Ein Kunde aus Usbekistan bestellt eine Fleischschneidemaschine aus Edelstahl.

wie die Maschine funktioniert

the blade group

The cut comes from one blade group, two sets of disc blades crossed and interlocked, the two rolls turning inward together. The block dropped into the top port meets the turning blades and is drawn down between them, leaving as uniform strips or slices. Thickness is not a dial, it is the blade spacing, so fitting a group with a different spacing changes the cut.

That single point decides what this machine is. The first pass is slicing. If the recipe calls for cubes, feed the strips back through the top port and the same inward turning blades cross cut them into cubes at a wider spacing or dice at a lower one. Cubing is a second pass, and saying that plainly is more useful than pretending one unit does everything.

the feed port and the discharge chute

This is a standalone bench machine, not built to bolt into a continuous production line. The operator drops a whole meat block into the top feed port by hand. There is no conveyor feeding it. The block meets the inward turning blade group and the blades cut it into strips. The strips then fall under their own weight and the push of the cutting action into the sloped discharge chute below the blades, and slide out into a container. Because the product leaves by gravity, it does not pile up against the blades, and one cook can keep feeding the machine alone.

control, guard and teardown

A start and stop button, an emergency stop and a guard over the cutting area cover the safety side. The blade group comes out for washing and sharpening, so the whole machine can be rinsed between products in a few minutes rather than needing a crew.

what travels in the crate

The unit shipped as one assembled machine on its own frame, not as a knocked down kit for the customer to put together. Everything that touches food is 304 stainless steel with a brushed finish that wipes down, and the frame is welded rather than painted, which is what you want in a room that gets hosed every night.

Two blade groups went in the crate, the 20 mm one fitted on the machine and the second one packed separately with its fittings. Spare parts travel with the shipment too, and the ones worth having on this machine are the spare blade set and the fittings. We would rather quote a spare kit up front than have a customer discover a missing blade in a busy week.

The frame and support structure use standard stainless steel tube and bar. If you are working out what a machine like this needs underneath it, the Edelstahlrohr page from our sister steel company covers grade selection and how 304 compares with 316L in a wash down room. The Stange aus 304L-Edelstahl covers the grade used on most frames and supports, and the body sheet is 316 Edelstahlblech when the water in your area is salty or acidic. 316L does add lead time, so it is worth raising at order stage rather than at delivery.

the handover in Guangzhou and who takes over

Most of our export orders to Central Asia leave on the customer’s own freight forwarder, and that arrangement worked here. The machine was crated, moved to Guangzhou, and signed over to the forwarder on November 2. From that point the export booking, the documentation and the sea leg to Tashkent are handled on the buyer side, which is why the customer can track the shipment without chasing us for paperwork.

Guangzhou is a natural place for that handover. The city sits where the inland rivers meet the South China Sea and has been one of the main trading centres in the south for centuries. The port complex now runs its major facilities at Huangpu, Xinsha and Nansha, all built to handle large vessels, so a consignment leaving from there is on a well worn route.

What makes the leg work is Containerisierung. A machine that leaves a factory by truck, passes through a warehouse and then goes onto a ship without being unpacked is cheaper to move than one handled piece by piece, and it arrives with less handling damage. We pack to suit that handover, with the blade group secured separately from the frame so nothing shifts in transit.

If you would rather we take the door to door leg instead, ask for CIF or DDP terms when you request a quote and we will price it. On this order the customer ran the forwarder leg themselves, and that is a reasonable choice for a buyer who already has one working in Guangzhou.

how this machine compares to the rest of the cutting range

Choosing between our machines comes down to what the kitchen really needs. If slices are the product and cubes only turn up occasionally, this machine is the right one. In the event cubes are the only output you serve, a vollautomatischer Fleischwürfelschneider does that job without the extra handling. If a kitchen also needs strips and cubes from one machine rather than a second pass, the Fleischschneide- und Würfelmaschine covers more ground. For thin uniform slices of ribs and frozen blocks, our rib and frozen meat slicer is the CNC option, and a meat slicer and shredder machine handles the shredding side.

For a restaurant kitchen the practical differences come down to three things. Floor space, and how long the machine takes to strip down for cleaning between products. Number of hands needed to run it, since this machine is fed by hand from the top port and one cook can work it alone, while a larger machine wants a second person feeding it. And blade changes, because a kitchen that serves kebab one day and plov the next changes its cut more often than a plant does. WZ-S08 wins on the first two and holds its own on the third, which is why it went into the back kitchen here rather than a larger machine that would have taken half the room.

Unsere commercial electric chicken cutting machine und der large rib cutting machine sit at the other end of the range. The first is for small shops portioning birds, the second is for bulk plant work where a rib needs a heavy duty cut. Neither of them makes sense on a restaurant bench.

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