Butcher's table Inoksan TPB 148R

54695
  • Type
    Butcher's table
  • length
    1400 mm
  • depth
    800 mm
  • height
    850 mm
  • work surface skirting
    true
  • work surface material
    polypropylene
  • work surface skirting height
    60 mm
  • shelf type
    solid
  • shelves quantity
    1
  • drawers quantity
    4
  • adjustable feet
    yes
  • case material
    stainless steel

About product «Butcher's table Inoksan TPB 148R»

Raw meat (beef, pork, poultry and other), used by catering companies for preparation of various meat products, semi-finished products and dishes|various dishes, semi-finished products and a great variety of meat products|various dishes, and also great number of semi-finished products and meat products|semi-finished products, various dishes and also meat products|various dishes and semi-finished products} supplied as carcasses, meat sides, quarters of meat carcasses and undergo a stage of processing, such as cut, and after the cut go deboning and meat trimming.The essence of deboning is that that it is overriding to separate the muscular membrane from bone scraps. Then goes trimming, by the way of which the pulp is separated from cartilage, connective tissue and small bones, as well as it is removing contaminants. We represent You Butcher's table TPB 148R made by INOKSAN, which allows to organize the processing of raw meat at the proper level. Announced dimensions of Butcher's table TPB 148R from iPelican catalog: length – 1400 mm, depth – 800 mm, height – 850 mm. Therewith, work surface material – polypropylene, that makes the appliance of this offered table optimal for applying at meat cutting departments of various food service establishments. Furthermore,case material – stainless steel. For the convenience of use in the model TPB 148R есть work surface skirting. Furthermore, work surface skirting height – 60 mm. And shelf type in the represented model – solid. The appliance of this represented Butcher's table and trimming gives an opportunity to organize the processing offull range of raw meat in optimal way.

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