PRODUCT APPLICATION GUIDE
The following guide is an indication of which tools and blade types should be used for specific applications. Ensure that the correct tool is used for each application.
Blade Types: S=Straight, H=Hooked, D=Dished, F=Flat, C=Conical
| Trimmer Head *With Depth Gauge | ||||||||
|---|---|---|---|---|---|---|---|---|
| Trimming Hand Piece | FP pneumatic (high torque) AC electric | FF pneumatic (high speed) | 35 | 52 | 69 | 90 | 128 | 180 |
| BEEF | ||||||||
| Small Bone Trimming | Y | Y | Y/S | Y/S | ||||
| Hot Fat Trimming | Y | Y/D | Y/D | Y/D | ||||
| Cold Fat Trimming | Y | Y/D | Y/F | |||||
| Liver De-Spotting | Y | Y | Y/S | |||||
| Beef Heads | Y | Y/S | ||||||
| Beef Skirt Removal | Y | Y/D | Y/D | |||||
| External Light Fat Removal | Y | Y | Y | |||||
| Ribs | Y | Y | Y/S | Y/S | ||||
| Large Intestines | Y | Y | Y | |||||
| Feather Bone Removal | Y | Y/H | Y/H | |||||
| Spinal Cord | Y | Y | Y/C | |||||
| Internal Beef Fat Removal - Vacuum Suction | Y | Y/H | ||||||
| Button Bones Removal | Y | Y | Y/S | |||||
| Strip Bone Removal | Y | Y/S | ||||||
| LAMB | ||||||||
| Tenderloin Removal | Y | Y | Y | |||||
| PORK | ||||||||
| Small Bone Trimming | Y | Y/S | Y/S | |||||
| Pork Backs & Loin De-Fatting | Y | Y/D | Y/D/F | |||||
| Ham De-Fatting | Y | Y | ||||||
| Pork Legs De-Fatting | Y | Y/D | ||||||
| Rind Patches Removal | Y | Y/D | ||||||
| Tenderloin Removal | Y | Y | Y | |||||
| Removing Pig Eyes | Y | Y | Y | Y | ||||
| Pig Heads | Y | Y | Y/S | |||||
| Ear Canal Removal | Y | Y | Y | |||||
| Pork Neck Bone | Y | Y | Y | |||||
| Pork Bellies De-Fatting | Y | Y/D | Y/D | |||||
| POULTRY | ||||||||
| Chicken Thigh De-Boning | Y | Y | Y/S | |||||
| FISH | ||||||||
| Slicing Smoked Salmon | Y | Y/D | Y/D | |||||
| Light Fish Slicing | Y | Y/D | Y/D | |||||
| Filleting | Y | Y | Y | |||||
| Shaping | Y | Y | Y | |||||
| Fat Removal On Salmon | Y | Y | Y | |||||
| Removal Of Dark Meat (Eg Tuna) | Y | Y | Y | |||||
| Removal Of Bloodline In Salmon | Y | Y/S | ||||||
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