Bowl Cutter Machines have polished, downward-sloping surfaces, rounded edges, and a seamless, compact design composed primarily of stainless steel. These features make the product robust, long-lasting, and highly useful.
Bowl Cutter Machines, with cutter capacities ranging from 200 to 750, offer high efficiency for the food industry. High-speed machinery ensures superior emulsion mixing and material cutting.
Because more of the meat's natural substance imparts flavour, fine emulsions have a higher protein yield, which maximises water absorption and lowers the amount of seasoning required.
Bowl cutters with vacuum functions in capacities ranging from 200 to 1000 litres are available for the food industry.
The Better Functioning
When using a vacuum cutter, air is extracted from the cutting process. Preventing the entry of oxygen reduces the amount of bacteria in the emulsion and stops the growth of microorganisms.
The product has a longer shelf life. Eliminating atmospheric oxygen also prevents fats from oxidizing. In this way, the sausage's colour is maximised to keep it looking and tasting good for an extended period of time.
Even the smallest cell clusters are sieved as the cut mass density rises in a vacuum. A considerable amount of protein is broken down, but the emulsion also gets even finer, more homogeneous, and completely free of saliva.
Due to the higher protein yield, the emulsion's binding and stability are enhanced, and more flavour-supplying substances can be released. You can add more water. The sausage has a stronger bite, a deeper flavour, and is more filling.
Bowl cutter design
Because of the unique bowl cutter design, which places a small amount of air space between the emulsion and the cover's underside, vacuum extraction can be completed in the least amount of time, and gasping only needs a small amount of gas.
Because cutting and cooking are completed in a single step, the bowl cutter reduces production time at the food machinery company. Extra parts, like direct steam injection or cover heating, can help cut down on operation time even further.
Additionally, a significant reduction in the amount of bacteria in the emulsion is achieved by avoiding various operations and cooking under air exclusion. The finished product has a longer shelf life while maintaining its true, natural flavour.
Bowl Cutter Machine with Vacuum
The knife head with six knives and the dynamically shaped lid of the Bowl Cutter machine ensure a quick and smooth reduction and emulsification of the product. Every bowl cutter machine's component adheres to the most recent technological advancements, which raises the calibre of the final product.
Design of Bowl Cutter Machines
Almost all machine frames are composed of solid stainless steel. Every edge is rounded, every surface is flawlessly polished, and every design has a slope to allow cleaning water to run off all surfaces.
Water and pollutants are kept out of the machine by the ventilated closed bottom and embedded covers. The knife hood has a dynamic, flowing shape, and very little residue of chopped product remains on the cover. There needs to be more space between the knives and the bowl or cover.
Machine with Bowl Cutter Vacuum Function
Cutting under vacuum results in an air-free emulsion with a 5-7% volume reduction. Consequently, the product's fineness has improved even further. Because the air is removed, the finished product has a much longer shelf life.
In addition to improving the binding and stability of the finished product, improved protein extraction increases the product's absorption of moisture and fat and enhances the development of spice flavour.
Bowl Cutter Machine Applications
The Food Dicers are specifically designed for chopping, mixing, and emulsifying fresh meat, pre-cut frozen meat, cooked meat, fish, vegetables, meat substitute products made from plant-based proteins, fruits, confectionery goods, and other edibles at temperatures ranging from -12 °C (10 °F) to 85 °C (185 °F). It can also be used to produce boiled, dry, and cooked sausage.
Cooking: The Bowl Cutter Machine's Function
The hot steam from a nozzle system below the bowl heats the commercial bowl cutter machines from SNP Food Machinery. Cooking and chopping in one step can result in significant time savings. By heating the knife hood further, the production time can be further decreased.
It is possible to preserve taste, aroma, and protein completely while increasing the material's volume by about 10%. A nozzle system is an optional means of providing cooling.
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