Ruhle SR1 - Page 11

11
Adjustment: Streaky bacon
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cold 0°C 6 6 6,0 4
2 Pork cold 0°C 8 8 8,0 4
3 Pork froz.-2°C 6 6 6,0 4
4 Pork cold 2°C 6 6 6,0 2
5 Pork warm 30°C 6 6 6,0 0
Adjustment : Bacon
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 0 6 3,0 2
2 Pork cool 4°C 60 12 3,0 2
3 Pork cool 4°C 6 6 6,0 4
4 Pork cool 4°C 10 10 10,0 4
Adjustment: Meat cut into stripes
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cold 0°C 60 12 6 4
2 Pork cool 4°C 60 12 8 4
3 Beef cold 0°C 60 12 8 6
4 Beef froz.-2°C 60 12 8 4
5Veal cold 0°C 60 12 10 4
6 Veal froz.-3° 60 12 12 4
7Turkey cold 0°C 60 12 10 2
8 Venison cool 4°C 60 12 10 4
Adjustment: Bierschinken
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 24 24 24,0 4
2 Pork froz. - 3°C 24 24 20,0 2
3 Beef cold 0°C 24 24 20,0 4
4 Venison cold 0°C 24 24 18,0 2