Food Engineering logo

2022-08-08 07:27:15 By : Mr. Devlin Zhang

Image courtesy of Urschel Laboratories Inc.

The M VersaPro (MVP) from Urschel is a 2-D dicer designed to excel in processing of meat poultry, and alternative proteins. The machine aims to provide the best in sanitary design and the ultimate in versatile cutting of all types of protein.

“After years of R&D, Urschel is proud to release the MVP. Thank you to all of the leading processors who shared with us their must-have wish lists and to those who allowed in-plant testing,” states Alan Major, CSO.

The MVP offers 33% increased feeding capacity versus the standard M6 due to wider belts, optimized cutting and increased horsepower. The belt-fed MVP delivers two-dimensional dices, strips or shreds from product of a predetermined thickness.

Wider 12-in. (304.8 mm) infeed and takeaway belts work together to provide even transitioning of product and prevention of product buildup. Takeaway belt facilitates discharging into totes. Stainless steel construction throughout with solid, round bar frame, motors and hinged panels. Hinged panels provide easy and complete access to promote sanitation and ease of maintenance without having to rest any panels on the production floor.

New patented, fluted crosscut option provides gentler cutting action. Deeper circular knife to feed drum penetration produces an improved cutting method. The crosscut is driven by a 5 HP (3.7 kW) motor equipped with a variable frequency drive to allow adjustment of the cut size without the additional expense of changing parts. Other active cutting components are driven by a 5 or 7.5 HP (3.7 or 5.6 kW) motor.

Available intuitive touchscreen HMI option easily gathers data, monitors machine components including sensors and amperage; adjusts operating speeds and saves recipes. Touchscreen swivels for full visibility.

Designed for continuous operation for uninterrupted production. IP69K certified electrical enclosure features a double-sealed door for extra protection during washdowns. Mechanical zone is isolated from the product zone to promote sanitation.

You must have JavaScript enabled to enjoy a limited number of articles over the next 30 days.

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Engineering audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep.

ON DEMAND  Tune into this Food Engineering Webinar to learn how other manufacturing businesses with <$250 million in annual revenue are setting priorities and managing their current realities.

The food and beverage industry is severely impacted by workforce challenges. From pandemic disruptions to looming retirements, employers need a way to extend their workforce.

Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

Copyright ©2022. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing