These days, there have been developed a wide range of machineries to carry out both small and big tasks. Be it the household kitchen or commercial restaurant, the task becomes all the easier by using these advanced gadgets. If you own a commercial kitchen or part of the food industry, then you will require increased efficiency. It is important to ensure safety and also improve productivity at the same time.
Choosing advanced machines
One such machine that is in huge demand in the food industry these days is ‘Bowl Cutters’. They are known for their high efficiency having a cutter capacity of around 200 and 750. Being high-speed machines, they can assure top quality material cutting along with emulsion mixing. High protein yield can be derived from fine emulsions, which in turn, optimizes water absorption. It also reduces the desired seasoning amount thereby allowing retaining of the meat’s original flavour.
Great construction
These cutters are generally created from solid stainless steel. They are designed with downward, polished sloping surfaces and round edges. Also, they are seamless and compact, thus making them a strong, practical and long lasting, quality product to invest in. You can find these appliances in sizes ranging from 200 to 1000 litres and equipped with essential vacuum functions. They are fast becoming a hot favourite in the modern food industry and makes work easy and quick.
Vacuum cutter
This cutter helps remove air while performing the cutting process. With oxygen entry restricted, microorganisms do not enter the emulsion, thereby reducing bacteria development and growth. This, in turn, helps extend the product’s shelf life. Fat oxidation can also be prevented as atmospheric oxygen gets removed. This way, it is possible to optimize sausage colour, thus making it appear tasty and fresh for a good amount of time while retaining its original taste.
Flavour
Under vacuum, cut mass density is found to increase. This helps even the tiniest of cell clusters to be sieved. Emulsion tends to become more homogeneous, finer and free of froth. More protein gets broken down simultaneously. This increased protein yield ensure release of substances that offer favour thus increasing emulsion stability and binding. It is possible to add more water. Finished sausage allows higher filling, has stronger bite and intense flavour.
Other features
The cutter’s special design feature ensures small air space existing between cover underside and the emulsion. This permits extraction of vacuum in very little time while for re-gasping requires little gas volume. There are also available bowl sizes of varying liter capacities to accommodate cooking function. Using this device helps save precious production time since cutting and cooking can be completed in a single step. Direct steam injection or cover heating increases efficiency and reduces operational time.
Cooking function
Hot steam arising from the nozzle system heats up the commercial machine. This system is present below the bowl. In a single step, it is possible to cut and cook food, thereby saving time. It is equally possible to reduce production time with additional heating. Approximately, 10% increase in material volume and perseveration of protein, aroma and taste is very much possible. The nozzle system allows cooling.
