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TOWNSEND 2600 Sausage Peeler

TOWNSEND 2600 Sausage Peeler. Stainless steel construction, product dimension capacity 13mm to 36mm diameter casings, 25 psi steam pressure, 75-100 psi air pressure, with collection vacuum system, 220V/3PH/60HZ, 6.94/3.47 Amps.

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Specifications

Model	2600
Item No.	7209
Manufacturer	Townsend
Condition	Used
Related Industries	Beef and Pork Poultry Sausage
Equipment Categories	Sausage Link Cutters Sausage Linkers Sausage Peelers
Brochure/Manual	Download

About this machine

FAQ's

What is the capacity for casing diameters on the TOWNSEND 2600 Sausage Peeler?

The machine can process product dimension capacities of 13mm to 36mm diameter casings. This stainless steel equipment is designed for commercial meat processing environments. Please contact our team for additional specifications not listed in the primary description.

What are the required steam and air pressure levels for this sausage peeler?

This unit requires 25 psi steam pressure and 75-100 psi air pressure. It also features a collection vacuum system to assist in the peeling process. Please contact us for more technical details regarding these operations.

What are the electrical specifications for the TOWNSEND 2600?

The unit operates on 220V/3PH/60HZ with a draw of 6.94/3.47 Amps. These specifications apply to this specific used model in our inventory. Contact M&M Equipment Corp for more details regarding your facility's power requirements.

Is there a brochure or manual available for the TOWNSEND 2600 Sausage Peeler?

Yes, you can view the information at this link: TOWNSEND 2600 Sausage Peeler brochure. This resource provides further details on the machine's capabilities for your production line.

What materials is the TOWNSEND 2600 Sausage Peeler constructed from?

The equipment features stainless steel construction to meet commercial food processing standards. This model is used in beef, pork, and poultry sausage lines. Contact our Skokie team for a quote on this specific item.

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TOWNSEND 2600 Sausage Peeler

Specifications

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FAQ's

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