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The Most Important Facts of the Bowl Cutter

Important Facts of the Bowl Chopper:

Several years ago, the Bowl Chopper was created to help sausage makers chop and mix their delicious sausage recipes. The bowl chopper became an important piece of equipment in the meat production process. Along with its high-speed rotation of the cutting knife to mix meat, fat, etc into the meat stuffing, gives you the ability to emulsify the product as well. The bowl chopper became the answer to improved product color, appearance, taste, texture, quality, and higher yields. However, over the years, the bowl chopper with its AC8 drive has become a staple in other food manufacturing categories, which shows how versatile this particular bowl chopper really is for the food industry.

Over the years, food manufacturers have discovered these key benefits of using high-speed choppers to produce their products.

• Speed. Several batches can be produced per hour. The average batch in a chopper is 3-6 minutes.

• Versatility of functions. A manufacturer may cut, blend, mix and provide facilities for reducing, cooking, and cooling the product.

• Versatility of product selection. Many items can be processed in one bowl chopper.

• Cleanliness. Anything processed in a bowl chopper stays in the bowl for easy cleanup.

• Various bowl chopper capabilities are available depending on the batch size.

In addition to using only a bowl chopper to make sausages and hot dogs, it has been found that the higher speed of the bowl chopper knife than using a bowl chopper to make these applications listed below compared to their previous process. makes more sense. The versatility and hygienic hygiene of the bowl chopper tool.

Hummus and chickpeas, pesto, marzipan, pasta fillings, dressings, condiments, confectionery products, pate', guacamole, yogurts, chunky egg salad, cream cheese, salsa,

With labor costs constantly rising and food safety always a concern, using a bowl chopper may be worth exploring.



High-Efficiency Bowl Cutters


We have high-efficiency bow cutters with bowl capacities between 200 and 750 liters for the industry. High-speed machines guarantee first-class material cutting and emulsion mixing. Fine emulsions have a higher protein yield, thereby optimizing water absorption and reducing the amount of seasoning needed, as more of the meat's own substance supplies flavor.

The compact, seamless and essentially solid stainless steel design with rounded edges and polished, downward-sloping surfaces make the cutter a strong, long-lasting, and practical top-class product.


Model of bowl chopper


K 206 K 326 K 556


Bowl chopper K 206

Bowl content: 200 liters Knife rotation speed: max. 4500 rpm Knife cutting speed: max. 130 m/s Motor types: AC-8, ultra, rasant. If you want to know more details about the K204 bowl chopper …we will update you soon.


Bowl Cutter K 326



Bowl content: 325 liters Knife rotation speed: max. 3900 rpm Knife cutting speed: max. 130 m/s Motor types: AC-8, ultra, rasant. If you want to know more details about the K204 bowl chopper …we will update you soon.


Bowl Cutter K 556

Bowl content: 550 liters Knife rotation speed: max. 4300 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant. If you want to know more details about the K204 bowl chopper …we will update you soon.


Vacuum bowl Cutters


200 - 1000 liter bowl-shaped cutters, equipped with vacuum function, are available for the industry.

Vacuum bowl with cutter; Air is removed during the cutting process. Avoiding the entry of oxygen prevents the proliferation of microorganisms in the emulsion and reduces the number of bacteria. The shelf life of the product is extended. The oxidation of fats is also avoided by removing atmospheric oxygen. In this way, the color of the sausage is optimized, so that it looks fresh and tasty for a long time.

As the density of the cut mass increases under vacuum, even the smallest cell clusters are sieved. On the one hand, the emulsion becomes even finer, more homogeneous, and absolutely free of froth, while on the other hand, significantly more protein is broken down. The increased protein yield allows more substances that supply flavor to be released and increases the binding and stability of the emulsion. More water can be added. The finished sausage has a more intense flavor, a stronger bite and a higher filling becomes possible.

The special design principle of the bowl cutter allows vacuum extraction in the shortest possible time with small air space between the bottom of the emulsion and the cover and very little gas volume is required for re-gasping.


Models of Vacuum Bowl Cutters


Bowl Cutter K 204

Bowl content: 200 liters Knife rotation speed: max. 5600 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant. if you want to know more details about the K204 bowl chopper …we will update you soon.


Bowl Cutter K 324


Bowl content: 325 liters Knife rotation speed: max. 4700 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant. If you want to know more details about the K204 bowl chopper …we will update you soon.


BowlCutter K 504


Bowl content: 500 liters Knife rotation speed. Max. 4300 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant. If you want to know more details about the K204 bowl chopper …we will update you soon.


Bowl Cooking Cutters


Our industrial bow cutters in bowl sizes 200 - 1000 liters are also available with a cooking function.

Cooking saves production time because cooking and cutting are done in one work step. Additional components eg. cover heating or direct steam injection; Help to reduce the operation time even more.

The taste, aroma, and proteins that are lost when cooked in water are completely retained in the cooking cutter.

The loss of substance is also avoided when baking in the cutter.

In addition, by avoiding various operations and cooking under the exclusion of air, the amount of bacteria in the emulsion is significantly reduced. The final product retains its natural, authentic taste and its shelf life is extended.

The Vacuum-Cooking-Cutter K 604 AC-8 has 8 extremely sharp knives, a versatile high-performance machine designed to process a wide variety of materials. Its vacuum function allows the extraction of meat proteins in high quantities and prolongs the shelf-life of the final product.

Production of pickled beef in vacuum cooking cutter K 1004 AC-8. Loading occurs through feeding storage, the condiments are incorporated through the seasoning hatch. The industrial cutter guarantees first-class material cutting. Cutting under vacuum produces firm, foam-free sausage meat and the product achieves an even finer fineness. Thanks to the hydraulic ejector, the cutter bowl empties without residue.


Models of Cooking Cutters:


Bowl cutter content: 200 liters Knife rotation speed: max. 5600 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant.

Bowl Cutter content: 325 liters Knife rotation speed: max. 4700 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant.

Bowl Chopper content: 500 liters Knife rotation speed: max. 4300 rpm Knife cutting speed: max. 160 m/s Motor types: AC-8, ultra, rasant.


Dry Sausage Cutter Bi-Cut


Dry Sausage Bowl Cutter Bi-Cut K 552 with two knife shafts that are offset by 90°, achieving a homogeneous bite-size and first-class mixing. Both knife heads are statically pre-programmable, thereby avoiding high current peaks when switching on and off.

If the starting temperature of the material to be cut is uneven, the knife's eight speeds provide the necessary emulsification for every shape of grainy meat. With virtually the same amount of space required, bi-cuts have significantly higher processing capacity than conventional machines.

Bowl Cutter Material: 750L Knife Rotation Speed: Max. 3700 rpm Knife cutting speed: max. 160 m/s Motor type: AC-8, Ultra, rasant. This detail updates soon.


What are the benefits of using Bowl Cutters in the Food Industries?



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