The Johnson slitter slices fresh, deboned meat sideways into layers with identical shapes and appearance. Product is held securely by two conveying surfaces and passes over a continuous scalloped band style blade, forming uniform thickness thereby allowing for uniform cook times. The slitter can process butterflies or halves, and products with skin on or skinless, tenders or leg meat types. The slitter is ideal for poultry, beef, and fish. Pressure, top belt angle, blade angles and blade heights are all adjustable. The unit uses water; 4GPM @ 20psi. The unit is 460V, 3Ph, 60Hz.