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The PMK-ET45 is an industrial vertical slicer engineered to process raw doner meat logs into thin, uniform layers at commercial scale. It converts bulk beef, lamb, or poultry into consistent 6 mm slices for kebab assembly and shawarma preparation. Operated in high-volume kebab shops, Middle Eastern restaurants, and catering kitchens requiring rapid throughput during service.
Commercial Application
This machine eliminates manual knife work in operations preparing doner kebabs from raw meat logs. It processes entire columns of stacked meat into sliced portions ready for vertical rotisserie loading. The fixed cutting depth maintains portion consistency across multiple service periods.
Typically used during prep shifts before lunch and dinner service. The 86 kg frame remains stable during continuous slicing cycles. Operators feed whole meat logs through the vertical blade assembly and collect sliced portions for immediate skewer assembly.
Key Operational Advantages
- Processes raw doner logs into 6 mm uniform slices with adjustable cutting depth
- 380V three-phase power operates 180W motor for continuous industrial use
- 86 kg steel frame construction maintains stability during high-volume slicing
- Vertical blade configuration handles beef, lamb, and poultry logs up to standard doner column diameter
- Fixed cutting guide ensures portion consistency across multiple preparation batches
- CE certified for UK, EU, NSF (USA), and CSA (Canada) commercial kitchen compliance
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | PMK-ET45 |
| Dimensions (W × D × H) | 80.0 × 85.0 × 95.0 cm (31.5 × 33.5 × 37.4 in) |
| Power Output | 180 W |
| Voltage | 380V |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 86.0 kg (189.6 lbs) |
Construction & Build Quality
Built with stainless steel contact surfaces and a reinforced steel frame rated for daily commercial operation. The 180W motor drives the vertical blade assembly through a sealed gearbox. All meat-contact components meet food-grade hygiene standards for repeated sanitation cycles.
- Stainless steel blade assembly and cutting platform
- Sealed motor housing protects electrical components from moisture
- Reinforced steel frame with 86 kg mass prevents vibration shift
- Removable blade guard for rapid cleaning between meat types
Suitable Operations
- Kebab shops
- Middle Eastern restaurants
- Turkish restaurants
- Food trucks
- Catering operations
- Takeaways
Procurement & Support
TurcoBazaar supplies the PMK-ET45 to commercial kitchens across the UK, Europe, USA, Canada, Middle East, and Africa. All units ship direct from manufacturer with CE certification documentation. Freight quotation provided for international orders based on destination port and customs requirements.
Frequently Asked Questions
Q: What is the maximum meat column diameter this slicer can process?
A: The PMK-ET45 handles standard doner meat logs up to 30 cm diameter, typical for commercial kebab preparation. Larger columns require pre-sectioning before feeding through the vertical blade assembly.
Q: Can the cutting thickness be adjusted beyond 6 mm?
A: The machine ships with a 6 mm fixed cutting guide. Adjustable depth versions are available on request for operations requiring thinner slices for shawarma or thicker cuts for mixed grill preparation.
Q: Is this unit suitable for food truck installation?
A: At 86 kg and requiring 380V three-phase power, this model suits permanent commercial kitchen installations. Food trucks typically lack three-phase supply and adequate floor space for the 85 × 80 cm footprint.
Q: How frequently do blades require sharpening or replacement?
A: Blade life depends on volume and meat density. High-volume kebab shops processing 40-60 kg daily typically sharpen blades weekly and replace annually. Replacement blades ship from TurcoBazaar with 5-7 day UK delivery.
Q: What sanitation procedures are required between different meat types?
A: Remove blade guard and cutting platform for wash-down with commercial detergent. All stainless contact surfaces tolerate hot water sanitation up to 80°C. Full disassembly takes under 10 minutes for deep cleaning between poultry and red meat batches.