Sausage calibration unit AKS 65

The linking and hanging technology from REX-Technologie stands for maximum flexibility. The process solution is innovative with the highest productivity and flexibility for all sausages. Regardless of whether you are processing natural, synthetic or collagen casings, the hanging systems fill with exact portions at maximum speed. The filling process is carried out via the REX vacuum filler. The product is gently conveyed via the vane cell conveyor and the residual air is evacuated to the maximum. This provides the basis for the product quality of your sausages. In the version without casing magazine, the casing is loaded onto the linking tube by hand. Especially for natural casings, but also for all artificial and collagen casings, the casing is loaded onto the linking tube. The casing is changed simply by triggering the 2-hand condition on the AKS 65. This guarantees the shortest casing change times for maximum production output using a 3-position turret, and minimizes downtimes. Displacement system defines the portion length The continuously running vacuum filler fills the product into the casing. The displacement system defines the exact calibration point and, in conjunction with the highly dynamic REX servo drive, ensures an equal length and maximum production output. Piece counts of over 2,500 pieces/minute are possible with artificial and collagen casings and up to 1,000 portions/minute with natural casings - always depending on the respective sausage length and diameter. Calibration belts ensure exact lengths The two calibration belts according to the displacer system round off the concept.