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Yongkang Ruilong Electric Appliance Co., Ltd. manufactures the SIPPON line of countertop meat cutters and commercial food processing machinery in Yongkang, Zhejiang. Our Custom Heavy Duty Meat Cutter Machine Suppliers range covers single-feed and dual-feed tabletop units that slice, shred, and dice boneless fresh and cooked meats, tofu skin, seaweed, and soft vegetables. These machines serve hotpot restaurants, deli counters, canteens, butcher shops, and small prepared-food workshops that need uniform cuts without manual knife labor.
Our Countertop Meat Cutter Range
We build three standard configurations around the same compact tabletop platform, then adjust outlet count, motor power, blade spacing, and voltage to match the production target. The 85-type single-feed model suits low-to-mid volume prep where one operator feeds one chute. The 85-type dual-feed model runs two feed openings for higher throughput in the same footprint. The 90-type model adds a larger body and a 1500 W motor for medium-batch operations that need more hourly capacity.
| Model | Feed Type | Capacity | Power | Net Weight | Typical Fit |
|---|---|---|---|---|---|
| RT85 Single Discharge | Single feed | 75 kg/h | 1000 W | 21 kg | Hotpot, buffet, small canteen |
| RT85 Dual Outlet | Dual feed | 60 kg/h | 1000 W | 22 kg | Two-operator prep lines |
| RT90 Single/Dual Outlet | Single or dual | 100 kg/h | 1500 W | 25 kg | Medium deli and prepared food |
All three models use a stainless steel body and blade housing, detachable high-strength alloy steel blades, and a protective feed chute. The cutting combs are interchangeable, so one machine can produce slices, strips, or dice by changing the comb rather than buying a second unit.
Application Fit and Material Considerations
The countertop meat cutter is built for boneless, soft fresh and cooked foods. Fresh pork, beef, mutton, and fish fillets cut cleanly at 2.5 mm blade spacing, which is the standard setup for hotpot and buffet service. Cooked beef, pork ears, tripe, pork rind, and braised duck run better at 3.5 mm spacing, which also handles stir-fry prep. Tofu skin, seaweed, mushrooms, and similar soft ingredients pass through the same combs without tearing when the feed rate is controlled.
- Fresh meat: 2.5 mm spacing for hotpot slices; 3.5 mm for stir-fry strips.
- Cooked meat: 3.5 mm spacing for cold platters and deli trays.
- Soft ingredients: tofu skin, seaweed, mushrooms, and vegetables.
- Custom spacing: 5 / 7 / 10 / 15 / 21 mm available on request.
Frozen blocks, bone-in cuts, and hard root vegetables fall outside the intended use of this platform. For those materials, our Vegetable Cutting Machine and Meat Grinder ranges are the correct starting point.
Critical Specifications and Configuration Options
We confirm the working point before quoting: hourly output, cut shape, material type, and available bench space. The tabletop footprint stays within 34 × 30 × 37 cm for the 85-type and 39 × 30 × 38 cm for the 90-type, so the machine fits standard prep counters without a dedicated floor area. Voltage is built to order in 220 V 50 Hz or 110 V 60 Hz, and we can adjust appearance and machine configuration for OEM and distributor programs.
Cut Geometry
Slices, strips, or dice via interchangeable combs. Standard 2.5 mm and 3.5 mm; custom 5–21 mm.
Throughput
75 kg/h single-feed 85-type, 60 kg/h dual-feed 85-type, 100 kg/h 90-type.
Electrical
1000 W or 1500 W copper motor. 220 V 50 Hz / 110 V 60 Hz built to order.
Controls, Installation, and Line Integration
These are operator-fed tabletop machines with a straightforward on/off control and a protective feed chute. They do not require a PLC or line network connection, which keeps installation simple: a level counter, a matching power outlet, and clearance for the discharge side. For kitchens running a broader prep line, the cutter sits alongside our Vegetable Stuffing Processing Machine and dough mixers so that meat, vegetable, and filling prep share one workflow.
We provide layout planning support when a customer is equipping a new kitchen or rearranging an existing prep area. The information we need is the bench dimensions, the power supply, the daily material volume, and the cut specification. From that, we recommend the model, outlet count, blade spacing, and spare comb set.
Quality, Hygiene, and Acceptance
All food-contact parts are food-grade stainless steel, and the blade set is detachable for cleaning and replacement. The body is corrosion-resistant and easy to wipe down, which supports commercial food hygiene routines. We complete structural design, sheet metal processing, motor matching, and assembly in-house, using Yongkang's hardware manufacturing supply chain. Each unit is assembled and checked before packing, and we supply operation manuals, exploded part diagrams, and maintenance guides with the shipment.
- Food-grade stainless steel body and blade housing.
- Detachable alloy steel blades and interchangeable combs.
- Protective feed chute for operator safety.
- Standardized wearing parts with stock for fast replacement.
Maintenance, Spare Parts, and Serviceability
Daily maintenance is limited to cleaning the blade set and combs, checking the feed chute, and keeping the motor vents clear. Blades and combs are the main wearing parts, and we keep dimension-standardized replacements in stock so distributors and end users can shorten repair downtime. We also support targeted retrofits such as precision blade upgrades and capacity expansion on existing machines.
Information We Use to Configure Your Solution
To prepare an accurate configuration and quotation, we work from the following project inputs. The more precisely these are defined, the closer the proposed machine matches the actual prep line.
| Project Input | Why We Need It |
|---|---|
| Material type and condition | Determines blade spacing and comb selection. |
| Required cut shape and size | Sets slice, strip, or dice configuration. |
| Hourly or daily output target | Selects 85-type or 90-type and feed count. |
| Voltage and frequency | Builds the correct motor and plug configuration. |
| Bench space and layout | Confirms footprint and discharge clearance. |
| OEM or branding requirements | Applies appearance and label customization. |
Documentation, Packaging, and Delivery Scope
Each machine ships with a full set of standardized technical documents: operation manual, exploded part diagrams, maintenance guide, and compliance certificates. Packing sizes are defined per model, with the 85-type at 39 × 35 × 42 cm and the 90-type at 48 × 39 × 50 cm. We confirm the delivery scope, spare comb set, and any distributor-specific labeling before the order is released.
Frequently Asked Questions
What is the difference between the 85-type and 90-type meat cutter?
The 85-type uses a 1000 W motor and delivers 75 kg/h in single-feed form or 60 kg/h in dual-feed form. The 90-type uses a 1500 W motor and reaches 100 kg/h, with a slightly larger body for medium-batch operations. Both share the same stainless steel construction, alloy blade set, and interchangeable comb system.
Can the machine cut both raw and cooked meat?
Yes. Raw meat runs at 2.5 mm blade spacing, and cooked meat runs at 3.5 mm spacing. The combs are interchangeable, so the same unit handles hotpot slices, stir-fry strips, and cold platter cuts.
What custom blade spacing is available?
Standard spacing is 2.5 mm and 3.5 mm. We also supply 5, 7, 10, 15, and 21 mm combs on request, and we can discuss other sizes based on the cut specification.
Do you support custom voltage and OEM branding?
We build machines in 220 V 50 Hz or 110 V 60 Hz and can adjust appearance and configuration for OEM and distributor programs. Voltage, plug type, and labeling are confirmed at the quotation stage.
How do I get a configuration and quotation?
Send us the material type, required cut shape, hourly output target, voltage, and bench dimensions. We use those inputs to recommend the model, feed count, blade spacing, and spare comb set, then prepare the quotation and delivery scope.
