TRIEF TWISTER basic - Page 23

Operation
Notes about cutting
11/2020 243343V03_EN 15
Bacon in thin
strips
0.5 to
12 mm
0 °C to
2 °C
48 x 12 mm Double knife Use product
stabilisers
Cooked ham 5 mm 5 °C 5 x 5 mm offset Single knife
Double knife
Do not use
product stabilis-
ers
Raw ham 5 mm 0 °C 5 x 5 mm offset Single knife
Double knife
Do not use
product stabilis-
ers
Ham sausage 20 mm
24 mm
0 °C to
4 °C
20 x 20 mm
24 x 24 mm
Single knife Use product
stabilisers
Ham in thin strips
(raw or cooked)
0.5 to
5 mm
0 °C to
4 °C
32 x 5 mm
offset
48 x 5 mm offset
Single knife
Double knife
Use product
stabilisers
Gyros 0.5 to 6 mm
0.5 to 6 mm
0 °C to
2 °C
48 x 6 mm
offset
48 x 8 mm offset
Single knife
Double knife
Use product
stabilisers
Beef or pork in
patties
0.5 to
12 mm
0 °C to
2 °C
24 x 12 mm
32 x 12 mm
48 x 12 mm
Single knife
Double knife
Use product
stabilisers
Beef or pork in
cubes
8 mm
10 mm
12 mm
0 °C to
2 °C
8 x 8 mm offset
10 x 10 mm
12 x 12 mm
Single knife Use product
stabilisers
Brawn 6 mm
8 mm
4 °C 6 x 6 mm offset
8 x 8 mm offset
Single knife
Double knife
Brawn 12 mm 4 °C 12 x 12 mm off-
set
Single knife Use product
stabilisers
Pork
goulash
20 mm
24 mm
0 °C 20 x 20 mm
24 x 24 mm
Single knife Use product
stabilisers
Beef goulash 20 mm
24 mm
0 °C 20 x 20 mm
24 x 24 mm
Single knife Use product
stabilisers
Shape Product Feed Temperature Grid size Knife Comment