EXTRA MILE? EXTRA SLICE!
TVI’s innovative portioning systems shape and cut in a single process. Their unique technology is optimised for leftovers and precise down to the very last gramme. The result: maximum yield. Your TVI system portions what you want and how you want it. With or without bones, in slices, cubes or strips. From thick to thin, from carpaccio to prime steak. Always aesthetically pleasing and economically efficient at the same time.
THE NEXT LEVEL OF PORTIONING SYSTEMS
The compact portioning machine can process practically any type of meat and fulfil a wide range of portioning tasks – from medallions to cutlets and roulades, from carpaccio to large joints, and either with or without bone for pork, lamb or calf meat. It is possible with just a few forming sets to handle this wide range of products in a very short time.
THE TVI MODEL OF SUCCESS FOR PERFECT PORTIONING
Despite its compact construction, our highly successful model sets the benchmark as regards quality, output, yield, precision and above all flexibility. The GMS 520 is a multi-functional and highly flexible portioning system, which can also be automated thanks to its compartment and individual slice placement.
PRECISE SHAPING FOR PERFECT MEAT SLICES – FROM CONVEYOR TO PERFECTION
Meat is transported via the feeding and weighing belts to the forming unit. There, it is shaped into a U-form and then pressed lengthwise. The thickness of the slices is determined by the feed and stop plates according to the target weight.
HIGHEST LEVEL OF FLEXIBILITY AND ACCURACY COMBINED WITH SINGLE SLICE PLACEMENT – SHINGLING
Thanks to its flexible three-dimensional forming, this universal high-output portioning system enables users to achieve the highest level of portioning quality for product with and without bone. From pork fillets to beef topside and from carpaccio to grilling meat, all products can be portioned.
