The cutting process in boiled sausage production occurs at up to 580 km per hour (160 m per second). Extremely fast bowl cutters reach up to 650 km per hour (180 m per second). At these speeds the knives must chop, emulsify and mix the raw material.
The cutting process in boiled sausage production occurs at up to 580 km per hour (160 m per second). Extremely fast bowl cutters reach up to 650 km per hour (180 m per second). At these speeds the knives must chop, emulsify and mix the raw material.
The K 24 RS knife is used to produce sausage meat with highest fineness. The completely stretched shape of the K 24 RS knife offers the fastest possible chopping. This enables an extremely high degree of fineness. The meat protein is opened to the maximum.
