Innovative performance for smaller output volumes

Mul­ti­vac is expand­ing its port­fo­lio in the entry-lev­el seg­ment with the GMS 400 por­tion­ing sys­tem. The new devel­op­ment from TVI will be pre­sent­ed for the first time at Angua FoodTec 2022 and is aimed in Ger­many in par­tic­u­lar at medi­um-sized butch­ers, indus­tri­al com­pa­nies with small lines and bulk con­sumer sup­pli­ers who sup­ply por­tioned meat prod­ucts to restau­rants, cater­ers, can­teens, schools or clinics.

“In the inter­na­tion­al mar­ket, we expect a great demand in the food ser­vice sec­tor and from indus­tri­al com­pa­nies that use small­er, flex­i­ble lines or are look­ing to enter the fresh meat por­tion­ing busi­ness. In addi­tion, large super­mar­kets with their own butch­ery are also among our intend­ed tar­get group there.”

- Flo­ri­an Hel­frich, Prod­uct Manager

Com­pared to the pre­vi­ous GMS 520 mod­el, the mul­ti­func­tion­al GMS 400 por­tion­er fea­tures flex­i­ble 3D com­pres­sion of the prod­uct. This allows the sys­tem to adapt even bet­ter to the dif­fer­ent sizes and shapes of the raw prod­ucts. The per­fect shap­ing results in a uni­form cross-sec­tion along the entire length of the prod­uct, so that even­ly sized and uni­form­ly thick slices can be cut across the entire piece of meat with max­i­mum prod­uct yield. Depend­ing on the desired shape and the qual­i­ty require­ments, the cut-off can be almost com­plete­ly eliminated.

The com­pact por­tion­er can process almost any type of meat and per­form a wide vari­ety of por­tion­ing tasks — from medal­lions to cut­lets to roulades, from carpac­cio to larg­er roast cuts, and from non-bony to bony for meat from pork, lamb or veal. The wide vari­ety of prod­ucts can be han­dled in a very short time with just a few sets of molds.