64.5 bimetal bandsaw blade
It also means that you have to keep the meat chilled and there is a limited shelf period for perishable foods. As a butcher you have to process the meat quickly so you need to find a method that will allow you to slice and package the meat quickly. The Butcherquip Bandsaws are the ideal method to cut the meat products fast plus they are made to last. The Butcherquip Bandsaws are built to last a long time and to withstand the busy environment of a butchery. As you can imagine cutting meat needs a certain amount of skill in addition to a very sharp blade that needs to cut through bones. Raw meat can be quite tough to slice so it would be worth your while to invest in a bandsaw that is able to slice easily through tough meat. The Butcherquip Bandsaw is tough enough to cut through frozen meat poultry and fish.
You can then add other blades as and when you need them. A Bandsaw give you freedom to design and build anything you want. If you want 5/8" drawer sides you should have them. Resawing on the Bandsaw gives you the ability to cut stock thickness quickly safely and efficiently. Resawing allows you to control the thickness of wood. After resawing and one or two passes through a thickness planer you are free from the yoke of standard thickness. Are you content with only 3/4" wood for everything you build? Resawing is nothing more than taking a piece of wood and cutting it into thinner pieces. The bandsaw is the ideal tool for this job. It is far safer than a tablesaw. Its narrow kerf and vertical blade movement make it extremely efficient. It wastes minimal wood. Cutting is easy and quick. All you do - cut straight lines.
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For this purpose Butcherquip has manufactured a range of Bandsaws that are made to last while delivering consistency at all times. Butcherquip manufactures various bandsaws both table and floor models for the busy restaurants supermarkets and butcheries. The Butcherquip Floor Standing Bandsaw is made of mild steel with a power output of 1.5 kilowatts and 380 volts in a 3 phase (or 230 volts in a single phase). This butchery equipment is quite heavy at 220 kilograms plus it has a heavy base with levelling feet which makes it a very sturdy unit. This unit includes cast iron saw wheels with heavy duty scrapers on both wheels. For cutting accuracy there are metal guides that support the blades while the tension scraper keeps the blade free from debris. In addition it includes a spring loaded blade tensioning system and all the parts are easily removable which is ideal for easy cleaning. You can use the 4 teeth per inch blade to cut meat and the 6 teeth per inch blade to cut fish.
So my standard ripping blade is 3TPI Skip tooth. That means the teeth are the size they would be if it were 6TPI but every other one is missing. This means the gullets are easily able to carry away the sawdust and I get a smooth and clean cut. If we are crosscutting however or using much thinner material then 3TPI is simply too coarse to get a smooth cut. Here the sawdust is finer and we can get away with smaller gullets without them getting clogged up. 6 8 or 12 TPI may be more suitable. If cutting sheet metal like brass that TPI count may go up to 24. That would still give us 3 teeth in 1/8" material. I recommend that when buying a new blade buy two the same. There is nothing more frustrating than breaking a blade and having to stop whilst a replacement arrives in the post! So I suggest you start with a ½" 3TPI Skip blade for ripping and a ¼" 6TPI for crosscutting and curved work. That should get you through most of your tasks.