The process temperatures for cutter knives change constantly depending upon the product. In cooked sausage production, for example, temperatures rise up to 80°C. The knife head with the cutter knives expands. The clamping forces rise from the usual 80 – 90 kN to many times higher than that.

In rigid clamping nuts, this results in distortion of the clamping rings, and thereby a significantly higher knife break risk. The hydromechanical clamping nut HSM 100 compensates for temperature-induced linear expansions of the clamping system. Distortion of clamping elements due to excessive clamping force is excluded. This increases the break resistance of the cutter knife. Regardless of the temperature range in which the cutter knife is operating, the knives are always clamped with the same clamping force. Moreover, there is no friction, therefore no wear, between the clamping nut and the last ring of the clamping system.

Clamping of cutter knives with up to 90 kN (9 tonnes) is quick and as easy as child’s play with the hydromechanical clamping nut. The exact clamping force is always built up with a hydraulic pump. Once the knife is clamped, the oil flow back into the pump. The clamping nut is oil-free during the cutting process. Clamping nut and hydraulic pump are nearly maintenance-free.