Notes about cutting
16 11/2020 243343V03_EN
Meat salad 0.5 to 5 mm
0.5 to 6 mm
0.5 to 5 mm
2 °C 32 x 5 mm offset
32 x 6 mm offset
48 x 5 mm offset
Double knife Use product
stabilisers
Kidneys 0.5 to
32 mm
0 °C to 2 °C Spacer frame,
bottom and
top part
Double knife Use product
stabilisers
Potatoes (raw) 12 mm
20 mm
12 x 12 mm
20 x 20 mm
Single knife Do not use
product stabilis-
ers
Cheese cubes
6 mm
8 mm
0 °C to
4 °C
Cheese grid
(wire)
6 x 6 mm
8 x 8 mm
Single knife
Double knife
Pull both rollers
off the eccen-
trics
Cheese strips
0.5 to 6 mm
0 °C to
4 °C
Cheese grid
(wire)
48 x 6 mm
Single knife
Double knife
Pull both rollers
off the eccen-
trics
Soft cheese
(e.g.
Mozzarella) 6 mm
8 mm
0 °C
to 4 °C
Cheese grid
(knife)
6 x 6 mm
8 x 8 mm
Single knife
Double knife
Pull both rollers
off the eccen-
trics
Carrots
(blanched)
12 mm 20 °C 12 x 12 mm Single knife
Cucumbers - 0 °C to 20 °C Grating frame Grating disk
small plate
1.8 - 4.5 mm
Pull both rollers
off the eccen-
trics
Sausages in
slices
- 0 °C to 3 °C Grating frame Grating disk
small plate
4.5 mm
Pull both rollers
off the eccen-
trics
Cheese for pizza - Grating frame Grating disc
fine
Pull both rollers
off the eccen-
trics
Carrots
Potatoes
- Grating frame Grating disc
fine
Pull both rollers
off the eccen-
trics
Potatoes for hash
browns
- Grating frame Grating disc
coarse
Pull both rollers
off the eccen-
trics
Shape Product Feed Temperature Grid size Knife Comment
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