|Article-No||Description||Meat weight / Cube size||Quantity|
|F-108N||Spikomat F-108 Standard with handle, complete with knife and 200 skewers for production of 108 rectangular meat kebabs||min. 60g – 120g / 1,5 x 2,5 cm||1|
|F-108Sch||Spikomat F-108 Standard with levelling bars, complete with knife and 200 skewers for production of 108 rectangular meat kebabs||120g / 1,5 x 2,5 cm||1|
Capacity 12,9 kg of meat and vegetables (onions and peppers) are required for production of 108
kebabs with 120g each
Lay base frame on table with locking knobs facing left and right. Place side walls in locking holes. Pull sides
upright to vertical position and locate corner pins to hold these together. Push home locking knobs. Insert
metal and plastic base plates and fill with 12,9kg of meat and vegetables. See recommended ingredients and
When filling is completed, place top plastic plate on top of meat and push handle (model F-108N)
respectively levelling bars (model F-108Sch) across the box. Spike, skewer and cut through each slot on both
sides of the box. Preferably leave for 2 or 3 hours in chill conditions to set.
The top plate must be removed as soon as cutting has finished.
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