{"id":159,"date":"2026-09-29T05:53:52","date_gmt":"2026-09-29T05:53:52","guid":{"rendered":"https:\/\/sausage-clipper-machine.com\/product\/vacuum-sausage-filler-zkg-6500\/"},"modified":"2026-09-29T05:53:52","modified_gmt":"2026-09-29T05:53:52","slug":"vacuum-sausage-filler-zkg-6500","status":"publish","type":"product","link":"https:\/\/sausage-clipper-machine.com\/es\/producto\/vacuum-sausage-filler-zkg-6500\/","title":{"rendered":"Vacuum Sausage Filler ZKG-6500"},"content":{"rendered":"
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Overview<\/p>\n

Accurate vacuum filling for high-output sausage production<\/h2>\n

A vacuum sausage filler is the machine that sets the pace of a sausage line. It takes batter from the hopper, removes the air and pushes a measured portion into the casing, again and again, at the speed the linker or clipper downstream needs. Portion accuracy, product density and how smoothly the rest of the line runs all depend on it.<\/p>\n

Our vane vacuum fillers use a 12-vane pump inside a vacuum chamber. The internal structure is designed to minimise damage to the raw material and keep the original texture and taste of the meat, while the feeding path, vacuum system and precision drive keep dosing accurate, especially with thick and viscous products.<\/p>\n

Two models cover most plant sizes: the ZKG-6500 for high-volume lines up to 3,500 kg per hour, and the YZG-6000 for 1,500 kg per hour. Both use servo drive and touch-screen control, so portion weight and speed can be set once and repeated shift after shift.<\/p>\n<\/div>\n

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

How a vane vacuum filler works<\/h2>\n

The principle is simple, and it is the reason vacuum fillers have become the standard for industrial sausage production. The steps below follow the batter from the hopper to the filling tube.<\/p>\n

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01<\/span><\/p>\n
Loading the hopper<\/b>Batter from the bowl cutter, mixer or grinder is loaded into the hopper, by hand or with a bin lifter that tips a 200 L meat cart.<\/span><\/div>\n<\/div>\n
02<\/span><\/p>\n
Feeding and removing air<\/b>A feed screw guides the batter into the vane pump while the vacuum pump draws air out of the product and the pump chamber.<\/span><\/div>\n<\/div>\n
03<\/span><\/p>\n
Portioning<\/b>Each vane chamber is filled with batter and carried round by the rotor. The servo drive controls rotor movement, so the volume delivered per portion stays the same.<\/span><\/div>\n<\/div>\n
04<\/span><\/p>\n
Filling the casing<\/b>The pump pushes the portion through the filling tube into the casing, where a linker, clipper or tying machine closes and separates it.<\/span><\/div>\n<\/div>\n<\/div>\n
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\"Touch-screen<\/div>
Touch-screen control for portion size and speed<\/figcaption><\/figure>\n
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\"Filling<\/div>
Filling tube and outlet where the casing is loaded<\/figcaption><\/figure>\n
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\"Vacuum<\/div>
Vacuum gauge for monitoring the vacuum level<\/figcaption><\/figure>\n<\/div>\n

Key features<\/h2>\n
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<\/span>Vane pump built for long life<\/b>Pump materials match international standards, giving stable performance and a long working life in daily production.<\/span><\/div>\n
<\/span>Gentle on the meat<\/b>The internal structure reduces shearing and damage to the raw material, so particle definition, taste and quality are preserved.<\/span><\/div>\n
<\/span>Accurate dosing<\/b>A well-designed feeding path, vacuum system and precision transmission keep portion weights consistent, even with thick, viscous batter.<\/span><\/div>\n
<\/span>Better product quality<\/b>Removing air during filling reduces fat oxidation and trapped air pockets, helping colour, taste and density stay stable.<\/span><\/div>\n
<\/span>Servo and touch-screen control<\/b>A Siemens servo system and touch screen give fast response, repeatable settings and simple operation for line staff.<\/span><\/div>\n
<\/span>Built for the line<\/b>The filler connects to linking and hanging lines, string tying machines and double clippers to form a continuous sausage line.<\/span><\/div>\n<\/div>\n

