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Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
Author: Alex Song Publish Time: 2026-09-17 Origin: Site
A QT300 chicken breast strip cutter has been shipped to a meat processor in Greece — a 300 mm belt machine that turns fresh chicken breast into uniform strips from 5 mm upward, with a second cutting pass that converts those strips into dices.
This article covers what the machine actually does, why fresh chicken breast is the hardest product to cut into strips, and what a European plant should verify before specifying a strip cutter — voltage, CE status, hygiene design and where the machine sits in the line.
The QT300 is a strip cutter designed for fresh meat, built around a 300 mm conveyor belt and a circular-blade carrier. Fresh chicken, pork, beef and poultry meat is fed on the belt, passes under the blade set, and emerges as parallel strips on the output belt.
Two things separate it from a simple slicer:
The strip width is set by hardware, not by a dial. You change the blade carrier or the blade sleeve, and the machine produces a different strip width. That is what makes the cut repeatable across a shift — the geometry is fixed, so the 500th strip matches the 5th.
It runs a second pass. The same machine, with a different blade set and a 90° feed, cuts the strips into dices. One unit covers both operations, which matters when floor space is tight.
Cutting sizes available: strips from 5 mm minimum width up to 50 mm, and multi-blade cutting means the whole belt width is cut in a single pass rather than one strip at a time.
Most strip-cutting problems in a poultry plant are not blade problems. They are product-behaviour problems, and they only appear on fresh meat. This is why a chicken breast strip cutter cannot simply be a scaled-down meat slicer:
Fresh meat deforms instead of shearing. Frozen blocks behave like a solid; fresh chicken breast behaves like a soft solid. It compresses under the blade, then springs back, so the cut edge tears and the strip width drifts.
Protein sticks to the blade. Myosin on a cut surface is genuinely adhesive. On a high-speed blade the meat rides up and wraps the carrier, and someone has to stop the line to clear it.
Temperature decides everything. Chicken breast at 0–4 °C cuts cleanly. Chicken breast that has warmed up during handling smears. If your cutting room runs warm in summer, output quality drops even though the machine has not changed.
Withdrawal force pulls the strip apart. If the strip meets friction on the way out, the blade finishes the cut by pulling rather than shearing.
The QT300 addresses these with three design decisions rather than with more power — which is why the machine is rated at only 1.29 kW.
Parameter | Value |
|---|---|
Model | QT300 |
Belt width | 300 mm |
Belt speed | 3–15 m/min (variable) |
Cutting thickness / strip width | 5–50 mm |
Power | 1.29 kW / 380 V |
Overall dimensions | 1,820 × 660 × 1,550 mm |
High cutting precision with a 5 mm minimum strip width; multi-blade cutting for high throughput; different thickness settings can be combined in a single cutting pass; conveying speed adjustable up to 15 m/min.
The output end uses a floating unloading system: instead of the strip being dragged off the blade by belt tension alone, the unloading element moves with the product and releases it progressively. The practical effect is that meat does not stick to the blade, and the strip leaves at its cut width instead of being stretched on exit.
A mist-spraying design applies a fine film of moisture at the cutting zone. It lubricates the blade-to-product interface, which smooths the cut face and reduces the friction that causes tearing. It is a small volume of water — the point is the surface film, not washing the product.
Blade carrier, input belt and output belt all detach without tools. In a plant running chicken one day and pork the next, changeover and washdown time is the real capacity constraint — not cutting speed. Detachable parts turn a long cleaning stop into a short one, and they are the reason this machine can be used across proteins without carrying allergen risk between runs.
The belt itself is a quality module belt selected for service life, and the frame combines stainless steel with engineering plastics — smooth, non-porous surfaces that meet HACCP requirements and can be washed down.
Three checks matter for any EU destination, and Greece in particular:
Voltage and frequency. Greece runs a 230 / 400 V, 50 Hz supply. The QT300 is configured at 380 V / 50 Hz, which sits inside that nominal range — so no step-down transformer and no frequency converter are needed. This is the single most common cause of a machine arriving at a European plant and sitting unused, so confirm it at enquiry stage.
CE marking. Machinery placed on the EU market must carry CE marking under the Machinery Directive 2006/42/EC. From 20 January 2027, machinery placed on the market falls under the EU Machinery Regulation. If you are specifying a strip cutter for delivery after that date, buy from a supplier who is already working to the new framework rather than discovering the gap at customs.
Hygiene and food contact. Stainless steel and engineering plastics on food-contact parts, a design that can be fully opened for cleaning, and documentation that supports your own HACCP plan.
A note on applications. Greece's poultry sector is built on strip-format products — chicken souvlaki and gyros are staple volume items, and both need strips of consistent width so they cook evenly and portion predictably. Kebab and skewering lines, ready-meal trays and stir-fry packs have the same requirement: the strip geometry has to hold, piece after piece.
Strip cutting is a mid-line operation, and its output quality is set by what happens upstream:
Upstream — a flattener or portioning stage that brings fillets to even thickness first. Cutting an uneven fillet gives uneven strips no matter how good the blade is.
Downstream — the dicing pass, or a forming, coating or breading stage if the strips are going into a further-processed product.
If your line already has a meat strip cutting machine doing the strip work, the QT300 usually goes in as the dedicated poultry unit or as the dicing stage. The full range of industrial meat slicing and cutting machinery covers the other operations around it.
Running the second pass converts strips into dices. Practically, this is how a plant covers two product formats without buying two machines:
Strips — souvlaki, gyros, skewers, salad topping, stir-fry packs, breaded strip products
Dices — kebab and skewer assembly, ready meals, soups, salads, pies, pet food
If dicing is the main requirement rather than an occasional changeover, a dedicated premium commercial meat dicer or a purpose-built chicken breast dicing line will out-produce a strip cutter running a second pass — the right choice depends on whether dicing is your 20% or your 80%.
Q: What is the minimum strip width? A: 5 mm. Below that, fresh chicken breast starts to deform rather than shear, and strip quality becomes unreliable.
Q: Can the same machine cut strips and dices? A: Yes. Strips are the first pass; a different blade set and a 90° feed give the second pass into dices. Cutting size is changed by changing knives, not by adjusting a setting.
Q: Will it cut frozen meat? A: This is a fresh-meat machine. It is designed for fresh and chilled product — chicken, pork, beef and poultry. Frozen blocks need a different cutting principle entirely.
Q: What voltage does it need in Europe? A: 380 V / 50 Hz, matching the 230 / 400 V 50 Hz supply used in Greece and across the EU. No transformer or frequency converter required.
Q: How long does it take to change blade carriers? A: Blade carrier, input belt and output belt are all detachable, so changeover is a short tool-free task rather than a full strip-down. This is deliberate: on a multi-protein line, changeover time constrains capacity more than cutting speed does.
Q: Is it certified and HACCP-compliant? A: CE approved, with internationally branded electrical components and safety circuits, stainless steel and engineering plastics on food-contact parts, and an open design that supports HACCP washdown procedures.
Q: What should I check before ordering a chicken breast strip cutter? A: Three numbers: your product temperature, your target strip width, and whether you need the second pass into dices. A correctly built machine still underperforms if the product arrives too warm or the strip width was specified by eye.
The machine is simple. Getting the specification right is where projects go wrong — and the three variables that decide it are product temperature, target strip width, and whether you need dicing.
If you are specifying a chicken breast strip cutter for a fresh-poultry line, those three numbers are the whole conversation. Send them to us, plus your target output per shift, and we will come back with the blade configuration, the belt speed setting and the correct voltage for your destination market — including the 380 V / 50 Hz configuration used for EU destinations such as Greece. Talk to our engineers here.
