IPKS-123M(N) Automatic Patty and Meatball Forming Machine
Specifications:
Technical capacity for patties (double / single drum) — not less than 3360 / 1680 pcs./h.
Hopper volume — not more than 65 L.
Hopper filling factor — not more than 0.7.
Minced meat temperature during forming — 0–12 °C.
Maximum diameter of formed semi-finished products — 120 mm.
Height of formed semi-finished products — 10–25 mm.
Weight of formed semi-finished products — 30–280 g.
Dosing accuracy — not more than 5%.
Forming accuracy coefficient of semi-finished products — not worse than 0.9*.
Installed power — 0.55 kW.
Overall dimensions — not more than 700 × 650 × 800 mm.
Weight — not more than 90 kg.
Packing dimensions — not more than 810 × 760 × 920 mm.
Packed weight — not more than 101 kg.
* The forming accuracy coefficient of the semi-finished product largely depends on the consistency of the minced meat.
This equipment is designed for the production (forming) of patties, hamburgers, meatballs, small meatballs, and other flat-shaped semi-finished products.
The machine can operate with meat, fish, and vegetable minced mixtures, allowing the forming of meat patties, fish patties, vegetable patties, falafel, as well as cottage cheese pancakes.
In addition, the unit can be used as a minced product divider (portioning device) during manual shaping of patties, dumplings, manty, pozy, and buuzy.
The machine has a compact tabletop design, a drum-type forming unit, and a belt discharge conveyor.
The drum-type forming mechanism allows quick and highly accurate adjustment of the weight of the produced semi-finished items, and when special-shaped pistons are used, it can produce shaped flat products.
The forming machine can be operated both autonomously in catering establishments, canteens, and restaurants, and as part of production workshops and lines for manufacturing patties, meatballs, hamburgers, steaks, and other minced products, including cottage cheese pancakes.