BD75L Belt Cutting Machine
Process in desired thickness.
You can now slice leafy vegetables like parsley, lettuce or spinach which are not possible to process with conventional disc bearing vegetable prep machine. In addition, the limited flexibility you could have with different discs is virtually surpassed with the fully variable cut thickness between 1 to 15 mm.
Food contact safe belt and the stainless steel constructions provides hygiene and customer convenience. Also, being a user friendly model, the machine runs on monophase electricity and does not require complex installation.
Steplessly vary the conveyor belt moving speed and the knive revolution speed and get thickness results between 1 to 15 mm. Capacities up to 250 kg./ hour can be achieved for making loads of tabouhleh or salads for your salad bar. You can process leafy vegetables, long bodied vegetables like cucumbers or fruits like bananas or tomatos with minimum damage and minimum loss.
The vegetable cutting machine incorporates double safety switches to protect the operator from misuse and work accidents. Should the machine not confirm that the side and front covers are not properly closed, the belt and knive won’t turn on. Additionally the machine is physically designed to avoid work accidents.
w x l x h
Değişken / Variable
100 X 74 X 125 cm
Why should I choose this machine against a standart disc-type vegetable processor?
"Only this machine can cut leafy vegetables like lettuces, spinach or parsley. Besides when slicing, you need to change discs for different thickness results, when using a conventional disc cutter. With this machine, you only vary the belt and knive speed to get steplessly variable thickness. "
"What is the range of cutting thickness? "
"You can vary the cut thickness between 1 to 15 mm., steplessly. "
1 cup of bulgur, 1 bundle of parsley, 1 bundle of fresh mint, 1 bundle of dill, 1 cup of walnuts, 5 tablespoons of dib roman, 5 tablespoons of olive oil, 1/2 cup of lemon juice, 1/2 tablespoon salt, 1/2 tablespoon black pepper, 2 tablespoons of pomegranate.
Rest the bulgur in hot water. Mince the parsley, mint and the dill very fine. Stir the bulgur, dill, mint and the parsley up.
Add the roman dib, lemon, black pepper and olive oil into the mixture. Stir up once again and garnish with pomegranade and serve.