K 24 Cutter knife system

Mechanical clamping nut MCF

K 24 Cutter knife system

The K 24 cutter knife system simplifies the cutting system of the bowl cutter as never before. Thanks to the innovative design and state-of-the-art production technology, the K 24 cutter knife system does not require bolts and screws.

Instead of costly retaining rings of conventional knife systems, the Knecht K 24 cutter knife system uses a combination of a toothed profile sleeve and simple intermediate rings.

A high amount of force is added to the cutting system during processing. The rotation of the knives generates centrifugal forces. The feed of the cutter bowl and the resistance on the sausage meat exert lateral forces on the cutter knives. Each knife is bent back and forth by up to 20 mm up to over 4000 times per minute as it enters the sausage meat and exits the cutter bowl.

This means the knives and clamping system are subjected to an enormous strain. In addition, galvanic flows are generated, which can lead to corrosion on the clamping area of the knives in conjunction with chemical reactions from salt, spices, and meat juice.

K 24 Boiled sausage knife K 24 Dry sausage knife K 24 Fine grade knife

Ideally matched components The complete cutting system, consisting of knives, clamping and balancing elements, comes from one source. The individual components of the system are manufactured using state-of-the-art manufacturing processes and are perfectly matched to one another. That is the only way you can achieve the least possible vibration when running the cutting system.

Standardization of production Sausage production requires consistent high quality. The K 24 cutter knife system can be used on any bowl cutter. This way the cutting system can be standardized even when using different bowl cutter types and brands.

K 24 Fine grade knife The K 24-RS knife is used to produce sausage meat with the highest degree of fineness.

■ The completely stretched shape of the K 24-RS knife provides the fastest chopping.

■ This enables an extremely high degree of fineness.

■ The meat protein is maximally solubilized.

K 24 Boiled sausage knife The cutting process for boiled sausage production occurs at up to 580 km per hour (160 m per second). Extremely fast bowl cutters reach up to 650 km per hour (180 m per second). At these speeds the knives have to chop, emulsify and mix the raw material. ■ The K 24 boiled sausage knife has

very balanced cutting properties.■ The trailing cutting edge section

ensures a high level of emulsification, best mixing properties and high resistance to breakage.

■ The stretched cutting edge section enables a high degree of fineness and very good protein yields.

K 24 Dry sausage knife The dry sausage granulate is cut very gently at about 180 km per hour (50 m per second). K 24 dry sausage knives have a cutting edge geometry that satisfies the highest demands in dry sausage production.

■ No exceedingly high protein extraction, resulting in best release of water during maturing.

■ The granulation is very uniform.■ Fat, lean meat and spices are mixed

uniformly and quickly.■ The flat knife profile ensures lowest

possible kneading effect.■ The cutting time is very short.■ The K 24 dry sausage knives operate

very cold thanks to low friction.

The cutter knife system that stands apart!

Profile sleeve Balancing filling plate / Infeed level Installation of the knives in pairs

K 24Cutter knife system

Profile sleeve The profile sleeve allows assembly of the knives in 24 different positions (15° offset). This enables many knife combinations. Depending on the operational require-ment, the K 24 cutter knife system always allows use of the optimum knife combination.

Handling The profile sleeve is pushed directly onto the shaft of the bowl cutter. It is made of high-quality steel and nearly wear-free. Thanks to the circumferential toothing, the knives are fixed in place not only at two points, as with conventional cutting systems, but along the entire toothing. Each knife is pushed onto the profile sleeve individually. A sophisticated marking system ensures that each knife is in the correct position. Knives 1 and 2 can be set as infeed level. This ensures optimal material intake, both for frozen and particularly for low-viscosity media (such as liver sausage). The knives are assembled on the shaft in pairs offset by 180° and form one knife level. The centrifugal forces cancel each other out. For this reason the K 24 cutter knife system runs extremely smoothly.

Balancing The K 24 cutter knives are balanced dynamically, on the knife shaft. Precisely evaluated balancing elements ensure the greatest possible running smoothness of the cutting system for every knife combination. Rebalancing, for example after grinding, is not required. The installation time for an 8-knife set is less than 5 minutes (500 – 750 l. bowl cutter).

Simplified handling and higher safety The toothing prevents tilting or accidental loosening of the knives during assembly. This minimizes the risk of injury when handling the cutting system. The high-pre-cision manufacturing of the profile sleeve and the knives ensures effortless assembly and disassembly of the knives.

Significantly increased resistance to breakage The forces acting on the cutting system during the cutting process, lead to a particularly high strain on the cut-ter knives around the clamping area, as well as on the clamping elements. With the K 24 cutter knife system, materials such as plastic can also be used for the intermediate rings. Thus, there is no longer steel touching steel on the clamping area of the knives. Corrosion on the clamping area is effectively prevented. By using soft materials, the vibra-tions of the knives are absorbed. Abrupt loads on the cutter knives are reduced and security against fracture is considerably increased.

Reduction of operating costs Due to the high lateral forces during the cutting process, the clamping rings of every clamping system are subject to wear. Instead of expensive retaining rings, the K 24 cutter knife system uses simple intermediate rings, which can be replaced at low cost when worn.

Simple and safe!

Simulation of lateral forces on the cutter knife

The best knife setting for every operational requirement

K 24

Knecht Maschinenbau GmbHWitschwender Strasse 26 ■ 88368 Bergatreute ■ Germany

Phone +49 -7527-928-0 ■ Fax +49 - 7527-928-32zentrale@knecht.eu ■ www.knecht.eu

Cutter knife system

Hydraulic connectionHydromechanical clamping nut HSM Clamping with hydraulic pump

Mechanical clamping nut MCF

Hydromechanical clamping The cutter knives are quickly and easily clamped with 90 kN (9 tons) using the hydromechanical clamping nut. The special feature: The nut compensates linear expan-sion of the clamping system caused by temperature chang-es, for example, with cooking bowl cutters. This prevents bending of the clamping elements from an exceedingly high clamping force and increases the resistance to breakage of the cutter knives regardless to the operating temperature of the bowl cutter. The knives are always clamped with the same force.

Mechanical clamping nut Heavy hook wrenches and time-consuming clamping of the knives are now a thing of the past: The power clamp-ing nut is handled using a light, preset torque wrench. The clamping force is 80 kN (8 tons). As with the hydromechanical clamping nut, there is no friction, and thus also no wear, between the clamping nut and the last ring of the clamping system.