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Commercial Sausage Fillers

5 products
1342 products
  • Tre Spade Tre Spade Sausage Filler 7L - SFT0008

    635(W) x 160(H) x 210(D)mm

    RM1,108.18 MYR RM1,266.36 MYR
    RM1,219.00 MYR RM1,393.00 MYR
    In stock, 5 units
  •
    Tre Spade Tre Spade 20mm Sausage Funnel - MNS0008

    320(W) x 430(H) x 200(D)mm

    RM1,477.27 MYR RM1,688.18 MYR
    RM1,625.00 MYR RM1,857.00 MYR
    In stock, 5 units
  •
    Tre Spade Tre Spade Sausage Filler 5L - SFT0005

    520(W) x 160(H) x 210(D)mm

    RM976.36 MYR RM1,134.55 MYR
    RM1,074.00 MYR RM1,248.00 MYR
    In stock, 5 units
  • Matador 7l Sausage Filler SV-7
    Matador Matador 7l Sausage Filler SV-7

    300(W) x 340(D) x 830(H)mm

    RM1,004.55 MYR RM1,184.55 MYR
    RM1,105.00 MYR RM1,303.00 MYR
    In stock, 40 units
  • Matador 15L Sausage Filler - SV-15
    Matador Matador 15L Sausage Filler - SV-15

    300(W) x 330(D) x 710(H)mm

    RM1,410.00 MYR RM1,659.09 MYR
    RM1,551.00 MYR RM1,825.00 MYR
    In stock, 40 units
You've viewed 5 of 5 products

A sausage stuffer pushes seasoned mince into casings under even pressure, which is what gives a consistent sausage without air pockets. Sausage fillers are the step after mincing in any butchery or smallgoods operation.

A sausage stuffer machine comes in manual crank, powered and hydraulic formats, sized by cylinder volume. See 5 litre, 7 litre and 15 litre models, so you can buy the size that suits your business at its current size, then size up as your business grows.

Fitting out a butchery? Get a quote and we will price the line.

These are the top FAQs for Commercial Sausage Fillers

What size filler do I need?

Match the cylinder to a production batch. Refilling mid-run slows everything down, but an oversized machine wastes bench space.

Compare sizes above.

Manual, powered or hydraulic?

Manual suits intermittent production. Powered units free a staff member, and hydraulic machines handle continuous commercial runs.

See meat processing equipment.

What else do I need to make sausages?

A mincer to set the texture, casings, and a scale for consistent seasoning. Many shops add a linker for even lengths.

See commercial meat mincers and commercial kitchen scales.

Does the meat need to be cold?

Yes. Keeping mince cold through filling matters for both texture and food safety, which is why butchery is done in chilled rooms.

See commercial cool rooms.

How is it cleaned?

Strip the parts that touch food and wash them after each use, following the manufacturer's instructions. Anything that contacts raw meat has to come apart for cleaning.

Sanitisers are in disinfectant and sanitisers.

How are finished sausages stored?

Chilled or frozen promptly, and vacuum packing extends shelf life and keeps shape.

See commercial vacuum sealers and commercial food vacuum bags.

What casings fit?

Natural and collagen casings in a range of diameters, matched to the nozzle. Check the nozzle set that comes with the machine.

Can one machine do all sizes?

Within the nozzle range, yes. Very thin or very thick products may need a specific nozzle.

Compare models in commercial sausage fillers.

Filler or stuffer: what is the difference?

Nothing. A commercial sausage stuffer, commercial sausage stuffer machine, sausage machine commercial, professional sausage stuffer and industrial sausage stuffer all describe the same equipment. Industrial generally means the larger, continuous-production end, so an industrial sausage stuffer machine and a commercial sausage filler machine differ in scale rather than function.

An industrial sausage filler is sized by cylinder volume; see 15 litre fillers.