Seydelmann produces industrial cutters with a bowl capacity of between 120 and 1200 l. The high-speed machines guarantee first-class material chopping and mixing of the emulsion. The fine emulsion has a high protein yield, due to which water absorption is optimized and the quantity of required spices is reduced, as more of the meat’s own substances
supplying flavor are released.
The compact, seamless and essentially solid stainless steel design with rounded edges and polished, downward sloping surfaces, make Seydelmann cutters robust, long-lasting and practicable top-class products.
Because the density of the chopped mass increases under vacuum, even the smallest cell clusters are captured by the knives. On the one hand, the emulsion becomes even finer, more homogeneous
The special design principle of the Seydelmann Cutters, with small air space between the emulsion and the underside of the cover allows vacuum extraction in the shortest time and requires a very low gas volume for re-gassing.
Flavor, aroma and proteins that are lost when cooking in water are fully retained in the Cooking-Cutter.
Furthermore, by avoiding different operations and by cooking under air exclusion, the bacteria content of the emulsion is reduced significantly. The end product retains its natural, authentic flavor and its shelf life is extended.