▌ Product Description
The Meatech MT-SC-230A fresh meat strip cutting machine converts whole muscle meat — chicken breast, pork loin, beef fillet — into uniform strips of defined width for use in prepared meal components, stir-fry ingredient packs, jerky production, and food-service portioning. Strip width is adjustable to a minimum of 5 mm, with the 240 mm belt width accommodating large whole-muscle pieces without pre-cutting. At 400–800 kg/h production capacity on a compact 0.75 kW motor, the MT-SC-230A is suited to central kitchen and medium-volume processing applications where strip cutting is a single stage in a multi-step ingredient preparation workflow.
The MT-SC positions after the thawing and primary cutting stages and before marinating or seasoning stages in a prepared meal or jerky production line. For jerky applications specifically, strip width directly determines the drying time required to reach target water activity — narrower strips dry faster but risk over-drying at the surface before the centre reaches the target; Meatech's drying oven programming accounts for strip dimensions in the drying curve setting.
▌ Technical Specifications
Parameter | MT-SC-230A |
Capacity (kg/h) | 400–800 |
Min. Strip Width (mm) | 5 mm (adjustable, customisable) |
Belt Width (mm) | 240 (customisable) |
Max Cutting Width (mm) | 230 |
Belt Speed (m/min) | 3–17 (frequency conversion) |
Motor Power (kW) | 0.75 |
Power Supply | 220V (customisable) |
Machine Weight (kg) | 150 |
Dimensions (L×W×H mm) | 1,650×620×1,250 |
Body Material | SUS304 stainless steel, food-contact surfaces |
Recommended Input Temp | 0–4 °C chilled meat for clean strip edges |
▌ Solution Applications — Line Position
Meatech Solution | Role in Line |
Meat Jerky Production Line | Produces uniform meat strips from whole-muscle chicken, pork, or beef after thawing. Strip width directly determines drying time in the downstream drying oven — consistent width ensures uniform batch drying and target water activity achievement. |
Marinated Meat Ready-to-Cook | Cuts meat into strips for stir-fry and marinade ingredient packs. Strip uniformity ensures consistent marinade penetration and consistent cooking time in consumer use. |
Central Kitchen Pre-Processing | Flexible strip cutting for multiple ingredient SKUs — different strip widths can be set between products by adjusting the blade spacing. |
▌ FAQ
Q: Can the MT-SC cut both strips and thin slices?
A: The MT-SC-230A is specifically designed for strip cutting — cutting along the length of the product to produce strips of defined width. For thin horizontal slicing across the product face (to produce flat slices), the MT-SM slicing machine is the correct tool. The two machines serve different cutting geometries and are selected based on the shape of output required for the downstream product.
Q: What is the minimum strip width achievable?
A: The standard minimum strip width is 5 mm, achievable with the standard blade spacing configuration. Narrower strips are possible with custom blade spacing — contact Meatech with your target strip dimensions for a custom configuration quote. Note that strip width below 5 mm on soft fresh meat is mechanically challenging and typically requires slightly semi-frozen raw material (-2 to 0 °C) for clean cut edges.
Q: How does strip width affect jerky drying time?
A: As a guide, for a standard beef or pork jerky recipe targeting water activity below 0.85: 8 mm strips typically require 4–6 hours in the MT-HO drying oven at the programmed drying curve; 12 mm strips require 6–8 hours; 15 mm strips may require 8–12 hours. Meatech drying oven PLC programs are configured to match the strip dimensions produced by the MT-SC for each product recipe.
