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We've seen these units cut through a frozen pork leg in about 15 seconds — it's basically the go-to for shops that process whole carcasses into retail cuts, and the fixed plate keeps the bone form kicking back unexpectedly, which new operators appreciate.
The 500*380mm work size handles most primal cuts you'll see, and with a 0.65kw motor it's not the fastest on the market but it's reliabel for continuous daily use; the aluminun body keeps the weight under 40kg so two people can move it, and the stainless wheel is standard for hygiene.
Most buyers we deal with run these in butcheries or small-to-medium processing lines where they're maybe 200-300kg of frozen meat a day, and they usually ask if it can handle beef shanks — answer is yes, but you'll want to trim the sinew first or it'll stall occasionally.
We typically quote 12-15 weeks for a custom order (paint color or voltage tweaks), but standard 220V units are usually in stock — MOQ is 5 pieces for bulk pricing, which knocks about 8% off the per-unit cost, and our company can provide COAs on the motor certifcation.
One detail you might not think about: the blade tension adjustment needs a 10mm wrench, not a hex key, and if you lose it you'll have to use a crescent wrench which strips bolt — we include two wrenches anyway, but check the package.
Anyway, for frozen lamb racks or pork ribs it's fine, but it's not suited for bone-in beef primals over 30cm thick — the motor just doesn't have the torque for that, so you'd need a 1.5kw unit for that kind of work.
We can usually start with as low as 10 units for custom orders, but it depends on the specific changes you need. Just let us know your requirements, and we'll adjust.
For 50 units with standard customization, expect around 15-20 working days. It might go up a bit if we need to source special materials or add unique features.
The CE certification covers the motor specifically, not the entire unit. If you need full machine certification, we can arrange additional testing at cost.
Yes, the 500*380mm work table is sized to accommodate large cuts like pork legs and beef shanks. Just make sure the meat is fully frozen for clean cuts.
Blade replacement is straightforward—just loosen the tension knob, swap the blade, and retighten. Adjustments for alignment are done with the built-in tracking screws.
