There are other Continental makes built on similar lines, and the processor must judge which marque serves his purpose best in performance The dicer is perhaps the most flexible cutter available, and will handle quite a range of products but, with a wide product mix, other types of cutter will doubtless be needed Cutter knives require constant attention and should be sha every eight hour shift, especially when used on tough vegetables, such as carrots,swedes, turnips, cabbage, celeriac, etc. Failure to do this will give rise to a ragged product which will matt on the drying surface, whether it be a tray or a conveyor slat. This creates an impermeable mass which the air flow will not penetrate, and these conditions will delay drying or, at worst, will make even drying impossible achines are available for both cross-cut knives circular knives and slicing knives, and these can usually be supplied by the cutter manufacturers In a medium to large operation, it is obviously wise to duplicate all cutters, so that by having two in parallel, the knife change will not hold up the production flow and the product can be switched immediately, without any hold-up from one cutter to the stand-by machine. Each knife assembly can be removed with all the knives (ie cross-cut and circular) in situ, and indeed can be sharpened as a unit, without dismantling each knife separately or servicing This facility of course makes it possible for the smaller operator to remove and exchange a knife assembly, so long as he carries a spare assembly, nd in this way he can avoid having to duplicate the whole machine but, of course, there will be some delay in the actual removal of the old machinery and replacement by the spare one, and some production time will be lost The shift fitter must, as a priority, watch the condition of the cutting knives throughout his shift, very much as the seamer fitter in a cannery watches the quality of the double seam cans passing through a high speed can seamer at 1000 cans per minute. In both cases a lapse of attention at this point can spell trouble. Disposable knives avoid honing cost Where cutters are duplicated, it is obviously wise to install two of identical make, so that economy in carrying spare parts is achieved (b)J Cutter This is eminently suitable for bulb and leafy products, such as spinach, leeks, spring cabbage, bell peppers, parsley and other herbs, celery and citrus fruit and the peel The machine operates on the principle of a high speed belt carryingThere are other Continental makes, built on similar lines, and the processor must judge which marque serves his purpose best in performance and cost effectiveness. The dicer is perhaps the most flexible cutter available, and will handle quite a range of products but, with a wide product mix, other types of cutter will doubtless be needed. Cutter knives requk constant attention and should be sharpened every eight hour shift, especially when used on tough vegetables, such as carmts, swedes, turnips, cabbage, celeriac, etc. Failure to do this will give rise to a ragged product which will matt on the drying surface, whether it be a tray or a conveyor slat. This creates an impermeable mass which the air flow will not penetrate, and these conditions will delay drying or, at worst, will make even drying impossible. Honing machines are available for both crosscut knives, circular knives and slicing knives, and these can usually be supplied by the cutter manufacturers. In a medium to large operation, it is obviously wise to duplicate all cutters, so that by having two in parallel, the knife change will not hold up the production flow and the product can be switched immediately, without any hold-up from one cutter to the stand-by machine. Each knife assembly can be removed with all the knives (ie, cross-cut and circular) in situ, and indeed can be sharpened as a unit, without dismantling each knife separately for servicing. This facility of course makes it possible for the smaller operator to remove and exchange a knife assembly, so long as he carries a spare assembly, and in this way he can avoid having to duplicate the whole machine but, of course, there will be some delay in the actual removal of the old machinery and replacement by the spare one, and some production time will be lost. The shift fitter must, as a priority, watch the condition of the cutting knives throughout his shift, very much as the seamer fitter in a cannery watches the quality of the double seam cans passing through a high speed can seamer at lo00 cans per minute. In both cases a lapse of attention at this point can spell trouble. Disposable knives avoid honing costs. Where cutters are duplicated, it is obviously wise to install two of identical make, so that economy in carrying spare parts is achieved. (b) J Cutter This is eminently suitable for bulb and leafy products, such as spinach, leeks, spring cabbage, bell peppers, parsley and other herbs, celery and citrus fruit and the peel. The machine operates on the principle of a high speed belt carrying 41