80L Bowl Cutter Machine

توضیحات

مشخصات فنی
مدل	ZB-80
Production Capacity	40 kg / batch
Bowl Volume	80 L
قدرت	14 kW
Chopper Quantity	6
Chopper Speed	4,000 r/min (three-speed, ≤4,000 r/min)
Bowl Speed (Worm Speed)	7 / 11 rpm
Dimension (L × W × H)	1,400 × 1,200 × 1,200 mm
وزن دستگاه	800 kg
Discharging	Manual tipping
Control Panel	IP65-rated waterproof touchscreen
ساخت و ساز	فولاد ضد زنگ SUS304
Bearings / Motor	Imported European standard
گارانتی	1 year whole-machine

ZB-80 80L Bowl Cutter Machine — Overview

The ZB-80 is an 80-litre industrial bowl cutter engineered for small to mid-volume sausage and deli-meat processors that need precise emulsification without the footprint or capital outlay of larger-capacity models. Operating at up to 4,000 r/min across three selectable chopper speeds, it converts chilled meat trim and fat into fine-emulsified farce in a single continuous process — cutting, blending, and emulsifying simultaneously as the bowl rotates at 7 or 11 rpm. Twelve-month whole-machine warranty and quick-wear spare parts are included as standard with every unit.

With a 14 kW motor and six stainless-steel chopper blades, the ZB-80 is equally suited to frankfurter farce, bologna emulsion, liver sausage, and spreadable meat paste. The three-speed chopper selector allows the operator to match blade speed to product type — slower for initial size reduction of coarser trim, progressing to maximum speed for final fine emulsification. This staged approach keeps the bowl temperature low, protecting emulsion stability and final product quality throughout the batch.

Three-Speed Chopper Control and Temperature Management

Temperature rise during bowl cutting is one of the most critical variables in sausage emulsion quality. When the fat phase heats above approximately 18 °C during processing, protein-fat binding begins to break down, resulting in fat-out during cooking, a greasy texture, and reduced yield. The ZB-80 addresses this through its three-speed chopper system: by starting at lower blade speeds during the initial coarse-cut phase and stepping up to 4,000 r/min only for final fine emulsification, the operator minimises the total mechanical energy input per batch, limiting heat generation in the bowl.

The bowl rotation speed of 7 or 11 rpm is independently selectable from chopper speed, enabling the operator to optimise both product turnover rate and blade contact frequency for each recipe. Higher bowl speed increases the rate at which fresh material is presented to the cutting zone; lower bowl speed gives each portion more time in contact with the blades per revolution. For liver sausage and fine meat pastes, a higher bowl speed combined with maximum chopper speed delivers the smoothest texture; for coarser products such as country-style sausage, a lower bowl speed prevents over-emulsification.

Hygienic Construction for Food-Safety Compliance

Every surface in contact with the product is manufactured from SUS304 food-grade stainless steel, with all welds ground flush and polished to eliminate harbourage points for bacteria. The bowl, bowl cutter lid, and scraper assembly can all be removed without tools for thorough cleaning between product runs — an important feature for plants operating multiple product types on a single machine per shift. The IP65-rated control panel is sealed against water ingress from high-pressure hose washdown, the standard cleaning method in most commercial sausage plants.

Core mechanical components — bearings, shaft seals, and blade mounts — are sourced from European suppliers to our specification. The main shaft bearing arrangement is designed for the continuous radial and axial loads generated by the chopper assembly at full speed, providing long service life even under multi-shift production schedules. Replacement blade sets are included in the quick-wear spare parts kit shipped with every machine, along with seal and gasket spares for the first year of operation.

Meat Products and Processing Applications

The ZB-80 is the production workhorse for small and mid-scale deli-meat and sausage processors. Its 80-litre bowl and 40 kg-per-batch capacity suit it to artisan sausage makers, hotel and institutional kitchen processors, and co-pack facilities producing short-run specialty items. Typical products include frankfurters, Vienna sausages, bologna, mortadella, liver sausage, blood sausage, pté, and fine meat paste for ready-meal applications. The machine processes pork, beef, veal, chicken, turkey, fish, and mixed-species farce.

For emulsified products, partially frozen trim at −2 to 0 °C is recommended at the start of the batch to give the chopper maximum blade-to-meat contact before the fat softens. For coarser products, room-temperature trim can be used. Pre-ground material from a frozen meat grinder is accepted directly into the bowl without additional size reduction. Bowl capacity is typically loaded to 50–70% fill to allow adequate material circulation over the blades during the cut cycle.

Chopper Blade Configuration and Emulsification Science

The ZB-80 carries six chopper blades arranged symmetrically on the blade carrier. At 4,000 r/min, the blade tips travel at approximately 13 m/s, generating the high-shear cutting action required for protein matrix development in emulsified sausage. Fine emulsification in cooked sausage is fundamentally a protein chemistry process: myofibrillar proteins released from cut muscle cells form a matrix that surrounds and stabilises dispersed fat droplets. The completeness of this matrix determines the cooking stability of the emulsion — and therefore the cooking yield and texture of the finished product.

Blade sharpness is central to emulsification quality: dull blades tear rather than cut, generating heat through friction rather than through efficient mechanical work, and producing a coarser particle size distribution for the same number of bowl revolutions. The ZB-80’s hardened alloy-steel blades maintain their cutting edge through the working life of the blade set.

