• K24 Kuttermessersystem
K24 Boiled sausage knives

K24 Boiled sausage knives

The cutting process for fresh sausage production takes place at about 470 km/h (130 m/s). At this speed the knives must cut up, emulsify and mix the raw material.

The K24 boiled sausage knife has very balanced cutting properties. The trailing cutting edge section ensures a high degree of emulsification, optimum mixing and high security against fracture. The stretched cutting edge section enables a high degree of fineness and protein yields.

KNECHT North America Inc.

Phone +1 (843) 881 - 5674
Fax +1 (843) 881 - 5674

E-Mail: mail(at)knecht.us