Overview: The internal core temperature of flat sliced products from salmon and other fish to poultry and meat products can be as low as minus 3 to minus 14 degrees Celsius. The automatic cutting angle can be adjusted from 8 to 40 degrees Celsius,
summary:
Flat slicing of fully automated products from salmon and other fish to poultry and meat
The core temperature inside the product can be as low as minus 3 to minus 14 degrees Celsius
The automatic cutting angle can be adjusted from 8 degrees to 40 degrees, ensuring uniform slicing size
The slice thickness can be adjusted from 1 to 5 millimeters, with no remaining tail material and no material damage, 100% slicing
Performance:
Extremely low material loss rate, with a loss not exceeding 2%, and automatic angle adjustment to ensure consistent slice size
The automatic clamping device at the cutting edge can achieve optimal product fixation and ideal contact pressure
High slicing capacity of 400 kilograms per hour (average slice thickness of 2.5 millimeters, each product weighs 1.5 kilograms)
The rotation direction of the cutter can be selected as clockwise or counterclockwise, and can be operated through the touch screen