KASCO USA |
1-800-361-3329
KASCO Canada manufactures a wide selection of bakery slicing band blades with edge profiles and widths such as ½" and ¼" scallop, v-tooth, precision ground on one or both sides, and single or double-beveled. This selection ensures the ideal blade for all bread and bun slicing applications. Our bakery and bread slicing blades are ideal for wholesale and commercial bakeries because they eliminate bread tearing and crumbing. As a result, there's less bread product waste, cleaner slices, and a more appealing bread product.
All KASCO bakery bands start with the best materials available. Edges are ground using state-of-the-art equipment, blades are cut to the exact length, then bands are welded. Finished bread slicing bands are precision matched to extremely tight tolerances to ensure equalized tension on your slicing machine and reduced breakage. All of KASCO Candada's bakery band blades have burr-free edges that result in smooth, flat, and clean slices time after time.
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The KASCO BK band saw blade is a heavy-duty ½" scallop blade that resists edge wear when slicing hard crusts and firm or dense textured breads. It's ideal for slicing whole wheat, French, Italian, rye, and other hearthy breads containing nuts and seeds. The BK reduces the smashing and crumbling of breads while providing a clean and sharp cut time after time. |
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The KASCO BKDB band saw blade is similar to the BK edge with an additional secondary bevel for easier penetration and a smoother finish. The secondary bevel makes honing more convenient for users. The BKDB is ideal for soft crusted and light textured breads to reduce crumbling, tearing, and pulling. This versatile bread slicer blade is used for mixed production requirements for an excellent finish and long blade life. |
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The KASCO BEZ band saw blade with a ¼" pitch scallop edge is a high performance blade used to slice firm textured buns, rolls, and muffins. It's convenient for slower speed machines that slice a variety of products. The 3/4" x .014" specialty blade size is specifically engineered for muffins. The innovative BEZ blade is designed to reduce crumbling while cutting. |
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The KASCO BEZDB band saw blade also has a ¼" pitch scallop but provides a smoother finish on soft textured bakery products. The additional second bevel allows for a quicker and more convenient honing to maintain edge sharpness. It provides easier penetration and special edge engineering significantly reduces crumbling. |
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The KASCO MDB band saw blade has a pitch of 15 scallops per inch making it the ultimate bun slicing blade. The mini scallops and ultra-sharp blade gives a superior and silky finish with cleanly defined edges. The blade stays sharper longer and requires less honing compared to other commercial bakery slicer blades. It outlasts and outperforms other conventional roll and bun slicing blades. |
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The KASCO BK band saw blade is a heavy-duty ½" scallop blade that resists edge wear when slicing hard crusts and firm or dense textured breads. It's ideal for slicing whole wheat, French, Italian, rye, and other hearthy breads containing nuts and seeds. The BK reduces the smashing and crumbling of breads while providing a clean and sharp cut time after time. |
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The KASCO BKDB band saw blade is similar to the BK edge with an additional secondary bevel for easier penetration and a smoother finish. The secondary bevel makes honing more convenient for users. The BKDB is ideal for soft crusted and light textured breads to reduce crumbling, tearing, and pulling. This versatile bread slicer blade is used for mixed production requirements for an excellent finish and long blade life. |
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Time tested experience has proven that welded joints last longer and are more durable than brazed joints. That's why we only supply bread slicing blades featuring welded joints. Welded joints have impressive long-term strength and can endure the tension and bending stresses during the delicate bread and bun slicing operations. Our welds are stronger because we use specially selected steel selected for its proven ability to endure fatigue and stress.
Flash-butt welding is used by the leading band saw manufactures throughout the world. We have pioneered the application of this difficult technique to the thinner-gauged bread and bun slicing materials. Other companies choose the weaker braze technique because it's an easier manufacturing process and less expensive.
Brazed Joint:
Brazing creates a lap joint requiring extensive shape preparation. The process starts with a brazing alloy to bond the two ends together and a flux to wet the molten braze and produce the bond. Therefore, the brazed joint demands the optimization of three variables and the result is a less durable and reliable bread slicing blade.
Flash-Butt Weld
Flash-butt welding is used extensively in other specialized industries. No foreign materials are introduced to glue the joint together resulting in a stronger and longer lasting blade. The flash butt weld fuses virgin steel into a seamless mating that has superior toughness and is practically unbreakable. Compare the brazed joint to the flash butt-weld and you'll see that the brazed joint is three times more likely to cause problems than the integrally-fused flash-butt weld.
