Slaughterhouse meat cutting knives Sharpening sticks

Brief introduction:

Slaughtering D-tools refers to all kinds of D tools used to slaughter animals, including various D tools required for cutting, cutting, peeling, hair, hoofing, horning, etc. These D-tools are usually made of stainless steel or high carbon steel,

It is sharp, durable, and easy to clean. In the slaughtering industry, the correct use and maintenance of slaughtering tools is very important to ensure food safety and improve production efficiency.

Maintenance knowledge:

★ 、How to do a good job in the maintenance of D tools?

★ After using the D-utensil, wash it with clean water, and then dry the water with a rag.

★ The D tool should be placed in a ventilated and breathable place without acid and alkali corrosion, and placed on the D frame or hanged.

★ When using and viewing, the hand should hold the D handle tightly, and the D blade should be turned outward to avoid fingers touching the D port.

★ If the D tool is accidentally dropped, do not try to pick it up with your hands, but remove the body in time to avoid injury.

★ Do not put the D tool close to the open flame, or invade the water and corrosive liquid for a long time, so as not to cause changes in the structure of the D body or D handle and shorten the service life.

Deboning/trimming/peeling

Model: 16 (for deboning), 18 (for cutting), 21 (for cutting), 24 (for meat repair)

Grinding D stick model: 31 long round D stick, 31 flat D stick

Material: high carbon steel, non-slip and hygienic material, in line with food processing hygiene standards

Technology: multi-process processing

Blade: sharp, wear-resistant

Heavy: light and flexible, easy to use

Type: After the use of slaughtering and processing enterprises, meat and food processing enterprises to improve

1. Slaughter: D tools specially used to slaughter animals, usually composed of two parts: D handle and D blade.

2. Cutting: D tools used to cut animal meat are usually longer and sharper than slaughter D.

3. Peeling: D tools used to peel animal fur are usually more slender than slaughter D, and the D blade is straighter.

4. Bone chopping: D tools used for chopping poultry or livestock are usually heavier and thicker than slaughter D.

5. Section: D tools for disembodied intestine extraction, usually longer than slaughter D, with curved D edges.

6. Bone saw: A D tool used to cut animal bones, usually consisting of a long handle and serrations.

7. Cutting the throat: The D tool used to cut the throat when slaughtering poultry or domestic animals is usually more slender and longer than slaughter D, and the D blade is sharper.

8. Cutting meat: D tools used to cut animal meat are usually shorter and have a wider blade than a butcher's knife.