SUS304 Spiral Three Blade Propeller Wide Blade For Liquid With Suspended Solids

Product Specification

SUS304 Spiral Three-Blade Propeller Wide-Blade For Liquid With Suspended Solids

Description:

Here is an introduction to knives designed for cutting suspended solids in food liquids:

1,Material Safety:

• The blade material must meet food-grade standards and be free of toxic or harmful substances.
• Common food-safe materials include stainless steel, ceramic, and food-grade plastics.

2,Corrosion Resistance:

• The blades need to resist chemical corrosion from acids, alkalis, fats, and other food-related substances.
• Some blades may feature special coatings or surface treatments to enhance corrosion resistance.

3,Hygienic Design:

• The blade surface is smooth and seamless to facilitate cleaning and sanitization, minimizing bacterial growth.
• Certain blades are made with a one-piece, seamless construction for improved hygiene.

4,Cutting Performance:

• The blade geometry is optimized for cutting through suspended solids in food liquids, providing precise and efficient slicing.
• Some blades feature specialized tooth patterns that better grip soft or sticky food materials.

5,Safety Features:

• To prevent injuries, some blades incorporate protective components such as safety finger guards.
• The handle design is ergonomic, enhancing grip stability and overall safety.

6,Maintenance and Cleaning:

• The blades are designed for easy disassembly, allowing thorough periodic cleaning to maintain good hygiene.
• Some blades come with specialized sanitizing storage containers to extend their usable lifetime.

Food Processing Blade Specifications:

More details about the features of knives designed for cutting suspended solids in food liquids:

1,Optimized Blade Structure:

• The blades typically feature an elongated design to increase the cutting surface area and leverage, improving cutting efficiency.
• Some blades are designed with dual or multiple edges, allowing them to slice across a wider area simultaneously.
• The blade backs are often thickened or serrated to better grip and cut through solid particles.
• To reduce weight, the blade backs may have perforations or grooves.

2,Specialized Material Selection:

• In addition to food-grade safety, the materials need to have high hardness, wear resistance, and corrosion resistance.
• Common high-quality materials include medical-grade 304 stainless steel, ceramics, and titanium alloys.
• Some blades also utilize specialized coatings or surface treatments to further enhance their performance.

3,Hygienic Design Principles:

• Streamlined exterior with seamless surfaces and corners, facilitating thorough cleaning and sanitation.
• Some monolithic blade designs can even be sterilized under high-temperature, high-pressure conditions.
• Removable components allow for regular disassembly and internal cleaning.

4,Safety and Ergonomics:

• Protective components, such as safety finger guards, help reduce the risk of injury during use.
• Ergonomic handle designs improve grip stability and overall operational safety.
• Some blades come with dedicated sanitizing containers to protect the cutting edges and extend their service life.

5,Broad Application Scope:

• These specialized knives are widely used in the food, pharmaceutical, and chemical industries for solid-liquid separation processes.
• Common cutting targets include suspended fruits, vegetables, meats, and pharmaceutical raw materials in various liquids.

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Food Processing Blades Package: