A running list of things we've acquired or found available for sale by Alard Equipment Corporation; used food processing and packaging equipment.

Alard Equipment Corporation, 6483 Lake Avenue, Williamson, New York 14589, 315-589-4511 (phone), 315-589-3871 (fax)

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VACUUM STUFFER Handtman VF200 vacuum filler, Y3077



A vane-type continuous vacuum stuffer filler / stuffer for filling meats, cream
cheeses, and other viscous products under vacuum.


  • 200 to 380 portions per minute depending on fill / link size.

  • Pumping / filling pressure up to 500 psi / 35 bar.

  • Up to 11,000 lbs (5000 kg) per hour filling capacity.

  • Hopper capacity 63 gallons / 240 liters.

  • Electrical impulse control for clipping machines


  • Standard 16 vane filling configuration, manufacturer recommended "for all meat types, e.g. cooked sausage, blanched sausage, raw sausage".

  • Digital portion control operator control panel.

  • Food grade USDA sanitary stainless steel construction.

  • y3077f_crop_email.jpgIntegral operator controls with display screen and microtouch control pad.

  • 230/460 volt 3 phase 15amp drive.

  • Comes with 12 inch leg extensions (show in bucket in pictures).

  • This vacuum filling machine can be used with multiple accessories such as portion control devices, a sausage linker etc.

    • As of this writing, we have a Handtmann PHL-216 sausage linker-hanger (reference #: Y3079) in stock available separately; --call 315-589-4511 for current availability and more information.

As of this writing, this Handtmann VF200 vacuum stuffer is in stock at Alard in good condition, available for timely shipment.

CALL 315-589-4511 to confirm availability, and to discuss your particular vacuum stuffer equipment needs.

Alard item reference #:Y3077

About this Entry

This page contains a single entry by Michael C. Shults, Alard Equipment Corp published on May 23, 2018 2:15 PM.

Handtmann AL-System PLH216 LINKER with HANGER, Y3079 was the previous entry in this blog.

CHERRY PITTER, Dunkley Model E, Y1935 is the next entry in this blog.

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