PUMA
PUMA
Your main gain with PUMA: Time and
maximum yield
When performance and precision align, PUMA certainly makes
the cut – even at speeds of up to 400 cuts per minute (with the
double blade).
This is true for cutlets, steaks, schnitzel, pork belly, bacon or
German meatloaf, or whether it‘s fresh, chilled or frozen down
to -4 °C / 24.8 °F. Since the blade is connected directly to the
drive motor, nearly 100 % of the power from the motor can be
harnessed during slicing.
PUMA 700 EB
Competitor
Precise cross-section as a result of
the dynamic feeding system (DVS,
TREIF patent).
The intelligent product feed holder
can differentiate between meat and
bone simply by gripping the product.
A look in the blade box shows a thin
blade for a precise cut.
Performance and precision are the
hallmarks of PUMA.
The machine slices products at tem-
peratures as cold as -4 °C / 24.8 °F.
Depending on the model, it can ac-
commodate products that measure up
to 700 or 1,100 mm in length.
www.treif.com
Dimple plate: An air cushion forms
between the dimples on which the
product is guided to the blade.
Regardless of whether it is steak,
schnitzel or cheese, PUMA is extraor-
dinarily flexible.
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