13.2. Place the product properly !
Cutlets with rib bones Belly
If possible, place the rib bones
along the front wall of the infeed
chamber.
Place the belly as shown in the
drawing. The rind must always
be underneath.
Other notes:
– As a rule the best cutting results are obtained at a temperature of the
product to be cut of 0° to -2° Celsius.
– Make sure to have a sharp knife !
Adhere to the sharpening instructions. (cf. chapter 15.2)
– Make sure the product to be cut is securely placed in the infeed
channel. Whenever possible, secure the product by means of the
product feed holder, without fail.
– Pay attention that the counter-blade is adjusted correctly in accord-
ance with the cutting material! Observe height adjustment of the
counter blade! (Refer to section 15.5.)
In case of irregular cut-off lengths, please refer to chapter
16: “Fault finding”.
Cutting instructions
Page 60 02/2005 123842-GB
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