Product Details

Working Principle

The Vacuum Bowl Cutter operates within a sealed vacuum chamber. After the ingredients are loaded into the stainless-steel mixing bowl, the vacuum system removes air inside the chamber. Then, driven by a powerful motor, the high-speed cutting blades rotate at a high speed, subjecting the materials to processes like chopping, cutting, and emulsification. During this process, the vacuum environment ensures that the protein molecules fully extend, which greatly improves water retention. At the same time, the removal of oxygen reduces the risk of lipid oxidation and bacterial growth, which is of great significance for maintaining the texture and shelf life of the final product.

Features

Sanitary & Durable Design:

Made of food-grade 304/316L stainless steel, it has a smooth surface that is easy to clean and disinfect, meeting the HACCP and FDA hygiene standards.

Intelligent Control:

It is equipped with a PLC touch-screen control system, allowing for the precise setting of parameters such as vacuum degree, blade speed, and operation time, and also supports recipe storage to ensure the consistency of product quality.

High-Efficiency & Safety:

The high-torque motor and optimized blade geometry can handle large-capacity processing while the safety interlock device ensures that the equipment can only be started when the lid is closed, and it will stop automatically when the lid is opened unexpectedly.

Customized Options:

Available in various bowl capacities (from 50L to 1000L), it can meet the needs of different production scales, and optional functions such as temperature monitoring and automatic cleaning are provided.

Technical Highlights

Vacuum System:

The built-in vacuum pump or connection to a central vacuum system can quickly reach a vacuum level of ≤100Pa, reducing the oxygen content in the mixing process.

Cutting System:

The blades are made of high-speed steel and can be adjusted to different speeds (usually 1200-3000 rpm), which can deal with various ingredients from frozen meat toelastic texture materials.

Thermal Management:

Ice chips or chilled water are added during the cutting process to control the temperature rise of the material, preventing protein denaturation caused by heat.

Automation Technology:

The whole process from vacuum pumping, mixing to discharging can be automated, reducing manual intervention and improving production efficiency.

Application Fields

It is mainly used in the following fields:

Meat Processing: Production of sausages, hams, luncheon meats, meat floss, etc.

Poultry & Seafood Processing: Manufacturing of chicken nuggets, fish cakes, crab sticks, and other formed products.

Vegetarian & Plant-Based Foods: Emulsifying and mixing of plant-based proteins to make vegetarian meats and related products.

Central Kitchens & Institutional Food Service: Batch preparation of fillings, sauces, and other ingredients for large-scale catering.

This Vacuum Bowl Cutter, with its outstanding performance in mixing, emulsifying, and vacuum preservation, has become a core equipment to improve product quality and production efficiency for food enterprises all over the world.

vAll machines can be customized to meet your specific requirements. Contact us for more details!