Notes about cutting
14 11/2020 243343V03_EN
2.3 Notes about cutting
Below are some general notes that should be observed for the cutting.
The product should not be too soft (fresh).
The best cutting results are achieved with a product temper-
ature between 0 and -2 °C.
Use product stabilisers with soft products.
When cutting with a spacer frame, no product stabilisers
may be used.
When cutting sausages, optimal cutting results are achieved
if the sausage calibre corresponds to the cross section of the
insertion chamber.
The correct setting of the pre-compression pressure is the
deciding factor for the quality of the cubes.
Use sharp grid blades and cut-off knives.
Use smooth grid blades for soft (fresh) products.
Use serrated grid blades for hard (frozen) products.
Cutting unit combinations
Various configurations of the cutting unit can be used to specify the shape
of the pieces to be cut off. The following table provides an overview of the
combination options.
Note:
For proper cut quality, ensure for the configuration of the upper
and lower grids that the lower grid does not have more grid
blades than the upper grid.
Shape Product Feed Temperature Grid size Knife Comment
Bacon
Bacon
(fresh or boiled)
5 mm 0 °C 5 x 5 mm offset Single knife
Double knife
Use product
stabilisers
Bacon 6 mm
8 mm
0 °C to
4 °C
6 x 6 mm offset
8 x 8 mm offset
Single knife
Double knife
Use product
stabilisers
Bacon 6 mm 40 °C 6 x 6 mm offset Single knife
Double knife
Use product
stabilisers
Bacon 12 mm
12 mm
4 °C 12 x 12 mm
offset
12 x 12 mm
Single knife
Double knife
Use product
stabilisers
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