Robust technology, clean slices
A number of robust machines are available that produce clean cuts of fresh or frozen meat even at great speeds.
This article discusses the crucial performance features of cutting machines and presents versions by various
Manual, semi-automatic, fully
automatic; strips, slices, pieces
or cubes; fresh or frozen –
and how much? Companies thinking
about investing in a new cutting machine
must first clearly define their
aims: what products – fresh or frozen
– must be processed in what
amounts? The temperature range in
which this material is cut also plays
an important role. Frozen meat cutters
can handle temperatures between
a few degrees below zero down
to –30 °C. It is advantageous when the
speed used for cutting pressed and
frozen meat can be variably controlled.
In this regard, the greater the
range, the better.
The most important criteria when
investing in a new cutting machine
also include high cutting speeds that
result in clean cuts, robust technology,
weight accuracy, plus simple operation
and cleaning. An easily accessible
cutting chamber, for example, is
the best prerequisite for an easy-toclean
machine, which must be made
of massive, rust-free stainless steel.
Especially when cutting pressed
and frozen meat, a machine must
withstand enormous forces. These
lead to high noise levels and demand
much from the blades. The machines
should thus be robustly constructed
as well as guarantee high wear-resistance
and a long service life.
Manual, semi-automatic or fully
automatic cutting machines are available.
Defining the requirements mentioned
above makes it easier to select
the appropriate machine. Some stateof
the-art cutting machines recognize
the structure of the product and correspondingly
adjust the feed rate and
cutting blade for very cold wares. This
prevents damage to the gate blade.
Sometimes, cutting machines are
equipped with pressing systems that
powerfully compress meat. This allows
clean cuts and attractively sliced
products at high speeds. Integrated
scales guarantee precise portion
Smaller machines rely on manual
infeed; larger ones usually use automatic
conveyor magazines or block elevators.
In order that butchers can optimally
control the quantity of the
product to be conveyed, the feed device
should feature infinitely variable
In addition to the cutting machines
presented below, manufacturers
also offer custom solutions for
special materials or for special operating
Precise, gram-true portioning
The FP 240-6 universal portioner
from Maja (Kehl-Goldscheuer, Germany)
offers great flexibility when precisely
weighed portions of schnitzel
and steaks are required. But even
beef roulade, goulash cubes or inbone
pork chops can be economically
portioned using volumetric cutting.
Thanks to its many applications,
the FP 240 is not only suitable for the
meat industry, but also for medium
sized companies with
high portioning amounts.
Automation of the cutting
process saves time and enables
quality. In addition, additional
and customer requests
can be flexibly responded
to without the
additional need for
With a cutting performance
of up to approximately
(gross) per minute, the
FP 240 is extremely fast. It produces
uniform portions with an attractive
cut and uniform cutting width. The
product is fed via a rotating chamber
system, which reduces idle time. Production
is hardly ever interrupted.
The feed process was designed for the
highest operator safety.
Each customer can specify which
products should primarily be portioned.
The portioning set is then correspondingly
equipped with the suitable
cutting molds. This enables a
highly diverse range of products to be
processed as well as changing market
requirements to be handled. Within
seconds, products and weight classes
can be adapted without tools.
The operator then selects whether
the piece of meat should be optimized
FP 240 universal
24 Die Fleischerei International 2/2018