High-speed vacuum bowl cutters for a homogeneous product structure without air bubbles.
High-speed vacuum bowl cutters from 120 to 330 l for fine cutting, mixing and emulsifying. The PSS V vacuum system gives a homogeneous, bubble-free structure and extends shelf life.
PSS high-speed vacuum cutters are designed for food industry operations, in particular fine cutting, mixing and emulsifying of products. They give full control over the preparation of fine or coarse cut products and guarantee excellent final quality. They are simple and fast to operate.
Raw material is loaded into the machine by a lifting device. PSS high-speed vacuum cutters are fitted with the high-quality PSS knife system, which guarantees very fast processing and the desired quality for a wide range of products.
The original knife positioning guarantees minimal mechanical wear and a low noise level. The PSS unloading device allows fast and simple emptying.
PSS high-speed cutters are operated from the PSS CCP central control panel via a colour touch screen. The main machine functions are controlled by the control joysticks.
The various moving parts of the machine are located behind guards and fitted with safety devices to prevent any risk of injury to staff or damage to machine parts.
PSS high-speed cutters are made of AISI 304 stainless steel and all external and internal surfaces in contact with the product are polished. Perfect sealing and glass-bead blasted surfaces prevent bacterial growth and make cleaning easier.
PSS high-speed cutters are equipped with the PSS V vacuum system, guaranteeing the required quality and extending the product's shelf life. The vacuum removes air bubbles and gives a homogeneous structure.
PSS cutters can process warm, cold or frozen raw materials down to −10 °C or −12 °C.
Type I (DELTA): suitable for cooked sausage production. Balanced cutting properties; the back of the cutting edge provides a high level of emulsification, optimal mixing properties and high resistance to breakage; the extended cutting section gives high fineness and excellent protein yields.
Type II: suitable for dry sausage production. Moderate protein extraction, allowing optimal water release during ripening; very uniform product granulation and structure; fat, lean meat and spices are mixed uniformly and quickly; the flat blade profile ensures minimal kneading effect; very short cutting time; thanks to low friction, product temperature does not rise.
Type III: ideal solution for a top-quality emulsion for sausages or salami. The fully elongated knife shape allows ultra-fast cutting, a high degree of fineness of the final product and maximum solubilisation of meat protein.
Other knife types: we can design and supply other knife types according to the raw materials processed.
| Parameter | K 120 VF | K 200 VF | K 330 VF |
|---|---|---|---|
| Bowl volume | 120 l | 200 l | 330 l |
| Cutting head power input | 55 kW | 90 kW | 110 kW |
| Total machine power input | 61,5 kW | 105 kW | 120 kW |
| Knife speed, mixing * | 150 - 300 rpm | 100 - 200 rpm | 100 - 200 rpm |
| Knife speed, cutting ** | 150 - 4800 rpm | 100 - 4300 rpm | 100 - 3900 rpm |
| Bowl speed | 3 - 14 rpm | 3, 5, 7, 10 rpm | 3, 5, 7, 10 rpm |
| Cutting speed | 120 m/s | 120 / 140 m/s | 130 m/s |
| Frequency inverter control | Yes | Yes | Yes |
| Vacuum | 92 m³/h | 200 m³/h | 200 m³/h |
| Machine weight | 3 200 kg | 4 800 kg | 5 500 kg |
| Dimension A | 2 820 mm | 2 830 mm | 3 040 mm |
| Dimension B | 1 470 mm | 2 650 mm | 2 920 mm |
| Dimension C | 2 330 mm | 2 700 mm | 2 989 mm |
| Dimension D | – | 1 510 mm | 1 808 mm |
| Dimension E | – | 1 060 mm | 1 155 mm |
| Dimension F | 1 380 mm | 1 740 mm | 2 080 mm |
| Dimension G | – | 2 130 mm | 2 555 mm |
| Dimension H | 1 840 mm | 2 000 mm | 2 330 mm |
| Dimension I | – | 2 100 mm | 2 335 mm |
Manufacturer data. Every machine is configured to your specification: ask for the full datasheet.
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