Handtmann presents systems for trend products and classics

Submitted by Fleischportal.de am July 12, 2017, Published in Companies

Handtmann is exhibiting on the SÜFFA 2017 molding and dosing systems for trend products in addition to proven vacuum filling technology and sausage filling lines for the classic product range. For the first time in Stuttgart, the latest in portioning technology is also shown: VF 800. A highly efficient total solution for medium-sized enterprises is a multiform system for the direct placing of molded products such as burgers or balls in bowls. The Handtmann Vacuum Filler VF 616 is crushed with a filling machine and gently and gently portioned. With the synchronized, modular molding system MBF1 the production of a variety of shaped products is possible in variable product size from meat or other product masses, such as burgers, balls, slices and sticks. Round, square or oblong. High production performance with clocks up to 400 Port./min. And an excellent portion and weight accuracy with savings of raw material guarantee economical production. As an option, it is possible to insert the products directly into trays, by virtue of the synchronized retraction belt VRB1 transporting the products gently and precisely into the trays provided by the Intray insert. Individually in piece numbers, stacked or shingled. Ready for the downstream packaging.

In the field of dosing, the automatic dosing system VDM is presented, which precisely and gramm precisely to pasty mass flexibly doses into all containers, such as bowls, glasses, cans or deep-drawing packages. An outstanding product image and the multi-lane, gram-precise dosing of the mass up to the packaging solution ensure economical and continuous production.

In addition to these molding and dosing systems, the VF 608 plus vacuum fillers are exhibited with a wide range of accessories and accessories as well as VF 612 with sausage filling line PLH 216. The strength of the PLH 216 lies in coping with an extensive mixed production through simple and fast product changes. Whether sausages in the Saitling, Collagen- or Schäldarm or large caliber Schweinearm.