SAVIOLI Bone Saw 220VT for Professional Butchery

A bone saw slices through dense bone and frozen meat by driving a toothed stainless-steel blade in a continuous loop. The motor turns a pulley that keeps the blade moving at a steady speed, while the teeth cut cleanly without crushing the surrounding tissue. This method preserves the shape of the cut and reduces waste compared with manual sawing or cleavers, which rely on impact and can splinter bone or tear meat.

To operate the 220VT, the operator opens the safety door, which automatically cuts power via the microswitch. The meat is placed on the stainless-steel work surface and guided towards the blade with the aluminium pusher. The adjustable blade guide sets the thickness of the cut, and the stainless-steel protection keeps the blade aligned and shields the operator from the moving edge. Once the portioning device is set, the door is closed, the motor starts, and the blade runs at a constant speed until the cut is complete. The operator then removes the sliced pieces from the work surface.

The frame is built from painted aluminium, chosen for its light weight and resistance to corrosion in a wet environment. The work surface and portioning device are made of stainless steel AISI 304, a grade that withstands frequent washing and contact with meat acids. The aluminium pusher is shaped to hold the meat securely without damaging it.

Controls are kept to a low-voltage electrical panel running at 24 V for safety. The panel houses the start and stop buttons, and the microswitch on the door acts as an additional safety interlock.

A 1.1 kW motor draws a steady load from a 400 V three-phase supply, the standard circuit in commercial kitchens and butcheries. The 1400 rpm blade speed balances cutting efficiency with operator safety, reducing the risk of kickback. At 38 kg, the unit is light enough to move with a trolley but heavy enough to stay stable during use. The footprint of 530 mm by 460 mm fits on a standard worktop or butchery table, leaving space for meat preparation on either side.

Cleaning follows the materials: the stainless-steel work surface and portioning device are wiped down with food-safe sanitiser after each use, while the painted aluminium frame is cleaned with a damp cloth to avoid damaging the finish. The blade guide and protection are removed for thorough cleaning to prevent meat residue from accumulating. The low-voltage panel is kept dry and inspected regularly for loose connections.

The 220VT is a single model without variants, designed for integration into professional butchery workflows.