Automatic Electric Beef Meat Roll Cutting Machine Frozen Meat Slice Machine
The meat slicing machine can cut fresh and frozen chicken meat and other meat into slice pieces.
CNC slicer can cut 2-8 mutton or fat, the machine adopts PLC control, motor drive, infrared sensing safety protection device Adjust the thickness without downtime, according to the thickness of want to automatically add and subtract in the numerical control switch, the workbench USES a special organic food made from plastic, ensure food safety, health, is a large hotpot restaurant Special equipment of large and medium-sized wholesalers for beef and mutton
Model | MS-10 | MS-20 | MS-40 | MS-60 | MS-80 |
Slicer rows | 1 roll | 2 roll | 4 roll | 6 roll | 8 roll |
Frequency | 60 times/min | 60 times/min | 60 times/min | 60 times/min | 60 times/min |
Power | 0.55kw | 1.5kw | 2.2kw | 3kw | 4kw |
Capacity | 20-30kg/h | 75-100kg/h | 150-200kg/h | 220-300kg/h | 300-400kg/h |
Height of slice | 10-150mm | 10-160mm | 10-160mm | 10-160mm | 10-160mm |
Thickness of slice | 0.2-10mm | 0.2-10mm | 0.2-10mm | 0.2-10mm | 0.2-10mm |
Processing length | 600mm | 600mm | 600mm | 600mm | 600mm |
Szie (mm) | 950*350*400 | 1450*600*1300 | 1450*880*1300 | 1500*1100*1400 | 1500*1300*1400 |
Weight(kg) | 80kg | 240kg | 330kg | 410kg | 500kg |
Product Advantage:
1.It is efficient and can slice 120 pieces per minute.
2.Double guide propulsion system,which ensures the machine process uniformly.
3.Automatic operation, saving labor costs.
4.Good safety performance.
5.meat roll slicer machine Is Stainless steel casing.
6.This machine can cut frozen meat into thick, thin, long, straight pieces and a variety. of volume type and multi-usage.
7.18 degrees below zero roll without thawing can be slice, meat will not broke and can form neatiy and beautifully.
8.All cutting parts are easy to clean
Maintance of meat slicing machine
1.Before use, must be tied to the ground line to prevent leakage.
2.The use of the machine, the first start the motor, and then feeding.
3.Cut the meat, meat, the meat must take the net bone, to prevent damage to the blade.