Highest level of precision for the best slicing results
MULTIVAC slicers stand out with their reliable precision and high level of flexibility for quick product and format changes.
The slicing quality remains constant, both with challenging consistencies or complex products. Our range of high-quality slicers offers outstanding slicing results for your sausage and meat products, ham, cheese, and even alternative protein products.
Our focus is always on your product. Together, we will find the right solution to present your products attractively and maximize your output with optimized portions.
MULTIVAC slicers are also perfectly designed for integration into our line concepts. Thanks to the seamless processing and packaging, your product's quality and taste are fully protected. The shelf life increases for your consumers and the positive experience with your product remains constant right through to the very last portion. We will be happy to advise you and look forward to meeting your requirements.
Cost-effectiveness thanks to high-level efficiency
Cleaning and servicing our slicers can be performed simply and efficiently. This enables quick set-up and conversion times, which increases the effective running time of your production.
Our slicers are easy to operate. Thanks to line integration, you can maximize the automation of your processes without increasing your personnel. Line-integrated MULTIVAC slicers, therefore, enable maximum high speeds to be achieved for the highest possible output - even at the highest production volumes.
Optimized throughput and a high level of availability, as well as rapid product changes, contribute significantly to reduced overall costs and the cost-effectiveness of your overall process.
Success stories
Perfect slicing results for fresh meat and processed products
Precise weight control in the portioning and slicing of meat or sausage products is one of the standard requirements in industrialised processing of fresh food. The slicing quality of the finished product is influenced significantly by the tempering and forming of the raw product, as well as by the slicing technology used. In this article we have compiled those aspects, which need to be taken into account with slicing, depending on the particular product and the outline conditions.
Precise weight control in the portioning and slicing of meat or sausage products is one of the standard requirements in industrialised processing of fresh food. The slicing quality of the finished product is influenced significantly by the tempering and forming of the raw product, as well as by the slicing technology used. In this article we have compiled those aspects, which need to be taken into account with slicing, depending on the particular product and the outline conditions.
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This is how the Irish slice!
The meat company, Divilly Brothers, improves its production with a MULTIVAC slicer
The meat company, Divilly Brothers, improves its production with a MULTIVAC slicer
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Freshly sliced and appetizingly packaged
This is how Atria’s sliced sausage is presented. Three new R 535 thermoforming packaging machines at Finland’s leading manufacturer of meat products ensure optimum packaging results are achieved and that genuine competitive advantage is gained.
This is how Atria’s sliced sausage is presented. Three new R 535 thermoforming packaging machines at Finland’s leading manufacturer of meat products ensure optimum packaging results are achieved and that genuine competitive advantage is gained.
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Optimum slicing quality and weight accuracy when producing cheese slices
Today a large variety of sliced cheese is sold in chill cabinets in every supermarket. The different sorts, such as Appenzeller, Edam, Gouda, Leerdammer, or Tilsiter are either packed as shingled or wafer-thin slices, which are folded and presented attractively in the pack. While also maintaining the highest hygienic standards, producers today must operate with the maximum efficiency, flexibility, weight accuracy, and yield, if they are to remain competitive in the market. But how can these requirements be met? And what in particular must be taken into account when slicing cheese?
Today a large variety of sliced cheese is sold in chill cabinets in every supermarket. The different sorts, such as Appenzeller, Edam, Gouda, Leerdammer, or Tilsiter are either packed as shingled or wafer-thin slices, which are folded and presented attractively in the pack. While also maintaining the highest hygienic standards, producers today must operate with the maximum efficiency, flexibility, weight accuracy, and yield, if they are to remain competitive in the market. But how can these requirements be met? And what in particular must be taken into account when slicing cheese?
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