Manual and Piston Stuffing

Select a horn that matches the casing, assemble seals and pressure components correctly and chill food-contact parts where practical. The cylinder, piston, horn and fittings must be clean and free from lubricant or metal contamination.

Load the mass compactly to minimise trapped air, rather than dropping loose handfuls into the barrel. Air introduced at loading can remain as internal voids even when the casing appears full.

Apply steady pressure while controlling the casing on the horn. Excess pressure can split or stretch casings, while insufficient pressure leaves wrinkles, poor adhesion and pockets that interfere with later processing.

Stuff promptly from a cold, prepared batch and avoid leaving product in the cylinder between interruptions. Friction, slow handling and repeated reloading consume temperature and hygiene control.

Check unit weight, fill consistency, air pockets and retained product. Disassemble the stuffer after use, clean hidden seals and threads and verify that no fragments, clips or damaged gaskets remain.