Urschel GRL Slicer

• Slicing various fruits and vegetables into uniform strips or shreds for salads, snacks, or further processing.
• Preparing potato sticks or crisps, and other root vegetables for frying or dehydration.
• Processing meat products such as bacon or jerky into consistent strips.
• Creating specific cuts for confectionery items or bakery ingredients.
• Portioning cheese blocks into uniform sticks or shreds for retail or food service.

Typical throughput

For this class of equipment, throughput can range from 1,000 to 5,000 kg/hour, depending on product type and desired cut.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with a motor rating often between 3.7 kW and 7.5 kW.

Cut types

Urschel GRL slicers are designed for straight cuts, producing flat slices, strips, or shreds. This particular unit is specified for straight cuts.

Maximum input product size

Typically, products up to 171 mm (6.75 inches) in diameter can be fed into a GRL slicer.

Construction material

Machinery Masters expects the product contact parts to be constructed from stainless steel, with the frame also commonly stainless steel or painted mild steel.

Dimensions (approximate footprint)

A typical GRL unit might have a footprint of around 1.5m x 1.0m x 1.5m (L x W x H), though this can vary with configuration.

Blade configuration

This unit is specified with 4 heads and a largest cut of 1/2 inch, indicating multiple cutting stations for various strip sizes.

• What types of products is the Urschel GRL best suited for?

  The Urschel GRL is highly effective for firm products such as potatoes, carrots, celery, apples, and various meat and cheese products, producing consistent straight cuts.

• Can the cut size be adjusted on an Urschel GRL?

• What maintenance is typically required for an Urschel GRL slicer?

• Is specialist training required to operate this equipment?

• What are the typical safety features on an Urschel GRL?

• What is meant by '4 heads' in the description?

Food processing cutters and dicers are valued for consistent product sizing and improved throughput in commercial kitchens and production facilities. Buyers typically prioritise robust construction, ease of cleaning, and reliable blade systems when purchasing used models. The equipment maintains strong reputation for durability across multiple shift operations. Key considerations include motor condition, blade sharpness, and safety guard integrity. Well-maintained units from established manufacturers generally deliver reliable performance at lower capital cost than new alternatives.

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