Page 35 - Food&Drink Business magazine September 2022

Progress for processing proteins
The M VersaPro is a next generation dicer.
The new M VersaPro dicer can take on the most challenging protein applications and is being described as a next generation protein powerhouse.
GLOBAL leader in food cutting technology, Urschel, says its latest dicer provides greater versatility for manufacturers.
According to the company, its M VersaPro (MVP) dicer
– available through Heat and Control – is a next generation protein powerhouse that can take on the most challenging protein applications.
Urschel says the MVP is a result of years of R&D and expressed its thanks to the processors who shared must- have wish lists and allowed in-house testing of the dicer.
A 2-D dicer, this equipment excels at processing meat, poultry, and alternative proteins. It is ideal for cutting frozen-tempered or fresh-chilled products as well as hot-cooked beef, pork, protein alternatives, and poultry.
Urschel’s new model dicer has wider belts, optimised cutting, and increased horsepower — and a 33 per cent increased feeding capacity over the standard M6 model.
MVP is belt-fed, and capable of 2-dimensional dices, strips, or shreds (from a product of a predetermined thickness) and
has been designed for continuous operation and uninterrupted production.
DICE CUTS
Many sizes of cuts are possible when combining various selections of circular knife spacings with different crosscut knife spindles.
• Circular range: 3/16 to 1-1/2" (4.8 to 38.1 mm); and
• Crosscut range: 1/8 to 3" (3.2 to 76.2 mm) standard sizes, fully adjustable up to 6" (152 mm), available with variable speed crosscut motor.
STRIP CUTS
PROCESSING TECH
Strip cuts in a variety of widths can be made by removing either the crosscut knife spindle assembly or the circular knife spindle assembly.
SHRED CUTS
To produce shreds from meat products, the crosscut knife spindle is replaced by a shredding spindle.
The length of the shred can be controlled by orientation of the meat fibres of the incoming product and by the use of a circularknifespindle. ✷
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This webinar is focused on overcoming ‘Product effect’ which is where if a product might be frozen, wet, in metallized film etc. it can change how a metal detector might identify a potential contaminant.
Topics covered include:
9Which factors contribute to product effect? 9Why it is important to overcome product effect? 9How can I reduce false reject rates?
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To register for this free webinar, please scan the QR code at the above
www.foodanddrinkbusiness.com.au | September 2022 | Food&Drink business | 35