Horisontal slicing

The meat is sliced horizontally by bandknives.

The fillets "freeze" to a cold drum and bandknives cut parallell to the drum. 

No mechanical pressure or manipulation is used to hold the meat in position and the slicing is fast, gentle and accurate.

The slices can be delivered together or on separate conveyors for further processing and packing.

 

  • FDS 3000-3 Horizontal Slicer

    The fillet is pre-sliced in two to four horizontal slices from 5 mm to 25mm thick without separating the slices.  The slices are delivered on top of each other as a "whole" pre-sliced fillet.
     

     


    The Trio FDS 3000-3 horiisontal slicer can slice up to 200 chicken breast filets per minute, into 2 to 4 slices.  The slicing thickness can be set from 5 to 25 mm. 

    The breast fillet "surface freezes" to the cold drum and is firmly positioned while the bandknives slice the fillet.  There is no mechanical pressure on the filet.

    The sliced breast fillet is fast and easy to prepare for;

    • cooking
    • marinating
    • making strips and cubes

     


  • FDS 3000-2 Horizontal Slicer

    Trio FDS 3000-2 will slice fillets horizontally in 2 or 3 slices and deliver the slices on separate conveyors for further processing.

     
     

    The fillet is firmly positioned on the cold drum by "surface freezing". 

    • A bandknife will slice the fillet horizontally and deliver the top slice on a outfeed conveyor. 
    • A second knife will slice the remaining part of the fillet and deliver the slice on a second outfeed conveyor. 
    • The remaining slice will be scraped off the cold drum and delivered on the third outfeed conveyor.


    The process is very gentle and will not damage the meat and the slices.  The thickness of the slices can be programmed from 5 to 25 mm.  The freezing is only on the surface and will not damage the meat. 

    The process is very hygienic as the drum surface is well under freezing point and only the conveyors and the bandknives can constitute a problem. 

     

     

     

  • FDS 3000 CB Cordon Bleue cut

    The machine can cut a pocket in the fillet to be filled with cheese etc or cut to make a butterfly fillet

     

     

    While the fillet is firmly positioned on the cold drum by surface freezing; an oscillating knife will move in and out of the fillet to make a pocket in the fillet.  The pocket can then be fillet with cheese etc.  The height, depth and height is easily programmed.

    The oscillating knife not cutting all the way through the fillet wil make a buttefly fillet.
     

     


     

Trio Food Processing Machinery AS:FORUS NO-4064 STAVANGER:Telefon +47 51 81 67 00:Fax +47 51 81 67 01
developed by NetPower