Slicing meat into 5-15mm thick slices makes the meat more convenient for preparing and cooking.  The slices can be cooked directly or cut into strips.  Cooking will only take a few minutes.

Three band knives slice the meat of fish, chicken, turkey, pork and beef into 4 slices.  The slices are left on top of each other and are delivered as a whole fillet, without any breakage or change in appearance.  Keeping the fillet together ensures that all packets have the same distribution of the top, middle and bottom cuts.

The method used ensure that the meat is sliced gently without tearing or squeezing, ensuring a final product of very high quality.

Thickness of the slices are adjustable between 5 – 15mm.

Capacity is more than 200 pieces/minute.