Meat Slicer

Product Introduction

Our industrial meat slicer series mainly includes: centrifugal high-efficiency slicers, multi-function slicers, continuous shredding & slicing production lines, which can meet different output and processing accuracy requirements. This series integrates slicing, shredding, dicing and segmenting functions. By replacing different cutter heads or blades, various meats, seafood and other ingredients can be quickly processed into slices, shreds, dices and strips. Professional applicable materials include: salmon, chicken breast, crocodile meat, dried fish, fresh meat, fish fillet, chicken tenderloin, eel, fish, chicken, sausage, shrimp, etc. Widely used in meat processing, seafood processing, central kitchens, frozen food and deep-processing enterprises. The whole machine is made of food-grade stainless steel, high-efficiency and durable, with smooth cutting surface, effectively improving raw material utilization and finished product appearance.

Equipment Structure

Product Features

1. The body and material contact parts are made of high-quality SUS304 stainless steel, corrosion-resistant, pollution-free, in line with food hygiene standards, easy to clean, suitable for continuous processing of various meats and seafood.

2. Blades are treated with special quenching process, high hardness, strong wear resistance, keep sharp for a long time, smooth cutting surface without breakage, especially suitable for fresh meat, fish, chicken breast and other ingredients.

3. Precise belt/screw feeding mechanism automatically adjusts feeding according to material shape, prevents material jamming, ensures uniform slicing thickness, and can process irregular ingredients such as sausage, fish fillet, chicken tenderloin.

4. Multi-function: quickly switch between slicing (1-20mm adjustable), shredding (2-10mm square), dicing (8-30mm) by replacing cutter heads to meet various processing needs.

Technical Parameters

Working Principle

Slicing/Shredding Principle: Materials enter the high-speed rotating cutter head cavity through the feeding port, cling to the inner wall of the cutter head under centrifugal force, and are cut into uniform slices by sharp blades; for shredding, materials are first cut into slices, then cut into strips (shreds) by vertical blade group. Dicing needs to be completed by two sets of vertical and horizontal cutters. The whole machine adopts precision gear transmission to ensure synchronous operation of each cutter, accurate cutting size, and good performance for different meat fibers.

Processing Effects

Slicing Effect Examples