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The BKTA bone saw processes frozen meat, poultry, and large bone-in cuts in commercial butchery and high-volume kitchen prep operations. Stainless steel construction meets CE hygiene standards for direct food contact environments. Operated by trained kitchen staff during raw protein breakdown and portioning workflows.
Commercial Application
Bone saws eliminate manual cleaver work when processing frozen carcasses, ribcages, and large primal cuts. The machine reduces prep time for banquet kitchens, hotel butchery sections, and catering operations that receive whole or half animals.
Used during morning prep before service opens. Cuts through frozen beef shanks, pork shoulder, lamb racks, and poultry frames in seconds. Typical output capacity allows one operator to portion 80–120 kg of bone-in product per hour depending on cut thickness.
Key Operational Advantages
- Stainless steel body and blade housing resist corrosion in wet prep environments
- CE certification confirms compliance with UK and EU commercial kitchen hygiene standards
- Compact 60×60×100 mm footprint fits countertop or prep table workspace
- Blade guide system maintains straight cuts through frozen bone and cartilage
- Removable blade assembly simplifies daily sanitation and HACCP compliance
- Single-phase motor operates on standard UK 230V supply without special wiring
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BKTA |
| Dimensions (W × D × H) | 6 × 6 × 10 cm (2.4 × 2.6 × 3.9 in) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Body and cutting chamber fabricated from food-grade stainless steel with welded joints. Motor housing sealed against moisture ingress. Blade manufactured from hardened steel with replaceable teeth for extended service life.
- Stainless steel construction throughout all food contact surfaces
- Sealed motor housing protects electrical components from washdown spray
- Removable blade guard and pusher assembly for sanitation access
- Non-slip rubber feet stabilize unit during high-force cutting operations
Suitable Operations
- Commercial kitchens
- Hotel prep areas
- Restaurant kitchens
- Catering production facilities
- Food processing operations
Procurement & Support
TurcoBazaar supplies PIMAK bone saws direct from the manufacturer to commercial buyers in the UK, Europe, USA, Canada, Middle East, and Africa. All units ship with CE certification documentation and English-language operating manuals. Freight pricing available for multi-unit orders to central kitchens and food service distributors.
Frequently Asked Questions
Q: What grade of stainless steel is used in the BKTA construction?
A: The BKTA uses food-grade stainless steel throughout the body and blade housing. Specific grade (304 or 430) is confirmed at order placement based on current production batch. All grades meet CE food contact material standards.
Q: What is the maximum bone diameter the BKTA can cut?
A: Maximum cut capacity depends on bone density and frozen state. Typical capacity handles beef femur, pork shoulder blade, and lamb rack bones up to 80–100 mm diameter. Hard frozen product requires slower feed rate than chilled bone.
Q: Does the unit include adjustable blade height or angle?
A: The BKTA uses a fixed vertical blade path. Operators control cut thickness by positioning product against the guide fence. No angle adjustment is standard on this model.
Q: Is the blade dishwasher-safe or does it require manual cleaning?
A: The blade assembly removes for manual cleaning and sanitizing. Dishwasher temperatures may damage blade temper and motor seals. Daily protocol requires brush cleaning with approved food-safe detergent and hot water rinse.
Q: Can TurcoBazaar supply replacement blades and how often do they need changing?
A: Replacement blades ship from UK stock. Change frequency depends on daily volume but ranges from 3–6 months in typical hotel kitchen use. Dull blades create ragged cuts and increase motor strain.