The Skinless Sausage Project
Risco - The Skinless Sausage Project
Risco introduces into the market an innovative and extraordinary system for the production of sausages: SSP RS 191. The final product is covered by a vegetable alginate based coating developed by a new and natural technology, thus replacing the traditional casing and leading to extraordinary benefits for the producer.
The system consists of a continuous vacuum filler of the Risco advanced series, an extruding group with integrated cutting system, a conveyor belt for sausages and, as optional device, a tray conveyor belt with automatic product loading system and trays de-nester.
The minced meat is filled continuously by the Risco filler into an extruding group, where it undergoes spraying and uniform fixing with the vegetable coating. The extruded product is then portioned through the integrated cutting system. The sausages are then conveyed from a transport belt to be cooked, frozen or deposited into the tray with the Risco automatic sausage loading system.
The Risco system is very versatile and allows to easily produce sausages of any calibre, from 15 mm to 36 mm, and with the desired length, moreover it grants extraordinary equal weight of each portion. The thickness and stiffness of the coating of the sausages are adjustable. All the working parameters of the system are easily controlled by the central digital panel which allows to quickly change the daily program with no downtime.
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