton switches (USA). We serve processors in South America, Southeast Asia, Eastern Europe, and the Middle East through our factory-direct sales model. Our authorised marketing entity — Brazil Brine Injector Machine Co., Ltd — operates from Limeira, São Paulo, Brasil.
Before crating, every line runs at full rated capacity for eight continuous hours. This factory load test verifies the filling unit, tying or twisting mechanism, hanging system, and all electrical controls under actual production conditions. Test records are available on request.
Every production line dispatched from our factory carries a one-year whole-machine warranty from the date of arrival at your facility. All mechanical assemblies, drive components, electronic control systems, and structural parts are covered. A quick-wear spare parts kit is packed with every shipment at no additional charge.
Frequently Asked Questions
What casings are compatible with the string-tying mechanism?
The line is compatible with natural casings (hog, beef, sheep), collagen casings, protein casings, and fibrous casings across the standard sausage diameter range. String-tying applies an external wire tie to the casing exterior and does not depend on the casing’s internal structure, making it compatible with a wider range of casing types than twist-linking. Confirm your specific casing diameter and wall thickness when enquiring.
Can the line connect to a downstream double-clipping machine?
Yes. The line is designed to be compatible with our CSK-15/18 and JLSK-II double-clipping machines for applications where both string-tying and a metal clip are required at each link position. Specify downstream clipping integration at the time of enquiry for configuration advice.
What voltage specifications are available?
Standard supply is 380V / 50Hz / 3-phase. Custom voltage configurations including 415V / 50Hz and 60Hz variants for North American markets are available. Please specify your local power supply voltage and frequency when placing an order.
How does the line differ from the YZG-1200 Sausage Linking & Hanging Line?
This line uses aluminium wire to mechanically tie each link closure. The YZG-1200 uses a pneumatic twist mechanism that creates a natural casing constriction between links. String-tied products are heat-stable and suitable for cooking and smoking; twist-linked products are suited to fresh sausage applications where no high-temperature processing is involved. Both lines include the same automatic hanging trolley system.
What is the minimum cleaning time between product changeovers?
Minimum cleaning time depends on the product types being changed between and your facility’s HACCP-mandated cleaning protocol. The SUS304 stainless construction and smooth surface finish are designed to minimise product residue adhesion. Full cleaning and changeover procedures are included in the English-language operation manual supplied with every line.
Order & Logistics
Ready to Order?
Standard lead time is 30–45 working days from order confirmation, inclusive of the 8-hour pre-shipment test and export crating. Default trade term is FOB Tianjin. CIF to major destination ports and EXW ex-factory are available. Payment: T/T 30% deposit, 70% before shipment.
MOQ: Complete production lines are quoted on a project basis — no fixed piece-count MOQ. New customers may request equipment inspection visits or single-line trial orders at sample pricing. Mixed-category orders combining lines with standalone machines are welcomed to meet minimum order value thresholds.
Request a Line Configuration Quote
Our engineering team responds within 1 business day. Please include your target daily output volume, casing type and diameter, product format (fresh / smoked / cooked), and destination port.
