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VERTICAL CUTTER
MIXER OPTIONS
• COARSE SERRATED BLADES
The blade shaft can be fit-
ted with serrated blades,
which are used mainly for:
- kneading
pastry,
almond paste, praline,
etc.).
- grinding (frozen berries,
shellfish, almonds, etc.).
• FINE SERRATED BLADES
The blade shaft can also
be fitted with micro-
toothed blades, which are
used mainly for chopping
herbs (e.g. parsley) and
blending.
• WHEELS
Your cutter can be sup-
plied with 3 retractable
wheels
ROBOT-COUPE)
can be lowered or raised
simply by lifting each leg.
This makes it easy to move
the machine around and
thereby
cleaning of the working
surfaces.
14
• R-VAC
VACUUM KIT
®
Your machine can be
equipped
vacuum kit. Vacuum
processing gives incom-
parable results for all
types of preparations,
ranging from fish mous-
(shortcrust
flan
pastry,
ses, fine-textured stuf-
fings and vegetable terrines to foie gras and
ganache.
Make sure you always use the opaque white lid with
the vacuum kit.
• VERTICAL CUTTER MIXER
The cutter will enable you to perform all your
cutting tasks in minimum time. We recommend
therefore, that you keep a close eye on the mixture
in order to obtain the desired results.
(exclusive
to
which
facilitates
the
with
a
EXAMPLES
OF USE
USES
(lbs)
R 23 R 30 R 45 R 60
CHOPPING
• MEAT
Minced beef
22
Sausage meat / tomate stuffing
22
Terrine / saucisson
26
White pudding / liver mousse*
28
Smooth-textured mixtures
17
(frankfurters)
• FISH
Puréed fish*
28
Fish stuffings*
28
• VEGETABLES
Garlic / parsely / onion / shallots
Soup / vegetable purées*
37
• FRUIT
Compotes / fruit purées
28
EMULSIFYING
Mayonnaise / aioli / taramasalata
28
Rémoulade sauce
28
Snail / salmon butter
17
KNEADING
Shortcrust / biscuit pastry
Flaky pastry
12
Pizza / bread dough
Brioche dough
11
25
40
55
26
40
55
31
48
66
35
53
73
22
31
40
35
53
73
35
53
73
half bowl volume
46
70
97
35
53
73
35
53
73
35
53
73
22
35
60
16
27
38
13
21
26
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