AV850e

CATO vacuum mixers, built of stainless steel, are characterize by their strength and robustness. They are of modern design for easy operation and are easily cleaned thanks to the matt and shiny finishes in the food contact parts of the machine.
The special system of mixing paddles in the form of a helix allows any type of meat to be prepared either for cooking, curing or to be served fresh. This paddle system eliminates any chance of bruising or reheating of the meat and production is both rapid and of good quality.

Unlike other similar design on the market, the special design of the Cato machine enables it to used with the loading hopper half full, without any difference to the final quality of the product.
Another feature is the possibility of working with or without a vacuumed and applying one in the second stage.
All models incorporate a vacuumed pump protecting filter system, retaining water and solids which the vacuumed absorbs, maintaining the pump in optimum condition.

Model AV850E
With lift loader.

CT300VE

The main advantages of the use of vacuum in the manufacturing of emulsified products are:

Better preservation of the original colour,smell and flavour thanks to the absence of oxygen which causes the decolourisationor oxidation of the sausages.

Better aspect of the sausage cutting due to excellent activation of the proteins and a perfect texture of the meat.

Better absorption of the additives thanks to their increased penetration in the muscular fibre due to the lung effect of the vacuum.