Equipment Structure

The vacuum bowl cutter consists mainly of a cutting knife set, rotating bowl, machine frame, and electrical control system.

Working Principle:
The high-speed rotation of the cutting knives finely chops meat blocks, minced meat, and fat into meat paste while simultaneously blending water, ice flakes, and other ingredients evenly.

Key Features

• High-quality stainless steel construction – The frame is fully enclosed with stainless steel plates; the rotating bowl is cast stainless steel with an anti-spill edge, preventing material leakage and ensuring hygiene and durability.

• Imported high-performance knives – Made from imported materials with advanced heat treatment and precision wire-cutting technology. Optional imported knife sets provide high hardness, wear resistance, and long-lasting sharpness. The knives maintain a 1.5 mm clearance from the bowl edge, ensuring optimal cutting efficiency and extended blade life.

• Heavy-duty bearings – Equipped with large NSK imported bearings for enhanced shock resistance and longer service life.

• Temperature monitoring – Built-in temperature sensor monitors meat temperature during cutting.

• Reliable electrical system – Waterproof, moisture-proof, and vibration-resistant controls with ergonomic multi-position switches and a detachable control cabinet.

• Precision machining – All critical components are processed on CNC machining centers to ensure dimensional accuracy.

• Automatic discharge system – Easy operation with adjustable discharge plate angle for different material viscosities.

• Easy cleaning – The rotating bowl includes a drain valve and powder feed port. Sloped work surfaces prevent water accumulation.

• Low noise & energy-efficient – High cutting efficiency with minimal temperature rise, ensuring stable performance.

• Superior emulsification performance – Vacuum operation increases density and elasticity, enhances water binding, and achieves fine emulsification. Suitable for meat, fish, fruits, vegetables, and nuts processing.

Performance Metrics

• Bowl Capacity 80–750 L (customizable)

• Knife Speed 500–4,500 rpm

• Bowl Speed 5–25 rpm

• Vacuum Degree -0.09 MPa

• Total Power 35–130 kW

• Output Capacity 300–1,500 kg/h

• Material SUS304 Food-Grade Stainless Steel

Applications

• Meat and poultry processing (sausages, hams, meat paste)

• Seafood emulsification (fish balls, surimi products)

• Plant-based and vegetarian protein processing

• Cheese, sauces, and emulsified condiments production

• Pet food and ready-to-eat meal production

Benefits

• Enhanced Product Quality – Vacuum cutting prevents oxidation, maintains natural color, and improves protein binding.

• High Efficiency – Rapid knife speed and uniform mixing shorten processing time and increase yield.

• Improved Texture – Fine and consistent particle size produces smooth, elastic, and stable emulsions.

• Nutrient Retention – Low temperature rise during operation helps preserve nutrients and flavor.

• Hygienic Design – Entire structure made from SUS304 stainless steel, easy to clean and compliant with food safety standards.

• User-Friendly Operation – Touchscreen control, variable knife speed, and programmable memory settings.

• Reduced Labor Intensity – Automated feeding, cutting, and discharging systems enable one-person operation.