Meat + Poultry - June 2010 - 112

DELI SERIES
High Vacuum Fillers (HVF)
less. "And our controls are part of a user-friendly touch-screen,"
Koris says, "letting operators simply put their product in, place a
name into the system and punch in a number to bring the recipe
up. It's a Windows-based, easy-operating system."
Every HVF model stores up to 300 recipes with controls that
can prompt operators in a variety of different languages.
"The HVF 670 is easily integrated into an automated processing
line," Koris points out. "And based on our tests, we're estimating
that thousands of dollars will be saved annually when compared
against competitors because the HVF 670 Deli Series uses less
power and water, produces less residual meat, reduces cleanup and set-up time and dramatically cuts maintenance costs." ■

HVF 658 and HVF 660 were
developed for dry and cooked
sausage processors who
demand greater efficiency and
premium quality for their cooked
salami, dry sausage, summer
sausage, pepperoni and snackstick products.

The HVF 658 and 660:
Designed for deli meats
The new HVF 658 and HVF 660 Deli Series models reduce drying times, deliver higher net weights and provide pore-free cutting surfaces for dry and cooked sausage processors. Both were
developed for dry and cooked sausage processors who demand
greater efficiency and premium quality for their cooked salami, dry
sausage, summer sausage, pepperoni and snack-stick products.
Each of these models includes "rugged design elements
and equipment technologies that have already proven their
business value to customers who purchased our ham and
whole muscle HVF models" when they were introduced in
2009, Kittle says. "We believe the satisfaction with our initial
HVF models has been the highest in company history because

"These Deli-Series HVF models
were designed for industrialsize product volumes."
this Deli Series equipment directly addresses what processors are most demanding: more control of inputs, less waste,
better product quality and unmatched control of throughput
weights and sizes," he added.
Both HVF 658 and HVF 660 stuffers manage vacuum control
with industry-leading power and accuracy, delivering the highest-quality cutting surfaces with excellent color. Both models
also dramatically reduce product air content, which "lets processors shorten drying times, meet firmness standards more
quickly, increase net weights and deliver higher throughput from
their cook houses," Kittle says.
The company's patented Intelligent Vacuum Management
System (IVM) is also integrated into the main hopper of the HVF
658 and HVF 660, maximizing air evacuation from the product
and reducing residual product waste by more than 50 percent.
The new models feature quick-release connections and a simple machine layout that reduces set-up and clean-up times by
75 percent over traditional systems.

Effective portion control
The HVF 658 and HVF 660 achieve precise portion control
within 1 percent over their lifetime. Handtmann engineers integrated the patented, adjustable vane-cell technology with
their proprietary servo controls to create this breakthrough in
processing precision.
The HVF Deli Series models have been designed without
hydraulic hoses and have no hydraulic fluid requirement to
New for the HVF 658 and HVF 660 is the floor-standing
reservoir, model 695. This is designed for stiff products and
features a 250 mm suction
pipe and 450 liter hopper
capacity. This is ideal for
feeding dense products,
such as dry sausage
and well-binding cooked
sausage.

www.handtmann.com

June 2010

HVF Deli Series

http://www.handtmann.com

Meat + Poultry - June 2010

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