Treif Puma Slicer

PUMA certainly makes the cut— even at speeds of up to 400 cuts per minute (with the double blade). This is true for cutlets, steaks, schnitzel, pork belly, bacon or German meatloaf, or whether it‘s fresh, chilled or frozen down to -4 °C / 24.8 °F. The flexible PUMA can cover a wide variety of products with minimum set-up times.  Regardless of whether it is steak, schnitzel, ham or cheese, PUMA is extra-ordinarily flexible. Performance and precision are the hallmarks of PUMA. The machine slices products at temperatures as cold as -4 °C / 24.8 °F. Depending on the model, it can accommodate products that measure up to 700 or 1,100 mm in length. Because products can be separated into multiple sections, the PUMA E/EB allows minute steaks and slices of roast to be cut from a single product. It also provides an optimal integration in the production process through package formation.

Thanks to a perfect grip on the product, parallel slices and highest yields are possible even for bone-in products. A look in the blade box shows a thin blade for a precise cut.

Dimple plate
A cushion of air is created between the studs, which feeds the product to the blade and lowers friction.

Touchscreen
PUMA is now even easier to operate. The new touchscreen makes operation faster and more comfortable. Use the USB stick to save data and transfer software updates.

Cleaning Position
Like other components of the machine, the discharge belt can easily be moved upright to the optimum cleaning position without back strain. One of several examples for PUMAs ergonomic design