1705 MM BONE BAND SAW BLADE, BOX OF 4

Description

The 1705 mm bone band saw blade is made from laminated carbon steel with a special pearled tooth rated for double life. It matches saws taking a 1705 mm band and is prepared for cutting bone with a clean finish and no residue. Supplied in a box of four blades.

Band type: BONE (4 TPI). Tooth size: 6.35 mm (4 teeth per inch). A very balanced option for bone-in meat and for improving the look of the cut. Especially suited to machines with a linear speed below 20 m/s. Dimensions: 1,705 × 16 × 0.50 mm (length × width × thickness).

What a 1705 mm bone blade is used for

On a workshop saw, bone cutting is done in batches: the whole loin is prepared at once, the full rib rack is cut down in one go. That continuous work is harder on the band than occasional counter cutting, which is exactly why it matters that the tooth is designed specifically for bone.

• Meat preparation room: preparing chops and rib racks in batches.
• Butcher’s shop: daily cutting of bone-in pieces.
• Catering: cutting up pieces for the menu.
• Supermarket: meat sections preparing their own product.
• Cutting room: separating pieces that have not been boned.

Technical specifications

Band length	1,705 mm
Dimensions	1,705 × 16 × 0.50 mm (length × width × thickness)
Tooth type	4 TPI (4 teeth per inch)
Tooth size	6.35 mm (4 teeth per inch)
Teeth per inch (TPI)	4
Recommended use	Bone-in meat: a very balanced option that improves the look of the cut.
Machine speed	Especially suited to machines with a linear speed below 20 m/s
Application	Cutting bone
Material	Laminated carbon steel
Tooth profile	Special pearled tooth, double life
Cut finish	Clean, no residue
Performance	High
Supply	Box of 4 blades

Bone dust, cleaning and foreign-body control

The most effective preventive measure is not a detector or an inspection after the fact: it is cutting with a band in good condition, because a suitable tooth passes through bone without fragmenting it.

Cleaning sits alongside that. The band, the guides and the tray collect debris and bone dust, and washing them down at the end of each day is part of routine control. Bone dust sticks and hardens if it is left overnight, so it comes off far more easily while it is still fresh. The blade, as an item in contact with food, also falls.

What the supply includes

Box of four 1705 mm band saw blades for cutting bone.

The same length is available in a version for fresh meat.

Frequently asked questions

Which band do I need: meat, bone or frozen?

It depends on what you cut and on your saw’s linear speed (it is in the manual; if you do not know it, call us on +34 967 219 649 with the make and model). The three versions, in this length:

• MEAT (half-moon): 7 mm (half-moon) tooth. Recommended for fresh meat. Dimensions: 1,705 × 16 × 0.40 mm (length × width × thickness). See the 1,705 mm meat band.
• BONE (4 TPI): 6.35 mm (4 teeth per inch) tooth. A very balanced option for bone-in meat and for improving the look of the cut. Especially suited to machines with a linear speed below 20 m/s. Dimensions: 1,705 × 16 × 0.50 mm (length × width × thickness). (this blade)
• FROZEN (3 TPI): 8.46 mm (3 teeth per inch) tooth. Recommended for frozen product: a more aggressive cut and high production volume. Works especially well on machines with a linear speed above 20 m/s. Dimensions: 1,705 × 16 × 0.50 mm (length × width × thickness). Not in our range at 1,705 mm: see other lengths in Saw Blades.

How do I stop splinters appearing in the chops?

Use a bone-specific blade and change it when it loses its cut. Splintering appears when the tooth, instead of shearing, strikes and breaks the bone, and that happens without fail on a spent band or when a meat blade is being used on bone.

Is the difference between tooth types really noticeable?

Yes, above all on bone. With the right blade the piece feeds itself and the cut comes out smooth; with the wrong one you have to push, the surface is uneven and the band’s working life drops sharply.

What do I do with the bone debris in the tray?

Clear it with the machine stopped, never while it is running, and handle it as an animal by-product as applicable. It is also a daily cleaning point, because bone dust sticks and hardens if it is left from one day to the next.

Can this blade cut frozen bone?

No, that is not what it is for. The bone version (4 TPI) is designed for bone-in meat; for cutting frozen product there is our frozen range (3 TPI).

Is it worth keeping two bands in the workshop?

If you work a lot of bone, yes: a spare avoids stopping. And if the workshop alternates between bone and fine slicing, the efficient set-up is to have both versions and swap according to the day’s task.

How do I know what blade length my saw needs?

The number in the product name (1600, 1820, 2330…) is the blade length in millimetres, and it must match exactly the length specified by your saw’s manufacturer on the rating plate or in the manual. If you have no documentation, measure the old blade laid out along its full circumference. Bernad® can help you confirm the length your machine takes.

How many blades come in a box, and how should I store spares?

Four blades, folded to take up less space and travel protected. Store them in their box, somewhere dry and with nothing heavy on top: moisture rusts carbon steel and crushing deforms the blade. When unfolding them, wear gloves and leave space around you, because the blade springs back into shape suddenly.

Other lengths and blade types

• 1705 mm meat band saw blade: the same length, for fresh meat.
• 1650 mm bone band saw blade: the next length down.
• 1710 mm bone band saw blade: a very close size, for a different group of machines.
• 1736 mm bone band saw blade: the next step up in the range.