Urschalloy (cast) cutting heads with
openings ranging from .040 to 2.900" are
available in the following types:
“K” (24 column) cutting heads are the
most popular type of cast head. They are
ideal for use in the meat industry where
considerable amounts of bone may be
encountered.
“A” (18 column) type cast heads are
useful for tearing apart long and fibrous
products. They may also be used to cut
large pieces of hard and tough materials for
finish cutting with microcut heads on
another model in the Comitrol processor
series.
“M” (48 column) type cast heads are
excellent for cutting meat and other prod-
ucts into small bits. This type of cutting
head is most often used with an impeller
operating at about 5600 RPM. It is not often
useful at lower speeds.
Fabricated cutting heads with open-
ings ranging from .010 to 1.500" (.254 to
38.100 mm) are available in the following
types:
“K” (28 column) type cutting heads are
the most popular and are capable of cutting
many kinds of product.
“J” (20 column) type cutting heads have
fewer columns than “K” type and therefore
will produce a thicker particle. These are
very good for certain types of coarse granu-
lation.
“B” (28 column) type cutting heads are
the same as “K” type except that there is
less surface exposed to the product when
leaving the cutting head. These are best
suited for delicate products such as flour
made from drum dried potatoes. These
cutting heads have less strength than “K”
type and must not be used on hard and
dense products.
“A” (20 column) type cutting heads
produce a ripping and tearing action on
products that are difficult to cut. They are
suitable for pre-cutting hard and heat sensi-
tive products.
GENERAL INFORMATION
Cutting Heads
21
Figure 14 — Cutting head types, cross section.
(Urschalloy, left; Fabricated, right)
K
A
K
M
J
B
A
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