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12-inch Belt-Driven Meat Slicer with 0.35 HP Motor
Be the first to rate 12-inch Belt-Driven Meat Slicer with 0.35 HP MotorItem: 21624
Model: MS-IT-0300-I
FEATURES:
• Anodized aluminum alloy body
• High carbon steel blades are hard chromed
• Blades have hollow ground taper for extended sharpening and life
• Carriage moves smoothly on ball bearings
• Perfect for low volume operations
UPC CODE
690207216245
WARRANTY
2 year parts & 1 year labour warranty
CERTIFICATIONS
QPS, ETL
COUNTRY OF ORIGIN
ITALY
GROSS WEIGHT
49 LBS
GROSS DIMENSIONS
25 x 21 x 20 IN
TYPE OF PLUG
NEMA 5-15P
PRODUCT OVERVIEW
Easy and effortless
Trento’s 12” belt driven slicer offers exceptional cutting consistency and durability. Allows effortless cutting of deli meats and vegetables. Easy to disassemble for quick cleaning.
Trento’s 12” belt driven slicer offers exceptional cutting consistency and durability. Allows effortless cutting of deli meats and vegetables. Easy to disassemble for quick cleaning.
Blade Size: 12” (300 mm)
Cut Thickness: 0” – 0.62” (0 – 16 mm)
Cut Size: 8.6” x 7.5” (219 x 190 mm)
Slicing Volume+: 1 hour
Cheese Slicing*: 0/4
RPM: 300
Power: 260 W / 0.35 hp
Electrical: 110V / 60Hz / 1Ph
Net Weight: 34 lb. (15.45 kg.)
Net Dimensions (WDH): 24.4” x 16.75” x 14.6” (620 x 425 x 370 mm)
Gross Weight: 49 lb. (22.27 kg.)
Gross Dimensions (WDH): 25” x 21” x 20” (635 x 533 x 508 mm)
*Cheese Slicing Ratings: 0/4 – Not Recommended, 1/4 – Occasional, 2/4 – Low, 3/4 – Medium, 4/4 – High
+Results may vary due to product consistency and temperature
Cut Thickness: 0” – 0.62” (0 – 16 mm)
Cut Size: 8.6” x 7.5” (219 x 190 mm)
Slicing Volume+: 1 hour
Cheese Slicing*: 0/4
RPM: 300
Power: 260 W / 0.35 hp
Electrical: 110V / 60Hz / 1Ph
Net Weight: 34 lb. (15.45 kg.)
Net Dimensions (WDH): 24.4” x 16.75” x 14.6” (620 x 425 x 370 mm)
Gross Weight: 49 lb. (22.27 kg.)
Gross Dimensions (WDH): 25” x 21” x 20” (635 x 533 x 508 mm)
*Cheese Slicing Ratings: 0/4 – Not Recommended, 1/4 – Occasional, 2/4 – Low, 3/4 – Medium, 4/4 – High
+Results may vary due to product consistency and temperature