- Material: (Housing and drip tray) Stainless steel (Lid) Polypropylene
- On wheels with brakes
- Basket dimensions: 372mm x 465mm
- Fill quantity per cycle (leafy salads): 10 - 15 kg
- Timer: Adjustable between 60, 120 and 180 seconds
- Hourly output: 240 - 720 kg
- Two speeds: 350 rpm and 900 rpm
- Connection: 230 V - 50 - 60 Hz - 0.55 kW
- Dimensions: W 540 x D 750 x H 815 mm
- Weight (net/gross): 52 / 59 kg
- NO on-site service
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Safety and warning instructions
- The salad spinner is intended exclusively for use in professional kitchens and must be placed on a stable, level and non-slip surface.
- Before commissioning, ensure that the device is properly mounted and all cables are undamaged.
- The mains voltage must match the specifications on the nameplate.
Children and unauthorized persons must not operate the device or remain unsupervised near it.
- Moving parts can cause injury during operation. The lid must always be closed during use.
- Never clean the device with a water jet or immerse it in liquids to avoid short circuits and damage to electrical components.
- Before any cleaning, maintenance or prolonged period of non-use, switch off the device, disconnect it from the mains power supply and ensure that all parts have come to a complete stop.
- The salad spinner is suitable exclusively for drying leafy salads. Any other use may cause damage or compromise safety.
- The draining basket must not be overloaded. The maximum fill quantity per cycle is 5-8 kg of leafy salads.
Repairs and maintenance work must only be carried out by authorized specialists. Use only original spare parts.
- No foreign objects or tools should enter the device during operation to avoid damage or accidents.
- Dispose of packaging materials properly and keep them out of the reach of children to avoid the risk of suffocation.
- The device should be regularly checked for functionality and cleaned to maintain hygienic standards and extend its service life.
- If the device produces unusual noises or vibrations, stop operation immediately and notify qualified personnel.
