GEA unveiled its CutMaster Generation 3, for preparing different kinds of sausage, a wide range of fish, poultry, plant-based, vegan and vegetarian products as well as processed cheese at the IFFA trade show in Frankfurt on May 14. The system incorporates a number of customer-driven technology upgrades.
Based on over 80 years’ experience in engineering bowl cutters, the new developments featured in the CutMaster Generation 3 build on this heritage by focusing on customer requirements and leveraging GEA’s technical experience to enhance the equipment’s flexibility, reliability, hygienic properties and longevity.
“Even though our previous machine already delivered excellent performance and reliability, listening closely to our customers encouraged us to create new options and unlock potential for improvement on a high technical level in a market-oriented way. We have succeeded very well here and it makes our new CutMaster Generation 3 certainly unique, also in combination with digital products,” according to Thorsten Balzer, director of sales management and support at the GEA production site in Wallau, Germany,
Integrated AC Technology
The system comes with integrated AC technology as standard. Since everything is built in and there is no external cabinet or connecting cables, the machine’s overall footprint is reduced. Thanks to the ease of regulating power delivery, the AC drive offers greater flexibility. The motors rely on cutting-edge technology and are maintenance-free.
Customer-led Design
The CutMaster’s reinforced machine frame and knife shaft bearing arm reduce vibration. What’s more, the optimized hydraulic unit ensures more convenient adjustment and easier maintenance. On the hygiene front, improvements span a reduction in hidden voids, new door and cover seals as well as an additional access flap – all of which contribute to a cleaner environment and easier washdown. The machine meets 3-A sanitary standards, the highest level of design and fabrication. Optional hygiene packages are available to meet customers’ requirements.
Better Control
CutMaster Generation 3 machines are also equipped with an upgraded control system, including a new standardized user interface employed on all other GEA equipment, such as mixers and grinders. This means operators are less likely to commit errors as they switch effortlessly between units. In addition, the software boasts a range of new features, such as advanced heating and cooling options as well as an optional off-line recipe editor. Thanks to the latter, customers can export recipes to a PC for adjusting before returning them to the system, which is much easier than fine-tuning them on the shop floor.
PerformancePlus Online Condition Monitoring
An optional extra, GEA’s new PerformancePlus predictive and preventative maintenance system uses advanced online condition monitoring to measure machine performance. With this information, customers can plan maintenance schedules, reduce costs, improve machine uptime and maximize productivity.
Monthly Reports and Daily Alerts
PerformancePlus generates a monthly status report that tracks the machine’s general condition, level of optimization and energy consumption, in addition to supplying GEA with the requisite information to proactively initiate remote support where necessary. It also provides a daily overview of any preventative or predictive alerts triggered so that customers can respond quickly to time-critical maintenance needs and production process parameters.
Available with or without a vacuum, the CutMaster Generation 3 retains all its trusted features while benefiting from new innovations. Using a vacuum helps create a finer product with a better taste and color as well as fewer air bubbles and jelly deposits, contributing to a longer shelf life. As with previous models, both the standard and vacuum options come in four sizes – 200 L, 325 L, 500 L and 750 L – and different performance levels. The upshot is that they are sufficiently flexible to handle a wide range of cutting, emulsifying, chopping, mixing, vacuumizing, cooking and cooling operations.
