Worst filling machines for fast, easy production

The sausage filling machines from GGM Gastro make sausage production easy!

To make a sausage, a sausage filler is needed. Doing this by hand is quite difficult and also time-consuming. A commercial sausage filler is used to perform this work process quickly and optimally.
The sausage fillers from GGM Gastro are excellently suited for professional use and reliably withstand constant use.
A sausage filler is mainly used in delicatessens, gourmet shops, and butcher shops. You can choose between a vertical or a horizontal model.
The sausage filler is made of high-quality material and is also water-repellent and resistant to blood, fat, and oil. This makes the sausage fillers absolutely hygienic and also non-deformable and easy to clean.

Thanks to the simple operation, the sausage filling machines enable effortless work processes

The durable devices are very user-friendly. First, the thickness of the sausages must be determined. This determines which filling tube should be used. Depending on the model, multiple filling hoses with different diameters are included.
The meat is now placed in the container and the sausage casing is attached to the filling tube. While holding the sausage casing on the filling tube with one hand, the lever can be manually operated with the other hand. This lowers the pressure plate, which slowly and evenly presses the meat into the filling tube and ultimately fills the sausage casing. Both artificial casings and natural casings can be used for the sausage casings.
The size of the sausage filler should be chosen depending on the amount of sausage that needs to be produced regularly. For higher production, models with a corresponding large capacity are the best choice.

Hygiene is the most important thing - and very easy to implement with the sausage filling machines from GGM Gastro

Since the sausages are filled with raw meat, it is absolutely necessary to clean the sausage fillers after each use. For this purpose, meat residues must first be removed from the machine before the individual elements are cleaned. Disinfectants should also be used to kill bacteria. The sausage filler must be cleaned from the inside and also from the outside, as meat residues can also stick to the outside during the process.