Meat+Poultry - February 2023 - 42

TOOLS OF THE TRADE
vane cell pumping system. All the stuffers are
complemented by a range of inline grinders,
linkers, link cutters, hanging systems and link
loaders for automated linking to packaging.
" Our newest technology includes the
The use of vacuumassisted
stuffers (including
Reiser's Vemag) has
advanced sausage
processing by ensuring
accurate portion control.
country, he says, the taste is still for meat
sausages, whether pork, chicken, or beef.
" On the 'coasts,' (the East Coast and the West
Coast), there is increasing interest in plantbased
sausage, even from cultured meats, "
Krumsee said.
Eventually, though, all sausage goes
through the stuffer or filler.
" Sausage stuffing is the encasement of a
meat or PBP batter into a casing or wrapper
of some kind, to either keep it in a certain
shape, to keep it from spoiling, give it a certain
bite or texture when it is cooked, smoked or
dehydrated, " said Stefan Neumann, a meat
specialist and master butcher for Reiser, a
manufacturer of sausage stuffers and other meat
processing equipment, based in Canton, Mass.
" The casing allows the meat processor
making the sausage to portion each link, to
process and package large quantities of fresh
and ready-to-eat sausages for sale. It also gives
the consumer an easy way to cook or reheat
the meat, " he said.
But sausage often begins with fat and
lean trimmings that go into a blender, mixer,
or grinder. Spices are added, as well. That
is before stuffing takes place. " We are at the
front end, " said Dwayne Lee, sales manager
for FPEC Corp., in Springdale, Ark. " The
equipment we sell blends, mixes, and grinds
the meat. It creates the meat block that is
eventually delivered to the stuffer. "
All sausage stuffer makers, including
Reiser, sell vacuum-assisted stuffers for
small, medium, and large meat and poultry
plants. The stuffers are available with either
a positive displacement double screw or a
42 MEAT+POULTRY | 02.23 | www.meatpoultry.com
Vemag CC25 alginate sausage line. It is a
continuous coextrusion system that produces
sausages in edible alginate casings, " said
Neumann. " Alginate casings are a cost-effective
alternative to more expensive natural and
collagen casings and can significantly reduce
labor and sausage production costs. "
He said vacuum-assisted Vemag stuffers
are a big step forward in technology because
accurate portion control is assured.
" It is easier for customers to have a
net weight package and less giveaway,
which adds to the customer's bottom line.
Compared to most piston stuffers, that have
no integrated linking device, we can also twist
link the sausages or communicate with a
clipper that is downstream from the Vemag, "
Neumann explained.
Handtmann's meat processing tools and
equipment are a " full line solution, from raw
materials to packaging, including vacuum
stuffers and fillers, Krumsee said.
The company's emphasis is on custom
solutions for processors' needs for production
and it offers a four-model high vacuum filler
series, each designed for a specific product
category. The HVF 658 is for salami, the HVF
660 works well with cooked sausage, HVF
664 is a powerful ham machine and HVF 770
works well with whole muscle products.
The models include Handtmann's vane cell
system so processors can reduce residual air
in dried sausage, eliminate voids in whole
muscle products, and increase shelf life while
communicating " artisan quality " to consumers.
Vane cells rotate, so the sausage product is
pushed out.
" As far as new technology goes, our biggest
move in this area is full-line solutions - tools
and equipment for sausage makers and
other meat processors, including grinding,
mixing, forming and conveying, " Krumsee
said. That includes OEM (original equipment
manufacturer) service, walking plant operators
through troubleshooting if there is a problem,
with no travel necessary.
Doug Vogelsmeier, product line manager
for Marlen, a global manufacturer of food
Reiser
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