Two-section vacuum lid allows very rapid loading and emptying
Vacuum cutters are the ideal solution for any area of sausage production where there is a need for better processing of the meat, longer shelf life and firmer and more compact sausages. At this year's IFFA, K+G Wetter is presenting a new 120-litre Vacuum Cutter (VCM 120). One essential feature of this is the two-section vacuum lid. This technical solution means that instead of raising the entire vacuum lid, merely the front part needs to be raised. In this way the operator gains access to the cutter bowl easily and significantly faster. This means that production times can be significantly reduced.
New touch panel
In addition, K+G Wetter has developed a touch panel for its trade cutter range. It is intuitive to operate and the overview of the functions is ideal. The new operating panel can also be configured to suit individual customer-specific needs. The standard version of the touch panel has digital displays for knife shaft speed, temperature measurement, and bowl revolution with controllable immediate automatic cut-out functions. For all its cutters in the Cutmix range K+G Wetter offers the option of the software solutions CutVision and CutControl for recipe management and quality management; these are also operated via the panel.
Clean and compact solutions
The new vacuum cutter has extensive access for cleaning. It is also easy to clean underneath the bowl, which takes a great deal of time in the case of numerous other machines. There is plenty of space and all areas of the cutter are easily visible to allow cleaning to be checked visually. Water and detergents can be used in specific areas – also underneath the cutter bowl. In addition, the 120-litre Vacuum Cutter will also have the option of a cooking system, which is integrated in a double-walled cutting bowl, leading to a marked improvement in terms of hygiene.
You can access further information on the new innovations and the whole range of machines produced by K+G Wetter at the IFFA, Hall 8, Stand B 68, or on our website: