If the package in which the blades were shipped is available, the blade manufacturer can glean more information concerning the exact production of the blades. Saving the blade lets its manufacturer identify whether the blade was sub-standard before it was installed. For example, damage on the non-slicing edge is a sign of backing roller wear, and sheared scallop points indicates worn blade guides or that the blade is cutting into something very hard. By examining the blade carefully, the bakery engineer may find evidence that some other component on the slicer is the source of the problem. When slicing problems occur or when replacing blades, always save the used blade for inspection. Use of ceramic honing stones can improve the blade edge with frequent honing to provide a superior slice texture. Use of a single-bevel blade will maximize blade life. Any product with a very hard crust or a very dense texture such as a European rye will require a durable blade edge. Machinery should have a pressurized spray system supplying intermittent oil spray to the blade and a gravity-fed oil sys-tem with blade scrapers on both drums to keep the blades cool and clean. Honing must be done more frequently using a ceramic honing stone.

A single-bevel blade with a parallel grind is preferable. New-age formulations that suit the low carb market require a blade with a very sharp edge. Use of a single-bevel blade for crust penetration and a parallel grind for interior slice texture is recommended. A gravity-fed oiling system is necessary and preferably a spray system as well. Blade and drum scrapers must be installed in these slicing units. The lack of lubrication causes excessive friction, which heats the blade and can cause buildup on the side of the blade. Products made without significant oil are difficult for blades to slice. Use ceramic honing stones, and hone more frequently to keep the blade edge sharp. Select a double-bevel blade with polished parallel grinds to limit buildup on the blade. Blades must be kept lubricated and sharp. The larger loaf size means more internal moisture and higher internal temperature. These loaves are typically the cottage-style wide loaves. Some bakeries reduce blade speed so the water becomes more effective on the blade. Use 4-prong blade guides to limit buildup. The sugars in these products can build up on the drum and in the blade guides, causing the blades to stick and resulting in the unit seizing up. The slicing unit needs a spray system installed to apply water to the blades. These blades must be honed often to maintain sharpness. A single-bevel blade is preferable for longevity. Raisin, nut and other breakfast-type breads quickly damage the blades’ edges. If these products have a hard crust, look to a single-bevel blade.īreakfast. Coarse-grained products and those with multi-grain toppings, however, may require more frequent hone operation than white breads.

These products are similar to the white products in many cases and normally use the same type of blade.

Bread slicer machine blades