K 24 Boiled sausage knife (R)

The cutting process in boiled sausage production occurs at up to 580 km per hour (160 m per second). Extremely fast bowl cutters reach up to 650 km per hour (180 m per second). At these speeds the knives must chop, emulsify and mix the raw material.

High degree of fineness and very good protein opening


High emulsification and best mixing properties


Balanced cutting properties


The K 24 boiled sausage knife has very balanced cutting properties. The pulling cutting edge section ensures high emulsification, best mixing properties and high breakage resistance. The stretched cutting edge section enables a high degree of fineness and very good protein digestion.