Bestsellers
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blade for slicer 250 diameter 25cm three hole central hole 40mm c45 rgv fac e
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BLADE FOR SLICER 250 DIAMETER 25CM THREE HOLE CENTRAL HOLE 40MM C45 RGV FAC E
| (E) Diameter Blade | 250 | |
| (V) Number of holes | 3 | |
| (F) Dim. Central hole | 40 | |
| (H) Blade height (thickness) | 17.5 | |
| (I) Inner blade measurement (blade guard) | 210 |
VISIT THE BLOG FOR MORE INFORMATION
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neutral white oil pack for slicers 50 ml
Food-grade neutral white oil, 50 ml, for lubricating gravity-feed and flywheel slicers of any brand: colourless, odourless and tasteless, it protects the carriage, food pusher and blade from friction and rust. Do not use cooking oils.
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blade for slicer 220 diameter 22cm three hole central hole 40mm c45 rgv and other brands
BLADE FOR SLICER? 220/40/3/180 / 15,5 C45 FOR ABO - KOLOSSAL - OMAS -VAN DALL
(E) Diameter Blade 220
(V) Hole Number 3
(F) Dim. Central Hole 40
(H) Blade height (thickness) 15.5
(I) Internal blade size (cap) 180
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hand protection slicer fac and swedlinghaus model 195 220 250r 250e
Carriage hand guard for FAC and Swedlinghaus gravity-feed slicers, models 195 / 220 / 250R / 250E, CE and CE domestic versions. Safety shield between the hand and the blade during slicing: mandatory component, to be replaced if broken or missing. Hole centre distance 14.9 cm (measurement to check for compatibility). Specific to FAC/Swedlinghaus, not interchangeable with RGV models.
salty knife blade 230 mm black handle
Professional cured-meat knife for slicing salami and sausages. 230 mm (23 cm) blade, black handle for a firm, secure grip. Also available in 320 mm.
Professional cured-meat knife ("per il salato"), designed for slicing salami, sausages and cured meats in general. The 230 mm (23 cm) blade is the ideal size for cutting salami: long enough to draw the slice through in a single stroke for clean, even slices, with no need to press down or saw.
The black handle ensures a firm, secure grip during continuous use, even with damp or greasy hands typical of butchery, deli and professional-kitchen work.
Unlike a ham knife (long, flexible blade for very thin slices), the cured-meat knife is the go-to tool for the daily cutting of salami, soppressata, finocchiona and similar products. Also available with a 320 mm blade for larger pieces.
Specifications:
- Type: cured-meat knife (slicing salami and sausages)
- Blade length: 230 mm (23 cm)
- Handle: black
Specific References
- MPN
- AGWS-4016
Professional cured-meat knife for slicing salami and sausages. 230 mm (23 cm) blade, black handle for a firm, secure grip. Also available in 320 mm.