Hallde – Vegetable Preparation Machine

Model: RG-350

RG-350 is one of Hallde’s strongest and most efficient vegetable preparation machines. It has two different types of feeders – manual feeder ergo loop and feed hopper. The larger 215 mm cutting tools enables larger volumes to be processed.

Features:

RG-350 Vegetable Preparation Machine

• Choice of two different feeders - Manual Feeder Ergo Loop or Feed Hopper for continuous feeding.

• Direct driven cutting tools from a strong heavy duty motor with planetary gear transmission.

• “HALLDE PowerLink” provide a leverage effect on the pusher plate which reduces the manual pressure needed to about half.

• “HALLDE ErgoLoop” enables the user to use both hands when operating the machine.

• Large cutting tools with a diameter of 215 mm enable larger volumes to be processes faster.

Machine

• Motor: 0.75 kW. One-speed. single phase, 50 Hz. 240 V or three phase, 50 Hz. 400 V,

• Transmission: Planetary gearing.

• Safety system: Two safety switches.

• Degree of protection machine: IP44.

• Degree of protection push buttons: IP65.

• Power supply socket: Earthed, single phase, 10 A alternatively earthed, three phase, 10 A slow-blow.

• Fuse: 10 A, delayed action fuse.

• Sound level LpA (EN31201): 73 dBA.

• Magnetic field: Less than 0.4 microtesla.

Materials

• Machine housing: Anodized or polished aluminium alloy.

• Cutting tool discs: Stainless Steel / Aluminium.

• Cutting tool knife blades: Stainless knife steel.

• Machine table: Stainless steel.

• Container: Polycarbonate. Feeder

• Feed cylinder: Volume 5.7 litre. Height 180 mm. Diameter 200 mm. One fixed internal support wall 62 mm wide.

• Feed tube with internal diameter 59 mm.

• Manual Feeder with “HALLDE ErgoLoop” handle and “HALLDE PowerLink” lever system.

• Feed hopper: Volume ca 23 litre. Height 350 mm. Diameter 420 mm. Cutting tools

• Diameter: 215 mm.

•   Speed: 360 rpm (50 Hz), 430 rpm (60 Hz).

Type of preparation

• Slices, dices, grates, shreds, cuts julienne and crimping slices.

• Processes vegetables, fruit, dry bread, cheese, nuts, mushrooms, etc.

Users

• Restaurants, shop kitchens, diet kitchens, retirement homes, hospitals, schools, fast food outlets, catering, day care centers, pizzerias, ships, central kitchens, institution kitchens, etc.