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A global manufacturing supplier specializing in comprehensive solutions for food processing projects
+86 0536 6063 199
+86 159 0802 8606
China Shandong Weifang No. 777, Changzhan Road, High-Tech Zone
The TCA Vacuum Bowl Cutter is a high‑performance meat processing machine integrating cutting, mixing and emulsification into one unit. It is widely used in the production of Western‑style sausages, ham, bacon, meatballs, surimi products and various prepared foods. The equipment employs a high‑speed rotating blade set working in conjunction with a low‑speed rotating bowl to finely chop raw meat under vacuum conditions, while simultaneously mixing auxiliary materials, ice flakes and water to form a fine and uniform mince.
Compared to conventional bowl cutters, the vacuum bowl cutter operates under negative pressure, effectively preventing myoglobin, fat and other nutrients in the raw meat from being oxidized or destroyed, thereby maximizing the preservation of the product‘s original color, flavor and taste. Under vacuum conditions, air bubbles are removed from the material, resulting in a more compact and dense meat emulsion. The final product exhibits better elasticity, a more attractive sliced appearance, and a longer shelf life.
The entire machine is made of food‑grade SUS304 stainless steel and is equipped with three independent motors (driving the bowl, the blade shaft and the discharge system). Both blade shaft speed and bowl rotation speed are adjustable, with the clearance between the blade tips and the bowl precisely controlled within 2mm. The discharge system supports automatic tilting discharge or hydraulic discharge (depending on the model), which not only eliminates manual contact but also significantly improves discharge efficiency. The TCA Vacuum Bowl Cutter is an ideal pre‑treatment equipment for meat processing plants, frozen food enterprises and export‑oriented food companies.
Working Principle
The operating principle of the TCA Vacuum Bowl Cutter is based on the synergistic effect of high‑speed cutting and physical emulsification. The main components of the equipment are the blade assembly, the bowl (rotating pan) and the discharge system. The blade assembly consists of 3–6 high‑hardness alloy knives mounted on a high‑speed rotating shaft, while the bowl is a low‑speed unidirectionally rotating circular container that holds the raw meat and auxiliary materials for processing.
Under vacuum conditions (vacuum degree 0.055–0.08MPa), the bowl motor drives the bowl to rotate unidirectionally at low speed (typically 4–12 r/min) via a worm‑gear mechanism, and the material loaded in the bowl is thereby turned over. At the same time, the blade motor drives the blade shaft at high speed, with blade rotation speeds reaching 1500–4500 r/min (up to approximately 6600 r/min on adjustable models). The sharp blades repeatedly cut the material. A precise clearance of within 2mm is maintained between each blade and the bowl, ensuring effective cutting with each rotation.
The vacuum system consists of an external water‑ring vacuum pump, pipelines and a vacuum sensor. Under vacuum conditions, the cellular tissue of the raw meat expands, muscle fibers fully relax, and proteins are more easily dissolved and extracted. The high‑speed cutting action of the blades rapidly breaks down meat fibers, evenly disperses fat, and fully mixes auxiliary materials, water, ice flakes, and meat pulp to form a fine, stable, and elastic meat emulsion. The high‑speed cutting also significantly shortens processing time, reduces temperature rise during processing, and preserves the natural color of the filling.
During discharge, the hydraulic or pneumatic system tilts the bowl backward, and the low‑speed rotating discharge plate pushes all the material out, achieving fully automatic discharge.
