2019 TVI GMS 520 portioning machine

2019 TVI GMS 520 portioning machine

Perfect machine for all types of products.

Several samples of different type of products; (meat/ fish/ veg)

Youtube;

Meat; https://www.youtube.com/watch?v=vvAGDr5o2VU

Fish; https://www.youtube.com/watch?v=Z10lYV9mYtM

Veg; https://www.youtube.com/watch?v=nZogciE53iE

Salami; https://www.youtube.com/watch?v=GpBIeTKxrco

• Highest level of cutting quality (with and without bone) due to optimum ‘shear cutting‘
• Parallel cutting guides and end-stop plate (parallel chops)
• Flexibility (possible applications for the machine): with and without bone, diced, strips, butterfly cut
• Slice thickness from 2 to 50 mm
• Different placement variations
• Precise weight portioning, optimised for trim
• Forming and cutting in one process
• High level of visual quality thanks to even forming
• Very simple operation with intuitive menu guidance
• Rapid product change without tools
• Line compatibility (line linking with modular TVI solutions)
• Line communication with other TVI equipment (e.g. checkweigher etc.)

• One or multiple pieces of meat are filled into a cavity of the mold revolver.
• The revolver turns to the portioning position and the appropriate piston drives into the mould cavity.
• The meat is perfectly formed and pressed in a longitudinal direction.
• The GMS can run in waste less mode or if required with a minimum trim.
• Piston and stop plate define the thickness and the fixed weight of all slices individually.
• The GMS cuts continuously without permanent start-stop operations. (just few individual movements)
• Immediately after the last cut the revolver turns to the next piece of meat and the process repeats.
• New features since 2016
• Simple and intuitive operating concept
• New control technology with high-precision timing enabling an increase in performance, more precise placement, smoother running
• Up to 4 cuts per second and short changeover times result in higher performance.
• Different slice weight and placement options possible in the same piece of meat
• Output of the different portions to different downstream processes if required