EP-JB-300 Vacuum Meat Mixer Machine

Dual-Shaft Elliptical Spiral Paddle Blades

Two shafts carry elliptical-ratio spiral paddles generating simultaneous radial mixing and axial circulation. Every particle of meat, seasoning and additive is swept through both motion planes within each revolution, ensuring uniform distribution without extended run times.

Chain Drive with Dual-Bearing Shafts

A precision roller-chain drive absorbs shock loads during start-up and keeps vibration low. Dual-bearing housings on both shafts distribute radial load across two contact points, doubling fatigue resistance — critical for repeated daily start-stop cycles in a multi-SKU workshop.

All-SUS304 Food-Grade Construction

Every food-contact surface — hopper interior, paddle blades, discharge spout and lid seal ring — is precision-formed from SUS304 austenitic stainless steel, supporting GMP and HACCP baseline requirements.

IP65-Rated Waterproof Control Panel

The operator interface is fully sealed to IP65 — dust-tight and protected against direct water jets. In a meat-processing environment where wash-down hoses are in constant use, the panel can be rinsed as part of your normal cleaning routine without powering off the machine.

Workshop-Friendly Compact Footprint

At 1,400 × 900 mm floor area and 400 kg unladen weight, the EP-JB-300 fits into converted cold stores, shared processing units or on-farm production rooms, giving small facilities industrial vacuum-mixing capability without structural alterations.

Intuitive Operation and Hygienic Discharge

Speed selection, vacuum engagement and discharge are each managed from a clearly labelled control station. The tilting discharge mechanism empties the hopper fully with no residue pockets, cutting inter-batch cleaning time and minimising cross-contamination risk when switching recipes.

Step 1 — Load

Weighed meat, seasoning and additives are loaded into the 300-litre hopper. The lid is closed and the rubber seal engaged to create an airtight chamber.

Step 2 — Evacuate

The integrated vacuum pump reduces chamber pressure to the set point, purging residual oxygen and expanding protein cell walls so seasoning liquid penetrates more deeply before agitation begins.

Step 3 — Mix

Twin spiral paddles run at 84 r/min for high-speed pre-mix (≈5 min), then drop to 42 r/min for a slower homogenising phase (10–15 min) that builds protein binding without over-working the batch.

Step 4 — Discharge

Vacuum is released, the hopper tilts, and the fully blended batch flows out through the discharge spout into a receiving trolley or directly into the inlet of a downstream vacuum filling machine.

Fine-ground pork or beef mixed with fat, salt, nitrites and spice blends for fresh, smoked or dried sausage applications.

Surimi blends, minced white fish, or de-shelled shrimp paste — vacuum conditions preserve the natural colour and springy texture of quality fish balls.

Pork-and-vegetable or chicken-and-mushroom blends for Asian-style dim sum, gyoza and pierogi — the 300-litre scale suits artisan producers that frequently change recipes.

All food-contact surfaces are stainless steel with no copper or cast-iron components, supporting halal processing hygiene requirements across the Middle East and Southeast Asia.

Blended poultry, organ-meat or mixed protein pastes for wet pet-food production — vacuum-sealed mixing prevents oxidative off-notes that degrade palatability.

EP-ZKG-6500 Vacuum Filling Machine

Receives the EP-JB-300 discharge directly and fills natural or collagen casings at measured volumes with zero air inclusions — the natural downstream partner for a compact sausage line.

EP-JLSK Aluminium Wire Double Clipper

Seals both ends of filled sausage portions simultaneously using aluminium wire clips, eliminating hand-tying and ensuring consistent sealed length across every pack.

EP-YS-84 Brine Injection Machine

Pre-treats whole or block meat cuts with precisely dosed brine before the vacuum mixing step, so marinade flavour is already distributed through the tissue when the EP-JB-300 begins blending.

VIETNAM — Artisan Pork-Sausage Workshop, Ho Chi Minh City

Application: Fresh Vietnamese pork sausage, 3 daily batches in a 120 m² facility.

Problem Solved: Under atmospheric mixing, pork fat oxidised within 4 hours of processing, producing an off-grey colour that failed retail quality checks. Reject rate was approximately 12 %.

Outcome: After installing the EP-JB-300, reject rate dropped to under 1 %. Product colour stabilised, retail shelf life increased by one day, and the workshop expanded to two local supermarket chains.

“The colour improvement alone paid for the machine within four months. We now run three product lines on one shift with no changeover headaches.” — Production Supervisor

★★★★★

TURKEY — Halal Lamb Kofta Manufacturer, Bursa Province

Application: Halal-certified lamb and beef kofta blend, 5 SKUs, 250–280 kg per batch.

Problem Solved: The facility needed a mixer with no copper or brass components, prohibited under their halal certification. The compact EP-JB-300 footprint also fitted into their existing room without structural modification.

Outcome: Full stainless-steel contact surfaces satisfied the halal audit. Spice distribution improved visibly. Line productivity increased by 35 % owing to faster batch cycles.

“We passed our halal re-certification audit with zero non-conformances related to equipment materials.” — Quality Manager

★★★★★

THAILAND — Fish-Ball Paste Producer, Samut Sakhon

Application: Mixed surimi and white fish paste for fresh fish balls, 4 batches per shift.

Problem Solved: The open-topped mixer caused surimi paste to turn greyish-white after blending, reducing visual appeal. Texture was inconsistent — some balls were dense while others crumbled on cooking.

Outcome: Vacuum-sealed mixing preserved the natural translucent white colour. Springiness scores improved by 22 %. Daily throughput rose by one full batch.

“Our fish balls now have the bright colour and bounce that premium buyers expect.” — Owner

★★★★★