CP - CP120 Salmon Slicer

• Processing facilities requiring high-volume slicing of fish fillets, particularly salmon.
• Food packaging operations where consistent slice thickness and presentation are critical.
• Wholesale fish suppliers preparing products for retail or catering sectors.

Typical throughput

Units in this class commonly achieve up to 120 slices per minute per lane, depending on product and settings.

Minimum slice thickness

For this type of equipment, a minimum slice thickness of 2mm is typically achievable.

Number of lanes

Salmon slicers of this model type are often configured with twin lanes for increased productivity.

Power supply

Industrial food processing equipment of this nature commonly requires a 3-phase electrical supply, typically 400V.

Construction material

Units are generally constructed from food-grade stainless steel for hygiene and durability.

Maintenance considerations

Regular blade changes and belt inspections are typical maintenance requirements for this class of slicer.

• What type of products can this slicer handle?

  This specific model is designed for slicing fish fillets, primarily salmon. Its configuration is optimised for the texture and consistency of such products.

• How important is slice thickness consistency?

• Are spare parts readily available for older models?

• What are the typical footprint requirements for a twin-lane slicer?

• What safety features are commonly found on these machines?

Used meat slicers are valued for their durability and consistent performance in food processing operations. Buyers typically prioritise machines with minimal blade wear, robust safety guards, and well-maintained mechanical components. Key strengths include reliable cutting precision and longevity when properly serviced. When purchasing secondhand equipment, inspecting the blade condition, motor function, and cleanliness is essential. These machines generally hold good resale value and remain cost-effective investments for established processors seeking proven equipment.

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