FAQs

What food processing equipment do sausage-processing enterprises use?

The company’s automatic sausage filling and linking production line, frozen meat block breaker, bowl cutter, sausage filler, sausage hanging machine, sausage link cutter, smokehouse oven, and clipping machine are well suited for this sector. This equipment forms a complete closed-loop from raw material handling to stuffing and smoking, offering a high degree of automation. They reduce raw material waste (loss rate < 3%) and ensure consistent sausage yield and flavor stability.

What food processing equipment do fast-food chain supply-chain enterprises use?

The company’s frozen meat block breaker, bowl cutter, forming machine, automatic meat forming, battering and breading line, automatic battering machine, automatic breading machine, drum preduster, flatbed preduster, deep fryer, and glazing machine are suitable choices. These closed-loop systems enable efficient production, ensuring consistent patty weight, shape, and coating quality for large-volume orders. All equipment is made of 304 stainless steel for easy cleaning, and the glazing machine connects seamlessly with the freezing room to maintain product quality.

What food processing equipment do high-end meat-product manufacturers use?

The company’s meat tenderizing machine, brine injection machine, and vacuum meat tumbler are ideal. They improve raw material utilization, shorten marination time, enhance meat tenderness and yield, and allow flexible parameter adjustment (e.g., tumbling time, injection pressure) to accommodate different raw material characteristics.

What food processing equipment do bone-processing enterprises use?

The company’s bone band saw, intelligent portion cutter, and chop cutter are well suited for efficiently and accurately handling high-hardness raw materials in sawing, dicing, and chopping operations. Intelligent models improve precision and automation.

What food processing equipment do small and medium-sized frozen meat slicing enterprises use?

The company’s frozen meat slicing machines are appropriate. Using pusher feeding and upper-lower conveyor clamping, these machines slice and portion large blocks of frozen meat safely and stably, achieving 15-457 cuts per minute.
Which meat cutting equipment is recommended for frozen-meat processors of different scales (small, small-to-medium, medium)?
  • Small frozen-meat processors: Frozen meat slicer & portion cutter is recommended for small-batch slicing and portioning (15–457 cuts/min).
  • Small-to-medium frozen meat-slice processors: A frozen meat slicing machine is suitable, offering stable compression without slippage and 35–65 cuts/min throughput.
  • Large frozen-meat roll processors: A frozen meat flaker is ideal, built in SUS304 stainless steel with 3T/h capacity and adjustable slice sizes of 6/20/35 mm.
Which equipment should be used when producing sausage/ham products that require frozen meat to be broken into chunks or mince without fully thawing?

A frozen meat block breaker is recommended. It uses six blade groups to break partially frozen meat directly, delivering 5–6T/h capacity, ideal for pre-processing ham and sausage formulations.

Which machine is suitable for producing shaped chicken cutlets (heart-shaped, star-shaped, etc.) requiring non-stick slicing, even thickness, and adjustable slice settings?

A fresh meat slicing machine is the best choice. It produces clean, non-sticky slices with uniform thickness and neatly separated pieces, making it suitable for supermarket fresh-meat counters and prepared-food lines.

Which bone saw should be selected for different use environments, from farms and slaughterhouses to large modern meat-processing plants?
  • Farms and slaughterhouses: The Model 280 bone band saw is suitable (1.1 kW power, 200×280 mm cutting size, table with measurement scale).
  • Large food processing plants: The Model 380 bone band saw is recommended (1.5 kW power, 1500 m/min blade speed, 300×380 mm cutting window).
  • Large modern industrial processors: An automatic meat band saw is ideal, featuring 30 memory programs and a 32 m/s blade line speed for high-throughput precision cutting.
What equipment should large meat-processing plants choose when they need high-efficiency, intelligent cutting that produces uniform blocks in a single pass?

An intelligent portion cutter is recommended. It uses laser measurement combined with smart sensors and algorithm-based control to ensure each piece matches the target thickness, weight, and shape. Suitable for beef, pork, lamb, poultry, seafood, cheese, and cooked or ≥-2°C fresh products.

What equipment is recommended for sausage and meatball production plants that need to finely chop and mix meat with starch, spices, and other additives?

