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Serrated bread-slicer blades are designed for reciprocating bread-slicing machines, commercial bakery equipment and automated bread production lines. They are used for consistent slicing of toast, sandwich bread, artisan bread, cakes and other bakery products. Multiple long serrated blades are installed in parallel at fixed spacing and move reciprocally to complete the slicing process. A properly designed tooth pitch, tooth depth and edge angle help the blade enter the bread gradually, reducing compression, deformation, tearing, sticking and excessive crumbs. Blade length, width, thickness, tooth profile, pitch, depth, mounting-hole diameter and hole spacing can be customized according to drawings, original samples or machine models. The product shown features round mounting holes at both ends. Other hole, slot and end configurations can also be manufactured. 420J2, 440C, stainless steel for food machinery and other tool steels can be selected according to the food-processing environment, machine speed, blade-tensioning method and required service life. Proper material and heat treatment provide a practical balance of sharpness, corrosion resistance, toughness and fatigue resistance. Precision cutting, heat treatment, tooth machining, surface grinding and edge finishing help control blade straightness, thickness consistency, mounting-hole accuracy and tooth uniformity for stable spacing and smooth reciprocating operation. Bread crumbs and grease should be removed promptly after use, and the blades should be kept dry. Blade tension and alignment should be checked during installation. Insufficient tension, excessive tension, blade contact or misaligned holders may reduce slicing quality and blade life. For a quotation, please provide blade length, width, thickness, mounting-hole diameter, hole spacing, tooth profile, material, machine brand or model, required slice thickness and quantity. Photos or physical samples of the original blade are also accepted.