The cut as part of the dining room
In a restaurant the vertical spit is often visible — the cut is part of the presentation of the house, and the slice does not end up in bread but on a plate. That changes the requirements.
Every irregularity is noticeable on the plate. The even cutting pattern that the servo system (with the NG4 power supply) supports therefore becomes a quality feature of the house — as does the condition of the device in view of the guests.
- Requirement for the cut
- Constant slice thickness and clean edges for presentation on the plate.
- Workflow
- Cutting according to order volume, often in the visible area — the device stays ready at its place between uses.
- Configuration
- Power supply according to the real daily volume; circular blade geometry according to meat type and desired cutting pattern.
- Appearance
- Cleaning is also part of the presentation — a clean device is part of the impression.