Ruhle SR1 - Page 12

12
5 Pork cold 0°C 30 30 30,0 4
Adjustment: Inlay meat
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 6 6 6,0 6
2 Pork cool 4°C 12 12 12,0 6
Adjustment: Goulash
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 24 24 24,0 2
2 Beef cool 4°C 24 24 24,0 4
3 Pork cool 4°C 12 12 12,0 4
4 Beef cool 4°C 12 12 12,0 2
Adjustment: Meat salad with mayonnaise
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Lengthmm Pre-Comp
1 Pork cool 4°C 0 6 2,0 2
2 Pork cool 4°C 30 6 3,0 2
3 Pork cool 4°C 6 6 6,0 2
4 Pork cool 4°C 60 6 3,0 2
Adjustment: Meat salad
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 0 6 2,0 2
2 Pork cool 4°C 30 6 3,0 2
3 Pork cool 4°C 60 6 3,0 2
Adjustment: Boiled ham
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 24 24 2 2
2 Pork cool 4°C 12 12 2 2
3 Pork cool 4°C 10 6 6,0 2
4 Turkey cool 4°C 6 10 10 2