Slicing Boneless Product
We have 5 different types of blade profiles to choose from when slicing fresh boneless product. Each blade provides its own unique cut, but since no two processing plants are identical, we recommend that you try a few different profiles to conduct an in house comparison.
Our 1/2" pitch blade is the oldest profile in our arsenal. We first started manufacturing the 1/2" pitch profile back when our company was originated in the early 1900's.
Our 1/4" pitch blade produces the smoothest slice because of its shallow scallop depth and increased number of points per inch.
Our alternating 1/2" - 1/4" pitch blade works great with everything from the easiest to the hard to slice products. The 1/4" scallop does the slicing, while the 1/2" scallop acts as a rake, removing any excess buildup that was produced during the slicing.
Our crescent blade was designed to give you a clean slice, while minimizing the damage to the blade if hit by ice. When ice hits a normal scalloped blade, the points repeatedly carve into the ice, until the ice breaks into two pieces.
During this time, the blade starts to fatigue and bend. If the ice chunk is large enough, the blade will snap. The crescent blade's rolling profile helps to deflect the ice away from the blade, minimizing the damage to the blade.
Toll Free: 800-548-2253
1370 West Main
Salem, IL 62881