Cooked sausage knife Knecht K24

The grinding process in the manufacture of cooked sausages occurs at a speed of about 470 km / h (130 m / s). At this speed, the knives should grind, emulsify and mix the raw materials. K24 cooked sausage knives have exceptionally balanced cutting characteristics. The bent part of the torch provides a high degree of emulsification, the best quality of the mixture and a high margin of safety. The elongated part of the cutter provides a high degree of grinding and the release of proteins.