Bettcher - Bettcher 39 Power cleaver

Applications & Use Cases

• Slicing cured meats such as salami, pepperoni, and chorizo in a production environment.
• Portioning various meat products requiring consistent thickness and high throughput.
• Use in butcheries, deli counters, and food manufacturing facilities for precise meat preparation.

Typical Specifications

Typical capacity

Throughput can vary significantly based on product and operator, but units of this type are designed for continuous processing.

Power supply

Commonly 3-phase industrial power, typically 400V, 50Hz in the UK, though single-phase options may exist for smaller models.

Blade type

Features a circular stainless steel blade, designed for clean and consistent cuts on various meat products.

Material construction

Units in this class typically feature stainless steel frames and contact parts for hygiene and durability in food processing environments.

Product feed

This unit is described with six product chutes on a turntable, indicating a system for feeding multiple items for slicing.

Slice thickness

Typically adjustable to achieve various slice thicknesses, crucial for different product requirements.

Footprint

For this class of equipment, a medium to large footprint is common, requiring dedicated floor space in a processing area.

Frequently Asked Questions

• What type of products can a Bettcher 39 Power Cleaver slice?

  This model is primarily designed for slicing cured meats like salami, pepperoni, and similar products, as indicated by its description and design.

• Is this machine suitable for continuous operation?

• What maintenance is typically required for a machine of this type?

• Are spare parts readily available for Bettcher equipment?

• What safety features should I expect on a power cleaver?

• Can the slice thickness be adjusted?