How to Select the Material and Cutting Edge Shape of Meat Cutting Machine Blade

Meat cutters are a common piece of equipment used in the food processing industry to cut meat quickly and efficiently to improve productivity. When using a meat cutter, choosing the right blade is critical for both cutting results and equipment longevity. For different meat conditions, such as frozen meat and fresh meat, you need to choose different materials and blade shapes to achieve the best cutting results.

For frozen meat

Frozen meat is typically hard and difficult to cut. Therefore, a harder blade material such as stainless steel or high-carbon steel is required to cut frozen meat.

Stainless steel is the most commonly used material for meat-cutting blades and is corrosion-resistant, durable, and easy to clean, but is relatively soft and requires frequent sharpening to maintain sharpness. Stainless steel blades are a good choice for both fresh and frozen meat cutting.

High-carbon steel blades are preferred for their high hardness and good sharpness. For harder ingredients, high-carbon steel blades maintain the edge and cut better. However, high-carbon steel blades easily corrode in a humid working environment and must be cleaned and dried promptly after use to prevent rusting.

Cutting Edge Shape: For frozen meats, serrated blades are recommended because the serrated edge penetrates harder frozen meats more easily, reducing cutting resistance and the risk of slippage.

For fresh meat

Fresh meat is relatively soft and easy to slice. In this case, choose a moderately hard blade material or a highly brittle material such as stainless steel or ceramic.

Ceramic blades are one of the newest blade types on the market and are characterized by wear resistance, corrosion resistance, and high hardness. It has a remarkable cutting effect and a relatively hard blade, but due to its brittleness, ceramic blades are not suitable for handling frozen meat. Therefore, ceramic blades must pay attention to the use of ceramic blades that can not be used for the hardness of the ingredients, otherwise, it is easy to damage the blade.

Cutting edge shape: It is recommended to use a flat straight blade, which can cut meat more smoothly, reduce the damage and extrusion of meat, and maintain the original flavor of meat.

In summary, a reasonable choice of blade material and cutting edge shape, can improve the use of meat-slicing machine efficiency and cutting quality, and prolong the service life of the equipment. It should be noted that regardless of the choice of blade and cutting edge shape, regular cleaning and maintenance of the blade is an important step to ensure safety and hygiene. The correct operating instructions and safety precautions must always be followed when using a meat slicer.

About METAL Industrial

Nanjing Metal Industrial CO., Limited is a manufacturer of mechanical blades from China, producing blades and accessories for industries including metalworking, converting, food, and more. We have more than 15 years of experience in the manufacture and sales of industrial machine blades, machine parts, and regrinding services. We invite you to experience the superior quality of production.