Slice Pork and Beaf Slicer

Hygiene:
Drive zone and product zone of the machine are completely separated.

Safety:
Completely designed according to European CE safety .

Cutting Principle:
The infinitely adjustable slicing knife first cuts the product in slices.
Next, the circular knives cut the slices into strips. Finally, the crosscut knife spindle cuts neat dices to the desired height.

Suitable Temperature for different Meat when cutting cubes and slices:

Chicken Cubes and chicken slices:
Cubes:-3ºC~-8ºC
Slices: 0ºC~-3ºC

Pork Cubes and pork slices:
Cubes: -3ºC~-6ºC
Slices: -3ºC~-6ºC

Beef/Mutton Cubes and Slices:
Cubes: -4ºC~-6ºC
Slices: -3ºC~-7ºC

Equipment parameters

Model	MS-10	MS-20	MS-40	MS-60	MS-80
Slicer rows	1 roll	2 roll	4 roll	6 roll	8 roll
Frequency	60 times/min	60 times/min	60 times/min	60 times/min	60 times/min
Power	0.55kw	1.5kw	2.2kw	3kw	4kw
Capacity	20-30kg/h	75-100kg/h	150-200kg/h	220-300kg/h	300-400kg/h
Height of slice	10-150mm	10-160mm	10-160mm	10-160mm	10-160mm
Thickness of slice	0.2-10mm	0.2-10mm	0.2-10mm	0.2-10mm	0.2-10mm
Processing length	600mm	600mm	600mm	600mm	600mm
Szie (mm)	950350400	14506001300	14508801300	150011001400	150013001400
Weight(kg)	80kg	240kg	330kg	410kg	500kg

In order to cut perfect slices of meat, in addition to mastering the operation of the slicer, you also need some practical skills:

1. Freezing treatment: For softer meat, you can first freeze it to a semi-hard state, which makes it easier to cut neat slices of meat.

2. Keep the ingredients stable: During the slicing process, try to keep the ingredients stable and avoid shaking them left and right to ensure the uniformity of the slices.

3. Timely adjustment: During the slicing process, observe the quality of the sliced meat at any time, and adjust the blade spacing or ingredient position in time if necessary.

Slice Pork and Beaf Slicer