IPKS-123MP(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 — 0.8 kW.
Compressed air inlet pressure — not less than 6 kgf/cm².
Operating compressed air pressure — 3–5 kgf/cm².
Compressed air consumption — not more than 25 L/min.
Overall dimensions — not more than 750 × 750 × 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 version of the patty-forming machine retains all the advantages of the basic IPKS-123M(N) model, but is additionally equipped with a number of useful features that improve convenience and operating efficiency.
The extended modification is designed for the production of patties, hamburgers, meatballs, small meatballs, and other flat-shaped semi-finished products made from meat, fish, and vegetable minced mixtures.
Like the basic model, the machine can form meat and fish patties, vegetable patties, falafel, as well as cottage cheese pancakes.
The equipment retains its compact tabletop design, making it suitable for use at catering establishments, canteens, restaurants, and production workshops.