250 T SUPER Slicer, manual belt driven, gravity feed, 9.05" x 7.48" cutting area, 10" chromed alloy hollow ground knife, 0" - 9/16" slice thickness, top mounted, removable sharpener with dual action, gasket-sealed mechanism for slice thickness precision adjustment, moisture proof, 1/2 HP fan-cooled knife motor, non-slip rubber feet, 115V/60/1-ph, NEMA 5-15, ETL, CETLUS
Experience precision and efficiency with the Rheninghaus RTS10 250 T SUPER Gravity Slicer. This manual, belt-driven slicer is designed for versatile use, making it ideal for slicing cold cuts, meats, vegetables, and cheeses. With its sleek, rounded base and advanced features, it combines style with functionality for optimal performance in restaurants and bars.
Features:
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Knife: 10-inch hard chromed special alloy hollow ground knife for durability and ease of sharpening
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Slice Thickness: Adjustable from 0 to 9/16 inch for various slicing needs
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Sharpener: Top-mounted, removable all-metal knife sharpener with dual action and two stones
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Slice Thickness Adjustment: Gasket-sealed mechanism for precise control
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Design: Rounded base for a harmonious style; drip deflecting edge of the gauge plate
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Motor: 1/2 HP fan-cooled knife motor with permanently lubricated ball bearings
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Safety: Knife ring guard and overload protection with manual reset
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Maintenance: Moisture-proof, easy-to-clean ON/OFF switch and knife hub
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Feet: Non-slip rubber feet for stability
Benefits:
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Precision Slicing: The gasket-sealed mechanism ensures accurate slice thickness adjustments
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Durable Construction: Hard chromed knife and fan-cooled motor extend the life of the slicer
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Ease of Use: Top-mounted sharpener and non-slip feet provide convenience and stability
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Hygienic Design: Rounded lines and moisture-proof components make cleaning straightforward
Specifications:
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Cutting Area: 9.05 x 7.48 inches
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Motor: 1/2 HP, 115V/60/1-ph, NEMA 5-15
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Certifications: ETL, CETLUS
Enhance your food preparation with the Rheninghaus RTS10 250 T SUPER Gravity Slicer, offering reliability and precision in every slice.
