TECHNICAL
BETTCHER
LARGE MODULAR SERIES II WHIZARD
MANUAL
INDUSTRIES, INC.
REV. June 28, 2012
Page 16
8.3 Operating Procedure
WARNING
SHARP
BLADES
MAY
CAUSE
CUT
INJURY!
NEVER
HOLD
THE
PRODUCT
BEING
TRIMMED
IN
YOUR
HAND.
ALWAYS
LAY
THE
PRODUCT
FLAT
ON
THE
WORK
SURFACE.
Always hold the handpiece of the Modular Series II Whizard® tool with your thumb
extended. Let the handpiece rest naturally in the palm of the hand in a relaxed manner.
Each person should be allowed to hold the handpiece in a position that is most comfortable
to them.
The most-used motion is a long sweeping or gliding stroke across the trimming surface.
Hold the blade surface as flat to the trim surface as possible. A scooping action, such as
dipping ice cream, should be used around the vertebra.
On flat bones, such as backbones or blades, use a long, quick gliding stroke.
During the cutting operation do not try to pull the blade out of a cut. Let the blade do the
work as you would any other cutting tool. Finding the proper angle for Whizard
trimming will become easy after experience and use of the tool.
As with any meat cutting tool, your speed and efficiency is only as good as the blade
sharpness.
In order to achieve maximum unit and operator efficiency, it is recommended that sharp
blades be installed at each shift break. For this reason, it is suggested that extra blades be
kept on hand. For example, if 4 units are being used and there are 3 shift breaks, 16 blades
would be required. This would provide a sharp blade for start up and one for each break.
When following this procedure, steeling of the blade is virtually eliminated, and blades
need only be sharpened once a day with the use of a Whizard
Model 210 Universal Blade
Sharpener, Bettcher® AutoEdge, or by hand stoning.
If blades are not changed at each shift break, it may be required to steel the blade.
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