Machine knife for food contact

From ice cream to pasta to fruit and vegetables, the requirements for machine knives with food contact vary widely. For example, coatings and certain cutting edge geometries can prevent food from sticking to the blade. This keeps the cutting quality consistently high and minimizes wear on the knife. In order to meet the hygienic requirements for a certified food safety declaration, it is also important to choose the right material. Among other things, attention must be paid to corrosion resistance and the migration behavior of individual alloy elements to the food.