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Product Features & Technical Highlights
- Single-Pass Fresh Meat Strip Cutting: Operates with a tandem dual-blade assembly that slices fresh, un-frozen meat into uniform sheets and cross-cuts them into strips in a single feeding cycle. Eliminates manual re-feeding and increases throughput by 50%.
- Industrial Processing Capacity: Delivers 800 kg/h to 1000 kg/h output, engineered for central kitchens, meat processing facilities, and high-volume catering services.
- Interchangeable SUS304 Blade Sets: Available in standard strip widths of 2.5 mm, 3.5 mm, 5 mm, 7 mm, 10 mm, and 15 mm. Blade modules are fully removable for sanitation and rapid size changes.
- Corrosion-Resistant Construction: Manufactured with a 304 stainless steel frame and hardened alloy steel circular blades to withstand continuous wet operation and direct washdown.
- Integrated Safety Mechanism: Equipped with a magnetic sensor interlock on the feed hopper lid and an IP65 waterproof control switch to ensure operator safety during operation and cleaning.
Meat Slicer Machine Specifications:
| Model | DS-360 |
| Capacity | 800-1000kg/h |
| Power | 1.1KW*2 or 750W*2 |
| Voltage | 380V 50HZ triple phase Or 220V/110V 60HZ Single phase |
| Machine size | 604*620*1030mm |
| Packing size | 690*670*1180mm |
| Feed port | 180*100mm |
| Net weight | 125kg |
| Gross weight | 155kg |
| Blade set size | 2-30mm |
Working Mechanism: Single-Pass Strip Cutting
Conventional commercial meat slicers require two separate processing steps: slicing whole meat into flat sheets, then manually reloading those sheets into the machine to cut strips.
The DS-360 eliminates the second step through a vertical tandem blade structure:
- Stage 1 (Primary Slicing): The upper circular blade set draws fresh, un-frozen meat through the inlet and performs precision parallel slicing into uniform meat sheets.
- Stage 2 (Cross-Cut Strip Cutting): The sliced meat sheets transition directly into the lower orthogonal blade set without manual intervention, instantly cutting the sheets into uniform meat strips.
- Discharge: The cut strips discharge continuously via gravity into the lower collection hopper, maintaining structural integrity without crushing or squeezing the muscle fiber.
Frequently Asked Questions (FAQ)
How does the DS-360 achieve single-pass strip cutting without damaging fresh meat?
The machine uses a two-stage inline blade arrangement. The upper blade set slices whole meat into sheets, which drop directly into the lower blade set to be cross-cut into strips during a single pass down the feed channel. This continuous movement eliminates repeated handling and prevents fiber crushing.
Can the DS-360 process frozen or bone-in meat?
No. The DS-360 is engineered specifically for fresh, un-frozen, and bone-free meat (such as pork, beef, poultry, and lamb) within a temperature range of 0°C to 4°C. Processing frozen meat or bone-in products will dull or damage the precision circular blades.
How are the blade sets cleaned and sanitized?
The entire blade cassette is designed for rapid disassembly. Operators can loosen the quick-release lock to remove the blade set as a complete module for direct high-pressure hose washing and sanitization outside the machine chassis.
What strip sizes are available, and can a single machine change sizes?
Standard strip sizes include 2.5 mm, 3.5 mm, 5 mm, 7 mm, 10 mm, and 15 mm. The output size is fixed per blade set; changing strip dimensions requires swapping out the removable blade module.
