Handle high-volume cutting with a blade engineered for repetitive, demanding use. Operators will notice consistent tracking and reduced stall risk during continuous shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the band saw and wear cut-resistant gloves and eye protection. Remove the blade tension and slide the 135" blade off using firm, even pressure. Clean teeth and blade body with a nylon brush and a 1:10 mild detergent solution, rinsing with clean water. Dry immediately to prevent corrosion and apply a light machine oil. Inspect for chips, replace if damaged. Reinstall, tension per manufacturer specs, and run briefly to verify tracking and safety guards.#@@#Additional Info#@#Omcan USA 10430 offers a 135" band saw blade with four teeth per inch for cutting general and frozen meat. Made from heat-treated steel, it resists fatigue and is compatible with industrial meat and bone saws, meeting CSA standards.#@@#General Info#@#Description #@#
Handle high-volume cutting with a blade engineered for repetitive, demanding use. Operators will notice consistent tracking and reduced stall risk during continuous shifts.
A profile provides aggressive gullets for fast material removal while maintaining tooth durability. Chefs achieve efficient cutting of dense or frozen product without frequent blade changes.
The length fits full-size meat band saws commonly used in butcheries and commercial kitchens. Technicians benefit from a direct replacement that minimizes downtime during maintenance.
Engineered for both applications, this blade sustains cutting performance across temperature ranges. Line cooks and processors preserve throughput when demand spikes or storage conditions vary.
Manufactured to commercial standards, the blade resists fatigue under continuous operation and heavy loads. Maintenance teams will extend service intervals thanks to stable tooth geometry and robust steel composition.
Designed to align with standard meat and bone saw mounts, the blade simplifies inventory management for food service operations. Purchasing managers reduce complexity by stocking a common length and tooth count for multiple machines.
The listed weight enables straightforward shipping and handling calculations for procurement departments. Staff can plan logistics and storage without special handling requirements.
A commercial supplier founded in 1998 distributes this part with established support for food service professionals and institutional buyers. Facility managers receive reliable access to replacement parts and technical assistance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect blade teeth daily for damage and replace at first sign of dulling to maintain cut quality. Clean blade after each shift with a nylon brush and approved solvent; remove marrow and frozen residues to prevent corrosion. Tension the blade per manufacturer specification and verify tracking on the wheel before operation. Lubricate bearings and guide blocks at scheduled intervals. Record maintenance actions in equipment logs for compliance with CSA and internal audits.
