Grasselli - Hand Skinner RST520M/CLO

Applications & Use Cases

• Typically used in small to medium-sized meat processing plants for removing skin from various cuts of meat.
• Commonly found in butcher shops and abattoirs for preparing pork, beef, and poultry products.
• Utilised in fish processing operations for skinning fillets and other fish products.
• Applicable in food service and catering businesses requiring efficient manual skinning of raw ingredients.

Typical Specifications

Typical capacity

For this class of equipment, throughput is highly dependent on operator skill and product type, typically ranging from 100-300 kg/hour.

Power supply

Units of this type commonly operate on a standard industrial power supply, typically 3-phase 400V, 50Hz, or sometimes single-phase 230V, 50Hz for smaller models.

Footprint

Hand skinners are generally compact, designed for tabletop or stand-alone use, typically requiring a footprint of around 0.5 to 1 square metre.

Construction material

Components in contact with food are typically made from food-grade stainless steel (e.g., AISI 304) for hygiene and durability.

Blade type

Commonly uses a rotating blade system, with various blade designs available for different skinning applications.

Safety features

Typically includes safety guards and emergency stop functions to protect the operator.

Frequently Asked Questions

• What types of meat can this hand skinner process?

  Hand skinners of this type are versatile and can typically process pork, beef, poultry, and fish, depending on the specific blade configuration and operator technique.

• Is this unit suitable for continuous operation?

• What kind of maintenance does a hand skinner require?

• Are spare parts readily available for this model?

• What are the typical hygiene standards for this equipment?