The Vacuum Cutmix series is designed to cut boiled, cooked and raw sausages, but can also be used for other applications.
The Vacuum Cutmix industrial bowl cutter series has improved hygiene levels thanks to eliminating any seals where product can settle, which would cause difficulty in cleaning. The cutter is also designed with ample access under the bowl to speed up cleaning. This, in turn, should improve efficiency as well as augmenting hygiene standards.
Further to this end, additional cabling has been removed to decrease hygiene risks. The focus on efficiency also extended to the energy systems of the cutter. It produces approximately 30% less steam than previous models, demonstrating a significant improvement on that front. K+G Wetter has also ensured that loading and unloading is faster to reduce any non-productive time spent.
The main aim of the series was to ensure economical production. K+G Wetter hoped that the robustness of the machine would cut down on maintenance costs and time. Ease of use was also high on the priority list, with the new touchpanel software designed so that it can be effectively operated after only a short training period.
K+G Wetter managing director Andreas Wetter described the release as “setting a milestone”. His focus on efficiency and economical production shone through, but he was keen to highlight that he believed the Vacuum Cutmix was distinguished by “strengths in the area of hygiene”.
K+G Wetter has been producing meat processing products for over 25 years. During this time its machinery has been supplied to small craft butchers, as well as large-scale food production businesses.