Certain Nowicki KN series industrial vacuum bowl cutters — when specified with a cooking option — are designed to produce both raw and steamed meat emulsions and meat stuffing products. The vacuum feature of these bowl cutters maximizes output product quality with exceptional protein digestion and meat binding as well as longer shelf life and color retention thanks to reduced oxidation.
What’s more, the optional cooking feature employs a double bowl heating system with:
- Bowl jacket heating
- Steam injection to the knife chamber
VACUUM BUTCHERY CUTTER (WITH COOKING) CONTROLS
Nowicki industrial vacuum butchery cutters feature microprocessor-based controls to command high-speed knife-head cutting rotations as well as mixing rotations with 40 preprogrammed routines.
In addition, industrial vacuum butchery cutters with the cooking option are equipped with a precise temperature-control system to support an extended range of food-processing applications. The cutters can be used for the preparation of raw sausage contents (for emulsified sausages) and heated sausage contents. This in turn:
- Increases machine versatility by combining two operations — initial thermal treatment and grinding
- Boosts the quality, flavor, and throughput of the finished product
High-quality sausages and other homogenized meats can be made in the butchery cutters with maximum repeatability for consistency of the end product. The mixing of additional sausage ingredients is also possible.
Software monitors machine operation, conducts automatic diagnostic routines, and sounds signals to communicate the machine state to operators. A built-in operator panel is configurable and lets operators change the interface language. Automation of a raw materials unloader and a water dosage system completes the design.