Vacuum Bowl Cutter Technology is founded on practical development with many years of experience. Modern, high-capacity machine for industrial production of all types of top-quality sausages, such as dry sausages, boiled sausages, cooked sausages, and canned goods. We are known throughout the meat industry for the quality and reliability of our range of bowl cutters, manufacturing a few Models from 125 L to 420 L.

Vacuum Cutter Series is combined with Siemens Motor, Germany Busch vacuum pump, USA EMERSON or Denmark DANFOSS frequency control technology, Sweden SKF bearings, Swiss ABB electrics, Japan Mitsubishi PLC, and options on much more other imported parts upon request.

1. The Function of Meat Bowl Cutter:

• Activation of meat protein: Increase the water retention and yield of meat stuffing, reduce greasiness and improve tenderness.
• Improve the structural condition of the meat: Mix the lean and fatty meats thoroughly and combine them firmly. Improve the elasticity of the product, and it is not easy to produce oil when baking.
• Destroy the connective tissue membrane: Swelling the protein molecules in the muscles makes the raw meat fillings sticky and water-retaining.

2. Working Principle:

The entire muscle cell is encased in a layer of connective tissue membrane (cell wall). As long as this layer of membrane is intact, actin and myosin can only maintain water inside the tissue, not external water. But we hope that the meat can absorb more external moisture in order to be more tender. Therefore, the chopper is particularly important. During the cutting process, the cell wall is opened, and the cytoplasm and structural protein fragments can be released to absorb water. After swelling by absorbing water, a net-like protein colloid is formed. This protein colloid can also absorb fat particles, and when heated, it can prevent the combination of fat particles, which provides a guarantee for a stable structure.

Dry cutting before adding water and ice is very effective. In this case, the muscle fibers are easier to chop, and the chopping effect is particularly good. If all the cells can be chopped apart, and then the free structural cells can be chopped again, the effect will be better. But chopping will cause a rapid increase in meat temperature, so dry chopping is limited. Only the frozen meat can be chopped vigorously before adding water.

Generally, 20%~35% fat of meat filling can form a stable protein-water-fat mixture in the protein network formed by chopping. When the fat content is too high, the required protein network is stronger, and this stable mixture is difficult to form. Therefore, the reasonable content ratio of protein, water, and fat must be fully considered when making products.