On the line KOMPO-OPTI 2000 and KN-32, it is possible to produce cooked sausages in polyamide or cellulose casings with the diameter from 40 to 80 mm. The line KOMPO-OPTI 2000 allow producing cooked sausages for pastes in polyamide, fiberous and fibrous casings with the diameter from 40 to 80 mm. Utilizing an automated clipper makes it possible to increase three times production of sausages, in comparison with operation on a semi-automatic clipper. Utilizing the use of a revolving feeder will ensure the production process with minimal equipment stoppages for casings refilling.

On the website page of this model, you can study details and features of each individual piece of equipment. Detailed specifications and features are available for each individual piece of it.

• The possibility to order only the necessary options in the line, that will be directly used for your production.
• In the line, balanced operation of the line.
• Very easy to use for the operator of the line.
• It is possible to save logistics costs when purchasing equipment from a single manufacturer.
• Specialists who have been trained at KOMPO, commissioning by qualified specialists who have been trainned at KOMPO.
• A saving of the maintenance costs.
• Only one single service center for all equipment of the line.

In the line of the equipment vacuum filler KOMPO-OPTI 2000 and semi-automatic double clipper KOMPO KN 201, it is possible to produce cooked sausages, pastes in various sausage casings:

• Polymer polyamide Polyamid;
• ; cellulose, in the form of: polysaccharides and polymers;
• Fibrous; a fiber fibrous, fibrous.
• Collagen collagen is the main component of the body.

A caliber of 30 to 80 mm, a possibility to produce circular sausages and sausages in a net. With the capability to produce circular sausages and Sausages in a Net.

For the main purpose of this line, it is operation with emulsified minced meat, but in keeping with the classical methods for blending mineced meat and formation sausages. Vacuum filler KOMPO OPTI 2000 has the possibility to produce cooked semi-smoked raw or raw cut sausages of sufficiently high quality.

It is possible to study details of each individual piece of equipment on the website page, this model. Detailed information about the components and features can be found at its site.

https://kompo.com/

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