Table-top models: Blixer® 2, Blixer® 3, Blixer® 4, Blixer® 4 V.V., Blixer® 5, Blixer® 5 V.V., Blixer® 7, Blixer® 7 V.V. HOSPITALS - RETIREMENT HOMES - CRÈCHES - REST
Open the catalog to page 1NORMAL TEXTURE Blixer® 5 - 2V - Blixer® 5 V.V. Blixer® 7 - Blixer® 7 V.V Stainless steel bowl: Large capacity 5.9 L or 7.5 L. Save time by increasing the quantities processed. The high bowl shaft is designed to produce liquid textures. Bottom bowl based blade: to work with small and large quantities for better menu management. Blixer® arm: for finer, more homogeneous results. Fine serrated blade: to turn all cooked and raw ingredients into texturemodified foods. Ergonomic Soft Touch handle: Greater convenience. MODIFIED TEXTURE FINGER FOOD Timer: countdown and stopwatch. For precise work. Removable...
Open the catalog to page 2Blixer® - for a healthy, balanced diet! NORMAL TEXTURE The Blixer®, especially designed for the healthcare sector, turns products into texture modified foods. All foods, whether raw or cooked, sweet or savoury, whether entrees or mains, dessert or cheese, can be eaten by everyone at the table, even the most elderly. 2 FUNCTIONS IN 1 ! The Blixers® combine the features of two well-known appliances: the cutter and the blender/mixer. Their unique concept guarantees a perfectly homogenous texture. EFFICIENT: It is easy and simple to turn the dish of the day into a texturemodified meal in just a few...
Open the catalog to page 3All ingredients processed with the Blixer meet IDDSI regulations.Possible textures: 5, 4 and 3. We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the information contained in this document is of a contractual nature. Modifications may be made at any time. Ref. : 451 833D - 01/2025 - Anglais © All rights reserved for all countries by: ROBOT-COUPE s.n.c. *Other voltages available robot ycoup& HEAD OFFICE, FRENCH, EXPORT AND MARKETING DEPARTMENT: Tel.: 01 43 98 88 33 - email : [email protected] Robot Coupe Australia: Tel.:...
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