AK3200T+AK9000 Industrial Vacuum Sausage Stuffing Production Line Key Features Vacuum filling system with 0 to -0.1 MPa vacuum pressure removes air from the meat paste, giving a compact structure and no air pockets inside the final product. Low-speed and large-displacement pump prevents fat oxidation, protein hydrolysis, fiber damage and filling heating, extending the shelf life of the end product. 250L hopper with a 250kg max-lifting hoist reduces manual reloading and keeps