Brice FC25MAI FC25 Electro-Hydraulic Sausage Filler – 25L Professional Filler

Brice × MAINCA – Professional Hydraulic Filling Systems

Brice supplies European-built meat-processing machinery trusted by Australian butcheries and smallgoods producers. In partnership with MAINCA (Spain), they provide hydraulic filling systems designed for consistent output, durability and efficient daily production in professional meat rooms.

• Hydraulic pedigree – MAINCA FC Series used globally in commercial meat rooms.
• Built for butchers – workflow-driven controls and nozzle options.
• Heavy-duty build – stainless-steel cylinder and rigid frame for daily use.
• Local support – Australian parts and service through Brice.

The Brice FC25 Electro-Hydraulic Sausage Filler is a 25L professional production filler
built for butcheries, meat rooms and smallgoods plants that run sausages every day. A fixed stainless-steel cylinder,
hydraulic drive and hands-free knee control combine to deliver fast, uniform filling with far less operator effort
than manual stuffing.

Each full cylinder holds approximately 23kg of meat, making the FC25 ideal for batch-style production of core
sausage lines. Adjustable hydraulic pressure and filling speed help reduce casing bursts and smearing while maintaining
consistent texture, colour and weights across every run.

Part of MAINCA’s FC Series, the FC25 uses an electro-hydraulic motor (approx. 1.5kW) to generate smooth,
continuous pressure throughout the stroke. This supports longer, more consistent fills than manual systems and reduces
operator fatigue. The height-adjustable knee lever allows hands-free start/stop and automatic decompression
so operators keep both hands on the casing and product tray.

The fixed stainless-steel cylinder and heavy-duty frame give the machine the rigidity needed for extended production
runs. All food-contact components remove for cleaning, supporting strict hygiene routines in Australian butcheries
and commercial meat rooms.

• Capacity & output: 25L hydraulic cylinder (approx. 23kg meat per full load; typical throughput 40–80kg/hour depending on recipe and casing).
• Drive system: Electro-hydraulic with adjustable filling pressure and speed for different products.
• Controls: Height-adjustable knee lever for hands-free start/stop and automatic piston decompression.
• Cylinder & construction: Fixed stainless-steel cylinder with close-tolerance piston and robust commercial frame.
• Piston & lid: Aluminium as standard with optional stainless-steel piston and lid for enhanced durability.
• Nozzles supplied: 15mm, 20mm, 30mm stainless-steel for common sausage sizes.
• Optional nozzles: 12mm, 24mm, 43mm for snack sticks, gourmet sausages and salami.
• Power: Approx. 1.5kW motor.
• Dimensions (W×D×H): 435–492 × 676–764 × 1133 mm.
• Net weight: Approximately 129kg for stable operation.

Typical FC25 installations include busy butcher shops producing fresh sausages daily, smallgoods manufacturers, regional
meat plants, farm-gate processors and smokehouses making signature lines for retail cabinets, wholesale trays and
foodservice customers.

• Pre-production checks: Inspect hoses, seals and fittings; confirm cylinder, piston and nozzles are correctly assembled.
• Batch organisation: Align recipe batches to ~23kg so each full cylinder corresponds to one batch and label run.
• Pressure logging: Record successful pressure and speed settings for each mix and casing combination.
• Casing handling: Keep casings hydrated and pre-loaded on the horn to minimise downtime.
• End-of-shift clean-down: Run the piston fully down, remove food-contact parts and wash immediately.
• Planned maintenance: Include hydraulic fluid, hose and seal checks in scheduled servicing.