Handtmann shows new technologies at the SÜFFA 2023
On the occasion of the SÜFFA from October 21st to 23rd, Handtmann will be presenting innovations in hall 9, stand no. 9C10. Solutions for flexible meat and food processing in small and medium-sized businesses will be presented at a 240 square meter stand. “We are pleased to be able to present new products at SÜFFA that enable the production of a large variety of products in the butcher's trade, as well as in catering and gastronomy businesses. New attachments and systems that can be used flexibly in their application and are easy to operate," informs Jens Klempp, Managing Director of Machinery Sales Germany.
For molded products Handtmann is presenting two new forming systems, because products such as balls and dumplings, soup inserts, dumplings of all kinds and more enrich the food service, gastro, lunch menu, catering and sales counter. With the new FS 501 molding system, Handtmann now offers a flexible solution for their production that can be easily integrated into daily production. The new attachment is attached directly to a Handtmann vacuum filler and enables the automatic manufacture of a wide variety of products in 3D form. With the patented triple perforated plate molding technology, freely shaped portions with a diameter of up to 3 mm and an output of up to 55 portions per minute can be produced. With its flexibility for a wide range of product masses, it covers a wide range of applications in start-ups, in craft businesses or in the catering and food service sector. Soft, pasty, solid or chunky starting materials such as meat and fish, vegetables, vegetarian-vegan, hybrid convenience products, dairy products or pet food can be flexibly processed and shaped. Product examples are fish and meatballs or liver dumplings, spinach, potato or bread dumplings, cheese and vegetable balls or soup accompaniments.
With the new, single-track forming system FS 503 Handtmann offers chain stores as well as medium-sized and industrial companies a production solution that combines variety with high profitability. In combination with a Handtmann vacuum filler, the fully automatic production of a wide variety of products in 3D form is possible. A wide range of starting materials such as meat, meat substitutes, fish and fish substitutes, vegetables and vegan-vegetarian products, hybrid products made from meat/vegetables or meat/cheese, convenience products, dough applications, confectionery, dairy products or pet food can be flexibly processed and shaped. Freely formed products with a diameter of up to 3 mm can be manufactured with the patented 100-fold perforated plate molding technique. Almost all 3D product shapes and geometries are possible. As an option, a height-adjustable flattening belt can be used for flattened products with a product height of 10 – 55 mm, such as burgers and patties. Product examples are hand-made hamburgers, cevapcici, meatballs, balls or, in the case of vegetarian products, vegetable burgers, cheese burgers or potato burgers. Dumplings of all kinds are possible, such as potato dumplings, bread dumplings and vegetable dumplings or soup accompaniments from meat dumplings to semolina dumplings to liver dumplings. Fish products can also be produced in a wide variety, such as fish balls, fish dumplings, fish burgers or fish cakes. The new FS 503 forming system is characterized by a high production output of up to 150 portions per minute.
Other attachments for formed products at the Handtmann booth include the MSE 441 manual cutting unit for forming and cutting products, and the MFE 431 manual forming unit, a semi-automatic solution for burger patties of different sizes, shapes and starting materials.
The new form systems are presented with the new Handtmann vacuum filler VF 810, a universal machine for food processing. Thanks to the unique tightness of the entire system, pasty and liquid products can be filled to the gram and portioned in the portioning range of 5-200.000 grams. Hot filling up to 90°C is also possible without any problems. Numerous equipment options and additional modules as well as digital functions support extremely versatile and economical use. The VF 810 can be flexibly combined with clipping machines or the linking and hanging lines for automated sausage production. The high-precision, powerful and energy-efficient main servo drive in the VF 810 vacuum filler ensures a consistently high production output of up to 3.000 kg/h or 1.200 portions per minute.
