MicroAdjustable 14-Station Shred Head for the Model CC Series

MicroAdjustable 14-Station Shred Head for the Model CC Series

 

 

ADVANCED SHREDDING SOLUTIONS FOR THE MODEL CC SERIES

Urschel introduces a new shredding concept – meet the U.S.D.A., Dairy Division accepted MicroAdjustable® Shred Head (SH-14).


Urschel has long offered targeted cutting solutions to the global community of leading food processors — adapting to the requirements of individual applications and continuing to grow in the company's engineering and manufacturing. As a result of this adaptive cutting technology approach, Urschel introduces a new shredding concept — meet the MicroAdjustable® Shred Head (SH-14).

   
Learn more in the MicroAdjustable SH-14 brochure.

    
   

       NEW MICROADJUSTABLE DESIGN

  • Delivers maximum cutting action with 14 cutting stations versus the fully adjustable, standard head with 8 cutting stations — almost doubling the capacity.
  • Quick-set shred thickness with a simple turn of labeled adjustment cams. Numerical values engraved on the top ring easily identify shred thickness.
  • Angle wrench and block assist with knife changeovers and facilitate expedient assembly/disassembly for complete sanitation.
  • Maintains strict tolerances throughout production runs with the ability to easily micro-adjust shreds using top/bottom adjustable cams by flexing the adjustable gate while the knife holder/knife edge remain in a fixed position.
  • Fits in place of standard double-ring, double-adjustment heads using
    self-locking lower ring. No need for any special adapter.
  • Lightweight 35 lb (16 kg) with built-in handles to ease lifting
  • Shred range: The new SH-14 offers simple, micro-adjustability
    Full Shred: Diamond-shaped cross section available in three thicknesses: .125, .170, or .212" (3.2, 4.3, or 5.4 mm).
    Reduced V Shred: “V”-shaped cross section.
    .300 Oval Shred: Oval-shaped cross section approximately .125" (3.2 mm) thick by .300" (7.6 mm) wide.
    Crescent Shred: Crescent-shaped cross section.
     To learn more, contact Urschel.