RUHLE

Block cutter RUHLE GR 50 is designed for chopping frozen meat, fish, vegetables, butter, etc. with temperatures down to -20°C.From the frozen block, the block cutter knife cuts into 35 mm thick plates. Next, 4 vertical knives grind these pl..

The RUHLE PR 8 injector is designed to inject brine into any type of meat product. Made entirely of stainless steel.The injector combines modern salting technologies, precise manufacturing of parts, the possibility of fast and high-quality cleaning o..

Tumblers RUHLE MPR 150 are used for massage, mixing, pickling of any meat raw materials, including with bone...

The RUHLE PR 10 injector is designed to inject brine into any type of meat product. Made entirely of stainless steel.The injector combines modern salting technologies, precise manufacturing of parts, the possibility of fast and high-quality cleaning ..

Tumblers RUHLE MPR 220 are used for massage, mixing, pickling of any meat raw materials, including with bone...

The RUHLE PR 15 injector is designed to inject brine into any type of meat product. Made entirely of stainless steel.The injector combines modern salting technologies, precise manufacturing of parts, the possibility of fast and high-quality cleaning ..

Tumblers RUHLE MPR 300 are used for massage, mixing, pickling of any meat raw materials, including with bone...

The RUHLE PR 20 injector is designed to inject brine into any type of meat product. Made entirely of stainless steel.The injector combines modern salting technologies, precise manufacturing of parts, the possibility of fast and high-quality..

The injector injection unit RUHLE IR allows you to inject the brine without damaging the structure of the meat...

Lard cutting machines RUHLE are designed for cutting into cubes, strips or circles of fresh, boiled or frozen (up to -5 °C) meat, lard, as well as ready-made sausages, ham.Products containing bones should not be cut. The loading chamber is located at..

The injector injection unit RUHLE IR 56 allows you to inject the brine without damaging the structure of the meat...