VORAN® AUTOMATIC
Automatic solutions in front of and in the packaging area of any sausage products
Whether single machines or line solutions tailored directly for our customers, our product range voran® automatic guarantees optimal solutions for your processing of meat and sausage products as well as special solutions in the packaging sector.
Quality, a wide range of applications and, above all, customer-specific designs characterize our new product range and allow us to be a partner for small and medium-sized businesses as well as for industrial companies.
Our customer is in the center of our attention and can expect a comprehensive consultation and a proven service from us.
Automation in fresh meat plants is status quo today. Always in view: the increasing demand for precision and speed, and ultimately for appealing presentation of the products. For reasons of product safety, it is essential to process sliced products within the shortest possible time and with the utmost care. The product itself must be visually appealing and durable for the customer. We help you to make this possible!
Our automatic solutions for the following processes:
Loop separation | Product separation | Cutting, portioning and halving | Unclipping | Quality control | Loading into packaging machines
String-Cut
Separate sausages with loop from smoke stick:
The string cut from voran® offers a necessary solution for your sausage products after maturing.
Our machine is suitable for separating a wide variety of sausage products, regardless of the product length and whether the product is hanging individually or in chains on the smoke stick. For this purpose, various recipes can be selected via the integrated control system using a touch screen.
Operating principle:
The loaded smoke sticks are transferred to the indexing belt. The indexing belt feeds the smoke sticks to the string cut and also serves as a buffer section. The smoke sticks are automatically detected by the robot arm of the String-Cut and removed one by one from the indexing belt. The robot arm positions the loaded smoke sticks in the separating device in order to separate the sausages from the chain and from the smoke stick. The separated sausages are transferred to the conveyor belt after separation.
Clip-Ex
Automatic removal of sausage closure clips
A typical operation before packing piece sausage is the removal of the aluminum clips. Performing this manually is labor- and time-intensive. The Clip-Ex machine from voran® offers a solution. The Clip-Ex is suitable for unclipping a wide variety of sausage products with a caliber of 25-65mm and a length of 150-500mm.
Operating principle:
The Clip-Ex automatically removes aluminum clips from straight sausage products using rotating gripper tongs. The fast and precise operation ensures processing of the products without loss of sausage meat and prevents aluminum residues from remaining on the product.
Logo-Scan
Detection and alignment of sausage products for accurate halving
The Logo-Scan unit enables an exact determination of the position of the label (pictures, brand names, etc.) on the casing surface of sausage products. By means of two vertically arranged drive axes, the sausage product is rotated around its longitudinal axis until the necessary alignment is achieved. This allows the product to be subsequently halved in the SB-Cut in such a way that the label located on the casing surface is always in the same position of the oblique cut.
Operating principle:
After the product to be realigned is stopped in the appropriate position on the conveyor belt from ahead, the individual product is rotated by the two vertically arranged drive.as well as in the product's own axis. The product is then aligned in such a way that the downstream SB-Cut machine can suitably perform the diagonal cut.
Präzi-Cut
Automatic halving, portioning and splitting of large caliber service goods
Raw and cooked sausages, aspic and liver cheese blocks, smoked salmon, caraway roasts, shaped cooked hams, and smoked turkey breasts can be optimally cut with the Präzi-Cut, as can pâtés or soft cheeses.
The user product is given a visually appealing fine cut, which is important not only for goods for the service counter. The product is cut exactly to specification. Both halving and portioning or dividing take place with high precision and performance. Products with a maximum caliper of 200mm and a product length of 200 to 1,000mm can be processed.
The cutting angle can be infinitely adjusted manually from 45-90 degrees.
Operating principle:
The products to be cut are placed manually or automatically on the infeed belt and transported towards the cutting unit. During transport, the product passes through a measuring system to record the product length. With the Präzi-Cut, the cutting process takes place in a vertical direction. The products are additionally secured against slipping during the cutting process by two hold-down devices mounted above.
SB-Cut
Sausage cutting
The voran® cutter for self-service goods cuts raw, boiled and cooked sausages stuffed in various casing types. It can cut product sizes from caliber 35-75mm at a length of 190-400mm.
The cutting angle of the cutter can be manually adjusted continuously from 45-90 degrees.