| Component | Material | Function Description |
|---|---|---|
| Blade set | Alloy steel (imported knives optional) | 3–6 high‑hardness blades with optimized hardness design for sharpness, durability and wear resistance; clearance between blade tips and bowl ≤2mm |
| Bowl (rotating pan) | Cast stainless steel / SUS304 | Container for holding material; rotates unidirectionally driven by motor; spill‑prevention rim prevents material leakage during cutting |
| Blade motor | Dual‑speed / frequency motor | Drives the blade shaft at high speed; speed range 1500–4500 r/min (up to approx. 6600 r/min on adjustable models); dual‑speed or frequency stepless adjustment optional |
| Bowl motor | Dual‑speed / frequency motor | Drives the bowl at low speed; speed range 4–12 r/min; dual‑speed or frequency adjustable; works in coordination with blade motor |
| Discharge system | Hydraulic / pneumatic + stainless steel | Hydraulic or pneumatic drive tilts the bowl backward; works with low‑speed discharge plate for automatic and thorough discharge |
| Vacuum system | SUS304 + water‑ring vacuum pump | External water‑ring vacuum pump + pipeline + vacuum sensor; vacuum degree adjustable 0.055–0.08MPa |
| Control system | PLC + touch screen | Microcomputer programming control; allows setting of blade speed, bowl speed, vacuum holding time, total processing time, etc.; supports multiple recipe storage |
| Frame | Carbon steel welding + stainless steel cladding | Heavy‑duty carbon steel frame ensures structural stability; exterior fully clad with SUS304 stainless steel plate for aesthetic appearance, easy cleaning and corrosion resistance |
| Sealing system | Fluororubber / PTFE | Special sealing structure between blade shaft and housing ensures vacuum integrity during high‑speed rotation |
Technical Parameters
| Model | Total Volume (L) | Max Capacity (kg/batch) | Blade Speed (r/min) | Bowl Speed (r/min) | Total Power (kW) | Dimensions (mm) | Weight (kg) | Type |
|---|---|---|---|---|---|---|---|---|
| ZB-20 | 20 | 10–15 | 1400 / 2800 | 16 | 2.0 | 770×650×980 | 360 | Non‑vacuum / vacuum optional |
| ZB-40 | 40 | 20–30 | 1500 / 3000 | 12 | 4.1 | 1200×900×1120 | ~500 | Non‑vacuum / vacuum optional |
| ZB-80 | 80 | 60–80 | 1500 / 3000 | 10 | 6.5 | 1500×1050×1200 | ~800 | Non‑vacuum / vacuum optional |
| ZB-125 | 125 | 80–100 | 1500 / 3000 | 8 | 22.25 | 2400×1420×1300 | 800 | Vacuum type / non‑vacuum optional |
| ZB-200 | 200 | 120–160 | Frequency stepless | Frequency adjustable | 22–30 | 2600×1500×1600 | ~1500 | Vacuum type |
| ZB-330 | 330 | 250 | Frequency stepless | Frequency adjustable | 42–55 | Customizable | ~2500 | Vacuum type |
| ZB-500 | 500 | 400 | Frequency stepless | Frequency adjustable | 70–90 | Customizable | ~3500 | Vacuum type |
| ZB-650 | 650 | 550 | Frequency stepless | Frequency adjustable | ~152 | 2800×2000×1800 | ~4000 | Vacuum type |
| ZB-800 | 800 | 700 | Frequency stepless | Frequency adjustable | ~180 | Customizable | ~4500 | Vacuum type |
| ZB-1200 | 1200 | 1000 | Frequency stepless | Frequency adjustable | ~250 | Customizable | ~6000 | Vacuum type |
*Note: The technical parameters above are compiled from general specifications of various models across the industry. Models ZB-20 through ZB-125 can be configured as vacuum type based on user requirements. Models ZB‑200 and above are standard vacuum configuration. Bowl speed range is generally 4–12 r/min; blade speed range is 1500–4500 r/min (frequency‑controlled models adjustable up to approximately 6600 r/min). Clearance between blade tips and bowl is ≤2mm. Specific parameters are subject to TCA‘s final design. The data above is for reference only.*
Vacuum negative pressure processing for comprehensive quality improvement: Under vacuum conditions (0.055–0.08MPa), the raw meat is cut, mixed and emulsified, effectively preventing the oxidation and destruction of myoglobin, fat and other nutrients. Air bubbles are extracted, resulting in a compact and dense meat emulsion. The color of myoglobin is stabilized, preserving the optimal natural color of the product.
High‑speed cutting for excellent emulsification: The blade shaft can reach speeds up to 4500 r/min (up to approx. 6600 r/min on frequency‑controlled models), with a clearance between blade tips and bowl of ≤2mm. The sharp blades rapidly break down and emulsify the material, fully extracting salt‑soluble proteins and evenly dispersing fat to form a stable emulsion system.
Independent multi‑motor drive with coordinated control: Three independent motors drive the blade shaft, the bowl and the discharge system. Both blade speed and bowl speed can be adjusted via frequency stepless control or dual‑speed switching, allowing flexible adjustment according to different materials and process requirements for optimal cutting results.
