11
Adjustment: Streaky bacon
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cold 0°C
6
6
6,0
4
2
Pork
cold 0°C
8
8
8,0
4
3
Pork
froz.-2°C
6
6
6,0
4
4
Pork
cold 2°C
6
6
6,0
2
5
Pork
warm 30°C
6
6
6,0
0
Adjustment : Bacon
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
0
6
3,0
2
2
Pork
cool 4°C
60
12
3,0
2
3
Pork
cool 4°C
6
6
6,0
4
4
Pork
cool 4°C
10
10
10,0
4
Adjustment: Meat cut into stripes
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cold 0°C
60
12
6
4
2
Pork
cool 4°C
60
12
8
4
3
Beef
cold 0°C
60
12
8
6
4
Beef
froz.-2°C
60
12
8
4
5
Veal
cold 0°C
60
12
10
4
6
Veal
froz.-3°
60
12
12
4
7
Turkey
cold 0°C
60
12
10
2
8
Venison
cool 4°C
60
12
10
4
Adjustment: Bierschinken
Nr.
Material
State
Multi-cutter
Bottom/mm
Multi-cutter
Top/mm
Length
mm
Pre-Comp
1
Pork
cool 4°C
24
24
24,0
4
2
Pork
froz. - 3°C
24
24
20,0
2
3
Beef
cold 0°C
24
24
20,0
4
4
Venison
cold 0°C
24
24
18,0
2
Summary of Contents for SR1 turbo
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