Looks pretty slick. My only concern would be any bacteria from the water. Any difference in the shelf life of product cut this way vs dry I wonder?

RJ wrote:

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Looks pretty slick. My only concern would be any bacteria from the water. Any difference in the shelf life of product cut this way vs dry I wonder?

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RJ, great question.

 

The Kleen Kut water supply is culinary water, so hopefully, it doesn't have bacteria in it, or your customers are eating some pretty nasty stuff! 

 

Let's put some quick ideas into prospective.

#1. Heat - When you cut on a dry saw blade, I'm sure any of you could relate to the smell of meat burning - Friction. What helps grow bacteria? Heat. The wet saw no longer has this issue since friction is nearly eliminated. You're running on a lubricated, cold , saw blade. That's a great benefit to actually avoid bacteria growth or the spreading of bacteria.

#2. Saw Guides full of loose meat material (Build up in the "Suck Zone") - When you cut on any dry blade, I'm sure you've noticed you have meat building up in both bottom of top saw guides. You can imagine that after cutting so many primals through your dry saw, you've accumulated quite a bit of a bacteria build up. Well, anyone can put two together and see that you're spreading bacteria through every single piece of meat you cut. When you're cutting on a wet saw, all the guides are free of build up. The constant lubrication keeps all your guides build up free and allows smoother operation. Go ahead, watch the videos, and you will notice that the bottom guide is constantly clear of build up.

#3. Shelf Life - Having a continuously clean blade, guides without build up, and a constant cooling of a saw blade, you can imagine that your shelf life is longer. I can personally say, that my products do last longer, and I'm able to sell my markdowns at a higher gross margin due to the improved quality of my pulls. I've had many comments from my customers that say, "You've got the best quality of mark downs in town!" What they don't know is that I'm actually selling my mark downs at a higher gross margin than my fellow stores in my area. 

 

Guys, we can talk about if it works or if it doesn't, but the owners are prepared to give you a 30 day free trial. No one has ever complained about it, and I've never heard anyone say, "Please yank this piece of crap out of my shop!" Instead, I've seen guys throw their scrapers in the garbage, use fewer knives, and have a much better attitude when it comes to cutting meat. Don't take my word for it, give it a shot and see for yourself!

 

Shawn Dunn

Meat Manager At Smith's in Sugarhouse, Utah

Listen guys,

I know what you're thinking. If it's too good to be true, then it is probably too good. However, in this case, you're wrong. It's amazing. I use this every day. I can't imagine my life without it. I'm the one cutting with a brown goatee, and we were cutting very slow. Tim, the one cutting above this, is cutting at more of a speed that we normally cut at. It's going to save you time, give you a better presentation, and hopefully, it will allow you to work in a much safer work environment. There's always a ton of positive factors that I forget to mention. However, instead of me explaining and shooting films, how about you call Cal, and get one in your store for free for 30 days.

Cal Jones
801-739-1382

do you outfit an existing bandsaw, or selling a saw with the complete system?