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Food Service - food equipment
Vegetable cutters and strainers
(097) 141-50-50    (063) 341-50-50
(099) 141-50-50    (063) 341-50-50
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Cheese slicer Cancan 1313-1 (5 mm)

Cheese slicer Cancan 1313-1 (5 mm)
Cheese slicer Cancan 1313-1 (5 mm) Cheese slicer Cancan 1313-1 (5 mm)
15642 грн
16465 грн
made to order
Code: 82227
Promotion up to 25.06.2026.
Manufacturer: CANCAN, Turkey / Body material: stainless steel / Connection type: manual / Weight, kg: 4 / Overall dimensions (LxWxH), mm: 400x230x110
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  • Technical specifications

    Body material stainless steel
    Connection type manual
    Overall dimensions (L x W x H), mm 400x230x110
    Weight, кг 4.00
    All characteristics

    Description. Cheese slicer Cancan 1313-1 (5 mm)

    The Cancan 1313-1 (5 mm) tabletop cheese slicer is used in industrial kitchens in hotels, restaurants and cafes to make it easier to cut cheese and eggs without damaging the pieces. The cutting thickness is 5 mm. The product parts are made of stainless steel....

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    Brand: CANCAN, Türkiye CANCAN, Türkiye

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    Photos. Cheese slicer Cancan 1313-1 (5 mm)

  • Technical specifications. Cheese slicer Cancan 1313-1 (5 mm)

    Body material stainless steel
    Connection type manual
    Overall dimensions (L x W x H), mm 400x230x110
    Weight, кг 4.00
    Brand: CANCAN, Türkiye CANCAN, Türkiye

  • Description. Cheese slicer Cancan 1313-1 (5 mm)

    The Cancan 1313-1 (5 mm) tabletop cheese slicer is used in industrial kitchens in hotels, restaurants and cafes to make it easier to cut cheese and eggs without damaging the pieces.
    The cutting thickness is 5 mm.
    The product parts are made of stainless steel.

    Included. Cheese slicer Cancan 1313-1 (5 mm)

    • cheese slicer
    • package
    • warranty - 12 months.

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    Buy Cheese slicer Cancan 1313-1 (5 mm) by price 15642 грн

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    Our many years of experience and professionalism have earned us an excellent reputation in the Ukrainian food equipment market. Our competitive prices and product quality will delight you! Happy shopping.

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