K 24 Fine grade knife (RS)

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.

Fastest chopping

Extremely high degree of fineness

Maximum protein opening

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.