• Blade speed: up to 4,000 r/min (three-speed selectable)
• Bowl speed: 7 or 11 rpm (independently set)
• Bowl capacity: 80 L (recommended fill: 40–56 L)
• Output: up to 40 kg emulsified farce per batch
• Blade material: hardened alloy steel; replacement set included

Where the ZB-80 Fits in Your Production Line

In a complete sausage processing line, the bowl cutter sits between the meat grinder and the sausage filler. Material exits the grinder or is loaded as chilled trim directly into the bowl, where it is emulsified with water, salt, phosphates, spices, and curing agents in a single batch operation. The finished farce is discharged from the bowl into the hopper of a vacuum sausage filling machine, which portions and fills it into casings for clipping and hanging. For facilities that also produce whole-muscle or chunked products requiring brine treatment, the ZB-80 can be integrated alongside a brine injection machine and vacuum tumbler in a parallel workflow. For the full range of mixing and tumbling equipment, visit our Mixing & Tumbling category.

Recipe Flexibility and Quality Repeatability

One advantage of the ZB-80’s three-speed chopper is that recipe parameters can be documented and repeated consistently across operators and shifts. A written bowl cutter programme for each product — specifying starting material temperature, chopper speed sequence, bowl speed, processing time at each speed stage, and target bowl exit temperature — ensures that every batch meets the same quality specification regardless of who operates the machine. This repeatability is the foundation of consistent finished product quality and is a requirement for quality system certification in most commercial meat-processing environments.

The ZB-80 is also suited to new product development and small-scale trial runs, where the 40 kg batch size is an advantage over larger machines: a new recipe can be tested and refined at manageable batch volumes before being scaled to a larger bowl cutter. The machine’s compact footprint of 1,400 × 1,200 × 1,200 mm means it can be positioned in development kitchen environments as well as on production floors.

سوالات متداول

What meat products can the ZB-80 process?

The ZB-80 processes all commonly emulsified meat types: pork, beef, veal, chicken, turkey, and mixed-species trim. It is suitable for frankfurters, Vienna sausages, bologna, mortadella, liver sausage, blood sausage, pâté, and fine meat paste. Non-meat applications including fish paste and surimi blends are also supported in the 80-litre bowl.

What starting material temperature is recommended for fine-emulsion products?

For frankfurters and bologna, starting material temperature of −2 to 0 °C is recommended. This keeps bowl temperature within acceptable limits across the full cut cycle. Warmer material is suitable for coarser products. Ice addition to the bowl is standard practice in longer cut cycles for controlling final emulsion temperature.

How does the three-speed chopper selector improve product quality?

Starting at lower blade speeds during coarse-cut phases minimises heat generation before the fat softens. Stepping to maximum 4,000 r/min only for final emulsification keeps bowl temperature lower and protects emulsion stability. The three-speed selector also enables production of coarser products — such as country-style sausage or coarse pâté — by ending the cycle at an intermediate speed stage.

Can the ZB-80 handle allergen-segregated production changeovers?

Yes. The bowl, lid, and scraper assembly are removable without tools for full cleaning between allergen groups. The IP65-rated panel withstands high-pressure hose washdown. A documented changeover procedure for each allergen group should be established as part of your HACCP plan; our team can advise on clean-in-place procedures on request.

What spare parts and after-sales support are included?

Every ZB-80 ships with a quick-wear spare parts kit covering blades, seals, and gaskets for the first year of normal production. Technical support is provided by our after-sales team by email and video call. Replacement blade sets and mechanical spares are available from stock; contact our team to order.

سفارش و لجستیک

Standard lead time is 30–45 working days from confirmed purchase order and deposit, inclusive of an 8-hour pre-shipment functional test. Default shipping terms are FOB Tianjin; CIF, EXW, and DAP are negotiable. Each unit ships with a CE certificate, English-language operation manual, electrical schematics, and a quick-wear spare parts kit. Payment: T/T 30% deposit, 70% before shipment. L/C accepted on request.

Ordering, Lead Time, and After-Sales Support

The ZB-80 is exported factory-direct from Hebei Province, China. Standard export packaging consists of a heavy-gauge wooden crate with internal foam-block cushioning and moisture-barrier wrapping on all machine surfaces. Lead time is 30–45 working days from order confirmation. FOB Tianjin port; CIF terms available on request. Shipping documentation includes commercial invoice, packing list, and certificate of origin; additional inspection certificates (SGS, BV, or equivalent) can be arranged on request at the buyer’s cost. For a freight quotation or to confirm lead time for your order, contact our export team.

Technical support is provided by our after-sales team via email, video call, and remote PLC diagnostics. A full installation guide and electrical connection drawings are supplied with each machine. For service and spare-parts enquiries, contact the team via the details below.

درباره سازنده

the manufacturer has been engineering meat-processing equipment since 1999. Operating from a 5,000 m² production facility in Hebei Province with a team of more than 100 specialists, the company supplies bowl cutters, vacuum mixers, vacuum tumblers, brine injectors, and complete sausage processing lines to food processors across six continents. Every machine ships with a full set of quick-wear spare parts and carries a one-year whole-machine warranty. To discuss your mixing or tumbling requirement, contact our sales team or write to our sales desk.