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- Meat Chopper, bench type, #22 hub, 1-1/2 HP motor, 16 lb/min capacity, 19-1/2" x 11-1/2" x 2-1/2" stainless steel pan, stainless steel housing, 4" legs, various chop end & pan options are available, cULus, NSF ,120/60/1 Voltage Specification, No Thermal Overload, 6' power cord with NEMA 5-15P plug, USA/EXP Configuration (4822-34), Straight Throat Chop End Assy for #22 Attachment hub; includes the tinned straight throat chop cylinder, auger, & adjusting ring; a Stay Sharp™ alloy steel knife, & a 1/8" carbon steel grind plate (no pan) (22C/E-TIN), Rectangular Grind Pan, 19.5" x 11.5" x 2.5" stainless steel pan (for use with straight throat chop end)
- Standard Features:
- ■ 1/2 H.P. motor
- ■ 12-20 lbs. per minute capacity
- ■ Ideal for “On Demand” meat chopping for processing fresh, boned meat
Product Overview
Meat Chopper, bench type, #22 hub, 1-1/2 HP motor, 16 lb/min capacity, 19-1/2" x 11-1/2" x 2-1/2" stainless steel pan, stainless steel housing, 4" legs, various chop end & pan options are available, cULus, NSF ,120/60/1 Voltage Specification, No Thermal Overload, 6' power cord with NEMA 5-15P plug, USA/EXP Configuration (4822-34), Straight Throat Chop End Assy for #22 Attachment hub; includes the tinned straight throat chop cylinder, auger, & adjusting ring; a Stay Sharp⢠alloy steel knife, & a 1/8" carbon steel grind plate (no pan) (22C/E-TIN), Rectangular Grind Pan, 19.5" x 11.5" x 2.5" stainless steel pan (for use with straight throat chop end)
Standard Features:
â 1/2 H.P. motor
â 12-20 lbs. per minute capacity
â Ideal for âOn Demandâ meat chopping for processing fresh, boned meat
â Can be fed at a rapid pace with continuous chopping action and no crushing or mashing of the meat
â All parts which contact food are easily accessible and readily removable for convenient cleaning without the use of tools
Standard Features:
â 1/2 H.P. motor
â 12-20 lbs. per minute capacity
â Ideal for âOn Demandâ meat chopping for processing fresh, boned meat
â Can be fed at a rapid pace with continuous chopping action and no crushing or mashing of the meat
â All parts which contact food are easily accessible and readily removable for convenient cleaning without the use of tools
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