SAVIOLI 400FT Bone Saw for Professional Butchery

A bone saw slices through dense bone and frozen meat by driving a toothed blade at high speed. The motor spins a pulley system that transfers power to the blade via two belts, keeping the cut steady and reducing vibration. The blade runs inside a guided track so it stays aligned, while a protective guard prevents contact with the moving edge. A separate portioning device holds the meat in place, letting the operator feed it evenly without shifting the workpiece by hand.

To begin, the operator places the meat on the fixed stainless steel work surface and positions it against the portioning device. The meat pusher is then used to advance the cut, keeping fingers clear of the blade. The adjustable blade guide is set to the desired thickness, and the saw is switched on. Proximity sensors detect that the guard is closed and the drawer is in place, allowing the motor to start. Once running, the blade cuts through the bone or frozen block; the operator simply guides the meat forward until the slice is complete. When the cut is finished, the safety brake stops the blade within seconds, and the sawdust drawer collects the bone fragments for easy disposal.

The entire frame and work surface are made of AISI 304 stainless steel, chosen for corrosion resistance and hygiene. The low-voltage electrical panel operates at 24 V for safer maintenance, while the main motor runs on a 400 V three-phase supply. A mechanical safety brake engages automatically when the power is cut, stopping the blade quickly to prevent injury. The sawdust drawer slides out for emptying, and the blade guard can be removed for cleaning without tools.

The 400 V three-phase voltage requirement means the saw must be connected to a dedicated industrial circuit, which is standard in professional butchery and meat-processing kitchens. At 177 kg, the unit is floor-standing and requires a sturdy base; its 960 mm width and 1825 mm height fit into most butchery workspaces without needing wall clearance.

Cleaning involves removing the sawdust drawer, wiping down the stainless steel surfaces, and rinsing the portioning device and meat pusher. The blade guard and guide can be detached for thorough cleaning, and the belts should be checked periodically for tension and wear. No lubrication is needed for the stainless steel parts, but the motor bearings may require occasional greasing as part of routine maintenance.

The 400FT is a floor-standing bone saw designed for continuous use in commercial butchery, meat-processing plants and large-scale catering kitchens. It is listed in the SAVIOLI catalogue under heavy-duty meat-preparation equipment.