Bone Cutter In Food Industry

1.Bone and meat cutting: Used for processing bone containing ingredients such as chicken, duck, fish, and small pork ribs. With a thick blade design (cutting angle of 25 °), efficient bone and meat separation is achieved, and a single operation can process 5-10kg of raw materials.

2.Industrial assembly line adaptation: The automatic bone cutting knife is integrated into the meat processing line, achieving 20-30 cuts per minute, replacing manual bone cutting and increasing efficiency by 300%. For hard ingredients such as leg bones, a heavy-duty bone cutting knife should be used, with a medium thick blade and a thin front design to enhance impact resistance.

3.Processing of pre made ingredients: In the production of sauce skeletons, braised dishes, and other dishes, the bone cutting knife can accurately control the size of the bone pieces (such as 3-5cm segments) to ensure even cooking and flavor. By quickly slicing frozen meat (stored at -18 ℃), the loss of thawing time is reduced and the freshness of the ingredients is maintained.

4.Convenient household handling: The household bone cutting knife is made of 30Cr13 stainless steel material, which balances sharpness and durability, and supports cutting chicken, duck, and fish bones. Equipped with anti slip handle and gravity balance design to reduce operational risks for non professional users.

The selection of bone cutting knives in the food industry requires a comprehensive consideration of three elements: material hardness (40Cr13/50Cr15MoV), design (one-piece molding/V-shaped cutting edge), and scenario (household/commercial).

The shape and design of the bone cutting knife in the food industry need to match the usage scenario - the axe shaped blade+high carbon steel material is suitable for high-strength chopping, the curved blade+lightweight design is suitable for fine household operation, and the core design revolves around blade technology, integrated molding process, and anti slip handle.

Home kitchen: Prioritize models with a weight of ≤ 1.5kg and antibacterial coating.

Slaughterhouse/Meat Processing Plant: Commercial knives with a hardness of 60HRC or higher are required.

Baking/Central Kitchen: Suitable for irregular blades (such as grid blades, U-shaped carving knives) to achieve standardized cutting.

Grinding cycle: Household knives need to be ground once every 6 months, with a single grinding amount of ≤ 0.1mm; commercial knives require professional grinding every 300 hours.

Cleaning requirements: Rinse blood stains immediately after use to avoid corrosion of the blade surface; Manganese steel knives need to be dried and coated with edible oil for rust prevention.