The meat dicing machine realizes continuous and automatic dicing through the coordination of conveyor belt feeding, mechanical cutter group cutting and discharging system. Its core is to complete efficient and accurate meat cutting by means of photoelectric sensing, gear transmission and adjustable cutter groups. It is widely used in central kitchens, food processing factories, group catering canteens, slaughterhouses and prefabricated food production lines. It is suitable for direct cutting of fresh pork, beef, poultry, fish and frozen meat below -18℃. The working process and core structures are as follows:
Conveying and Feeding System
Meat is placed flat on the horizontal conveyor belt and sent to the cutting area at a constant speed by the belt. Some meat dicing machine are equipped with gripper pressing devices to prevent meat from sliding or deforming and ensure cutting stability.
Material Rotation and Positioning (Partial Models)
The meat dicing machine adopts photoelectric sensing technology to automatically identify the material direction. The mechanical structure rotates the meat blocks by 90 degrees to prepare for multi-directional strip cutting and dicing, and improve the regularity of finished products.
Cutter Group Cutting Mechanism
Adopt scissor-type rotary cutter structure or combined multi-piece circular cutters. The blades are driven to run at high speed by the gear transmission system, realizing strip cutting and then dicing in one feeding process.
The cutter group is detachable and replaceable, with adjustable cutting thickness ranging from 3mm to 35mm to meet different specification requirements.
For bone-in meat such as pork ribs, chicken and duck, the combined structure of alloy steel serrated blades and anti-slip flat blades is adopted to enhance cutting stability and durability.
Discharging and Collection
The cut meat pieces are delivered by the discharging conveyor belt and arranged neatly, which facilitates subsequent packaging and reprocessing and reduces manual sorting work.
