Urschel COMITROL 2100, Инструкция по эксплуатации

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TYPES OF CUTTING HEADS
Urschalloy (cast) cutting heads (Figure
15) with openings 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
excellent for cutting meat and other prod-
ucts into small bits. This type of cutting
head is not often useful at lower speeds.
Fabricated cutting heads (Figure 15)
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 granu-
lation.
“B” (28 column) type cutting heads are
the same as “K” type except that there is
less surface 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 sensi-
tive products.
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GENERAL INFORMATION
Cutting Heads
Figure 15 — Cutting head types, cross section.
(Urschalloy, left; Fabricated, right)
K
A
K
M
J
B
A