Vegetable & Fruit CuttersCommercial Vegetable Cutter CL 52
Vegetable Cutter CL 60 Workstation
CODE 86819
Designed for high-volume kitchens, the CL 60 Workstation delivers maximum efficiency with a vegetable cutting capacity of 600 kg per hour and a rich set of accessories.
Model
CL 60 Workstation
Processing Capacity
600 kg/hour
Body and Motor Housing
Stainless Steel
Feed Head
4.9 L Stainless Steel Automatic Head and Cylindrical Grooves
Product information
Last updated:
Technical specifications
| Model | CL 60 Workstation |
| Processing Capacity | 600 kg/hour |
| Body and Motor Housing | Stainless Steel |
| Feed Head | 4.9 L Stainless Steel Automatic Head and Cylindrical Grooves |
| Disc Equipment | MultiCut Pack with 16 Discs |
| Extras | 3 mm Puree Equipment, Ergomobile Carrying Cart (with 3 GN 1/1 tray), Accessory Storage Cart |
| Dimensions (W x D x H) | 465 x 780 x 1415 mm |
| Net Weight | 121 kg |
| Gross Weight | 160 kg |
Product description
Developed for commercial kitchens and mass catering facilities, the CL 60 Workstation vegetable cutter speeds up high-capacity processing. Thanks to its durable body and asynchronous motor suited to intensive use, it provides long-lasting use. With its automatic feed head and wide tube hoppers, it easily performs slicing, grating, dicing, julienne and french fry cutting as well as pureeing. Thanks to its mobile trolleys and storage equipment, it takes in-kitchen ergonomics and workflow to the highest level.
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Processing Capacity600 kg/hourManufacturer estimate
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
1,500 people300 kg · ≈ 0.5 h of processing
25% utilization
3,000 people600 kg · ≈ 1 h of processing
50% utilization
4,000 people800 kg · ≈ 1.3 h of processing
67% utilization
6,000 people1,200 kg · ≈ 2 h of processing
100% utilization
8,000 people1,600 kg · ≈ 2.7 h of processing
133% · over capacity
- Calculation assumption: 200 g per person, 2 hours of service
- Calculations are based on catalog capacity and the service conditions you select. Actual results may vary due to preparation, waiting and operational interruptions.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Restaurant kitchenIn the restaurant kitchen, the daily vegetable chopping is completed before service begins.
02CafeteriaIn cafeteria kitchens, high-volume vegetable preparation is carried out according to set menus.
03CateringCatering kitchens plan the vegetable preparation for set menus with this machine.
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