PUMA 700EB
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. The flexible PUMA can cover a wide variety of
products with minimum set-up times.
PUMA 700 EB
Competitor
Precise cutting results and evenly
thick slices: the Dynamic Feeding
System (DVS) is standard. It allows syn-
chronised slicing despite a continuous
product feed. Without DVS wedge
slices can be the result.
Thanks to a perfect grip on the pro-
duct, parallel slices and highest
yields are possible even for bone-in
products.
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: A cushion of air is
created between the studs, which
feeds the product to the blade and
lowers friction.
Regardless of whether it is steak,
schnitzel, ham or cheese, PUMA is
extra-ordinarily flexible.
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