Vacuum-Cutter

With Vacuum-Cutters, air is extracted during the cutting process. The avoidance of oxygen entry inhibits the propagation of microorganisms in the emulsion and reduces bacteria content. The product’s shelf life is extended. Fat oxidation is also avoided through the removal of atmospheric oxygen. This way, the color of the sausage is optimized, so that it appears fresh and appetizing for a longer period of time.

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 and absolutely free from foam, while on the other hand, considerably more protein is broken down. The increased protein yield allows more substances supplying flavor to be released and increases the binding and stability of the emulsion. More water can be added. The finished sausage has a more intensive flavor, a firmer bite and higher fills become possible.

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.