Pore-free quality for dry and cooked sausage.
Thanks to the excellent evacuation of the new Handtmann high vacuum filler HVF 658, a completely pore-free, compact dry sausage product is achieved. Cooked salami, summer sausage and cooked sausage also benefit from the new handtmann high vacuum technology. Air out. Perfection in!
- Superior product
First-class product quality with clean product appearance through elimination of residual air, resulting in a longer shelf life and first-class visual impression, even in the package.
- Superior performance
Extremely high-production performance due to excellent suction and continuous filling without downtimes
- Superior efficiency
Excellent portioning capacity and weight accuracy due to optimum feed. Maximum evacuation for reduced curing times and higher selling weights.
- Superior economy
Compact and universal system for simple handling and low maintenance costs.
External Vacuum Pump
External vacuum pump for filler hopper. Directly mounted, including housing and fan.
Networking via HCU Software
Handtmann Communication Unit (HCU): Handtmann's software for networking filling systems with the production operation data. Click here, for more information on the HCU Software.
the type gd 93-3 mincing system
Combined with the new Vane Cell Feed System with efficient product evacuation, products are evenly and densely filled for quality. The advantages are: reduced process steps, simplified production procedures, longer shelf life, variable cutting speed with individual filling and grinding drives, and maximum product quality.
Cutting Valve, SV 425
Auxiliary device for direct portioning of ham products into molds/thermoform pockets.