Reber professional manual stainless steel 2-speed bagging machines are manually operated bagging machines designed for intensive use.

Compared to the Reber standard stainless steel bagging machines or to the Reber bagging machines with painted construction they are equipped with a gearbox casing. In this respect, therefore, they belong to the professional category like the Reber vertical bagging machinesi.

In addition, all professional bagging machines are equipped with steel gears.

The package contains 4 bagging tubes made of plastic suitable for food contact with the following diameters: 1 cm, 2 cm, 2.5 cm and 3.5 cm

You can visit the Reber page for further product and warranty information. In addition, you can visit the page on bagging machines to know all the technical details on how these machines work and how to use them.

Professional machines are assembled especially for the customer. The right of withdrawal for cooling-off is excluded for such machines.

Description

Le Reber professional stainless steel bagging machines with steel gears and gear body casing are high-quality tools used in the food industry for filling sausages, such as sausages and salami, into natural or artificial casings.

These models are designed for high performance, strength and durability, meeting the demands of intensive professional production.

Structure and materials

1. Stainless steel body: The body of Reber's bagging machines is made entirely of stainless steel, a material that is highly resistant to corrosion and chemicals and guarantees a long service life even in wet working environments and in contact with food. Stainless steel is easy to clean and sanitise, a key aspect in maintaining high standards of food safety.
2. Steel gears: The gears that control the operation of the machine are made of steel, which ensures robustness and precise operation. The use of steel ensures high wear resistance, improving the efficiency and longevity of the machine.
3. Gear casing: The fairing that protects the gears is designed to be durable and protective, reducing the risk of contamination and damage to internal parts. In addition, the fairing helps to keep the noise level during operation at a low level, making the bagging machine quieter and safer to use.

Operation and capacity

Reber professional sausage fillers are designed for fast and precise filling. The filling is inserted into the casing by means of a piston with a special seal, which uses the force of the gears to dose the material correctly.

The capacity of these machines varies depending on the model, with bagging tubes that can hold up to 15 litres of dough, and are ideal for medium or large productions, such as those of butcheries, delicatessens and food industries.

Additional Features

• Simplified maintenance: Removable parts and smooth surfaces make cleaning and routine maintenance very easy, ensuring a hygienic environment at all times.
• VersatilityReber's sausage fillers are compatible with a variety of nozzles and accessories, enabling the production of different types of sausages, such as fresh sausages, salami or frankfurters.
• Ergonomic design: The machines are designed to be intuitive and convenient, with easily accessible controls and smooth operation. Some models are also equipped with wheels for easy movement.

Reber 2-speed manual stainless steel filler combines a filler tube made of 18/10 AISI 304 stainless steel, specifically suitable for contact with foodstuffs, with an outer structure made of AISI 430 stainless steel.

The Reber 2-speed manual stainless steel bagging machine is more resistant thanks to its AISI 430 stainless steel construction. This type of steel is in fact better than the painted ferrous steel found in the Reber red bagging machineswhich are cheaper.

AISI 430 stainless steel can be magnetised, so it can attract magnets. The fact that it attracts magnets does not mean that it is not stainless steel!

It is also possible to purchase the Reber vertical stainless steel bagging machines. In addition, upon requestare also available. Reber professional stainless steel bagging machines, which are characterised by the closure around the gear unitto avoid accidental contact of food with the gear.

All available models are as follows:

• 8966N - Reber 2-speed bagging machine kg.3, 3 litres
• 8960N - Reber 2-speed bagging machine kg.5, 5 litres
• 8961N - Reber 2-speed bagging machine kg.8, 6.8 litres
• 8953N - Reber 2-speed bagging machine kg.10, 10 litres with stainless steel gears
• 8954N - Reber 2-speed bagging machine kg.12, 12 litres with stainless steel gears
• 8965N - Reber 2-speed bagging machine kg.15, 15 litres with stainless steel gears

Description of Reber stainless steel bagging machines

This type of filler has the unique feature of having the outer frame made of AISI 430 stainless steel. This guarantees greater product durability because AISI 430 steel is less susceptible to aggression from food (such as salt, spices, etc.) and moisture.

All other parts are identical to the Reber red bagging machinescheaper. Specifically, the identical components are:

• metal reduction and piston speed multiplication gears
• AISI 304 stainless steel bagging tube
• square bar steel rack
• nylon piston holder
• piston cover and seal made of plastic material suitable for food contact
• bagging funnels for all types of sausages (diameter approx. 16-22-30-40 mm)
• patented front ring nut with built-in venting mechanism

Internal features of Reber bagging machines

Below is an exploded view of all the parts that make up the Reber manual bagging machines. Through this exploded view you can identify any spare parts and components that characterise this product.

