MASCHINENFABRIK SEYDELMANN KG AT IFFA 2016

MASCHINENFABRIK SEYDELMANN KG AT IFFA 2016

IFFA 2016 – More than 50 machines on display: Maschinenfabrik Seydelmann KG presented various automation solutions and almost its entire machinery program. For over 170 years, customer proximity, product quality, innovation and service have been the characteristic features of the traditional company Seydelmann. When planning, constructing and building Seydelmann machines and production lines, the Seydelmann team places the highest demands on material and technology. Manufactured exclusively in Southern Germany, Seydelmann machines come to use in over 130 counties on all five continents. During the most important international meat industry show, IFFA in Frankfurt, Seydelmann displayed a record number of machines on its largest exhibition space yet. Visitors accessed over 1000 m² and experienced more than 50 Seydelmann Cutters, Mixers, Grinders and Emulsifiers along with 3 Production Lines.

The international advance of automation in meat processing creates numerous advantages for the industry. The production is increasingly more flexible and reliable: recipes are processed in the shortest possible time and the final product quality increases further becoming even more homogeneous. Due to optimized work processes, the throughput increases while, at the same time, consumption of raw material and energy decreases. The strongly reduced personnel leads to lower production costs and reduces potential sources of error. The minimum contact between user and the material optimizes the hygiene conditions. Automation also ensures a more comprehensive production traceability, which guarantees best quality assurance.

To make sure that Seydelmann customers remain top meat processors in terms of production efficiency, product quality and competitiveness, Seydelmann is intensively driving forward the automation of the meat industry. Integration into an interlinked and automated production is possible for all Seydelmann machines. Seydelmann production lines are planned, developed and manufactured as complete solutions.Many years of experience allow the company to plan every production line according to the individual requirements and conditions of each user. The level of automation as well as the points of intersection are determined individually. Each machine, connected through conveying systems with others, can be operated individually or one person can control the entire production line easily and safely from a central control desk. It is possible to integrate Seydelmann production lines into higher-level ERP- and MES-systems, linking them with previous and subsequent production steps.

The Vacuum-Cooking-Cutter K 1004 AC-8 with a 1000 l bowl content is one of the IFFA 2016 highlights. By building the world’s largest Vacuum-Cooking-Cutter, the Stuttgart-based company has once again entered a new dimension. In companies with large production volumes, the K 1004 AC-8 is an attractive alternative to several smaller cutters because it significantly optimizes the production process and saves space. Due to its large batches, the K 1004 AC-8 guarantees unrivaled material homogeneity and, thus, a constant product quality of premium boiled, cooked and dry sausages. Furthermore, the large batches help save time: the K 1004 AC-8, producing between 4.8 and 8 t/h, achieves significantly higher throughputs than smaller cutters due to minimized loading interruptions. Thanks to its large bowl capacity, the machine can be loaded either via a 400 – 800 l big box loading device or continually via a screw conveyor. The need for personnel decreases at least by 50%. While the production of the same throughput in smaller machines requires either two (for two 500 l Cutters) or three (for three 325 l Cutters) qualified workers, only one person is necessary to operate the 1000 l Cutter. In addition to fewer costs, minimum personnel also decreases potential sources of error. The hygiene improves as well, by minimizing the contact between user and material. Changing and sharpening of cutter knives as well as the general machine maintenance and cleaning arise for one instead of two or three machines.

The K 20 Rasant, Seydelmann’s smallest Cutter with a 20 l bowl content and perfectly suitable for product developments, laboratory tests and large kitchens, has become even more efficient in its new version. Thanks to the double-walled main cover and the massive knife shaft arm, the machine with two knife- and two bowl-speeds runs even more smoothly. The polished machine frame with rounded shapes provides highest stability. As a standard, the K 20 Rasant is equipped with a built-in electric cabinet and an integrated digital display. On request, the machine is available with a separate electric cabinet, a separate control Command 500 and a stepless frequency controlled AC-drive.

The patented innovative cutting technique of the

Vacuum-Emulsifier KK 254 AC-6 

is worldwide unique. The pre-cut material is aspirated through a specially developed system of hole- and cutting-plates. The fixed hole plates and the rotating cutting plates are positioned at minimum distance yet without any actual contact to each other. This way, metal friction is completely evaded, significantly reducing the wear-off of the plates and avoiding product contamination with metal particles. The fineness of the emulsion is determined by the number of the hole- and cutting plates and the number and size of the holes in the plates. Exchanging the plates is easy due to their vertical arrangement. Only one machine is sufficient for reaching various grain sizes.

The vacuum function prolongs the shelf life of the final product and makes an even more intense material reduction possible. By excluding the air oxygen, microorganisms cannot survive and the degradation of aroma as well as the ageing of the sausage begin significantly later. A further effect of the oxygen exclusion is the avoidance of fat oxidation. The sausage maintains its fresh appearance for longer time. When emulsifying under vacuum, the density of the material rises and the cutting plates seize even the smallest cell compounds. The emulsion becomes even finer, more homogeneous and completely free of foam. The resulting higher protein extraction increases the binding and stability of the emulsion: the final product tastes more intensely and acquires a tighter bite, which allows a higher addition of water and ice into the emulsion.

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