LLC “Hydroshpriz” , Ukraine. Manufacture, CE
MB “HySpriz”, Vilnius, Lithuania. Our EU warehouse
Casing-free meat snack production equipment for sausage plants
Why traditional sausage factories should produce meat sticks, jerky strips and pet treats. Most meat processing plants focus on traditional products such as cooked, smoked and dry sausages produced in natural or collagen casings.
However, the global market for meat snacks, protein snacks and pet treats is growing significantly faster than the classic sausage segment.
Modern consumers demand:
- Shelf-stable products
- High-protein snacks
- Convenient packaging
- Products without refrigeration
This makes casing-free meat snacks one of the most profitable product categories for existing sausage factories. High-margin products you produce with HySpriz forming systems you can manufacture:
- Salami sticks,kabanos, grilled sausages / cevapcici
- Jerky from minced meat,meat bars with nuts and inclusions
- Pet food sticks and treats for dogs and cats
Core technology: casing-free forming
The key advantage of HySpriz technology is forming meat products without natural, collagen or alginate casing.
This provides:
- Lower production cost (no casing materials)
- Shorter drying time
- Flexible shape, diameter and length
- Long shelf life without refrigeration
- No product returns after expiration
Economic benefits for the manufacturer
Typical retail example:
- Consumer pack 80 g ≈ €2.50
- Equivalent ≈ €30 per kg of finished product
Products are displayed directly on shelves without refrigeration, which increases sales velocity. Shelf life up to 6 months. No returns, unlike classic sausages.
Raw materials and recipe flexibility
You can use:
- Beef, pork, chicken
- Fish and seafood
- Premium recipes with muscle meat
- Cost-efficient mass recipes. Use of MSM / MDM (mechanically separated meat) is permitted and widely applied in minced meat snacks.
Technological preparation of minced meat
Frozen or chilled raw material goes to the bowl cutter 150-200 L.
Grinding to 2×2–3×3 mm fraction. Temperature -3 up to +5C.
Ingredient addition depending on product type:
• Spices and seasoning blends
• Starter cultures for fermented products
• GDL (glucono-delta-lactone)
• Phosphates for heat-treated products
Prepared mince is transferred to the forming
Entry-level solution: HySpriz RK50U forming system
RK50U for salami sticks without casing
HySpriz RK50U is a semi-manual casing-free forming system designed for pilot production and medium-scale (up to 1600 kg/day) manufacturing.
Key features:
- Productivity up to 200 kg/h
- 50 L hopper
- Multi-stream forming head with 24 outlets
- Product diameter from 8 to 26 mm
- Tray size 900×500 mm
- Remote control
- CE certified
Ideal for market testing, R&D and small to medium production volume
Drying trays and trolleys
Recommended tray format 900×500 mm stainless steel trays.
Drying trolley dimensions 1000×1000×2000 mm with 30 levels and 60 trays per trolley.
Raw material load per trolley:
- Ø10 mm approximately 110 kg
- Ø14 mm approximately 140 kg
- Ø26 mm over 200 kg
Drying technologies
Option 1 dehydration or fermentation:
- Temperature up to 30°C
- Time 20 hours to 3 days
- Final moisture 45–50%
- Shelf life up to 6 months
Option 2 thermal or smoking chamber:
Temperature around 70°C
Time around 5 hours
Final moisture around 65%
Shelf life up to 3 months
Both methods work with existing sausage plant chambers.
Scaling up: HySpriz SAS200 automatic forming line
For production volumes above 1 ton per day, HySpriz SAS200 automatic forming and cutting system is used.
Compatible with Handtmann, REX, VEMAG, Frey or HySpriz VGF 200L (our vacuum gear filler with hydraulic loader).
Features:
- Automatic forming and cutting
- Conveyor-based tray handling
- Flexible diameter and flat shapes
- Pre-cut sticks directly on trays
- One-operator system
Casing-free snack production system HySpriz SAS200– connect with handtmann, rex or our gear filler
Meat sticks and minced meat jerky automatic forming and cutting system SAS200
Kebab, salami sticks and minced jerky automatic forming system Hyspriz
Process:
- The tray passes under the matrix
- the selected diameter or size has a certain shape: round or flat, square.
- The product is cut automatically (130/150 mm).
- The finished sticks are placed on a tray.
- then cart → drying → packaging
Packaging and distribution
After drying the product is cut to length (RK50U) or bulk loaded (SAS200), packed in flow-pack or thermo-pack, passes metal detection and is ready for retail distribution.
Flow-pack packaging ensures ambient storage, long shelf life and high sales turnover.
Packaging of long products snack sausages on BASIS VFFS machine
We also have experience with robotics, where trays are automatically loaded and removed from the conveyor – in the FARS200 system.
Meat sticks snack system Ukraine- robotic forming system
Technological support
We cooperate with:
- Zaltech (Austria) is a showroom in Salzburg where our equipment is installed.
- RAPS (Germany)
- REGIS (Poland)
- NESSI
Great technology:
- They immediately go into action and launch our equipment at your facility.
- They launch recipes
- Adapt the technology to your raw materials.
Our dealers and partners in Poland, the Baltic States, Australia, Germany, South Africa, England, Austria:
As part of this new project, we would like to offer you a test drive service. This service includes: our team’s visit with the equipment you select; participation of a technology team from the listed partner companies; and practical testing directly at your facility. You must provide: a production area of at least 4×4 m; a supply of approximately 50 kg of various raw materials; participation of your technology team; and access to drying or heat chambers. We will manufacture several types of products at your facility, refine the recipes, and prepare a presentation of the finished product for your retail chain. We look forward to a long-term and mutually beneficial partnership.
Best wishes,
General Director of HySpriz Dima Lantushko