2120 MM MEAT BAND SAW BLADE, BOX OF 4

Description

The 2120 mm meat band saw blade is made from laminated carbon steel with a special pearled tooth rated for double life. It matches saws taking a 2120 mm band and gives a clean cut with no residue on fresh meat. Supplied in a box of four blades.

What a 2120 mm meat blade is used for

At 2120 mm you are at the top end of workshop saws, close to cutting-room equipment. These machines take large pieces and, in their meat version, are used for slicing and portioning boned product in significant quantities.

• Cutting room: portioning large boned pieces.
• Meat preparation room: high-volume daily production.
• Light industry: cutting raw material.
• Central kitchen: preparing portions in volume.
• Delicatessen: large-format cured products.

Technical specifications

Length reference	2120 mm
Application	Cutting meat
Material	Laminated carbon steel
Tooth	Special pearled tooth, double life
Cut finish	Clean, no residue
Performance	High
Supply	Box of 4 blades

Cross-contamination at the cutting station

On a saw that handles several species or different product types through the day, cross-contamination is a hazard the HACCP plan required by Regulation (EC) No 852/2004 addresses explicitly. The band, the table and the guides go from one product to the next with nothing between them but cleaning.

The usual practice is to order the work and clean between blocks: product that will be cooked first, then the rest, with an intermediate clean. In sites that also handle allergens or different species, that sequence should be written down rather than left to whoever is on shift that day.

What the supply includes

Box of four 2120 mm band saw blades for cutting meat.

The same length is available in a version for bone.

Frequently asked questions

Does the saw need cleaning between species?

It is the recommended practice, and in many food safety plans it is mandatory. The band and the table carry residue from one piece to the next, and that is the most direct route for cross-contamination at the cutting station.

Is wiping it down enough?

For an intermediate clean between batches, removing visible residue and disinfecting surfaces may be enough; the full strip-down clean belongs at the end of the day. What does not work is substituting one for the other.

What about products with allergens?

That needs a stricter protocol, with a complete clean between products and, where possible, separation in time or in equipment. Your allergen plan should set it out explicitly.

Does the order of work matter?

Considerably. Organising the day by grouping similar products reduces the number of intermediate cleans needed and, incidentally, the number of band changes.

Can the band be disinfected while fitted?

Superficially yes, but effective cleaning means taking it off at the end of the day. That is the only way to reach the full run of the blade and the inside of the machine.

Other lengths and blade types

• 2120 mm bone band saw blade: the same length, with a tooth for bone.
• 2040 mm meat band saw blade: the next length down.
• 2200 mm meat band saw blade: the next length up in the range.
• 2330 mm meat band saw blade: the cutting-room step up.