Ruhle SR1 - Page 14

14
Adjustment: Schnitzel (without sectioning blade, install bottom Multi-cutter.)
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 10 0 10,0 0
2 Pork froz. -3°C 10 0 10,0 0
Adjustment : Roulades (without sectioning blade, install bottom Multi-cutter.)
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 6 0 10,0 2
2 Beef cool 4°C 6 0 6,0 2
3 Veal cool 4°C 6 0 6,0 2
4 Turkey cool 4°C 6 0 6,0 2
Adjustment: Cordon Bleu (without sectioning blade, install bottom Multi-cutter.)
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 10 0 10,0 6
2 Beef froz. -3°C 6 0 3,0 6
Adjustment: Steak (With sectioning blade and Multi-cutter frame.)
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 0 0 10,0 0
2 Beef cool 4°C 0 0 10,0 0
Adjustment: Cutlets (with cutlet blade and Multi-cutter frame.)
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1 Pork cool 4°C 0 0 15,0 6
Adjustment : Salami
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Lengthmm Pre-Comp
1 Pork cool 4°C 12 12 4,0 6
2 Pork cool 4°C 24 24 4,0 6
Adjustment: Ochsenmaul
Nr. Material State Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length Pre-Comp