Why does bacon slice thickness fluctuate during production?

Bacon's alternating fat and lean means temperature swings soften or harden the meat, changing cutting force and letting slice thickness drift. Unstable feed pressure, a dulled blade or a mis-set pressure stroke makes it worse. Lock the chilled product temperature first, then trial-cut the target thickness at that temperature and sample continuously, since single-slice checks reveal little. If variation clusters at the tail of each block, inspect the pressure stroke and clamping structure to separate product softness from a loose feed mechanism. For acceptance, log thickness curves under real bacon and continuous running, cross-check them against floor space and frame rigidity, and use that data to review later bulk orders.