Types of slicing knife for frozen meat slicer

There are many types of slicing knives for ເຄື່ອງຊອຍຊີ້ນແຊ່ແຂງ. 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. ຮູບຮ່າງຮາບພຽງ-concave: ໃຊ້ສໍາລັບເຄື່ອງຕັດເລື່ອນ ຫຼືບາງເຄື່ອງຕັດຊີ້ນແຊ່ແຂງ.

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. ຮູບຊົງ concave ຄູ່: ໃຊ້ສໍາລັບການ rocking slicer ຊີ້ນແຊ່ແຂງແລະ sliding slicer ເພື່ອຕັດຫຼັງຈາກນັ້ນນໍາ 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.