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 |
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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.
slicing knife cm. 22
Professional slicing knife with a 22 cm blade: long, narrow blade for thin, even slices of roasts, cured meats and meat in a single pass. Edge to be maintained with a honing steel and periodic sharpening.
The 22 cm slicing knife is a professional kitchen knife with a long, narrow blade, designed to cut thin, even slices from roasts, cured meats, hams and cuts of meat. The 22 cm blade length lets you complete the cut in a single continuous pass, avoiding the sawing motion that would spoil the surface of the slice.
The sharp profile and elongated blade geometry reduce friction and follow the shape of the cut, producing uniform slices even during repeated counter or restaurant-kitchen work.
Like any cutting knife, it keeps its performance when the edge is maintained regularly: frequent passes on a honing steel to realign the edge, and periodic sharpening on a stone as the edge wears. The knife should be replaced when the blade is worn out, chipped or no longer recoverable by sharpening, conditions in which the cut becomes uneven and less safe.
Specifications:
- Type: slicing knife
- Blade length: 22 cm
Specific References
- MPN
- AGWS-2263
Professional slicing knife with a 22 cm blade: long, narrow blade for thin, even slices of roasts, cured meats and meat in a single pass. Edge to be maintained with a honing steel and periodic sharpening.