Vegetable Preparation Machine RG-300i

Processes up to 3 000 portions per day/
up to 2.4 ton per hour.
Slices, grates, shreds, dices cuts julienne, crimping slices and French fries in a variety of dimensions…

  • 3 separate feeders for maximum flexibility
    Manual push feeder, Ergo Loop, gives a leverage effect
    Feed Hopper – for continuous feeding  of round Products
    4-tube insert – for slicing long Products
  • All feeders and feed cylinders made in stainless steel
  • Stainless steel cutting tools
  • Tray for preparing diced foods and French fries
    – also facilitates cleaning
  • Cutting tools with replaceable knife blades
  • A precise and clean cut
  • Full moon shaped large feed cylinder
  • Time saving
  • Efficient start/stop function for continuous feeding
  • Fast and easy cleaning, all removable parts can be cleaned in a dishwasher
  • Exemplary safety
  • Robust heavy duty machine, in stainless steel
  • Outstanding quality, carefully selected materials

Users

RG-300i suits large sized kitchens; airport catering, bakery, hotel, catering, military canteen, prison, restaurant, school, food industry, supermarkets (back house cutting), fast food restaurants (catering cutting) etc. RG-300i can be advantageously inte­grated into a production system.

The RG-300i is also available in a lockable model for environments in which extra safety is a high priority. Read more here!

How much time and money do you save by using a HALLDE vs. hand cut?

Using a HALLDE Vegetable Preparation Machine is refunded faster than you can imagine. Select in the drop list and fill out the fields marked * with what applies for your business.

Does it seem unreasonably advantageous to use a machine?
This is what we have done:
We timed how long it took for one of Sweden’s top chefs to cut 1 kg of the listed products in specific cuts and dimensions, by hand. The same calculation has been made with the machine. The values have then been entered into the calculation.

Remember to convert your local currency to EUR when filling out the field “Labour cost”.

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