The range of automatic SliceFil slicers are noted for their high performance and range of use. They are indicated for industries with large production of cold meats, ham and cheese. Product loading is done manually or automatically depending on the customer needs. The product is supported by clamps that move the product toward the circular blade and cutting the product with great precision placing it in stacked portions or staggered batches in an output belt that is forward synchronized.
Features:
Heavy duty construction made of AISI-304 stainless steel.
Developed in accordance with 2006/42/CE European Directive.
This slicer is ideal for cutting and stacking cured and cooked sausage, fresh meat and cheese.
150 mm. lentgh portioning conveyor set and 500mm. length separating belt with automatic vertical swing up to 70 mm. heigh.
Pneumatic and automatic product gripper with product detection sensor.
Pneumatic operated vertical and horizontal rammer with pressure regulation to secure the product during the slicing process.
Slicing system: circular balde. Two independent motor: orbital and circular speeds are adjustable. The slicing parameters are controlled by the control panel.
Automatic removal of the final product waste.
All the parameters are easy-to-use from the 15” control panel.
Identification and completion of unfinished packages.
Optional accessories (not included):
Paper intercalation “interleaver” maximum width 280 mm. Possibility to locate three papers in parallel of 90 mm. / unit.
Dinamic weighing scale. Weighing table length 450 mm.Weighing table width 400 mm. Weighing speedje 80-100 portions/minute. Maximum portion weight 1000gr.
500mm. length tilting discriminating band and 400 mm. width for portion discarting in upper band.
Upper band for discarded portions for manual verification. 2000 mm. length.
Lateral discrimination band. Width 400mm. Length 600 mm. Lateral discard ing to off-load belt. 80mm. lateral deviation.
Exit belt for thermofomer feeding. Width=500 and 3000 mm. length.
Slice vender device.
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