Burger and patty former
VEMAG FM 250

Name: VEMAG FM 250
Brand: VEMAG
Availability: InStock

Year of construction

2013

Condition

Used

Location

Krotoszyn

Basic data

Machine type:: Burger and patty former

Manufacturer:: VEMAG

Model:: FM 250

Year of construction:: 2013

Condition:: excellent (used)

Price & Location

Location:: Mickiewicza 44, 63-700 Krotoszyn, Polska

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Details about the offer

Listing ID:: A22204182

Update:: 24.06.2026

Description

VEMAG FM 250 | Industrial hamburger and patty forming machine

Manufacturer: VEMAG Maschinenbau GmbH
Model / Type: FM 250
Serial number: 2500431
Year of manufacture: 2013
Power supply: 400 - 460 V | 3 Ph | 50/60 Hz | 6 A
Power: 2.5 kW
Machine weight: 340 kg
Width of flattening belt: 280 mm
Diameter of inlet tube: 70 mm
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Overall dimensions: 2200 x 800 x 1500 mm
Rated short-circuit current (SCCR): 5 kA rms
Portioning capacity: up to 300 portions/min (depending on the grammage and raw material)

The professional VEMAG FM 250 forming attachment is a high-performance, industrial peripheral device designed for direct connection to VEMAG's continuous vacuum filling machines (e.g., from the Robot 500 or HP series). The machine is a recognized market standard in the ready-to-eat food production, large meat processing plants, delicatessen production facilities, and fish and vegetarian processing industries. It is used for the automatic, continuous shaping and portioning of meat or vegetable mixtures into perfect hamburgers, ground steak patties, or patties with a "handmade" texture. The heart of the forming machine is an integrated, high-speed crescent blade driven by an advanced AC servo motor, which cuts uniform portions of the filling at the outlet of the forming nozzle in a repeatable and precise manner. The formed pieces then move onto a conveyor belt equipped with a flattening belt with a width of 280 mm and adjustable height. This system allows for achieving perfect geometry and consistent weight of the products, ranging from 15 g to 1000 g. Thanks to the gentle flow of the mass and the absence of a crushing effect, the products retain an optimal structure, juiciness, and natural texture during subsequent thermal processing.

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Registered since: 2025

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