SAS200 automatic meat snack forming system
After successful launch with our manual RK50U system, you can upgrade through a trade-in program to our SAS200 automatic module.
✅ Compatible with your Handtmann, REX, Vemag or our own vacuum filler VGF200
✅ Connects via standard clipper interface
✅ Forms directly into trays, with automatic cutting (length 70–1000 mm) cylindrical 8-22mm, strips 10 -200 mm
| Characteristics | Value |
|---|---|
| Hopper capacity, l | up to 200 |
| Production capacity (sausages without casing), kg/h | up to 200 |
| Length of cutting snacks, mm | 100 – 900 |
| Cylindrical nozzles diameter, mm | from 8 – 25 |
| Strips width, mm | 25 – 200 |
|
Trolleys with 60 stainless-steel trays (Teflon-coated) included |
8 |
| Controllers | Delta |
| Connection to vacuum Filler | Handtmann,REX,Vemag |
| Equipment material | stainless steel |
| Personnel, persons | 1 |
| Dimensions (Height*Length*Width), mm | 1400х3200х700 |
| Net weight, kg | 600 |
| Warranty | 12 months |
Hello, dear customers!
If you are not yet familiar with our HySpriz equipment for forming meat and fish snacks without any natural or alginate casing, now is a great time to learn more!We offer a complete solution for both round and flat-shaped products. This includes everything from beer snacks to healthy school snacks for kids. You can use chicken, fish, beef, or pork as raw material.
The HySpriz SAS200 system can be connected to a vacuum filler like the Handtmann 600 series or REX. It also works with our own gear filler. But to make your production easier, we designed this version to connect directly to most standard fillers — especially when space is limited for installing extra machines.
Handtmann and REX are already used in many factories, so it’s practical. The only requirement is that your filler has a standard signal output, like the one used for clipper machines. Our system connects to this signal and controls the filling in start/stop mode.
The operator loads 200 kg of meat mix, sets the portion length on the touchscreen panel, and feeds trays into special drying trolleys. Each trolley holds 30 rows with 2 trays per row. Tray size: 900×500 mm.
The design allows the trolley to rotate, so the operator can load from both sides. The trolley size fits standard smoking or drying chambers used in the industry — perfect for smooth integration.
The system’s capacity is up to 200 kg per hour, depending on the product length. The longer the stick, the higher the productivity.
By changing the forming nozzles (matrices), you can produce products of different shapes to match your local market needs. One of the most popular items today is pet food strips — typically 25 mm wide and about 5 mm high. The usual length is around 100 mm, depending on the packaging.
If you change the nozzle, you can form a continuous flat layer directly on the tray — ideal for making minced jerky. After drying, this layer can easily be sliced into thin sticks using a slicer or tenderizer like Bizerba.
Nozzles can be changed quickly. The kit includes different round shapes (from 8 mm to 22 mm) and flat types (from 25 mm to 200 mm wide). This means you can make many different products in just one working day.
Tray loading is done manually. The system recognizes tray position automatically, starts forming, applies the product smoothly, and cuts it to the desired length.
The only requirement is to grind the meat finely — maximum 2×2 mm — and remove all sinews, skin, and long fibrous pieces.
During the grinding process, you should also add spices and functional ingredients — like starter cultures or GDL (glucono delta-lactone). These help make the mix dense, sticky, and uniform, with very low moisture. This meat mix goes into our vacuum filler with a gear drive and hydraulic loader. Once you load the hopper — you’re ready to start.
The optimal meat temperature is between –2°C and +4°C.
Drying options are flexible. For example:
- In a thermal chamber at +60°C, the product dries in 3–4 hours. You get a soft snack with a shelf life of around 1 month in vacuum packaging.
- At +30°C with an industrial dehumidifier, drying takes 14–15 hours, and the product becomes hard like salami, with a shelf life of up to 6 months.
If this is your first time with such a product, we recommend starting with our manual RK50U system. You can see it on our YouTube channel. It’s a compact solution for testing recipes, forming, drying, and packaging.
Once your production is successful, you can upgrade to the SAS200 automatic system using our trade-in program with a discount.
Please pay attention to recipe details: the meat mix must be soft, sticky, and moldable, without large fat chunks or sinew. The temperature should be between –2°C and +4°C.
We can also connect you with top European spice companies that offer full recipe support. These include RAPS, Regis, Loffinik, Zaltech, Nessi, and Wieberg. Their technologists can help you optimize your product.
So, start with the RK50U small model, and once you reach 400+ kg/day in output, move to our fully automated SAS200 system with trade-in benefits.
The range of finished products
The SAS 200 snack food processing line can be used to produce a wide range of meat products, among other things:
