Hot water washing at 85℃ (for 1 minute or more), which is effective for preventing bacterial food poisoning and norovirus food poisoning, is now possible.

The simple design with minimal irregularities allows for easy cleaning and is very hygienic.

The meat box can be easily moved away from the blade surface with simple operation, creating a large space that makes cleaning very easy and extremely hygienic.

Iron parts have been changed to stainless steel or aluminum (except for some parts), and resin parts such as lever switches have been changed to heat-resistant materials. Labels are also heat-resistant and peel-resistant.

The structure has been significantly redesigned to allow easy attachment and detachment of the cutting board, enabling cleaning of the cutting board itself for a very hygienic structure.

The conveyor is cassette-type for easy attachment/detachment, making disassembly and cleaning after use simple. It’s hygienic as drips and meat scraps don’t accumulate. The belt conveyor uses a lightweight, non-stretch urethane belt (antibacterial type). Of course, there’s no meat slipping either.

Foot switch is optional.