Precision machines that solve the cuts others struggle with: skilled Japanese craftsmanship, clean cutting, easy maintenance, reliable performance.
Japan's No. 1 slicer maker.
In every major Japanese supermarket chain.
National & industry awards.
Two decades of recognition: 2005–2025.
NCI’s position was not built on one feature alone. It was earned by solving difficult processing challenges, building machines with precision, designing for real production, and delivering better business results.
Soft meat, irregular shapes, skin, fat and sinew all behave differently under a blade. NCI machines are engineered to handle products conventional slicers often struggle with, producing cleaner cuts, consistent thickness and more usable product. On fresh, non-frozen meat, NCI can slice as thin as 1 mm, an ultra-thin cut conventional machines struggle to achieve.
NCI machines are not simply assembled. They are aligned, adjusted and inspected by skilled technicians who understand how small mechanical differences affect cutting quality.
Refined over a decade of dedicated development, precision is built into every stage of production, from blade alignment to feed control.
NCI machines combine continuous feeding, in-operation blade cleaning and automatic sharpening with practical access for daily care, helping maintain cutting quality and steady production over long runs.
Stored settings help operators reproduce production conditions quickly.
Tool-free access and washdown-focused design simplify daily sanitation.
Accessible components and practical construction reduce maintenance complexity.
Automatic sharpening, blade cleaning and continuous feeding support long production runs.
Better cutting quality is not only about appearance. Consistent thickness, less product damage and fewer unnecessary processing steps can improve the economics of the entire production line.
Applies to chilled-slicing applications where tempering can be eliminated.
Soft meat deforms. Natural products vary in shape. Skin, fat and sinew react differently under the blade. Raw and cooked chicken are the hardest of all to cut clean. NCI cuts both.
Not a rendering. Not a laboratory sample. Every photograph below is standard, commercially available chicken breast, cut on an NCI machine.
Case 01: Raw Chicken
Fresh chicken breast was sliced cleanly at 3 to 5 mm while chilled at about 5 °C, without tempering or crust-freezing. The slices remained intact, with no tearing or smearing, and were delivered evenly spaced on the conveyor.
Case 02: Cooked Chicken
Cooked chicken breast was sliced cleanly at 3 mm and 4 mm, both skin-on and skinless. The result was rated “better than expected” and noticeably more moist than the incumbent method.
Individual pieces were discharged separately rather than as a stuck-together block, supporting cleaner feeding into a multihead weigher and helping reduce giveaway.
Clean results on difficult products are not achieved by force alone. They come from the way the blade meets the product, stays clean and sharp, and feeds material through the machine.
The band knife has an extremely small contact area with the meat, allowing it to cut even soft products cleanly without crushing them, dragging the fibres or causing tearing. The result is a smoother, more attractive cut surface.
During operation, the band knife is continuously cleaned with a scraper and water-air spray, and automatically sharpened at intervals. The edge stays sharp and residue-free through long production runs.
Contact cutting and in-operation cleaning and sharpening are practical with a flexible band knife. Conventional rotary and cleaver blades require clearance, where soft products can deform and ragged cuts can begin.
The swinging meat box allows continuous loading without stopping the machine. Following pieces push the previous product through, helping slice joints and end pieces more completely while holding slice thickness.
NCI gives distributors access to specialised slicing and size-reduction systems for products conventional machines often struggle to process, from soft chilled meat and irregular cuts to demanding production applications.
Compact band-knife slicer for yakiniku cuts and pork loin.
| Slice thickness | 1–25 mm |
|---|---|
| Product temp. | −1 to +5 °C, no temperingoptimum +2 to +3 °C |
| Throughput | 40–70 strokes/min2 lanes with the partition fitted: up to 140 slices/min |
| Max. material size | Partitioned W95 × 2 lanes / Open W200H100 × L600 mm |
| Material feeding | Continuous feeding possible |
| Conveyor | W230 × L940 mm |
| Machine dimensions | L2,270 × W1,080 × H1,710 mm |
| Air | 0.5 MPa, 260 L/min |
| Water | 0.2 MPa or higher |
| Power | 1-phase 220–240 V, 2.04 kW |
| Weight | 570 kg |
The machine that cut the fresh chicken breast, designed for whole pork belly and high-speed applications.
