{"id":135,"date":"2026-09-29T06:47:24","date_gmt":"2026-09-29T06:47:24","guid":{"rendered":"https:\/\/brine-injector-machine.com\/product\/zkg-6500-vane-type-vacuum-sausage-filling-machine\/"},"modified":"2026-10-08T06:19:32","modified_gmt":"2026-10-08T06:19:32","slug":"vane-type-vacuum-sausage-filling-machine","status":"publish","type":"product","link":"https:\/\/brine-injector-machine.com\/tr\/urun\/vane-type-vacuum-sausage-filling-machine\/","title":{"rendered":"ZKG-6500 Kanatl\u0131 Tip Vakumlu Sosis Dolum Makinesi"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Teknik \u00d6zellikler<\/th>\n<\/tr>\n<\/thead>\n
Model<\/td>\nZKG-6500<\/td>\n<\/tr>\n
Constant Flow Rate<\/td>\n3.500 kg\/saat<\/td>\n<\/tr>\n
Portioning Speed<\/td>\n0–600 portions\/min (adjustable)<\/td>\n<\/tr>\n
Dosage Range<\/td>\n5–9,999 g<\/td>\n<\/tr>\n
Portioning Accuracy (pasty)<\/td>\n±2 g (400 g reference)<\/td>\n<\/tr>\n
Portioning Accuracy (chunky)<\/td>\n±5 g (400 g reference)<\/td>\n<\/tr>\n
Toplam G\u00fc\u00e7<\/td>\n7 kW<\/td>\n<\/tr>\n
Main Motor<\/td>\n3 kW<\/td>\n<\/tr>\n
G\u00fc\u00e7 Kayna\u011f\u0131<\/td>\n380V \/ 50Hz \/ 3 fazl\u0131<\/td>\n<\/tr>\n
Hopper Capacity<\/td>\n200 L<\/td>\n<\/tr>\n
Number of Vane Blades<\/td>\n12<\/td>\n<\/tr>\n
Max RPM<\/td>\n70 rpm<\/td>\n<\/tr>\n
Makine Boyutlar\u0131 (Uzunluk \u00d7 Geni\u015flik \u00d7 Y\u00fckseklik)<\/td>\n2200 × 1200 × 1772 mm<\/td>\n<\/tr>\n
Makine A\u011f\u0131rl\u0131\u011f\u0131<\/td>\n750 kg<\/td>\n<\/tr>\n
Tuzlu Su Pompas\u0131<\/td>\nGerman Busch vacuum pump<\/td>\n<\/tr>\n
Kontrol Sistemi<\/td>\nSiemens PLC + Siemens touchscreen HMI<\/td>\n<\/tr>\n
Servo Sistemi<\/td>\nGerman Siemens<\/td>\n<\/tr>\n
Rulmanlar<\/td>\nSKF (Sweden)<\/td>\n<\/tr>\n
Manuel Anahtar<\/td>\nEaton (USA)<\/td>\n<\/tr>\n
Reducer<\/td>\nJie — hardened, high precision<\/td>\n<\/tr>\n
Yap\u0131<\/td>\nTamam\u0131 SUS304 paslanmaz \u00e7elikten \u00fcretilmi\u015ftir.<\/td>\n<\/tr>\n
Uyumlu Kasalar<\/td>\nNatural, collagen, protein, fibrous<\/td>\n<\/tr>\n
Downstream Connection<\/td>\nDouble-clipping machine, twisting unit<\/td>\n<\/tr>\n
Sertifikasyon<\/td>\nCE uyumlu<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"ZKG-6500<\/p>\n

ZKG-6500 Kanatl\u0131 Tip Vakumlu Sosis Dolum Makinesi<\/h2>\n

The ZKG-6500 is an industrial continuous-flow vacuum sausage filling machine using a 12-blade vane-cell pump rated at 3,500 kg\/h constant throughput. The entire filling and portioning cycle runs under maintained vacuum, preventing fat oxidation, protein hydrolysis, and bacterial proliferation during processing — preserving product colour, moisture retention, and shelf life across fresh, cooked, smoked, and emulsified sausage products.<\/p>\n

With a portioning speed range of 0 to 600 portions per minute and a dosage range from 5 g to 9,999 g, the ZKG-6500 handles the full spectrum of commercial sausage product dimensions, from cocktail-size links to large-diameter fibrous-cased products. The Siemens PLC touchscreen control stores recipes for fast changeover between product types without re-calibration.<\/p>\n

Vane-Cell Pump Technology and Vacuum Filling<\/h2>\n

The 12-blade vane-cell pump is the defining mechanical feature of the ZKG-6500. Unlike piston systems that impose shear force on product structure, the vane pump advances meat paste through the pump housing with a gentle, continuous action that preserves fat particle distribution and visible texture in chunky products — critical for fresh pork sausages, Frankfurt-type products, and coarser emulsified products where particle integrity determines the finished product appeal.<\/p>\n

\"ZKG-6500\"ZKG-6500<\/div>\n

The pump body, impeller blades, and housing are CNC-machined from the same material grade as international benchmark units, and heat-treated to maintain surface tolerance under extended operation. This machining precision is what delivers the ±2 g portioning accuracy at 400 g reference weight — a figure consistent with significantly more expensive European equipment.<\/p>\n

Filling under vacuum eliminates the air pockets that cause greyish discolouration in raw pork, density variation in emulsified products, and premature spoilage at retail. The vacuum pump maintains consistent negative pressure throughout the filling stroke regardless of product viscosity variation between batches.<\/p>\n

Ana Bile\u015fenler<\/h2>\n

Every critical sub-assembly uses branded international components sourced and verified by our engineering team:<\/p>\n