Meat Cutting Machine

We manufacture meat cutting machinery and export it in bulk and against tender to butcheries, meat processors, supermarket production rooms, catering operations and institutional kitchens across Africa.

The range covers bone saws and bandsaws in bench and floor-standing sizes, bowl cutters from 20 to 500 litres, dicers and cubers, frozen meat flakers and block cutters, slicers for fresh and frozen product, and the blades, bands, scrapers and bowls they consume.

Fresh and frozen cutting are different jobs needing different machines, and buying one for the other is the usual expensive error. A bandsaw cuts frozen blocks and bone cleanly; a slicer designed for fresh product jams, deflects and eventually breaks a blade on frozen meat. Where a processor handles both, two machines cost less over five years than one machine used wrongly.

Bandsaw blades are consumables with a short life and a direct effect on hygiene. A dull blade tears rather than cuts, leaving ragged surfaces that hold bacteria and lose weight as bone dust. Blade stock should be ordered by the dozen with the machine.

Bowl cutter knife and bowl clearance is what produces a fine emulsion. As knives wear the gap opens and the cutter gradually stops emulsifying, which processors often mistake for a recipe problem.

Guarding and interlocks on this group of machines are not optional in any plant that wants to keep its staff. Bandsaws and cutters cause most of the serious injuries in a meat room.

Butcheries and processors in Nigeria, Kenya, Ghana, Ethiopia, Tanzania and Zambia make up most demand, supplied with spare blades and a parts list.