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Seydelmann K 204 U-VA-K Meat Processing()
- Listing No
- 1175830
- Year
- Manufacturer
- Seydelmann
- Model
- K 204 U-VA-K
- Condition
- Used
- Location
- Poland
- Price
- POA
- Description
-
Kuter Seydelmann K 204 U-Va-K Wysokość 1550 mm Szerokość 2950 mm Długość 1750 mm Waga 4100 kg Pojemność 200 l Zasilanie Elektryczne: 400V 50Hz 3N Moc całkowita 78 kW Główny materiał Stal nierdzewna, kwasoodporna Kuter próżniowy Dodatkowe funkcje grzania lub chłodzenia misy
About this machine
The Seydelmann K 204 U-VA-K is a vacuum bowl cutter — sometimes referred to as a vacuum cutter — a type of meat processing equipment used in the production of emulsified and comminuted meat products such as sausages, frankfurters, and fine-cut forcemeats. Seydelmann is a German manufacturer with a long-established reputation in the meat processing industry, known for producing high-performance bowl cutters and other food processing machinery used by industrial meat processors, delicatessen producers, and food manufacturers worldwide.
This machine is offered in used condition and is currently located in Poland. It is constructed primarily from stainless steel with acid-resistant properties, making it suited to the hygienic demands of food processing environments.
The bowl has a capacity of 200 litres, placing this unit in the heavy-duty, industrial scale of operation. Overall dimensions are 1,750 mm in length, 2,950 mm in width, and 1,550 mm in height, with a total machine weight of 4,100 kg. The machine is electrically powered, requiring a 400 V, 50 Hz, three-phase supply, and has a total installed power of 78 kW.
As indicated by the designation, this is a vacuum model, meaning the bowl operates under vacuum conditions during the cutting cycle. This is a significant process feature: vacuum cutting reduces oxidation of the meat mass, improves the emulsification process, extends product shelf life, and results in a finer, more consistent product texture. The machine is also equipped with additional bowl heating or cooling functionality, allowing precise temperature control of the product during processing — an important capability for maintaining meat quality and achieving consistent emulsion stability across production runs.
This description was generated automatically from the listing details and may not reflect every specification. Please confirm with the seller before purchase.
