Quite often us in the food processing industry use quite a lot of jargon when describing our machinery. Here is our jargon buster for meat bandsaws:

  1. Band: The long, continuous blade used in a bandsaw, commonly called a bandsaw blade

  2. Band Wheel: The large wheels or pulleys on which the band runs. There's typically an upper and a lower band wheel.

  3. Blade Guide: Components that stabilize the blade and keep it straight during cutting.

  4. Blade Guard: A safety feature designed to protect the operator from accidental contact with the blade.

  5. Blade Tension: The force exerted on the blade to keep it taut. Proper tension is crucial for accurate cutting.

  6. Crown: The curvature of the band wheel, which helps to keep the blade on the wheel.

  7. Drive Wheel: The band wheel that's connected to the motor and powers the movement of the blade.

  8. Feed Rate: The speed at which meat is pushed into the blade. This can affect the quality of the cut.

  9. Frame: The main body of the bandsaw that holds all the components together.

  10. Gauge: Refers to the thickness of the bandsaw blade.

  11. Kerf: The width of the cut made by the blade.

  12. Miter Gauge: A guide that allows the meat or bone to be cut at specific angles.

  13. Motor: The power source of the bandsaw. It drives the band wheel and propels the blade.

  14. Pitch: The distance between the teeth of the blade.

  15. Push Stick: A safety tool used to push meat through the bandsaw, keeping fingers away from the blade.

  16. Safety Switch: A feature that allows for the quick stopping of the bandsaw in emergencies and to prevent use when the machine is not correctly assmebled

  17. Table: The flat surface where meat is placed for cutting. It's typically made of stainless steel in meat bandsaws for sanitary reasons.

  18. Throat: The distance from the blade to the vertical frame section of the saw. It determines the width of the cut that can be made.

  19. Tooth Set: The alternating pattern in which the blade teeth are bent, allowing for effective cutting and clearance of material.

  20. Tracking: The alignment of the bandsaw blade on the band wheels. Proper tracking ensures the blade doesn't come off the wheels.

  21. V-Belt: A type of belt connecting the motor to the drive wheel, transferring power to propel the blade.

  22. Wear Parts: The parts of the bandsaw that should be changed regularly to ensure smooth operation. As the name suggests they are designed to wear out as the machine is used to protect other parts of the equipment.

This glossary provides a foundation for understanding the components and terms associated with meat bandsaws. Always remember that when operating such equipment, safety should be the top priority. Proper training and precautions are essential.