Industrial Cutters


Industrial Cutters

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.

High-Efficiency Cutters



Information on Vacuum-Cutters

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.

Video K 604 AC-8


Information on Cooking-Cutters

The cooking function saves production time because cooking and cutting take place in one working step. Additional components, e.g. cover heating or direct steam injection, help to shorten the operation time even more.


Flavor, aroma and proteins that are lost when cooking in water are fully retained in the Cooking-Cutter.

A loss of substance is also avoided when cooking in the 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.


Information on Vacuum-Cooking-Cutter

High Efficiency Cutters equipped with a vacuum function and a cooking function.

Dry Sausage Cutter Bi-Cut K 552

Information on Dry Sausage Cutter Bi-Cut K 552

The Dry Sausage Cutter Bi-Cut K 552 with two knife shafts that are offset by 90° achieves a homogeneous cutting size and first-class mixing. Both knife heads are steplessly pre-programmable, thereby avoiding high current peaks when switching on and switching over.
If starting temperatures of the material to be cut are unequal, the eight knife speeds provide the required emulsification for every size of granulated meat. With virtually the same space requirement, the Bi-Cut has considerably higher processing capacity to conventional machines.