Abstract: An apparatus for cutting foodstuffs, such as meat, and particularly bacon and sausage, is disclosed. The apparatus includes a carrying body from which holding flanges extend forwardly. Front and rear guide frames are supported in the holding flanges. Lattice knives move perpendicularly to one another and to the feed direction of the material to be cut. The guide frames are secured by a clamping mechanism which is supported on the carrying body and each have complimentary oblique side surfaces. The complimentary oblique side surfaces of the guide frames may be tightly clamped together so as to seal the spaces between the guide frames and the carrying body and thereby prevent the escape of the meat being cut.

Abstract: A food cutting apparatus with a feed chamber for feeding a food product, in which a longitudinally slidable pressure plate bias the food product against a cutting blade. Against each wall of the feed chamber is a conveyor belt movable at the same speed as the rate of feed of the food product by the pressure plate, thereby eliminating fouling of the wall surfaces and resulting in a more precise and repeatable cut.

Abstract: An apparatus for pressure-treating meat, in particular uncooked ham before pickling brine is introduced, is provided with two opposed, rotating pressure rollers supported in a housing, which are provided on their jacket face with protrusions, teeth or studs or ribs extending along or obliquely with respect to the jacket lines. The grooves located between the studs are embodied in gabled fashion, as seen in cross section, on at least one of the pressure rollers. The circumferential circle through the tips of the gables of the grooves may be smaller by 0.5-5 mm, and preferably 1-2 mm, than the circumferential circle around the studs.

Abstract: Apparatus for treating meat, in particular for the purpose of improving its ability to absorb a curing liquid prior to cooking, comprises a frame mounting at least two spaced-apart side-by-side rollers which are rotated in opposite senses as meat to be treated is passed therebetween. To improve the effectiveness of treatment, the rollers are formed as pressure rollers arranged such that the spacing therebetween automatically varies to accommodate different thicknesses of meat. Preferably, each pressure roller is removably mounted in the frame by connecting one end of the roller to a drive shaft by a quick-release coupling and by mounting the other end in a bearing assembly releasably connected to the frame.