The bowl cutter is recommended for sausage and meatball production. High-speed rotating blades chop, mix, and emulsify fresh or frozen meat together with starch, spices, water, and other ingredients. The process produces a smooth, uniform mixture with a capacity of 6-10 kg per batch.

Which equipment is suitable for cured-meat processors handling large meat pieces that must fully absorb marinade to accelerate flavor penetration and enhance product elasticity?

The vacuum meat tumbler is suitable for this purpose. Negative pressure expands gaps between muscle fibers, while rotation and gentle massaging promote deep marinade penetration. Mechanical action increases the binding strength between meat and curing ingredients, resulting in improved firmness and elasticity.

What equipment is recommended for frozen-prepared meat plants that need to inject brine or marinade evenly into meat, including bone-in cuts, to improve tenderness and increase yield?

For frozen-prepared meat plants, Henco provides brine injection machine. A multi-needle injector distributes curing liquid uniformly into the meat, filling gaps between muscle fibers and disrupting cell membranes for improved water retention. Yield increases by 15%–35%, tenderness improves, and built-in bone-detection technology supports safe injection into bone-in products.

Which forming machine is suitable for small, medium, and large meat-patty processing plants?
  • Small-scale processors typically choose the burger patty forming machine with 100 mm belt width (2,100 pcs/hour, 6-18 mm thickness).
  • Medium-scale plants use the burger patty forming machine with 240 mm belt width (belt speed 3–15 m/min, 25–35 cycles/min).
  • Large-scale plants require the burger patty forming machine with 400 mm belt width (400–800 kg/h, 6–25 mm thickness).
  • All models automatically complete filling, forming, and discharge.
Which forming machine is recommended for distribution centers that require adjustable patty thickness and stable forming performance?

The burger patty forming machine with 300 mm belt width is recommended. It features a 45 L hopper and completes filling, forming, coating, and discharge at 15-34 cycles/min. Patty thickness is adjustable from 6–35 mm, suitable for operations needing flexibility.

Which coating equipment is recommended for quick-service restaurants that need to apply batter onto products and require easy cleaning?

The battering machine is the most suitable option. It automatically applies batter or thick slurry onto the product surface, features a clean and well-organized wiring layout, and offers simple operation. A built-in waste collection basket makes cleaning and maintenance more efficient.

Which coating equipment should batter-dipping plants choose when they need full batter immersion, easy cleaning, and compatibility with a wide range of products?

The battering machine is recommended. It fully immerses products in batter to ensure complete coating, uses a detachable design for convenient cleaning, and features adjustable upper and lower conveyor spacing to suit different product sizes.

Which coating equipment is suitable for chain restaurants that need even breading coverage and improved crumb utilization?

The breading machine is ideal solution for even breading coverage. By combining top-falling crumbs from the hopper with bottom-layer coverage on the belt, it ensures uniform coating with bread crumbs or tempura flakes. Adjustable coating settings and a circulating crumb recovery system help maximize crumb usage.

Which coating equipment is recommended for fried-food processors that must complete the flour-to-batter process, handle multiple flour types, and ensure safe, high-efficiency operation?

The flouring machine is the best fit for this purpose. It handles mixed flour, corn starch, and other coating powders, completing the flour-to-batter step efficiently. Safety protection features ensure secure operation, and production capacity reaches up to 790 cycles/min.

Do sausage processing plants need to purchase equipment for every stage from filling to sealing, and can Henco provide one-stop service?

Yes. Henco provides a one-stop solution covering the full processing workflow from filling to sealing.

  • For the filling stage, we offer the sausage filler, made of 304 stainless steel, featuring a filling range of 4–999 g ±2 g and a 240 L large feeding inlet.
  • For the hanging stage, we supply the sausage hanging machine, equipped with servo-driven operation and capable of handling a maximum hanging length of 400 cm.
  • For cutting and segmenting, we recommend the sausage link cutting machine, designed to cut and separate twisted sausage links with a capacity of 1150 cycles per minute, and featuring an easily disassembled blade box for convenient cleaning.
  • For the sealing stage, we provide the clipping machine, equipped with a complete set of clip molds and a sealing speed of 80 clips per minute, ensuring reliable and consistent sealing performance.