The dry sausage granulate is cut very gently at about 180 km per hour (50 m per second). K 24 dry sausage knives have a cutting edge geometry that meets the highest demands in dry sausage production.
K 24 Dry sausage knife (RR)
Very low kneading effect
Best mixing property
Very uniform grain size
K 24 Dry sausage knives work very gently. The protein opening is kept low – this ensures the best water release during maturing. The grain size is very even. Fat, lean meat and spices are mixed uniformly and quickly. The flat cutting profile ensures a very low kneading effect. The cutting time is very short. Due to the low friction the K 24 raw sausage knives work very cold.