Seydelmann Cutters are characterized by extremely high knife-speeds. This ensures absolute fineness of the chopped product and produces a high degree of breakdown of the protein with a degree of binding that was not possible before.
The extremely high knife speeds increases the working noise level of the machine however the noise absorbing cover ensures the cutter runs extremely quiet considering the high speed.
To ensure a high working comfort Seydelmann developed an extra quiet High-Efficiency-Cutter with whom the working noise level becomes a minor factor for the first time ever.

This is achieved by several additional components, e.g. the transparent noise reduction cover out of 33 mm thick special plastic and an extremely robust construction.

When using the vacuum-function of a cutter the sausage meat is chopped under reduced pressure. This results in extraction of air.

By the special design of the Seydelmann Vacuum-Cutters there is only a little airspace between the emulsion and the cover. This allows very quick evacuation and the gas injection is very little. Additional sealing and plastic inserts are unnecessary. It also allows free access to the bowl from all sides. As with the normal cutter the transparent noise absorbing cover allows permanent visibility and thus control of the product during chopping.

Chopping under vacuum has many advantages: Less air, including bacteria and germs, is whipped under the emulsion. Thus the germ content of the product is reduced and it increases shelf life. Also the volume of the emulsion is reduced by approx. 6%, which saves packaging costs and guarantees accurate and uniform portioning when filling.

The firm emulsion is not missed by the knives and so it is extremely fine. An increased moisture and fat absorption is achieved due to a better protein extraction. That improves the binding and the stability of the emulsion. The bite of the sausage is firmer.

By the exclusion of oxygen the undesired chemical oxidation of the meat color is avoided and a better visible color is achieved.

The Seydelmann Vacuum-Cutter can be employed everywhere a normal Cutter is used. You can also work with this cutter without using the vacuum-function and produce raw- or cooked sausages.

When using the cooking function of a cutter cooking and chopping is done in one operation. This saves a lot of time.
By additional components e.g. the heating of knife hood or additional steam injection, the working process can further be reduced.
With the Seydelmann cooking system approx. 10% gain of normally evaporated flavour is achieved. The taste, aroma and protein, which otherwise would get lost by cooking in water, is completely preserved.

In the Cooking-Cutter, the bacteria content of the sausage emulsion is essentially reduced by avoiding various processing steps and by cooking under air exclusion.

High-Efficency Cutter equipped with a cooking function (see Cooking-Cutter) as well as a vacuum function (see Vacuum-Cutter).