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).

The Dry Sausage Cutter Bi-Cut is equipped with 2 separate knife shafts which are staggered by 90°. Due to that a perfect mixing is achieved, already after short operating times. Both knife heads are pre-programmable with stepless variable speeds. The eight knife speeds ensure the exact binding for all particle sizes, regardless of uneven temperature of the raw material.

By the extremely economical AC- or DC-drives the for the raw sausage production typical peak loads because of short operating times are avoided.

By the same required space, the Bi-Cut has a considerably higher capacity compared to conventional machines.