Types of slicing knife for frozen meat slicer

There are many types of slicing knives for Mpekere anụ oyi kpọnwụrụ. Generally speaking, it mainly chooses the corresponding slicing knife type according to the characteristics of the equipment. The common types are flat-concave, deep flat-concave, flat-wedge and double-concave. Shapes, etc., different hardness of meat, different people use equipment, will choose different slicing knives, the following is a detailed introduction of its types:

1. Udi concave dị larịị: eji eme slicers ma ọ bụ ụfọdụ slicers anụ oyi kpọnwụrụ akpọnwụ.

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. Udi concave ugboro abụọ: ejiri ya mee mkpatụ anụ kpọnwụrụ akpọnwụ na slicer na-amị amị iji belata mpekere paraffin.

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.