Technical specifications<\/h2>\n
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\n\n\n\n\n\n\n\n\n\n\n
Parameter<\/th>\nZKG-6500<\/th>\nYZG-6000<\/th>\n<\/tr>\n<\/thead>\n
Production capacity<\/td>\n3,500 kg\/h<\/td>\n1,500 kg\/h<\/td>\n<\/tr>\n
Total power<\/td>\n7 kW (main motor 3 kW)<\/td>\n7.5 kW<\/td>\n<\/tr>\n
Vane quantity<\/td>\n12<\/td>\n12<\/td>\n<\/tr>\n
Maximum speed<\/td>\n70 rpm<\/td>\n70 rpm<\/td>\n<\/tr>\n
Dimensions<\/td>\n2200 x 1200 x 1772 mm<\/td>\n2600 x 1200 x 1780 mm<\/td>\n<\/tr>\n
Weight<\/td>\n750 kg<\/td>\n950 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Final configuration and data are confirmed in the formal quotation.<\/p>\n<\/div>\n

How to choose between the two models<\/h2>\n

Start with the hourly output of your line. If your linker or clipper runs at high speed and your plant fills more than 1,500 kg per hour, the ZKG-6500 gives you headroom up to 3,500 kg per hour. For smaller plants, or for a second line that runs specialty products, the YZG-6000 covers 1,500 kg per hour with the same 12-vane principle.<\/p>\n

Next, look at the product. Emulsified batter for frankfurters flows easily, while coarse-ground batter and products with visible pieces need gentle handling. Tell us the recipe, the particle size and the batter temperature at the hopper, and we will confirm the vane set and filling tubes that suit it.<\/p>\n

Main components (ZKG-6500)<\/h2>\n
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\n\n\n\n\n\n\n\n\n\n\n
Component<\/th>\nBrand<\/th>\nBenefit<\/th>\n<\/tr>\n<\/thead>\n
Vacuum pump<\/td>\nBusch, Germany<\/td>\nLong working life, low failure rate<\/td>\n<\/tr>\n
Servo system<\/td>\nSiemens, Germany<\/td>\nLong working life, low failure rate<\/td>\n<\/tr>\n
Touch screen<\/td>\nSiemens, Germany<\/td>\nSensitive response, long working life<\/td>\n<\/tr>\n
Manual switch<\/td>\nEaton, USA<\/td>\nLong working life, low failure rate<\/td>\n<\/tr>\n
Bearings<\/td>\nSKF, Sweden<\/td>\nLow failure rate<\/td>\n<\/tr>\n
Reducer<\/td>\nHardened-gear reducer<\/td>\nHigh precision, long working life<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

Applications<\/h2>\n
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Emulsified sausages and frankfurters<\/b>Fine batter from the bowl cutter is filled into collagen or cellulose casings at high speed and passed to a linking and hanging line.<\/span><\/div>\n
Fine and coarse-ground sausage<\/b>Gentle vane feeding keeps particle definition in coarse-ground fresh sausage while still delivering accurate portions.<\/span><\/div>\n
Cooked and smoked sausage<\/b>Dense, air-free filling gives an even surface and colour after cooking and smoking in the smokehouse.<\/span><\/div>\n
Ham sausage and meat paste<\/b>Thick, viscous products are dosed accurately into artificial casings, often combined with a double clipper.<\/span><\/div>\n<\/div>\n

Where the filler fits in your line<\/h2>\n
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In a typical sausage plant, meat is ground and chopped, mixed with ice and seasoning, then filled. The vacuum filler sits in the middle of the line: upstream machines prepare the batter, and downstream machines close, link and hang the filled product before it goes into the smokehouse.<\/p>\n

Because the filler sets the rhythm of the line, its output should match the linker or clipper that follows it. We size both together, so the whole line runs at one speed and no station waits for another.<\/p>\n<\/div>\n

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\"Vacuum<\/div>\n

Vacuum fillers feeding a linking and hanging line<\/p>\n<\/div>\n<\/div>\n

Operation, cleaning and maintenance<\/h2>\n

Portion size, filling speed and vacuum level are set on the touch screen, and the settings for each product can be reused on the next production run. Operators load the hopper, place the casing on the filling tube and let the servo drive handle portioning.<\/p>\n

Food contact parts are made of stainless steel for daily cleaning. After each production day, the hopper, feed area, vane pump and filling tubes should be emptied and cleaned according to the operating manual. Wearing parts such as vanes and seals should be checked regularly, and one set of wearing parts ships with every machine so a replacement is on hand.<\/p>\n

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Information to include in your inquiry<\/p>\n