Butcher's table Atesy СР-4/600/600

I_141
  • Type
    Butcher's table
  • length
    600 mm
  • depth
    600 mm
  • height
    870 mm
  • work surface skirting
    true
  • work surface material
    stainless steel
  • work surface skirting height
    50 mm
  • shelf type
    lattice
  • shelves quantity
    1
  • adjustable feet
    yes
  • wheeled feet
    false
  • case material
    stainless steel
  • net weight
    16.8 kg

About product «Butcher's table Atesy СР-4/600/600»

The whole range of raw meat (beef, pork, poultry and other), used in the catering establishments 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 cutting, then followed by deboning and trimming.The essence of deboning is that that it is overriding to separate the muscular membrane from bone scraps. After that it comes 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 would like to represent You Butcher's table СР-4/600/600 made by ATESY, which gives an opportunity to organize the processing of raw meat at the proper level. Announced dimensions of Butcher's table СР-4/600/600 from iPelican catalog: length – 600 mm, depth – 600 mm, height – 870 mm. Therewith, work surface material – stainless steel, that makes the appliance of this 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 СР-4/600/600 есть work surface skirting. Furthermore, work surface skirting height – 50 mm. And shelf type in the represented model – lattice. The appliance of this offered Butcher's table and trimming gives to organize the successful processing ofvarious types of raw meat in optimal way.