Meat cutter

A cutter or cutter (german cut, cut ') is a machine that is used in the food industry, in butcher shops and commercial kitchens to the strong crushing and mixing of food, especially meat.

Terms and construction

Precursor of the cutter was the cradle. It consisted of two or more parallel, interconnected blades with curved blade and handles at both ends. Two opposing people moving on a large wooden floor in serious movement. So the meat was ground until a sausage meat originated, with its fineness depended on the duration of the weighing. The still common, much smaller chopping knife works the same way.

A cutter crushed finer than a meat grinder. While there are preserved the cell structure and a coarse shredding is to be achieved, the process of Kutterns is designed to damage the cell membranes in as many cells. In contrast to the coarse ground meat produced so depending on how long a fine, uniform mass, which is used for example for the production of sausage or farces. Cutter in smaller versions for home use are referred to as table cutter.

The cutter consists of a horizontally rotating bowl ( varying in size from one to a thousand liters ) in which a plurality of blades rotate at very high speed vertical. To reduce the hazards, the knives are covered during operation by the knife guard. This must be locked in order not to allow the blade to rotate open (risk of severe injury ). Since the diameter can reach very high speeds, cutters are equipped with a noise cover. The ingredients are so much crushed that a slurry is formed, called in raw sausage meat. As caused by the high rotational speed of the heat, ice, or ice water is frequently added to the mass in order to keep the temperature low so as to prevent the coagulation of the protein. To influence the properties of the resulting meat emulsion, the cutter tool can be added. To bring into the sausage meat from the bowl to adhering spices, one uses a Schlesinger.

Sooner could be used to flavor enhancement and cooled broth, but what brings hygienic problems. In many modern variants, the vessel is cooled directly. Partial and nitrogen is used for cooling. An optimal temperature ensures that the blade passes through the fibers rather than by the already broken Teiganteile. To edit the product, individual boats also offer cooking devices, in conjunction with a vacuum.

Vacuum cutter

For better color ( less oxidation by oxygen), better comminution of the meat ( in vacuum, the cells swell up ) and small air pockets in the ground ( sores) to reduce, in vacuum cutters in the bowl area, the air may be withdrawn. Gassing with nitrogen may be used in addition to cooling and to further displacement of the oxygen ( oxidation). The surrounding air pressure exerts pressure on the evacuated bowl. This required a higher structural complexity.

Cooking - cutter

Here the cutter bowl is heated with a nozzle system below the bowl of hot steam. Thus it can be cooked and gekuttert in one operation, so that the separate cooking of the meat pieces omitted in the Cauldron. Taste, aroma and proteins that would otherwise be lost to the cooking water in the Cauldron, remain.