REX Cutting System - RSS70
The REX cutting system RSS70 is both felxible and universal. It is suitable to be used as a stand-alone device as well as a variant in combination with the REX calibration system RKS85 (for more information please call our sales team).
The three edged sickle knife precisely separates the sausages at the twist section. This increases the cutting performance which is supported by the REX servo drive. Whether natural or artificial sausage casings are used, the RSS70 is always successful due to its extremely high cutting performance. The smooth machine housing is designed according to the usual typical REX hygiene design, and is made completely of stainless steel, making it extremely easy to clean. The standard protective cover guarantees optimal protection of the control units during cleaning.
The RSS70 has a large touch-screen control which is comfortable to operate and ensures simple programming.
The control can also be synchronised witht he filling machine control and as a result facilitates the handling and monitoring or the overall plant in the ''in-line'' process. The feed and discharge belts , which can easily be adapted to the respective sausage casing calibre , ensure a secure guiding of the sausages into the cutting unit, whereby even curved goods can be easily processed.
*** HOW DO MEAT FACTORIES USE THE REX MACHINE? ***
- External Dimensions (WxDxH) 86x80x2180cm
- Power 4kW 16A 3ph
- Throughput Up to 1200 cuts/min (dependant on sausage length and casing type)
- Type of casing all artificial or natural casings accepted
- Portion Length Min 40mm Max 800mm
- Calibre Range 14 to 40mm
- Weight 260kg
The following steps below explain how a medium sized operation uses their Rex machine - whether it's sausages, black puddings, burgers, or all three that they make...
STEP 01: Mincing and Mixing
To start with, we will need a mixer grinder. For most medium operations, the MWK32-80
is good. It has an 80 ltr hopper. The model below has a 45 ltr
, and the model above has a 120 ltr
hopper. This machine has 2 modes, mincing (grinding) and mixing. The meat is sent through in mincing mode first, then put back into the hopper. The machine is put into mixing mode, and the rest of the ingredients (rusk, water, seasoning etc) added. When mixing is finished, the product is discharged back through the mincing plate.
STEP 02: Portioning
- one of the core functions of a Rex Machine is to output specific food portions (to a specific size/weight)
The mix is then tipped into the vacuum filler. This can be done manually, or with a bin tipper for larger operations.
The most popular Vacuum Filler is the RVF327
. It has a 100 ltr open hopper so at about 20 ltrs left, we can tip the 80 ltrs
from the MWK32-80
mixer grinder to bring us back ups the 100 ptrs, for continuous operation.
With the mix now added to the Rex Machine, it is now ready to dispense the meat portions of a specific size - which has been programmed into the machine.
...Next we need to decide what we are making: Is it a) Sausages?, b) Black Pudding? or c) Burgers?
STEP 03a: Sausages
Onto the RVF327
we install the rotating holding device. This is used for filling into either natural or collagen casings. The holding device is plugged into the Rex, so after the Rex has sent out the right weight, the holding device knows when to link and twist.
Some notes for natural casings: They are more delicate, and come in different qualities, so some of the cheaper ones can only be used on a manual piston filler, where your finger an thumb to the controlling of the fill.
So in general, to use naturals, we need good quality selected skins. They need to be pre soaked correctly, not too long as they do soft, not to short, as they are not soft enough.
The nozzle on the filler needs to be in good shape, i.e. straight. If it gets bent, as it rotates, it can break the casing.
STEP 03b: Black Puddings
For smaller operations, simply install a large nozzle, and put the casing over it. Then fill manually, using the knee leaver. The casing will be clipped as a separate operation.
For larger operations, a semi automatic clipper is installed, several options are available, Tipper Tie / Poly Clip etc. and connected to the Rex at the same place the holding device was. We then tell the Rex the portion size. We do not sell the clippers, but as a guide they are about £20k. The clipper handle is pulled down, applying 2 clips side by side. When the handle is released, the clipper sends a signal to the Rex, and the next portion is dispensed. When complete, the handle on the clipper is pulled down, and the process starts again.
STEP 03c: Burgers
To make burgers, simply install the UFM
straight onto the Rex. It connects to the same port on the Rex as the clipper or holding device. Same as before, tip the burger mix from the mixer grinder into the RVF, select the portion size, and start the system.
The rex dispenses the portion, the the UFM makes it into a puck, and the belts form into the burger shape.
Changing between setups is simple, and would take less than 5 minutes.