Urschel COMITROL 1700, Instruction Manual

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Urschalloy (cast) cutting heads with open-
ings ranging from .040 to 2.900" are available
in the following types:
“K” (24 column) cutting heads are the most
popular type of cast head. They are ideal for
use in the meat industry where considerable
amounts of bone may be encountered.
“A” (18 column) type cast heads are useful
for tearing apart long and fibrous products.
They may also be used to cut large pieces of
hard and tough materials for finish cutting with
microcut heads.
“M” (48 column) type cast heads are excel-
lent for cutting meat and other products into
small bits. This type of cutting head is most
often used with an impeller operating at about
5600 RPM. It is not often useful at lower
speeds.
Fabricated cutting heads with openings
ranging from .010 to 1.500" are available in the
following types:
“K” (28 column) type cutting heads are the
most popular and are capable of cutting many
kinds of product.
“J” (20 column) type cutting heads have
fewer columns than “K” type and therefore will
produce a thicker particle. These are very good
for certain types of coarse granulation.
“B” (28 column) type cutting heads are the
same as “K” type except that there is less sur-
face exposed to the product when leaving the
cutting head. These are best suited for delicate
products such as flour made from drum dried
potatoes. These cutting heads have less
strength than “K” type and must not be used on
hard and dense products.
“A” (20 column) type cutting heads produce
a ripping and tearing action on products that
are difficult to cut. They are suitable for pre-
cutting hard and heat sensitive products.
OPERATION
General Information, Cutting Heads
19
Figure 13 — Cutting head types, cross section.
(Urschalloy, left; Fabricated, right)
K
A
K
M
J
B
A