The Risco automatic forming machine ATM 201 for gourmet products is the last frontier in the production of high-quality burgers in an industrial environment.

This line consists of the powerful Risco vacuum filler and the new and flexible ATM 201, the result is incredible efficiency in producing high-quality products.

This powerful technology targets the production of home -style burgers of any size and from any protein source, suitable for premium steakhouse restaurants, upscale retail stores, and for all meat and plant-based burger lovers.

However, this powerful forming line is also suitable for products such as sticks or croquettes, chevapcici, and any other product extruded from meat, fish, or vegetable mass.

The simple and intuitive ATM 201 aids the process of forming final products with unique shapes and appearances. Its flexibility within the production environment allows it to quickly switch between products in minutes, regardless of shape or size, thus minimizing profitless downtime.

An ultra-fast pneumatic cutting head that shapes gourmet products quickly, accurately, and consistently with no waste of valuable and profitable meat. The integrated, adjustable flattening belt applies extremely gentle pressure on the product, providing industrial production of all the same burgers, cylinders, or custom shapes with a stunning artisan appearance.

Following the latest market demand for gourmet and home-looking recipes, the ATM 201 system ensures the widest range of modern-looking products with impressive efficiency in its production.

RS 920: The innovative Risco portioner for high production of minced meat and plant-based products.

The production of minced meat has never been as fast and precise as with the Risco RS 920 portioning line. Together with the powerful Risco vacuum filler, the RS 920 can produce up to 200 portions per minute of the finest minced meat.

The main feature of Risco’s high-speed portioning machine is the patented “flying knife”.
While traditional minced meat lines suffer from the constant stop-and-go that causes irregular shapes and inaccurate portions, this is not the case at all on the RS 920. Its advanced technology allows the cutting device to follow the flow of ground meat and dive into it firmly. These precise (shifts/travels) are perfectly synchronized with the main conveyor belt. The final minced meat blocks are therefore extremely similar thanks to a combination of industrial-grade servo motors and the latest engineering improvements. The result is the fastest minced meat flow on the market through continuous grinder extrusion and consistent portions with minimal waste.

The independent servo-driven in-line grinding-head RS 72 includes a set of knives and plates with a broad selection of extruding diameters and types of blades. The combinations of the two are virtually endless, and so are the processor options to achieve the desired product in detail. A pneumatic deboning device helps keep the meat clean from particles such as bone, sinew, or cartilage. Details of this device such as opening time are customizable to the specific conditions of the meat batch, and portioning controls automatically compensate for pressure loss in real-time.

The potential of the RS 920  doesn’t end with just industrial minced meat production. The machine’s capabilities range across many extruded meat products, such as cevapcici, mici, kofta.
Regardless of whether it’s cattle, swine, poultry or plant-based, the RS 72 inline grinder guarantees the best quality and texture, always in an automated, industrial-scale environment.

Finally, to set up the fastest and most efficient production lines, Risco can provide a wide range of fully automated tray denesters and tray loaders for minced meat. These high-speed systems allow the processing machine to overcome traditional bottlenecks, thriving on efficiency and minimizing contact between operators and food.

The Risco stand-alone sausage cutting machine RS 280 is a flexible unit suitable for cutting sausages filled in natural and artificial casing.

The RS 280 can be easily connected and synchronized with Risco’s new generation linking systems. Likewise it works independently when processing small batches or cooked sausages.

The servo driven RS 280 features two feeding belts with adjustable speed for guiding and pulling the sausages during cutting. A three wings sharpened knife cuts the product in a precise and efficient way up to 1200 cuts/minute. The side inspection door on the knife area allows quick access for checkup, cleaning and maintenance operations. All the operating parameters and functions are memorized in the modern colour touch-screen panel.

The Risco alginate line RS 192 is an innovative system designed for the production of sausages with a vegetable alginate-based coating. This method differs from traditional sausage production, where natural or artificial casings are used. Instead, the RS 192 coats the sausages with a unique vegetable-based material, offering several advantages:

• Cost Savings: It reduces costs compared to traditional casing methods.
• Efficiency: The production process is faster, with no downtime for casing loading.
• Hygiene: There's a reduction in bacterial contamination, leading to a longer shelf-life for the fresh product.
• Automation: The system is highly automated, requiring minimal human intervention

The RS 192 line is available with integrated cutting unit or with hanging conveyor.

The Risco ATM 203 steak haché burger machines are designed to produce high-quality, French-style steak haché burgers efficiently. The new technology ensures consistent weight and shape for each burger. It is integrated with Risco filling machines with in-line grinders, for seamless operation and minimal manual intervention. The ATM 203 forms steak haché in a continuous flow, ensuring high productivity and allows for simple adjustment of portion sizes to meet different requirements.

These machines are ideal for industrial production, ensuring that the steak haché burgers are soft, juicy, and maintain a high degree of weight accuracy