Common Problems and Solutions
Problems |
Reasons |
Solutions |
Break when filling
|
Fill too much meat |
Reduce the amount of filling meat / Use smaller filling tube |
Change the chuck. |
||
Knotter chuck does not match the filling tube. |
The type of filling tube should be identical with the knotter chuck. |
|
The storage condition is not good so the casings are too dry. |
1.Place the casings in the freezer to absorb moisture. 2. Put the casing with wet paper into plastic bag for 24 hours. |
|
Filling tube and knotter are not aligned |
Make sure that the filling tube is direct and pass through the center of the knotter chuck. |
|
Knotter chuck is too tight. |
Loosen the chuck. |
|
Filling speed is too high. |
Lower the filling speed. |
|
Kink too many times. |
Reduce twist quantities. |
|
Shirred casings can not slide freely along the filling tube. |
Filling tube is too large. |
Choose the smaller filling tube. |
Filling is not uniform |
Filling in the wrong direction. |
Refer to the diagrams. |
Packing pump breaks down. |
Check the sausage filler. |
|
The problem of knotter chuck. |
Change the knotter chuck. |
|
There are bubbles in sausage.
|
The conveyor is arranged wrong. |
Adjust the conveyor based upon filling caliber. |
The gap between shirred casing and filling tube is too big. |
Change the filling tube. |
|
There are bubbles in fillings. |
Check the sausage filler. |
|
The heating rate or the temperature is too high or frequent convection. |
Slow down the heating rate,improve convection and temperature control . |
|
There are folds in the surface of smoked sausages. |
Cooling time is too long or too short. |
Spray and cool the products before placing in the freezer. |
The terminal of the sausage is in the pear shape. |
The formula contains too much fat. |
Lower the fat ratio. |
Emulsifying fillings are too thin. |
Readjust the formula. |
|
Hanging time is too long. |
Reduce the hanging sausages per circle. |
|
Fillings are not full. |
Fill as the recommended caliber. |
|
Fat separates/Frozen block occurs. |
Emulsifying fillings are not stable:meat and protein are not enough to dissolve salt. |
Please use the fine formula. |
The temperature of the emulsifying fillings is too high. |
Adjust the temperature and humidity of emulsifying fillings |
|
Fillings are not full. |
Fill as the recommended caliber. |
|
There are bubbles. |
Check the sausage filler. |
|
The flavors are not great.
|
Smoking time is too long,the last step,the amount of cooking vapor and humidity is not enough . |
Shorten drying time and improve the relative humidity. |
Wind speed is too high. |
Lower wind speed. |
|
The amount of fat and water is low. |
Increase the percentage of water and fat in emulsifying fillings |
|
Burst occurs when cooking. |
Fillings are too full. |
Shorten the filling caliber. |