Sleevit - Chateau Machine

Applications & Use Cases

• Preparing root vegetables such as potatoes, carrots, and swede for further processing or packaging.
• Slicing various fruits and vegetables in commercial kitchens and food production lines.
• Producing consistent cuts for ready meals, frozen foods, or catering supplies.
• Processing ingredients for snack foods, salads, and vegetable mixes.

Typical Specifications

Typical capacity

Throughput for this class of equipment commonly ranges from 200 kg/hr to 1000 kg/hr, depending on the specific model and product.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power consumption varying based on motor size.

Cut types

Commonly features interchangeable blades or cutting heads to produce slices, dices, or julienne cuts.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability in food processing environments.

Footprint

For this class of equipment, dimensions can vary significantly, but a typical footprint might be around 1000mm x 800mm x 1500mm (LWH).

Suitable feed size

Designed to process whole or pre-cut vegetables, typically up to 150mm in diameter, depending on the infeed chute design.

Safety features

Commonly includes interlocked guards and emergency stop buttons to ensure operator safety during use.

Frequently Asked Questions

• What maintenance is typically required for a Chateau Machine?

  Regular cleaning, blade sharpening or replacement, and inspection of moving parts and electrical connections are standard maintenance tasks. Lubrication of bearings may also be required.

• Can this machine process different types of vegetables?

• Are spare parts readily available for unknown manufacturer machines?

• What are the typical safety considerations when operating this equipment?

• How does this machine handle waste or off-cuts?