Cutting unit for high-yield tin loaves

Experience precision and efficiency in dough portioning with our high-capacity cutting unit, designed for producing high-yield tin loaves without the need for oil.

Portions and Cuts Dough with Precision

The SE 443 Precision Cutting and Portioning Unit from the Handtmann Group excels in precise dough handling and portioning, essential for bakery and gluten-free production environments. This unit employs oil-free technology, reducing costs while maintaining high accuracy in dough portioning and cutting, ideal for a variety of breads including rye, wholemeal, and gluten-free variants. Its servo-controlled drive technology ensures consistent throughput with up to 40 portions per minute and a dividing capacity of 300 mm. Integrating seamlessly into continuous, high-speed production lines, the SE 443 offers a wash-down option for full wet cleaning, compliant with stringent hygiene standards. Designed for versatility, it accommodates a wide range of dough viscosities, supporting applications from traditional loaves to innovative vegan and specialty breads.

Benefits

  • Significantly lowers operational costs with an oil-free portioning process.
  • Enhances production efficiency with precise, servo-controlled portioning and cutting.
  • Increases production versatility by accommodating a variety of dough types and viscosities.
  • Integrates easily into existing high-speed and continuous production lines.
  • Ensures high hygiene standards with a wash-down option for thorough cleaning.

General


Applications
Sauces,Vegetarian,Fish and seafood,Gluten-free bread,Fruit bread,Soups,Salads,Combined products,Pet food,Wholemeal bread,Sausage and meat products,Baked goods,Vegan and meat substitute,Confectionery,Stews,Tin loaves,Spelt bread,Cooking bread,Dairy products
End products
Wheat wholemeal bread,Rye bread,Fruit and nut loaf,Spelt wholemeal bread,Multigrain tin loaf bread,Seeded spelt bread,Vegetable-based loaf,Rye wholemeal bread,Vegan rye bread loaf,Gluten-free loaf bread
Steps before
Mixing,Preparation of dough,Grinding,Filling,Portioning
Steps after
Baking,Packing,Cooling,Quality control,Distribution
Input ingredients
wholemeal bread dough,rye bread dough,mixed rye bread dough,gluten-free bread dough,spelt bread dough,low viscosity dough
Output ingredients
tin loaves,wholemeal bread,rye bread,mixed rye bread,gluten-free bread,spelt bread,fruit bread,cooking bread
Market info
Handtmann is known for its engineering expertise in providing high-quality, tailor-made processing solutions, particularly in the food industry, with a strong reputation for innovation, reliability, and technical support in portioning and filling equipment.

Technical Specifications


Portioning Speed
up to 40 portions/min
Dividing Capacity
up to 300 mm
Filling Width
up to 160 mm
Automation
Servo-controlled
Cleaning Method
Full wet cleaning with low pressure cleaners
Hygienic Design
High-end

Operating Characteristics


Working mechanism
Portioning and filling
Integrated steps
Portioning directly into moulds
CIP principles
Wash-down option with full wet cleaning
Batch vs. inline flow
Inline Continuous
Automation level
Servo-controlled drive technology
Portioning capacity
Up to 40 portions/min
Filling mode
Precise filling of baking tins
Cost reduction feature
Oil-free production principle

Material Compatibility


Dough viscosity
Low viscosity doughs
Oil-free processing
Yes
Gluten-free dough compatibility
Yes

Product type Characteristics


Bread Type
Wholemeal,rye,gluten-free,spelt
Application Engineering
Dough processing with low viscosities

Physical Characteristics


Discharge method
Directly into moulds or long baking tins

Custom Options


Wash-down option
Full wet cleaning with low pressure cleaners
Control panel type
Servo-controlled drive technology
Integration possibilities
VF 800 portioning machine