HYMAKS - 6 Pages

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Catalog excerpts

Converting sanitation theory into practice The new FAM Hymaks® is specifically developed for the cheese and meat industry. It marks a new era in machine hygiene and ranks this dicer to be the pioneer in converting sanitation theory into practice. Food sanitation is a major issue affecting not just the regulatory authorities, but also food processors, retailers and consumers, who deeply care about this critical topic. FAM® cutting machines are at the centre of the food processing industry; hence their outstanding performance in terms of hygiene and cleanability are FAM’s top priority. Today,...

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Mark your lead in hygiene, capacity, quality and cost efficiency Unique and uncompromising sanitary design 1. Significant reduction in contact surface resistance by rounding all inner corners with a radius of up to 6 mm and by applying a fine polished surface and weld finish of 0.8 μm (Ra value) . Innovative ‘single piece design’ of product drum and slicing knife without knifeholder to prevent minute crevices. No exposed bores nor a single exposed thread or bolt in the entire product area Exclusion of lubricant contamination: bearings and seals more than 25mm away from produce, use of...

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High precision cut quality 11. Increased consistency in slice thickness due to rugged, double-sided slicing gate fixing mechanism (electronically controlled) 12. Spindle and drum speed can each be individually set and fine-tuned via touch screen 13. Larger diameter crosscut knife spindle to cut perfectly squared dices 14. New design of slicing knife (without knifeholder) Designed for flexible and cost efficient performance 15. Easily removable side guides 16. Fast changeover of cutting tools : no keys needed; practical auxiliary tools to remove spindles 17. Active Crash Protection system...

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A wide range of applications The FAM Hymaks is a multi-purpose cutting apparatus, delivering an unmatched hygiene level and producing clean-cut dices and strips on a whole range of produce, ranging from diary products to meat and poultry Cheese: Capable of handling large blocks of soft, semi-hard or processed cheese - such as Mozzarella, Gouda, Emmental, Provolone; blocks can be square, rectangular or cylindrical. The cheese can either be cut chilled or frozen, with a temperature as low as -10°C (14°F). Meat: Bacon, poultry ( breast,thigh-meat, regardless of whether it is fresh, frozen or...

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