Machines are wrapped in plastic bags first. Then the machines are putted in strong iron sheet case/plywood case, lined with metal wire if necessary.
5-8 workdays after receiving payment
FengXiang QW-8 Large Type Meat Cutter
QW-8 has large-diameter blades and a wide inlet. With low speed and smooth operation, it cut pork, beef, chicken, bacon strips of steak, bacon, etc. Besides, it can also slice jelly fish, wet and dry squid, ham, and pickles, pickled cabbage, black fungus, mushrooms and fruit vegetables.
Capacity: 1500kg/h Net weight: 100KG Cutting Thickness: above 4mm
Entrance Dimension: 290 × 20mm Blade Size:§14.5cm
1. Because the band knife can be changed accoding to different shapes of bones, you can ajust the size and therefore you can get a high yield about 76%~80% after head cutting.
2. The machine is made of stainless steel and nonferrous metals that is in compliance of HACCP.
3. No advanced works needed, such as like removing tail or flesh of the bell, and the cutting effect is better than manual.
Suitable for those kitchens of school, restaurant, big factory, food processing factory, supermarket, etc.
It can be connected to the related processing step like washing, peeling, cutting, drying, or packing in a whole processing line.
Hearty service: 1.Before sending the machine, we will test and adjust, so you can use directly when you get it. 2.Operating video & instruction will be sent to clients, to help them better use the machines. 3.Any problems occur while using, professional advice will be given by us. 4.All kinds of frequently used parts are supplied from us all the year round.
Zhaoqing Fengxiang Food Machinery Co., Ltd. has been making great progress in enterprise scale, product range, and product quality since we were established in 2005. We aim at providing various high quality, competitive price and value-creating equipment for food & beverage industries, food processing enterprises, and private customers. In order to let you know more about our products, we would show all of our products as follow:
Part One - Garlic and Onion Rough Processing Equi...