A simple plug-in system allows the blade to be changed in just a few seconds. The very small blade surface achieves a 20-fold lower CFU (colony forming units) count on the gate surface compared to cutting with a circular knife.
Operating principle:
In the SB-Cut, the cutting process takes place in the vertical direction, with the conveyor section divided at this point. The products are held in position by hold-down devices mounted above the conveyor section. Since the knife blade is only 1 mm thick and 7 (or 14 mm) wide, the force exerted on the product and the surfaces in contact (product/cutting tool) is very low.
SB-Weight&Cut
Sausage cutting
The voran® cutter for self-service products divides raw, scalded and cooked sausages stuffed into different casing types. SB-Weight&Cut is equipped with load cells and determines the center of gravity of the product to be cut in half. It can cut product sizes from caliber 35-65mm with length 190-340mm. The cutting angle of the cutter can be manually adjusted continuously from 45-90 degrees.
A simple plug-in system allows the blade to be changed in just a few seconds. The very small blade surface achieves a 20-fold lower CFU (colony forming units) count on the gate surface compared to cutting with a circular knife.
Operating principle:
The products are placed fully automatically by the separation hopper on the weighing section, where the center of mass is subsequently determined. The product is then conveyed to the knife via a feed section. The cutting process takes place in a vertical direction, and the conveyor section is divided at this point.
The products are held in position by hold-down devices mounted above the conveyor section. Since the knife blade is only 1 mm thick and 7 (or 14) mm wide, the force exerted on the product and the surfaces in contact (product/cutting tool) is very low. This ensures an exact cutting with clean cut and low contamination possibilities.
Special version:
The machine can also be equipped with a fixed cutting angle of 30°.
Line solutions
Processing and insertion systems in the packaging sector
The use of state-of-the-art technology optimizes production processes, increases production output and manufacturing flexibility while reducing operating costs and labor turnover. The product is protected from further contamination by personnel and incorrect packaging is minimized.
Separation, quality control and pickling of sausages:
Highest insertion performance despite minimum available space in combination with product variety.
The operator transfers the separated sausages into the centrifuges, no further additives are sprayed onto the product. Based on decades of experience in the field of centrifuges, we work most gently for your products. After the sausages have been transferred to the transport system, defective products are rejected by means of camera technology. Through this quality control, we avoid downtimes during the insertion process and reduce missing packages. The touch screen control on the insertion system is used to manage recipes and insertion patterns, define characteristics for products to be rejected, and make settings on the centrifuges.
Separation, halving and pickling of sausages:
Line for removing the sausages from the smoke sticks, separating the sausages, transferring them to the cutting machine and placing them in the packaging machine.
The loaded smoke sticks are transferred to the indexing belt. The indexing conveyor feeds the smoke sticks to the string cutter and also serves as a buffer section. The smoke sticks are automatically detected by the robot arm of the string cut and removed individually from the indexing conveyor. The robot arm positions the loaded smoke sticks in the separating device in order to separate the sausages from the chain and from the smoke stick. After separation, the separated sausages are transferred to the conveyor system. Based on the recipe, short sausages, long sausages or halved sausages are placed in the packaging machine, depending on the insertion pattern. Due to the patented pre-laying system, the products are perfectly adapted to the customer-specific packaging layouts.
Clip removal, halving and pickling of sausages:
Line for automatic separation of the sausage closure clips from the sausages, transfer to the cutting machine and insertion into the packaging machine.
The operator manually transfers the sausages at the smoke stick to the infeed conveyor of the line. Here, the loops of the sausages are cut and then transferred to the Clip-Ex. The well-known linking technology removes the sausage closure clips from the sausage as a whole. The fast and precise mode of operation ensures that the products are processed without loss of sausage meat and prevents aluminum residues from remaining on the product. By means of subsequent conveyor technology, the products are transferred to the SB-Cut machine in a controlled manner. The halved sausage sticks are transferred to the feeder insertion system and inserted into the appropriate insertion patterns of the packaging machine. The line inserts halved as well as whole sausages, here it is only necessary to adjust the settings in the SB-Cut control, so that no products are halved, but the whole sausages are transferred to the prefeeder insertion system and inserted without cutting.
You can find even more information about our automatic range in our brochure.