KSh139,200
3 Burners Shawarma Machine Commercial
3 Burners Shawarma Machine Commercial
Technical Specification:
| Brand | Generic |
| Product Dimensions | 18.9″D x 20.74″W x 28.74″H |
| Special Feature | Removable Grease Tray |
| Color | silver |
| Fuel Type | Gas |
This sausage stuffer is made of stainless steel and can be adjusted to fast or slow speed. Equipped with an ergonomic handle for easier, more efficient and more convenient operation. It is not only suitable for you to make delicious and fresh sausages for your family, but also perfect for commercial use, such as supermarkets, butcher shops, or meat lovers.
Film Width Capacity: Up to 450 mm (18 inches) cling film roll
Power: ~270–400 W (depending on model)
Voltage: 110 V / 220 V (single-phase)
Temperature Range: Adjustable, approx. 0–300 °C (for sealing/cutting film)
Material: High-quality stainless steel or aluminum alloy (rust-proof, food-grade)
Machine Size: Around 55 × 45 × 18 cm (varies by model)
Weight: Approx. 4–7 kg (lightweight, portable)
Sealing Plate: Heated plate with temperature control for clean cutting & sealing
Operation: Manual wrapping with electric sealing
Usage: Compatible with PVC, PE, or stretch film rolls
Durable Build – Stainless steel or ABS body, waterproof & insect-proof.
Fast Thermal Printing – 100–120 mm/s, supports barcodes (EAN13, QR, GS1), expiry dates, promotions, and sometimes linerless labels.
Large Memory & Hotkeys – Store up to 10,000 PLUs (items), with 100+ shortcut keys for quick operation.
Displays – Dual (operator & customer), often LCD or dot-matrix, some with advertising/touchscreen options.
Connectivity – RS-232, USB, Ethernet, RJ11 (cash drawer), Wi-Fi optional.
Software & Management – Label design software, PLU uploads, cloud/branch management, reporting, and discount scheduling.
Accuracy & Usability – Typically 30 kg capacity, 10 g readability, auto tare/zero, overload protection.
lade Length: 10 inches (25.4 cm) – long enough for handling large cuts of meat.
Blade Material: Usually high-carbon stainless steel for sharpness, durability, and rust resistance.
Blade Design: Broad, slightly curved edge for smooth slicing and controlled chopping.
Handle: Ergonomic (often wood, plastic, or composite) for a comfortable, non-slip grip during heavy use.
Weight: Heavier than standard kitchen knives, giving strength for breaking down meat, bones, and fat.
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