• The SPC 140, with a 1.5 in (38 mm) cutting depth, or SPC 165 with a 2 in (51 mm) cutting depth, are ideally suited for:
• Beef: Breaking forequarters and beef plates; also hot and cold ribbing.
• Pork: Ham and shoulder marking, ribbing and chine bone removal.
• Lightweight and flexible – allows operators to use the tool both hanging and on the table.
• More power – high efficiency air motor for more horsepower and lower operating costs.
• Heavy duty gears made to withstand all uses in the meat packing industry.
• All stainless construction.
• Lever style adjustable depth gauge for precise depth control.
• Fast blade stop.
• Meets national and international requirements for hygiene and safety

Fully automated knife sharpening system that hollow grinds, hones & edges, and polishes & deburrs all types of hand knife to deliver a perfect sharp edge, every time!

• 60 knives per hour
• Hollow Ground Beveled Edge
• Bevel from Handle to Point
• Long Lasting Tapered Edge
• Less Effort in Cutting
• Improved Ergonomics
• Increased Knife Life