In the area of dosing, visitors can also expect a wide range of solutions for the production of meat products, soups, sauces, salads, convenience products, delicatessen and vegan and vegetarian products. Soft, pasty, chunky, solid or cold product masses are powerfully processed, portioned to the gram and precisely dosed. This is presented Dosing valve DV 85-1 for direct dosing of various product masses as a topping or in containers such as cups, bowls, glasses, deep-drawn packaging. There is a high level of flexibility when dosing and dividing due to the choice of two outlet variants: 22 mm outlet diameter with ejector piston and 8 mm outlet diameter with stamp. Perforated and star nozzles are available in diameters of 4, 5, 7, 9, 11 and 13 mm. The possibility of hot dosing at up to 90 degrees Celsius offers additional advantages, especially in the catering and food service sector. This is also shown Metering valve 85-10, a compact attachment for the automated production of casingless sausage specialties, soup accompaniments and fillings. With a production capacity of up to 150 portions per minute, it can be used in the butcher's trade with smaller production quantities as well as in medium-sized businesses with several tons of daily production. Due to the extremely gentle and clean dosing, consistently even portion sizes can be portioned directly into the brew kettle, containers or onto conveyor belts. In addition, the products can be easily converted in diameter and caliber with interchangeable adapters in the size range of 11-42 mm. Product examples are regional specialties such as gutless sausages, wool sausages, beaten, swollen or Berlin curry sausages, but also soup ingredients such as meat dumplings or fillings for convenience products such as cabbage roulades or dumplings. A dosing system for the exact filling of glasses and cans consists of a Handtmann vacuum filler in combination with a dosing valve DV 85-3 and a semi-automated Ecoma feed and discharge unit. It enables the dosing of liquid to highly viscous masses. The semi-automated line doses 1-lane, depending on performance with one or two filling heads in jars, cans and other containers. With product weights of 100-800 grams and a filling speed of up to 60 portions per minute, the dosing system is ideal for small and medium-sized businesses. The filling head, which can be lowered vertically during the filling process, also ensures an optimal product appearance and perfect filling of the container.
Sausage production from product preparation with fine chopping, quantities and mixing to portioning and linking or tying and hanging to downstream sausage separation will also be demonstrated at the Handtmann booth. The Handtmann Inotec fine shredder model I140 is available for product preparation for small and medium-sized businesses. Extremely fine comminution, emulsification and homogenization is the special strength of the variable and powerful Handtmann Inotec comminution technology. A wide range of preliminary products, ranging in consistency from liquid to viscous as well as hard, tough or fibrous components, are powerfully finely chopped, homogenized and emulsified. Classic applications are scalded and boiled sausages, sliced goods, meat-free scalded sausage alternatives, curing brine preparation (meat-in-meat), rind/skin emulsions and, last but not least, pet food. For the automated sausage production Handtmann is showing an overall solution consisting of a VF 818 S vacuum filling machine with LIQUISCAN VF detection solution, a PVLH 228 plus linking line with a swiveling AHE 228-17 suspension unit and a stick scale. The line is suitable for the production of raw, fresh and boiled sausages in natural, collagen and peel-off casings. This solution stands for high production output and reduced non-productive times with casing changing times of less than 2 seconds. With the new hanging unit AHE 228-17, the process step of hanging sausages is even faster, more ergonomic and digitally supported. The line solution is optimized by the communication interface newly developed by Handtmann, with which the connectivity of Handtmann system technology and foreign body detection solutions is raised to a new level. It is open to metal detectors from all manufacturers and offers central line control with flexible configuration. As an alternative to wacky sausages, the Binding machine IG5-iT with the new vacuum filling machine VF 806 for portioning, tying and optionally separating sausage products in natural, collagen and artificial casings in the caliber range from 28 to 80 mm. The products are reliably tied at high output with freely definable intervals, optionally with or without a loop. Diverse, freely definable product chains and the possibility of a network application offer almost limitless design freedom. The direct separation of the products after the binding process is optionally possible. The IG5-iT delivers a high, effective production output of up to 180 ties per minute. For the downstream process step of isolation Sausage cutting technology from Handtmann inotec shown on the stand. With the WT99-iT model, the precise and automated separation of a wide range of sausage types in artificial, collagen or natural casings in the caliber range of 8-105 mm is possible. The patented double sensor technology guarantees reliable detection of the linking point for all products and ensures exact separation with excellently precise cutting quality. As a result, even particularly short sausages from 24 mm can be cut precisely. The servo-driven three-edged sickle blade ensures up to 1.800 cuts per minute with a particularly fast cutting sequence.
Handtmann: Hall 9 stand no. 9C10
