Salami tying machine LR

three-phaseautomaticsemi-automatic

The binding is used to hang the product and to tighten it to give it the correct shape (coppa, loins) and, for rolled products (bacon and cured bacon), to ensure complete adhesion of the muscle bands. Natural rope binding loses its tightening function after the initial weight drop, when normally the desired adhesion has already been achieved. By using elastic rope for spiral binding, the tightening capacity lasts longer and there is no dropping of the coils, which are otherwise retained by manually performed “crossings” of rope called “passetti.” Aesthetically, the use of natural rope mimics manual tying, while elastic rope perpetuates the memory of it with a better aesthetic result than elastic netting. The LR binding machine performs helical tying of coppa, bacon, pancetta coppata, loins, etc., with natural rope and elastic rope. The products can be between 80 mm and 150 mm in diameter, while the length can be up to 800 mm, and the binding machine is self-adjusting on diameter and length. The machine is suitable for all types of casings, natural and synthetic, with the necessary delicacy for the more fragile ones. It can bind coppa, even in paper, rolled bacon with rind or in natural or synthetic casings, and pancetta coppata (rolled bacon with a coppa inside), whether in synthetic or paper casings. It is possible to tie whole loins (lonzino). The operator panel allows the selection of recipes, defining the tying pitch and rope tension, and the PLC allows the use of remote technical assistance service.