Blades shapes

The blade’s shape is related to a particular use and as per the product’s caracteristics.

The simplest shape is called the 10° corner blade , it is used mainly for making slices in deli meats preparations, pates, pies, potted meat, or cakes. The slice is pushed down toward the exit side because the angle is totally oriented towards that direction. These blades can cut without having the slice stick vertically. Blocks of more than 100 mm (4″) in height are sliced without any difficulty.

The blades “of parallel edges” allow a cut within the core of the product such as cheese blocks, cakes, frozen or fresh pastry frames to cube .Triangular slices or cubes will come with nicely straight edges because the blade is thin. Be careful to take the appropriate height: a half wavelength blade has a 65 mm (2 1/2 “) cutting height or the full wavelength blade has 140 mm (5”) cutting height. The cutting edge of these blades may be symmetrical for bakery or asymmetrical for cheeses, for instance.

The blades of “Exponential” type have been developed for a process that does not require to push or move the portions on the belt or the tray. They are much thicker and withstand a high velocity cutting.

Special blades with a particular machined cutting edge (Sodeva patented) so as to allow the cutting of well-known difficult products such as meat, nougat, duck breast, smoked or fresh bacon, …