Handtmann high-vacuum technology opens up completely new dimensions in output, product quality and cost effectiveness. The excellent product quality and product presentation is due above all to extremely high evacuation power. Perfect weight monitoring and the fact that the compact continuous portioning systems require no external portioning unit ensures that the most exacting demands for cost-effectiveness are met.

The HVF generation of systems includes 4 high-vacuum fillers, each of which was developed for a specific range of applications. Clearly defined market segments, target groups and product types cover the entire market volume in all its diversity. High-vacuum fillers meet these varied requirements perfectly.

• HVF 670 for ham products from large and whole muscle pieces with individual pieces over 500 grams to whole topsides/silversides
  
• HVF 664 for formed ham made from ground material or products made of meat cut in small pieces with size of pieces up to about 500 grams
  
• HVF 660 for large-calibre dry sausage, cooked salami, spreadable sausage or summer sausage
  
• HVF 658 for small-calibre dry sausage snacks or products made of very solid starting material