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CP 1000
  • CP 1000
  • CP 1000
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CP 1000

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The CP 1000 Carpaccio Slicer is based on the popular Thurne PolySlicer 1000 model and has been optimised for slicing of wafer-thin Carpaccios.

Référence:
CP 1000
UPC:
EAN13:
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Vendu par:
Thurne-Middleby Ltd.
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Description

The machine is available with an orbital head, enabling slicing of stacked (<40mm) and shingled and retail and food service packs at high speeds up to 600 rpm.

Features & Benefits
Efficient multi-log slicing of stacks and shingles
Orbital blade provides gentle cutting action for accurate thin slicing at up to 600 rpm
Carpaccio specific change parts maximise product control, thus optimising performance and presentation
Product retraction eliminates sliver slices
Hygienic construction designed for ready to eat applications
Optional Predictive Technology improves first time on-weights when slicing moulded logs
Interleaver Option
Independent cutting of paper and of product
Optimisation of the product blade for the application and increased blade life
Twin lane operation running at up to 600rpm
Can interleave single slices within a shingle or stack (<80mm) and/or insert a sheet under complete groups (underleave)
Controllable paper positioning for excellent presentation
Easy access for quick reel change and cleaning
Available for retrofit at a later stage

interleaved shingle
Variety Conveyor Option
Produces a wide variety of portion patterns enabling processors to respond to retail trends
Patterns include circles, interlaced and overlapped shingles
Beef Carpaccio Rosette
Interlaced Shingles
Fully Integrated Slicing Systems
As part of the Middleby Group, Thurne can supply fully integrated slicing and packing systems. We can integrate PacproInc Underleaving units into our lines to provide complete slicing lines for underleaved carpaccio rosettes.

You benefit from:

A safe, balanced and effective line
Maximum performance
Single source supply and support
Simplified line certification
Example: CP 1000 Carpaccio Slicing & Sheeting Line

Versatile and efficient production of underleaved Carpaccio rosettes.

 

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