Processors
Dull knives require more force, resulting in ‘slips’, injuries, poor yield, slower production, high turnover, high costs and lower profits. This is evidenced by internationally accepted research published in Applied Ergonomics (vol. 24. pp. 375-382) stating that “blade sharpness did indeed have a significant impact on grip and cutting forces” and “sharper blades improve efficiency by reducing cutting time.”
Dull knives are more prevalent than we would like to believe – surveys over the past decade have shown that over 80% of the workforce use inadequately sharpened knives, even in facilities where management were convinced that all staff kept sharp knives.
The Anago KST provides accurate, objective and reliable monitoring of sharpening equipment, people and practices allowing sharpening to be continually and effectively controlled, optimised and improved.
Our customers find that they have increased processing speed (up to 1.5 times faster throughput), reduced cutting effort (less than half the cutting effort), reduced injury rates (up to 80% fewer repetitive strain injuries) and increased yield (up to 1.2%) by the daily use of the Anago KST as a way of ensuring the constant supply of correctly sharpened knives to their processing operation.
Ray McGorry of Liberty Mutual Research Institute states that “the processing industry reports up to 30 times the industry average for repetitive strain injuries”, yet those who implement the KST are able to virtually eliminate such injuries.
With a payback of less than 3 months the Anago KST offers unbeatable value for money and for much less than replacing your existing sharpening equipment and personnel.
Contact us to learn more about how you can benefit from the Anago KST in your processing environment.