A sausage syringe for filling sausage casings: models, overview

Sausage ... Fresh, juicy, fragrant, from good meat, with spices, with a crispy brown crust! Are there many people who refuse to eat yummy?

Sausage of different types, cooked in a specialcorporate recipes by regular chefs, - the highlight of some restaurants and cafes. Often, lovers of delicacy prefer to cook sausages on their own, at home. Both masters and other craftsmen in the process of producing meat masterpieces use special equipment to fill the sausage stuffing with protein, natural or artificial casings with meat. What are the varieties of this kitchen utensils? How are they arranged? What are we for?

Sausage stuffer: where applicable

The device is used in the process of making wieners, sausages and other products. It is in wide use in meat shops and at catering establishments.

Sausage stuffer appreciated and homemadecraftsmen. This simple device will help any novice chef in the preparation of the most exquisite varieties of meat delicacy. A sausage syringe is needed to evenly fill the previously prepared shell with the stuffing. Its use greatly speeds up the process. The device is also used for the preparation of original fish and vegetable dishes. A good-quality sausage stuffer comes in handy when you are cooking a product from coarse minced meat - in such a sausage, meat tastes best.

Benefits

Culinary syringe allows easy and inexpensivecook sausages, sausages and wieners, excluding from their composition the presence of modified products. This is its main advantage. There are still some advantages to the device’s features:

• ease of operation, maintenance;
• a variety of nozzles provides a wealth of product range;
• nozzle replacement mechanism facilitates the replacement of a damaged shell;
• the machine is compact, easily transported and stored;
• manual syringes provide high performance, while not using electricity (cost).

Feedback from users with experience withapparatus, cooking sausage products using such a device delivers a sea of ​​positive! In addition, syringes are never clogged, as happens with meat grinders. The process itself is much faster. In addition, product quality improves: sausages are dense and appetizing.

Principle of operation

Deal with the functioning of the device caneach. Initially, a funnel is fixed to the cylinder with the piston placed in the middle. The movement of the piston provides the stuffing in the casing, which is put on the funnel. By the way, it works by means of hydraulics (in the case of work from the network). You can use the manual method. The use of hydraulic models provides for vacuum filling of the shell, providing a longer shelf life.

Sometimes sausage stuffers are equippedautomatic device twist, allowing to measure the amount of minced meat for the manufacture of small sausages without using a clipper. The syringe works according to a simple principle: pre-cooked minced meat is placed in the cylinder of the apparatus, the piston pushes the product towards the funnel with a casing attached to it.

Varieties

By type of execution the device is of two types:

• Vertical syringe for sausages. Used in the process of stuffing the shell stuffing coarse consistency.

• Horizontal syringe for sausages. It is the most popular due to increased comfort in operation.

According to the type of energy source, the following devices are distinguished:

1. Manual sausage stuffer (mechanical). The performance of the unit is entirely dependent on the labor of the operator.
2. Hydraulic filler. It is used in work of production shops, with guarantee provides packing density.
3. Vacuum syringe The best option for the highest quality stuffing shell.

By the type of stuffing, the devices are divided into rotary, which are used in work with low-temperature and structured minced meat, and screw (recommended for flowable material).

How to choose?

When choosing a filler for sausages is necessarytake into account, firstly, the planned volume of production. For the manufacture of small quantities of products the best option is a hand (mechanical) syringe. It differs in simplicity in operation and durability. For significant production volumes, a rotary filler is best suited. A sausage stuffer with a small volume of the working cylinder (3-8 l) is used in catering establishments and mini-shops. Devices equipped with a working cylinder with an increased volume (10-15 liters) are used for industrial production.

Secondly, when choosing a device is taken inattention and the number of nozzles with which the device is equipped. The wealth of the product range depends on them. In addition, it should be noted that the sausage vertical syringe is more compact than the horizontal model. But it costs a bit more. Experts also advise for large enterprises and workshops to choose a vacuum unit: this will provide a significant reduction in the number of spoilage, improve the density of minced meat in the shell. But for homemade sausages recommend a syringe with a flask of 1.5-3 liters.

How does the most popular sausage stuffer for the home: stages

The most preferred sausage filler in home production is a 3-liter unit. It works like this:

• in a meat grinder minced meat is prepared and tightly clogged in the chamber
• on the bell of the cylinder they fix the chosen nozzle (thin - for lamb, thick - for pork and beef);
• they put on her cleaned intestine, stretch it with an “accordion” along the entire length;
• scroll the handle on the bed, so that the stuffing enters the nozzle;
• the end of the intestine (shell) is slightly tied forward and a knot is tied (a thread or string is also used);
• stuffed the shell with meat, removed from the nozzle, tied with the other end.

The manufacturing process ends with the fact that the sausage is divided into fragments, twisting the casing in several places.

Peculiarities of home production

The drive is equipped with two gears forprovide different feed rates. Stuffing stuffing done at low speed, which allows evenly, without voids to fill the shell. Fast mode is not designed for work, but for removing the syringe from the cylinder, as well as immersing it in the chamber during the laying of minced meat.

The most preferred model for homethe manufacture is a horizontal sausage syringe: it is more convenient for holding the casing during filling. Usually equipped with a certain number of output funnels with different diameters. This makes it easier to choose the right model for making sausages and sausages. Sometimes syringes are completed with nozzles for making hamburgers. By the way, during the manufacture of all parts in contact with meat, use stainless steel and other neutral materials.

Top Brands: Review

Feedback from users with experience withApparatus, the best professional mechanical sausage syringes are made by Italian manufacturers such as Sirman, Frosty, Fma, Fimar. Among the best professional electromechanical equipment, Altezoro products are at an affordable price. Consumers pay attention to such firms: Kocateq, Sirman, Hakka Brothers and Apach. Their products are also good to use, affordable and of high quality.

Examples

Consider how the sausage syringe (manual)Frosty SH-3. This is a mechanical apparatus for the manufacture of sausages from the Italian manufacturer. The type of loading is horizontal, the principle of operation is mechanical. The material of the cylinder and the body - durable, wear-resistant stainless steel, air-vent piston made of food-grade nylon. The gearing is made of hardened ground steel. The single-speed unit is equipped with nylon nozzles (diameter: 16, 22, 32, 38 mm) in the amount of 4 pcs. The volume of the cylinder - 3 liters. Length - 470 mm, height - 240 mm.

Another bright example is a sausage syringe (manual)Frosty SV-3. The type of loading is vertical, the principle of operation is mechanical. The remaining data are similar to the previous model. Parameters: length - 300 mm, width - 340 mm, height - 570 mm. In short, there are a lot of models. If desired, the list of devices can be found in any professional store.

Pricing

The cost of a food syringe is determined by itssizes. More expensive are models equipped with a volumetric camera, designed for a significant mass of minced meat. Thus, a manual (mechanical) syringe 3-5-liter costs about 9-12 thousand rubles. Small electric devices will cost more - 150 thousand. The price of a mini-model with a chamber volume calculated for 1.5 kg of minced meat (the material for the nozzles is not a stainless steel, but plastic) is about 2-2.5 thousand rubles.

Stuffing sausages with a meat grinder is a processvery long and laborious. The food syringe is able to make it much easier, its use greatly expands the product range. The filler of sausage casings is an indispensable assistant to the real chef. Enjoy your meal!