Former Machine
To automatically shape ground meat, poultry, seafood, or plant-based mixtures into uniform portions (patties, burgers, nuggets, croquettes, fish cakes) at high speeds for cooking, freezing, or packaging.
Model：CXJ3-2500
Capacity（kg/h）：2500
Belt Speed（m/min）：VFD
Size(mm):1360*905*1160
Weight(kg):360
Material:Fram SS304
Power:480v/3PH/60Hz/2*1.5kw,Stainless steel
waterproof motor
Key Components
Hopper/Feed System:
Receives ground meat mixture (from grinder/mixer).
Auger or pump forces product into forming cavity.
May have cooling jacket to maintain temperature.
2. Forming Chamber & Molds:
Cavity Plates: Interchangeable molds define shape (round, square, heart-shaped, custom).
Punches: Hydraulic/pneumatic rams compress product into cavities.
Release Mechanism: Ejectors push formed product onto conveyor (often with air/vacuum assist).
3. Drive System:
Servo motors or hydraulics for precise movement.
Controls cycle speed (up to 20,000+ portions/hour).
4. Control Panel (HMI/PLC):
Adjusts weight (5g–300g+), thickness, speed.
Tracks production counts, detects jams.
5. Discharge Conveyor:
Transfers portions to batter/breading line, freezer, or packaging.
Often includes weight verification check.
6. Hygiene & Safety:
Stainless Steel (SS316L) construction.
CIP (Clean-in-Place) capabilities.
Safety interlocks, guarding, emergency stops.
Types of Formers
TypeOutputKey FeaturePatty FormerBurgers, slidersHigh-speed, dual-mold systemsNugget FormerChicken nuggets, tendersShapes irregular pieces with textureMolderMeatloaf, logs, rouladesForms large blocks for slicingExtruderSausages, filled productsCo-extrusion (e.g., cheese-filled patties)
Critical Applications
Burger Production: Uniform 1/4 lb patties for fast-food chains.
Nuggets/Tenders: Shaping poultry or plant-based mixtures.
Fish Cakes/Croquettes: Forming seafood or vegetable blends.
Vegetarian/Vegan Products: Plant-based burger patties, nuggets.
Precooked Meals: Shaped portions for ready-to-eat lines.
Advantages vs. Manual Forming
Consistency: ±1% weight tolerance, identical shape/thickness.
Speed: 5,000–20,000+ units/hour vs. ~500/hour manually.
Hygiene: Reduced human contact, CIP sanitation.
Labor Savings: Fully automated operation.
Product Integrity: Gentle handling preserves texture.
Selection Factors
Product Type: Ground meat? Emulsion? Plant-based?
Output Shape/Size: Patties, nuggets, custom geometries?
Capacity: Portions/hour required?
Weight Range: 10g mini-sliders to 300g beef patties?
Integration: Linked to grinder, freezer, packaging?
Hygiene Level: IP69K, EHEDG, 3-A certification?
Automation: Robotic stacking, vision inspection?