the product to the cutting parts. A 152mm diameter feed roll is fitted at the feed end of the belt to the knives. This flattens the vegetable before entering the knives and forces them into the cutting area By the arrangement of the circular and cross-cut knives, the j cutter roduces square cuts ranging from 6 by 6mm to 13 by 13mm, the thickness of this square being the thickness of the original product. For example a capsicum with flesh 4mm thick would emerge as a square flake 6 by 6 by 4mm or a larger square if the knives were adjusted. Strip cuts can be made by removing the cross cut knives (c)cc slicer This machine will slice products up to 100mm in diameter. Anything larger will need a heavy duty machine, such as the Model Y slicer, or the G dicer with the cross cut and stripping knives removed The standard slice for the CC slicer is 3. 2mm thick but special parts are supplied to make thicker slices, such as onions at 4mm. One benefit of the CC slicer is that the knives are disposable, and this avoids honing and sharpening and, in effect, these knives are cheaper than the cost of sharpening those fitted to other machines and the cost of down-time. They will operate for 8-12hr with normal usage and are ideal when handling (d)oV Slicer This is a transverse slicer for fruit and vegetables which are not more than 70mm in diameter. Slice thickness is controlled by using a different slicing wheel which can be selected to give a slice length (or thickness ranging from 1.6mm to 32mm The slicer will not handle sticky products but can be used for leeks bananas, carrots,rhubarb, celery and asparagus. The feed must be controlled (e) Comtrol This is a cutter which will produce a wide range of cuts, and will comminute by flaking, slicing, shredding and dicing from 13mm down to microscopic sizes. It handles equally efficiently meat, fish, vegetables and fruit. It would have a special cation in comminuting soup ingredients down to a size suitable for instant or rapid rehydration (f)SC Scarifier This is used in dehydration specifically for slitting the skin or membrane of fresh peas. Peas are normally scarified before blanching, andthe product to the cutting parts. A 152mm diameter feed roll is fitted at the feed end of the belt to the knives. This flattens the vegetable before entering the knives and forces them into the cutting area. By the arrangement of the circular and cross-cut knives, the J cutter produces square cuts ranging from 6 by 6mm to 13 by 13mm, the thickness of this square being the thickness of the original product. For example a capsicum with flesh 4mm thick would emerge as a square flake 6 by 6 by 4mm or a larger square if the knives were adjusted. Strip cuts can be made by removing the cross cut knives. (c) CC Slicer This machine will slice products up to lOOmm in diameter. Anything larger will need a heavy duty machine, such as the Model Y slicer, or the G dicer with the cross cut and stripping knives removed. The standard slice for the CC slicer is 3.2mm thick but special parts are supplied to make thicker slices, such as onions at 4mm. One benefit of the CC slicer is that the knives are disposable, and this avoids honing and sharpening and, in effect, these knives are cheaper than the cost of sharpening those fitted to other machines and the cost of down-time. They will operate for 8-12hr with normal usage and are ideal when handling onions. (d) OV Slicer This is a transverse slicer for fruit and vegetables which are not more than 70mm in diameter. Slice thickness is controlled by using a different slicing wheel which can be selected to give a slice length (or thickness) ranging from 1.6mm to 32mm. The slicer will not handle sticky products but can be used for leeks, bananas, carrots, rhubarb, celery and asparagus. The feed must be controlled very evenly. (e) Comitrol This is a cutter which will produce a wide range of cuts, and will comminute by flaking, slicing, shredding and dicing from 13mm down to microscopic sizes. It handles equally efficiently meat, fish, vegetables and fruit. It would have a special application in comminuting soup ingredients down to a size suitable for instant or rapid rehydration. (f) SC Scarifier This is used in dehydration specifically for slitting the skin or membrane of fresh peas. Peas are normally scarified before blanching, and 42