Type introduction of frozen meat slicer slicing knife
1. Flat-concave shape: used for sliding slicers or some rotary frozen meat slicers.
2. Flat wedge: used for general paraffin section and macroscopic specimen section.
3. Deep flat concave shape: only used for collodion slicing, because the knife edge is thin, the blade will vibrate when cutting hard materials with it.
4. Double concave shape: used for rocking frozen meat slicer and sliding slicer to cut paraffin slices.
The slicing knife of the frozen meat slicer can be divided into these four types. The four types have different shapes, different hardness suitable for meat, different applicable occasions, and different suitable equipment. When using, they can be adapted according to the situation. Choose your own slicing knife, which can also improve the efficiency of the slicing machine and reduce costs.