▌ Product Description
The Meatech MT-FMS frozen meat slicer series shaves thin, uniform slices directly from frozen or semi-frozen meat blocks — producing the paper-thin beef and mutton rolls for hot-pot , the curled shawarma and döner kebab slices, and retail-packed frozen sliced meat that requires cutting at -5°C to -15°C to maintain the structural integrity for clean, consistent thin slicing without tearing or compression. Five models from the compact 10-inch counter-top unit (MT-FMS-10, 31 kg, 220V/370W) to the floor-standing large-format machine (MT-FMS-14, 215 kg, dual-blade, stepless speed control at 45–60 slices×3 per minute) cover the full range from small hot-pot restaurants through chain catering operations to meat processing plants and ingredient supply chains.
Slice thickness is adjustable from 0 mm (contact setting, for calibration) to 15–20 mm depending on the model — covering both ultra-thin shawarma slices and thicker hot-pot roll formats. The three larger models (MT-FMS-13, MT-FMS-13S, MT-FMS-14) feature dual-head or multi-roll capability that multiplies output by running 2–3 roll positions simultaneously, enabling the machine to serve multiple hot-pot cooking stations from a single unit or to match the throughput requirements of a food-service prep kitchen during peak service periods.
▌Technical Specifications
Parameter | MT-FMS-10 (QZD25DH) 10" Standard | MT-FMS-12 (QZD30DH) 12" Upgraded | MT-FMS-13 (QZD32DH) 13" Upgraded | MT-FMS-13S (QZD32SH) 13" Deluxe | MT-FMS-14 (QZD35SH) 14" Floor-standing |
Slice Thickness | 0–15 mm | 0–16 mm | 0–16 mm | 0–18 mm | 0–20 mm |
Max Slicing Height | 155 mm | 195 mm | 205 mm | 160 mm | 185 mm |
Max Slicing Width | 180 mm | 185 mm | 205 mm | 215 mm | 340 mm |
Stroke | 223 mm | 242 mm | 263 mm | 285 mm | 360 mm |
Blade Diameter | 250 mm | 300 mm | 320 mm | 320 mm | 360 mm |
Slicing Efficiency | ~40 slices/min | ~40 slices/min | ~45 slices/min | ~45×2 slices/min | 45–60×3 slices/min (stepless control) |
Power Supply | 220V/50Hz | 220V/50Hz | 220V/50Hz | 220V or 380V | 220V or 380V |
Motor Power (W) | 370 | 550 | 750 | 370×2 | 750×2 |
Net Weight (kg) | 31 | 46 | 60 | 87.2 | 215 |
Dimensions (mm) | 415×484×521 | 677×670×822 | 740×670×800 | 670×830×910 | 1120×835×1650 |
Target Segment | Mini hot-pot Small restaurants | Small hot-pot Chain catering Supermarkets | Medium hot-pot Chain catering Supermarkets | Medium-large hot-pot chains | Large hot-pot chains Food ingredient stores Meat processing plants |
▌Solution Applications
Solution / Line | Role of MT-FMS |
Kebab & Shawarma Line | Shaves thin shawarma and döner slices from frozen loaves (vertical or horizontal format). MT-FMS-13S or MT-FMS-14 recommended for production-scale shawarma supply — dual/triple-head output maintains throughput for large-format shawarma loaves. |
Hot-pot ingredient supply chains | Produces the thin beef and mutton rolls that are the defining product format for hot-pot supply. All 5 models can produce this format; model selection is based on volume requirement —MT-FMS-10 for 1–2 table service, MT-FMS-14 for large-volume ingredient supply. |
Retail frozen sliced meat | MT-FMS-13 or MT-FMS-14 for retail packed thin-sliced beef, pork, and lamb for supermarket frozen sections. |
▌FAQ
Q: Which model should I choose for a large hot-pot chain central supply operation?
A: The MT-FMS-14 floor-standing model is the correct choice for large-volume operations: 340 mm maximum slicing width accommodates large beef and mutton loaves; stepless speed control at 45–60 slices×3 per minute provides the highest output rate in the range; the 215 kg floor-standing construction is stable for continuous long-shift operation; and 220V/380V power supply compatibility suits most food factory and central kitchen environments. For operations supplying 50+ hot-pot tables per day or packing retail frozen rolls for distribution, the MT-FMS-14 is the production-grade option.
Q: What is the ideal input temperature for clean thin slicing?
A: The optimal range is -8°C to -12°C (semi-frozen). At this temperature the meat block is firm enough to shave cleanly without compressing or tearing, but not so hard that the blade skips. Blocks at -18°C (freezer temperature) should be tempered — placed in a 0°C environment for 30–60 minutes depending on block size — before slicing. This tempering step is standard operating procedure for hot-pot roll production facilities.
