{"id":2518,"date":"2018-07-10T09:55:15","date_gmt":"2018-07-10T07:55:15","guid":{"rendered":"http:\/\/risco.clientbook.it\/?p=2518"},"modified":"2024-07-10T11:19:24","modified_gmt":"2024-07-10T09:19:24","slug":"rs-260-rs-279","status":"publish","type":"post","link":"https:\/\/www.risco.it\/it\/sistemi-per-salsiccia\/rs-260-rs-279\/","title":{"rendered":"RS 260 + RS 279"},"content":{"rendered":"<div>\n<h3>Sistema avanzato semi-automatico di attorcigliatura e appenditura, per una produzione efficiente di salsicce di qualit\u00e0.<\/h3>\n<p>Nel sistema RS 260, l\u2019insaccatrice continua sottovuoto Risco con tecnologia di mandata a bassa pressione alimenta il meccanismo di attorcigliatura in modo costante, delicato ed efficiente. Quando il budello finisce, il tubo di insacco si muove velocemente di lato, permettendo un carico veloce del nuovo stick da parte dell\u2019operatore. Il sistema ad impulso a due mani fa tornare il tubo nella posizione di insacco, pronto per ripartire. Tale automatismo permette la riduzione notevole di tempi vuoti di produzione, per un rendimento maggiore a qualit\u00e0 produttiva costante. L\u2019abbinamento all\u2019unit\u00e0 di appenditura garantisce poi una posizione corretta del prodotto attorcigliato nei ganci modellati, semplice da rimuovere da parte dell\u2019operatore per la successiva fase del processo. La performance generale di produzione viene migliorata con la soluzione RS 260, per prodotti speciali di qualit\u00e0 insuperabile giorno dopo giorno.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<div>\n<h4>Punti di forza<\/h4>\n<ul class=\"home-cols\">\n<li>Porzioni uniformi in peso e lunghezza<\/li>\n<li>Sistema di freno budello ottimizzato<\/li>\n<li>Rotture del budello ridotte al minimo<\/li>\n<li>Rilevatore di fine budello opzionale<\/li>\n<li>Salsicce con aspetto di qualit\u00e0 superiore<\/li>\n<\/ul>\n<h4>Caratteristiche tecniche<\/h4>\n<ul class=\"home-cols\">\n<li>Lunghezza prodotti: max 1000 mm<\/li>\n<li>Velocit\u00e0 porzionatore: 700 pz\/min<\/li>\n<li>Diametro budelli: 18-42 mm<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.risco.it\/wp-content\/uploads\/2018\/07\/Risco-Dep-Linker-_IT_UK_14-5-2018.pdf\">Brochure Linkers<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Il moderno concetto Risco per la produzione industriale di salsicce cotte o stagionate in budello naturale, collagene ed artificiale.<\/p>\n","protected":false},"author":2,"featured_media":2356,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6131,1199],"tags":[],"class_list":["post-2518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-insaccato-attorcigliato","category-sistemi-per-salsiccia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v27.1.1) - 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