Vertical mixer for meat seasoning · Dust-free feeding · Automated mixing & screening

1. Project Background

In Russia, demand for sausages, smoked meats and processed meat products remains strong, and the market is increasingly focused on flavor consistency and hygiene.
Traditional spice preparation for sausages often relies on:

• Manual weighing and dumping of spices;

• Small stand-alone mixers with limited capacity;

• Open feeding and handling, leading to high dust levels and inconsistent mixing.

These methods not only create a dusty working environment and high labor intensity, but also make it difficult to keep seasoning ratios and mixing uniformity stable from batch to batch – directly affecting the final sausage flavor.

For this project, our Russian customer decided to install a dedicated spice mixing line for meat marination, aiming to:

Standardize the entire pre-processing of sausage seasoning – from dust-free feeding, mixing, to screening – with a highly automated, dust-controlled solution.

2. Customer Profile & Application

Customer type:
A professional meat processing company in Russia, specializing in:

• Cooked and smoked sausages;

• Ham and cured meat products;

• Ready-to-cook marinated meat products for retail and food service.

Line application:

• The line is dedicated to mixing compound spices used for meat marination, specifically for sausage production;

• The mixed seasoning is used in downstream processes such as sausage stuffing, tumbling/massaging and curing;

• The customer’s key expectations are:

1. Stable flavor and spice distribution from batch to batch;

2. Clean, dust-controlled environment suitable for meat plant hygiene requirements;

3. Automated process flow to reduce manual handling and improve efficiency.

3. Our Solution (Process Flow & Equipment Configuration)

Based on the customer’s plant layout, process requirements and existing upstream dosing system, we supplied a complete:

Dust-Free Feeding → Vertical Mixing → Screening → Finished Spice Discharge
automatic spice mixing and screening line for sausage seasoning.

(1) Dust-Free Feeding System

• A dust-free feeding station is installed for bag opening and raw material input;

• Local extraction and dust collection capture spice dust generated when bags are opened and emptied, returning collected material into the product stream;

• This significantly reduces dust escape at the feeding point, improves operator working conditions and minimizes material loss.

(2) Vertical Mixer – Dedicated to Sausage Seasoning

• A vertical mixer is used as the core mixing unit, ideal for blending multi-component spice mixtures with different particle sizes and densities;

• The mixing flow pattern creates a strong vertical circulation of material, giving good movement to:

  • Coarser particles (e.g., pepper granules, herb flakes);

  • Finer spice powders and salt;

• Internal walls feature rounded corners and a bottom design with minimal dead zones, reducing residual seasoning and cross-contamination between recipes.

(3) Automated Screening & Finished Product Handling

• After mixing, the seasoning is automatically fed to the screening unit;

• Oversized particles, foreign bodies or agglomerates are removed, leaving a uniform particle size distributionsuitable for even coverage and dispersion in meat;

• Depending on the customer’s process, the screened seasoning can be:

  • Directly transferred to the sausage production area; or

  • Sent to automatic weighing and packaging for intermediate storage.

4. Key Line Features & Technical Highlights (Excerpt)

5. Delivery Status & Customer Expectations

The complete mixing and screening line has arrived at the Russian customer’s plant and is now ready for installation and commissioning.
During design and pre-delivery communication, the customer emphasized several expectations:

• Standardized spice pre-processing for stable sausage flavor
  By combining fixed recipes with vertical mixing and screening, seasoning is transformed into a controlled intermediate product, reducing reliance on “manual feel” and experience-based mixing.

• Reduced manual work and cleaner environment
  Dust-free feeding and automatic mixing/screening are expected to lower physical workload (less bag lifting and open dumping) and reduce operator exposure to spice dust, creating a more comfortable and professional working environment.

• Stronger foundation for future capacity expansion and new products
  A dedicated seasoning line allows the plant to scale up production and develop new sausage flavors more easily, simply by adjusting recipes while keeping the same standardized mixing and screening process.

6. Conclusion

This dust-free spice mixing & screening line for sausage production in Russia is designed around four core goals:

Cleaner environment, more uniform seasoning, higher automation, and more stable sausage flavor.

Through an integrated process of dust-free feeding → vertical mixing → screening, the system will help the customer to:

• Supply sausage production with consistent, reproducible seasoning blends;

• Reduce dust and manual handling risks in the spice preparation area;

• Move from “experience-based, manual mixing” to standardized, automated seasoning production, creating a stronger foundation for brand reputation and market competitiveness.