Today’s new stuffers and grinders highlight their versatility and ability to work together to provide a continuous system that integrates all processing actions for improved efficiencies. New stuffers, for one, are fitted with vacuum tops that pull any type of meat product in to the machine without long interruptions.
“Processors are able to take advantage of the vacuum’s benefits, as well as making a more continuous process than what has typically been a discontinuous process,” says Jeff Sindelar, assistant professor and extension meat specialist at the University of Wisconsin, Madison, Wis. “A more continuous system promotes more speed and efficiencies.”