| Slice thickness | 1–20 mm |
|---|---|
| Product temp. | −1 to +5 °C, no temperingoptimum +2 to +3 °C |
| Throughput | 40–85 strokes/minacross the full 1–20 mm thickness range. 2 lanes with the partition fitted: up to 170 slices/min |
| Max. material size | Partitioned W140 × 2 lanes / Open W300H20–100 × L600 mm |
| Material feeding | Continuous feeding possible |
| Machine dimensions | L2,908 × W1,410 × H2,003 mm |
| Air | 0.5–1.0 MPa, 300 L/min or more |
| Water | 0.2 MPa or higher |
| Options | Side table · 2-level table (25 kg) |
| Power | 1-phase 220–240 V, 2.04 kW |
| Weight | 1,090 kg |
High-capacity slicing for larger materials, trims, offcuts and small-cut products.
| Slice thickness | 1–30 mm |
|---|---|
| Product temp. | −1 to +5 °C, no temperingoptimum +2 to +3 °C |
| Throughput | 20–66 strokes/minsingle open lane, no partition: max 66 slices/min |
| Max. material size | Single open port W320H160 × L600 mm, no partition; tallest intake in the range |
| Material feeding | Continuous feeding possible |
| Conveyor | W370 × L1,322 mm |
| Machine dimensions | L2,908 × W1,410 × H2,003 mm |
| Air | 0.5–1.0 MPa, 300 L/min |
| Water | 0.2 MPa or higher |
| Options | Side table · 2-level table (25 kg) |
| Power | 1-phase 220 V, 2.04 kW |
| Weight | 1,060 kgmachine only; approx. 1,100 kg with tables |
For dicing frozen meat.
| Product temp. | −8 to −5 °C |
|---|---|
| Cutting method | Stepped cutting by disk knife and impeller knife (“Diamond-Cut”)No pressure is applied to the meat, so temperature rise is minimal and the fat does not separate |
| Dice / strip cuts | 4 / 6 / 8 / 10 mmstrip cut also possible; dice length adjustable via impeller speed (inverter control) |
| Capacity | 670–1,150 kg/h4 mm: 670 · 6 mm: 870 · 8 mm: 1,020 · 10 mm: 1,150 kg/h. Continuous processing of 180 × 100 × 550 mm meat blocks: 620–1,030 kg/h |
| Max. material size | W180 × H100 × L550 mm |
| Materials | Beef, pork, chicken, cheese, squid, octopus, tuna, salmon |
| Machine dimensions | W1,030 × L2,560 × H1,649 mm |
| Power | Disc 3.7 kW · Impeller 4 kW · Scraper 0.06 kW |
| Weight | 1,270 kg |
| Safety | Interlocking covers on cutting section and material feed · motor with brake · blade stocker as standard · safety sensors that require use with the meat wagon |
Slice it. Flake it. Grind it. Mince it. Dice it. Form it.One manufacturer for a wider range of food-processing applications.
Explore the Full Product LineupFor a distributor, quality means more than cutting performance. It means a machine you can recommend with confidence, support in practice and stand behind throughout its working life.
Robust construction and heavy-duty components support dependable daily production, helping reduce avoidable service issues and protect customer confidence.
Reliable machines create confident customers.
Practical blade access, accessible components and washdown-focused design make routine maintenance easier for operators and service technicians.
Easier to maintain. Easier to support.
Protective covers help shield sensitive sensors during washdown, reducing the risk of cleaning-related damage and supporting reliable long-term operation.
Small protective details can prevent unnecessary service calls.
Your customers do not need another standard machine. They need a partner who can solve what standard machines cannot.
NCI gives you the specialised capability, proven results and engineering expertise to become that partner.
Give them a reason to call you first.
For Owners and Production Managers
NCI helps processors reduce unnecessary tempering, product giveaway, trim loss and avoidable handling. Consistent output can help turn more of every product into sellable value while reducing production complexity.
For Operators
NCI machines are designed around daily operation, with practical blade access, washdown-focused construction, protection for sensitive components and robust engineering that supports dependable production.
For the People Who Eat It
NCI’s contact-cutting action reduces dragging, crushing and tearing compared with harsher cutting methods. Cleaner cut surfaces help protect the product’s appearance, texture and natural moisture.
A high-quality machine is only part of a successful installation. NCI supports distributors and customers with the product knowledge, documentation and technical guidance needed to keep production moving.
Behind that support: about 1,000 machines in operation and tens of thousands of service and inspection records, plus in-house blade production with ready stock.
From the first product test to after-sales service,
NCI stands behind every machine.
In a 30-minute introduction, we will walk you through NCI’s machines, how they cut real product, product specifications, technical support and the applications where NCI can add value.