Butchers and delicatessens
From mincing to slicing, preparation to suit the product
Fresh meat, bone-in products and cured meats require different processes and equipment. Define your daily quantities and sales format, then select each station’s requirements separately.
Clarify your workflow first
Determine mincing quantities, cutting units and mesh plates together
Assess a suitable cutting area for bone-in or frozen products
Choose slice thickness and pack size to suit sales portions
UGL · UFUK TEDARİK
Let’s build the right kitchen line together.
Tell us about your business, capacity and equipment list. Prepare a project quotation summary to share with your adviser.