Depending on the bagging machine model, the parts may differ. Therefore, if you do not find the part you are interested in among the spare parts, please contact us without delay. We will provide you with the part you need for your filler!

Reber red 2-speed manual bagging machine is a product for making sausages at home.

Through this advertisement you can choose bagging machine models with a red painted steel frame. If you are interested in the Reber bagging machines with AISI 430 stainless steel outer frame, you can visit this page.

Conversely, you can also consider buying the vertical stainless steel fillers, which can also be used horizontally.

In this advertisement you will find a choice of all models in this range. In fact, to make your selection, simply choose the model you are interested in from the menu above. All available models are as follows:

• 8956N - Reber 2-speed bagging machine kg.3, 3 litres
• 8950N - Reber 2-speed bagging machine kg.5, 5 litres
• 8951N - Reber 2-speed bagging machine kg.8, 6.8 litres
• 8953N - Reber 2-speed bagging machine kg.10, 10 litres
• 8954N - Reber 2-speed bagging machine kg.12, 12 litres

Description of Reber bagging machines

All red 2-speed manual bagging machines are made with a painted steel frame.

They are also equipped with metal gears to reduce and multiply the speed of the piston, in order to facilitate and speed up bagging operations (slow) and piston extraction at the end of the job (fast).

All fillers are equipped with an AISI 304 stainless steel tube, square bar steel rack for a larger gripping surface, nylon piston support, piston cover and gasket made of plastic material suitable for contact with foodstuffs.

Reber's bagging machines are also equipped with a set of four bagging funnels for all types of sausages (diameter approx. 16-22-30-40 mm).

How to use a Reber bagging machine

The Reber manual sausage filler is a tool used to fill casings (natural or synthetic) with minced meat for the production of sausages or other sausage products.

You can follow these simple steps to get the most out of your Reber 2-speed manual bagging machine with red painted frame.

1. Preparation of Ingredients and Equipment

Preparing the fillingmince meat (usually pork, beef, chicken, or a combination) with spices, salt and other ingredients such as garlic, pepper, wine or herbs, depending on the recipe. The meat should be well mixed and ready to be placed in the filler cylinder.

Preparing the casingIf you use natural casings (such as pork casings), you will have to soak them in warm water to soften and clean them. If you use synthetic casings, these are usually ready to use.

Positioning the bagging machineFix the bagging machine on a stable, flat surface, such as a work surface or table.

2. Assembling the Bagging Machine

Connect the casing tubeInsert the end of the casing onto the nozzle or tube of the filler. The nozzle must be of an appropriate size for the type of casing you are using. With the Reber filling machine you have 4 different types of funnels to choose from.

Check the pistonMake sure that the piston inside the cylinder is positioned correctly and that the manual mechanism (crank) operates smoothly.

3. Filling the Bagging Machinee

Place the filling in the filling tubeLoad the minced meat into the filler cylinder, taking care not to compress the filling too much, so that the flow is not obstructed.

Carefully position the pistor. After filling the sausage tube, carefully place the peaker on the meat, trying to make sure the air is removed.

Place the casingSlide the casing over the nozzle, taking care not to let any air enter the casing, otherwise air bubbles may form during stuffing.

4. Bagging the Meat

Crank the crank at slow speedStart turning the crank to push the meat through the cylinder and into the casing. Be careful not to force the movement to avoid breaking the casing. Proceed slowly and steadily for even filling.

Check pressureWhen the casing fills, keep a slight tension to prevent too much air from forming. If you see air bubbles, you can remove them gently with a pin.

Stretching the casingAs the filling enters the casing, allow it to flow without letting it become too swollen. It is advisable to stop occasionally to stretch the casing so that it fills evenly.

5. Tying and sealing the casing

Close each sausageOnce the casing is filled, tie it with string at regular intervals to create the individual sausages. You can also use ties to tie the ends of the casing.

Remove any air bubblesUsing a pin, gently pierce the air bubbles that have formed in the casing during the stuffing process.

6. Cleaning and Storage

Remove the casing from the nozzle: Once the sausage has been filled using the Reber filling machine, carefully remove the casing from the tube.

Cleaning the bagging machine: After each use, disassemble the vacuum filler and clean it thoroughly with warm soapy water, using a brush to remove any meat residue. Make sure that all parts are well dried before storing the vacuum filler.