User:Seydelmann~enwiki//Chopper/Cutter(A machine for butchers and the food industry)

Cutter/Chopper (food industry)

A Cutter or chopper is a machine, which is used by butchers and the food industry to chop and mix food (in the majority cases meat)very fine. A cutter (chopper) chops the food finer than a grinder. A Cutter/Chopper is constructed to affect the cell membrane of as much as possible cells during the grinding process. The Grinder is only used for coarse grinding. Unlike to the coarse meat in this case a fine constant mass is produced. This fine regular mass is for example used for the production of sausage or stuffing The prototype of the cutter/chopper was the “cradle”. It was constructed of multi-knives. The blades were curved with wood knobs at either end. Two persons facing weighing the cradle from side to side until the have produced a sausage meat. The current used much smaller mincing knife functions the same way. The Cutter/Chopper consists of a rotating bowl in which several knives are spinning with high speed. The bowls are produced in many sizes from one liter up to thousands liters. To reduce the danger of serious injuries the knives are covered with a knife hood while they are spinning. Due to the high rotational speed of the knives the cutters/choppers are in the majority of cases equipped with a noise absorbing cover. During this process the ingredients are chopped until a mash, when working with raw meat called stuffing, is produced. As the high rational speed causes heat is often ice or ice water added in order to reduce the temperature, thus avoiding coagulation of the protein. It is possible to ad additives n order to influence the quality of the stuffing. Adherent spices can be better mixed into the sausage meat/mass by using a (Schlesinger?) In the past they used cold broth for the enhancement of taste, but this carried hygienic problems. Many modern cutter/choppers are cooling the bowl directly, nitrogen cooling is partly used too. An ideal adjusted temperature guarantees that the knives cut the fibres better of the already broken paste parts. Several cutters/choppers offer a cooking system for the process of product, even in combination with vacuum.

Cooking Chopper/Cutter

With the help of the cooking-cutter it is possible to save a lot of time by cooking and chopping in one working process. (as additional feature equipped with cutter-cover-heating and/or direct steam-shot of fluid) By the innovative - system a further saving of time can be achieved. Another advantage of the cooking-system is, that in comparison it is possible to gain up to 10% of normally era ported flavour with the cooking in kettles or steam chambers, the taste and aroma giving components are completely preserved in their structure. The bacteria content of the sausage emulsion is essentially reduce by avoiding various processing steps and by cooking under air exclusion. The automatic cooking system prevents(by the automatic steered steam- and cooling-system) from overheating and sticking of protein to the bowl on. (no incorrect-operation + optimal working hour exploitation) Description of the Cooking system: At the beginning of the chopping process the meat and bowl are cold. Heating is started with full steam capacity. As soon as the required temperature is reached, the heating system switched off or reduced and the residence heat in the metal of the bowl is used to reach the pre-adjusted cooking system. Then the machine automatically suttees to the cooking process and cools until the final temperature is reached.

Konti-Chopper/Cutter

The finest-chopper uses a new system of hole- and cutting plates. By contrast with conventional systems using hole plates and blades or colloid mills, the premixed product to be emulsified is sucked through a system made up of a series of hole plates and cutting plates, placed one after another. The emulsifying is therefore done in several cutting levels above one another. This allows an equal emulsion in highest quality.

Depending on raw material, edge life/ endurance until regrinding is approx 200-1500 tons. Total life time of the cutting set is approx 4000 – 12000 tons. The fixed rotating plate is placed at the minimum distance possible from the rotating cutting plate without any actual contact. The number and the size of the holes in the hole plates and cutting plates is the decisive factor for the fineness of the emulsion produced in addition to the number of hole plates and cutting plates. A cutting capacity of up to 4000000 cuts can be reached through the number and at a high speed. This determines extreme fineness and perfect emulsification. The Konti – cutter is the ideal machine for the production of all types of sausage ( like Lyoner, Wieners, Gelbwurst or coarser chunks like Jagdwurst, Krakauer) with optimum and top quality. The Konti-cutter can be integrated into production lines and connected with conveyors in such a way that almost all products that are manufactured in the food industry can be produced on a largely continuous basis.