Precise clearance control for thorough cutting: The clearance between blade tips and bowl is precisely controlled within 2mm, ensuring that each blade effectively cuts the material with every rotation. The bowl is made of cast stainless steel and features a spill‑prevention rim to effectively prevent material leakage.
All stainless steel construction for hygiene and easy cleaning: All food‑contact parts and the external cladding are made of SUS304 stainless steel, with no dead corners. It is corrosion‑resistant and easy to clean, fully complying with HACCP food hygiene standards.
Intelligent PLC control system: Microcomputer programming control with touch screen interface allows setting of blade speed, bowl speed, vacuum holding time, total processing time and other parameters. Multiple process recipes can be stored for one‑button recall, making operation simple and intuitive.
Automatic discharge for high efficiency and labor saving: The hydraulic or pneumatic system tilts the bowl backward, while the low‑speed rotating discharge plate pushes all the material out. The discharge process is fully automatic, requiring no manual contact with the material, saving time and labor while complying with sanitation requirements.
High‑speed vacuum sealing technology: The blade shaft utilizes a special sealing structure to maintain good vacuum integrity even under high‑speed rotation, without leakage.
Optional dual‑speed / frequency speed regulation: Dual‑speed motors or frequency stepless speed regulation systems are optional. Both blade and bowl speeds can be flexibly matched according to process needs. For example, by reducing both blade speed and bowl speed, coarse‑grain meat fillings can be produced to meet diverse product requirements.
Noise reduction and heat dissipation: The transmission system is optimally designed for low operating noise, and the good heat dissipation structure supports continuous, long‑term stable operation.
Applicable Materials & Application Scenarios
| Category | Applicable Materials |
|---|---|
| Meat | Pork, beef, chicken, lamb, trimmings, lean meat, connective tissue, pork skin, tendons, fat, frozen meat blocks |
| Seafood | Fish, surimi, shrimp, squid, crab meat, shellfish |
| Fruits & Vegetables | Napa cabbage, celery, Chinese chives, chili, ginger, garlic, green onion, onion, carrot, apple, water chestnut, lotus root |
| Others | Egg white, starch, soy protein, ice flakes, spices, seasonings, milk protein |
| Application Scenario | Description |
|---|---|
| Western meat products | Sausages (Frankfurters, hot dogs), ham, bacon, luncheon meat, salami |
| Chinese meat products | Taiwanese grilled sausages, Cantonese sausages, meatballs (beef, fish, pork), large meatball fillings |
| Prepared foods | Chicken nuggets, chicken patties, hamburger patties, meat skewer fillings, frozen dumpling/wonton/bun fillings |
| Surimi products | Fish balls, fish tofu, crab sticks, simulated seafood products |
| Pet foods | Pet treat meat paste, pet sausages, pet canned food meat slurry |
| Vegetarian / semi‑vegetarian | Vegetarian meat, vegetarian meatballs, vegetarian fillings (with added soy protein, konjac powder, etc.) |
| Tofu products | Thousand‑layer tofu emulsion, soft tofu ingredient mixing |
| Export‑oriented companies | Compliant with FDA/HACCP/CE certifications, meeting export requirements for Europe, America, Southeast Asia and other markets |
Frequently Asked Questions
This machine is designed for processing a wide range of food raw materials. Depending on the specific model, it can handle fresh, chilled, or frozen materials within a defined size and moisture range. For optimal performance, we recommend confirming the raw material specifications before ordering.
The equipment is designed to handle potatoes of varying sizes. For certain processes such as cutting or peeling, adjustable settings or size grading solutions can be provided to ensure consistent output quality.
We provide customized solutions based on your factory layout, processing capacity, and production requirements. Our engineering team can assist with line design and technical planning.
Our solution service typically includes process analysis, equipment configuration, line layout drawings, operation guidance, and technical support. Upon request, we can also assist with installation guidance, commissioning, and operator training through online support.
We provide long-term after-sales support for complete processing lines, including technical consultation, troubleshooting assistance, spare parts supply, and system upgrade advice. Detailed operation manuals and maintenance guidelines are provided to ensure smooth daily operation.
READY TO START A PROJECT?
If you are interested in any of our products or would like to make your customized order, please feel free to contact us. We are looking forward to establish successful business relations with you.
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