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APRIL TIP: „Pulled meat“ – Cooked meat shredded with GS 10-2

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01.04.2019

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

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KRONEN Tip: „Pulled meat“ – Cooked meat shredded with GS 10-2

Target: Tearing cooked meat (beef, pork, lamb, chicken, duck) for creating pulled meat with a “hand shredded” look

Machine Belt-cutting machine GS 10-2 with the claw tearing blade

Result: large amounts of pulled meat with an excellent, consistent quality – different widths and lengths of fibers are possible

Capacity: Up to 500 kg meat per hour can be processed in a continuous operation with one person placing the product on the belt. The result varies according to the type, consistence and structure of the used meat.

Process:

Basic conditions for the process are:

  • Equipment with cooked meat tearing blade (there are diverse versions available for different fiber lengths)
  • Belt speed (depending on product): e.g. chicken 18 %
  • Knife speed (depending on product): e.g. chicken 70 %
  • Down holder: depending on product – should not be too high (see below)
  • Product temperature: cooled

For avoiding the product stalling under the down holder belt, which can occur with meat products with higher fat content, you should also consider the following:

  • The down holder must move freely, it should be placed as highly as possible and the pressure should be reduced as much as possible. The product does not need to be gripped tight, it is more important that the down holder is not to low – however, it must not be higher than the fold on the side guides (about 50 mm).
  • The brass guide wheels should move freely and the conveyor belt needs to be tight. The rubberized drive rollers have to be clean and free from glaze, which meat products can build up and which makes it slippery.

It is best to start with smaller chunks increasing the size until the optimum is reached. Then, the product should be place on the belt in a consistent and continuous product layer.

The solution is applicable to flexibly process a broad range of different products: e.g. beef, pork, lamb or poultry.
Due to the fact that the machine can process cooled products, optimum hygiene and easy operation is given.

Alternatively, for larger amounts you can use GS 20 belt-cutting machine with a tearing blade.

More about GS 10-2

Watch Video: Cutting and tearing meat with GS 10-2


MARCH TIP: Cut spirals of short or limited length of kohlrabi, butternut or sweet potato with SPIRELLO 150

SPIRELLO_150_Gemüse_alle_Spiralen-roh_D_o_011. | KRONEN Nahrungsmitteltechnik
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01.03.2019

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

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KRONEN Tip: Cut spirals of short or limited length of kohlrabi, butternut or sweet potato

Target: Cut larger raw vegetables in spirals with short or limited length

Machine: Vegetable spiral cutting machine SPIRELLO 150

Result: large amounts of decorative spirals, which can be optimally adapted in length

Capacity: With up to 680 revolutions per minute and an operation without interruption, you can cut up to 340 kg of perfect vegetable spirals per hour. The capacity depends on the product and the process (see below).

Process:

The length of the spirals depends on the following conditions:

  • Diameter of the product to be cut
  • Speed of the length cutting knife
  • Speed of the spiral cutting disc

The larger the raw vegetables to be cut, the longer the spirals will be due to the larger outer diameter of the product.

SPIRELLO 150 can be equipped with a length limit knife shortening the spirals by interval switching (7 speed levels of 0.5 to 3.5 seconds per cycle) into the individual required length.

Vegetables with a smaller diameter such as carrots will be cut with a lower speed than larger vegetables.

On large products you are getting spirals with the length of several times the circumference of the product (even with the minimum speed of 0.5 seconds per cycle), which means for example 40 or 50 cm and longer on butternut.

That is why there are three more options to shorten the spirals further:

Option 1: Before loading the product into the machine, the operator can cut with a large knife on one side into the product up to the middle. This makes sure that the spirals cannot be longer than one circumference of the product. This method should not have any impact on capacity.

Option 2: Reduce the speed of the cutting disc while using the length cutting knife. This option can also be combined with the first one of course, in order to shorten the spirals (e.g. on butternut) further. However, this method also reduces the capacity of the machine due to the lower speed of the cutting disc.

Option 3: Put the product onto a belt cutting machine like the GS 10-2, after it has been cut on the SPIRELO 150. With a two wing knife the length of the spirals can be further reduced in this second step.

More about SPIRELLO 150


FEBRUARY TIP: Crinkle cut sticks of carrots, beetroot, radish, potato etc. with GS 10-2

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01.02.2019

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

Subscribe for the newsletter - to profit from the monthly "How to do" tip


KRONEN Tip: Crinkle cut sticks of carrots, beetroot, radish, potato etc. with GS 10-2

Target: Cut long crinkle sticks of root and tuber vegetable

Machine: Belt cutting machine GS 10-2 with the 4 mm wave cutting disc knife

Result: optimum neat cut with long sticks

Capacity: About 200-300 kg vegetable can be cut per hour. The capacity depends on the cutting thickness: Cutting sticks with a larger diameter results in higher capacities.
With larger capacities the result will be a mixture of longer and shorter sticks, because the product orientation will change.

Process:

  • Equip the machine with the 4 mm wave cutting knife:
    • Belt speed: 20 %
    • Knife speedt: 55 %
    • Down holder: 75 %
  • Product temperature: 4-6 °C
  • The vegetable is cut in slices first. Important: Longish vegetable such as carrots or radish have to be pre-cut and placed crosswise on the infeed conveyor.
  • Those crinkle slices are put back on the conveyor in an oriented way if possible to do a second cut which results in the crinkle sticks.

More about GS 10-2


JANUARY TIP: Cutting 5,2 mm sweet pepper rings with HGW and PGW

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01.01.2019

Ideas for your production:

We want that you can use the KRONEN machines in an optimum and versatile way. In the new section of our KRONEN newsletter we introduce monthly tips and advices of how to do so.

Subscribe for the newsletter - to profit from the monthly "How to do" tip


Cutting 5,2 mm sweet pepper rings with HGW and PGW

Target: Cut sweet peppers of up to 90 mm diameter in 5,2 mm rings

Machine: Manual and pneumatic grid cutter HGW and PGW with the new 5,2 mm slicer with serrated blades

Result: excellent, perfect cut sweet pepper rings without breakage

Capacity: Two sweet peppers can be processed at once within 10 seconds. These are 720 sweet peppers per hour and 115 kg per hour (sweet peppers of 160 g in average).

Process:

  • Cut out the stalk and its base, which are too hard for the blades.
  • Do not clean the product further, as this would reduce significantly the resistence of the product to squeezing and would make the rings brake.
  • Product's temperature should be ambiant.

More about HGW and PGW