A sausage syringe for filling sausage casings: models, a review

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

Sausage of different kinds, cooked by special firm recipes by regular chefs, is the highlight of some restaurants and cafes. Often lovers of delicacy prefer to cook sausages independently, at home. Both those and other masters use special equipment for filling stuffing with protein, natural or artificial shells in the process of producing meat masterpieces - a sausage syringe. What are the varieties of this kitchen utensils? How are they arranged? What are you using for?

Syringe syringe: where applicable

The device is used in the process of making sausages, sausages and other products. It is widely used in meat shops and public catering establishments.

The sausage syringe was appreciated by home craftsmen. This simple device will help any novice chef in preparing the most delicious varieties of meat delicacy. A syringe for sausage is necessary for uniform filling of the pre-prepared shell with minced meat. Its use greatly speeds up the process. The device is also used for cooking original fish and vegetable dishes. A quality sausage syringe is useful when you are preparing a product from minced meat - in this sausage the taste of meat is best preserved.

Benefits

Culinary syringe allows you to simply and inexpensively prepare sausages, sausages and sausages, eliminating the presence of modified products from their composition. This is its main advantage. There are still some advantages in the device's device:

• Simplicity of operation, maintenance;
• A variety of attachments provides a wealth of product range;
• The mechanism for replacing the nozzles facilitates the replacement of the damaged shell;
• The machine is compact, easy to transport and store;
• Manual syringes provide high performance, while they do not use electricity (economy).

According to the feedback of users who have experience with the device, cooking sausage products using such a device delivers a sea of positive! In addition, syringes are never clogged, as is the case with meat grinders. The process itself is much faster. In addition, the quality of products increases: the sausages are dense and mouth-watering.

Principle of operation

Everyone can understand the functioning of the device. First, a funnel is fixed to the cylinder with the piston placed in the middle. The movement of the piston ensures the feeding of minced meat into the shell, which is put on the funnel. By the way, it works by means of hydraulics (in case of operation from a network). You can use the manual method. The use of hydraulic models provides a vacuum filling of the shell, providing a longer shelf life.

Sometimes sausage syringes are equipped with an automatic twist device that allows you to dose the amount of minced meat for making small sausages without using a clipper. The syringe works on an uncomplicated principle: pre-cooked meat is placed in the cylinder of the device, the piston pushes the products to the funnel with the shell on it.

Varieties

By type of performance, the device is of two types:

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

• Horizontal syringe for sausages. It is the most popular because of the increased comfort in operation.

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

1. Syringe manual (mechanical). The performance of the unit depends entirely on the operator's work.
2. Hydraulic filler. Used in the work of production shops, guaranteed to ensure the density of packing.
3. Vacuum syringe. The best option for the best quality shell packing.

By the type of feed stuffing devices are divided into rotary, which are used in working with low-temperature and structured forcemeat, and screw (recommended for liquid material).

How to choose?

When choosing the filler for sausages, it is necessary to take into account, first, the planned volume of production. To produce a small amount of products, the best option is a manual (mechanical) syringe. It is simple in operation and durable. For significant production volumes, the rotor filler is best suited. A sausage syringe with a small volume of a working cylinder (3-8 l) is used in catering establishments and mini-shops. Apparatuses equipped with a working cylinder with an increased volume (10-15 liters) are used for industrial production.

Secondly, when choosing a device, the number of attachments with which the device is equipped is taken into account. They depend on the richness of the range of products. In addition, it should be noted that the sausage vertical syringe is more compact than the horizontal model. But also it costs a little more. Specialists advise also for large enterprises and shops to choose a vacuum unit: this will ensure a significant reduction in the amount of waste, improving the density of minced meat in the shell. But for home-made sausage, a syringe with a bulb of 1.5-3 liters is recommended.

How does the most popular sausage syringe for the home work: the stages

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

• Minced meat is prepared and minced into the chamber;
• The selected nozzle is fastened to the socket of the cylinder (thin for lamb, thick for pork and beef);
• On it they put on a washed gut, pull the accordion along the entire length;
• Scroll the handle on the frame so that the forehead is stuffed;
• The end of the intestine (shell) is slightly contracted forward and the knot is tied (use also a string or string);
• Fill the shell with minced meat, remove it from the nozzle, and tie it from the other end.

The manufacturing process is completed in that the sausage is divided into fragments, twisting the shell in several places.

Features of home production

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

The most preferred model for home production is a sausage syringe horizontal: it is more convenient to hold the shell during filling. Usually it is equipped with a certain number of output funnels with different diameters. This facilitates the selection of the necessary model for the preparation of sausages and sausages. Sometimes syringes are equipped with nozzles for making cutlets for hamburgers. By the way, during the manufacture of all parts in contact with meat, use stainless steel and other neutral materials.

Top Brands: Overview

According to the users who have experience with the device, the best professional mechanical syringes for sausages are made by such Italian manufacturers as Sirman, Frosty, Fma, Fimar. Among the best professional electromechanical equipment at an affordable price is the Altezoro products. Customers pay attention to such companies: Kocateq, Sirman, Hakka Brothers and Apach. Their products are also good in use, affordable and of high quality.

Examples

Consider how the syringe sausage (manual) Frosty SH-3 works. This is a mechanical device for making sausages from an Italian manufacturer. Loading type - horizontal, operating principle - mechanical. The material of the cylinder and body is a strong, wear-resistant stainless steel, the air venting piston is made of food nylon. The gear train is made of hardened ground steel. One-speed unit is equipped with capron nozzles (diameter: 16, 22, 32, 38 mm) in the amount of 4 pcs. The volume of the cylinder is 3 liters. Length - 470 mm, height - 240 mm.

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

Pricing

The cost of a food syringe is determined by its size. More expensive are models equipped with a volumetric chamber, designed for a significant mass of minced meat. So, 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 the volume of the camera, designed for 1.5 kg of minced meat (material for attachments is not stainless steel, but plastic) - about 2-2.5 thousand rubles.

Stuffing sausages with a meat grinder is a very long and labor-intensive process. The food syringe can significantly alleviate it, its use significantly expands the range of products. Filling sausage casings is an indispensable assistant to this cook. Bon Appetit!