With the modern development of the food industry, the machinery for the production of cured sausages has also undergone a breakthrough. Today, production techniques allow manufacturers to improve product quality, reduce production costs and improve profitability. Modern machinery for the production of cured sausages is characterised by increased speed, precision and safety.
Choosing the most suitable machinery when industrially producing cured sausages is key from a sanitary and technical point of view. This ensures safe and high quality production, because it is an activity in which aspects such as food safety and hygiene, processing temperature, humidity control and the quality of the materials themselves are crucial.
The industrial food sector dedicated to the production of cured sausages is one of the top five industrial sectors in Spain. In order for the production of cured sausages to meet the required quality standards and to be safe for the consumer, it is necessary to comply with current quality and safety regulations and standards relating to food safety.
Best practices for obtaining cured sausages of the highest quality include the control of temperature and humidity during the production process or the selection of the best ingredients. The selection of the best machinery to process the products, the use of high quality materials or the control of the quality of the finished products are also decisive.
The technical devices used for the production of cured sausages must meet all the quality standards of the industry and, on the other hand, they must be robust to withstand heavy use over long periods of time. At the same time, it is imperative that they are not affected by corrosion from chemicals and high levels of humidity. Equipment must also be removable and easily cleaned and sanitised by operators.
The choice of the most suitable machinery depends, in each case, on the process to be followed depending on the type of food product and the production process itself. At Roser Group we recommend the use of top quality mincers and mixers.
The non-vacuum mixers CATO 300L / 500L and the vacuum mixers CATO - 50L / 100L / 150L facilitate a good homogeneous mixing during the kneading process without damaging the product for subsequent stuffing, which makes them particularly valuable. Both models feature an electronic programmer with touch screen control interface and the possibility of multiple kneading programmes, depending on the desired result. Their clean designs allow for outstanding cleaning and sanitising quickly and easily.