The cutting situation
In a Döner business the cutting is done against the clock for hours: the spit keeps cooking while orders come in, and every portion should look and weigh like the one before. A Döner knife is applied several hundred times per shift.
Added to this is the variety of the spits themselves: minced-meat Döner, chicken and Yaprak Döner differ in firmness, structure and thickness. The servo system of the DEVRAN — in combination with the NG4 power supply — holds the speed in the working range across these differences: the cutting pattern stays even, fat loss is reduced, the meat juices are retained.
- Requirement for the cut
- Even slices and reliable portions — from the full spit at noon to the remainder in the evening.
- Workflow
- Cutting to the rhythm of orders; the device hangs ready at the workstation and is re-applied without any set-up.
- Configuration
- Power supply according to the busiest day of the week (NG3–NG5, 60–120 kg), circular blade according to meat type — serrated for firm, smooth for even structure.
- Wear
- Source circular blades, couplings and gear rings from the outset so that service never stops.