Characteristics
- Options
- for the food industry
Description
For the production of fluid products and dry goods. For cutting and emulsifying in the production of meat, sausage, sweets or delicatessen.
Sample application
– Cutting of nuts and almonds
– Cutting of cookie or chocolate pieces
– Emulsification of sauces and dressings as a circulation process, for instance desserts, sauces, emulsions, dips, mayonnaise, ketchup, pastes
– Production of boiled sausage, sausage roast, rind emulsion
– Cutting and passing of fruits and vegetables
Advantages
– non-contact operation
– no abrasion
– low increase of temperature
– ideal cutting
– excellent cutaway view
– unvarying quality
– high durability
– cost effective
– user friendly
