Ruhle SR1 - Page 13

13
5 Pork cool 4°C 60 6 6,0 2
Adjustment: Liver/Heart/Kidney
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 24 6 3,0 6
2 Pork cool 4°C 12 12 12 4
3 Pork cool 4°C 24 24 4,0 2
Adjustment: Tribe/Lung
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Beef cool 4°C 30 30 10,0 6
2 Beef cool 4°C 60 60 3,0 2
3 Pork cool 4°C 60 6 3,0 6
Adjustment: Pork head
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 12 12 12,0 2
2 Pork warm 30°C 12 6 6,0 0
Adjustment: Vegetables
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1Gherkin Raw 0 6 3,0 6
2 Carrots stewed 30 6 3,0 6
3Onions raw 6 6 6,0 6
4 Onions Raw 10 10 6,0 6
5 Carrots Stewed 30 15 3,0 4
6Onions raw 0 0 2,0 4