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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
pastr y,
almond paste, praline,
etc.).
- grinding (frozen foods,
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 (exclusive to
ROBOT-COUPE) which
can be lowered or raised
simply by lifting each leg.
This makes it easy to
move the machine around
and thereby facilitates the
cleaning of the working
surfaces.
• R-VAC
®
VACUUM KIT
Your machine can be
equipped
with
vacuum kit. Vacuum
processing
incomparable results
for all types of prepa-
rations, ranging from
(shor tcrust
flan
pastr y,
fish mousses, fine-
textured stuffings 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.
a
gives
EXAMPLES OF
USE
R 23
USES
R 30 V.V.
(kg)
CHOPPING
• MEAT
Minced beef
10
Sausage meat / tomate stuffing
10
Terrine / saucisson
12
White pudding / liver mousse*
13
Smooth-textured mixtures
8
(frankfurters)
• FISH
Puréed fish*
13
Fish stuffings*
13
• VEGETABLES
Garlic / parsely / onion / shallots
half bowl volume
Soup / vegetable purées*
17
• FRUIT
Compotes / fruit purées
13
EMULSIFYING
Mayonnaise / aioli / taramasalata
13
Rémoulade sauce
13
Snail / salmon butter
8
KNEADING
Shortcrust / biscuit pastry
6
Flaky pastry
6
Pizza / bread dough
6
Brioche dough
5
R 30
R 45
R 60
R 45 V.V.
(kg)
(kg)
(kg)
12
18
25
12
18
25
14
22
30
16
24
33
10
14
18
16
24
33
16
24
33
21
32
44
16
24
33
16
24
33
16
24
33
10
16
27
8
12
18
8
12
18
8
12
18
6
9.5
12
37
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