{"id":379,"date":"2018-03-20T16:33:31","date_gmt":"2018-03-20T15:33:31","guid":{"rendered":"https:\/\/www.grasselli.com\/?p=379"},"modified":"2025-08-01T10:52:48","modified_gmt":"2025-08-01T08:52:48","slug":"nsl","status":"publish","type":"post","link":"https:\/\/www.grasselli.com\/de\/nsl\/","title":{"rendered":"NSL"},"content":{"rendered":"

Vertikalschneider zum Schneiden von perfekten Fleischscheiben dank des Grasselli-Gattermesser- Schneidsystems.<\/strong><\/h4>\n

H\u00f6chste Pr\u00e4zision und Qualit\u00e4t auch bei d\u00fcnnsten Dicken sowie hohe Produktionsleistung und hohe Ausbeute: der Marktstandard bei Vertikalschneidern f\u00fcr Frischfleisch.<\/p>\n

<\/p>\n

Vorz\u00fcge<\/strong><\/h3>\n

\"\" \u00a0<\/strong>Ideal fu\u0308r mehrere Anwendungen
\n<\/b>Als Marktstandard bei Vertikalschnei\u00addern mit Hunderten von weltweit ver\u00adkauften Maschinen ist die NSL-Baureihe in der Lage, frische Produkte bei positiver Temperatur oder an der Oberfl\u00e4che gefrostet (bis zu -4 -5 Grad) zu schneiden, sowohl mit als auch ohne Knochen, ohne dass dabei Splitter entstehen.<\/p>\n

\"\" <\/strong>Bew\u00e4hrte Produktionsleistung in der Praxis
\n<\/b>Die NSL hat bewiesen, dass sie je nach Produkt\u00adbedingungen eine Schneidleistung von bis zu 2.000 kg\/h erreichen kann.<\/p>\n

\"\" <\/strong>Option \u201cAnbeinen” (BI)
\n<\/b>BI-Version (Bone-In) f\u00fcr Produkte mit Knochen inklusive aufgeteiltem Niederhaltesystem und spezielle Klinge.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Vertical meat slicer for obtaining perfect slices of bone-in or boneless meat, thanks to the Grasselli multi-blade cutting system. Extreme precision and quality even for thinner slices, in addition to high productivity and yields: the market standard for vertical slicing of fresh meat.<\/p>\n","protected":false},"author":2,"featured_media":7091,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3,17,10,12,11,8],"tags":[],"class_list":["post-379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slicing","category-altro","category-beef","category-pork","category-poultry","category-retail"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"de","enabled_languages":["en","it","ru","es","de","fr","pt","zh"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"it":{"title":true,"content":true,"excerpt":false},"ru":{"title":true,"content":true,"excerpt":false},"es":{"title":true,"content":true,"excerpt":false},"de":{"title":true,"content":true,"excerpt":false},"fr":{"title":true,"content":true,"excerpt":false},"pt":{"title":true,"content":true,"excerpt":false},"zh":{"title":true,"content":true,"excerpt":false}}},"acf":[],"_links":{"self":[{"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/posts\/379"}],"collection":[{"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/comments?post=379"}],"version-history":[{"count":7,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/posts\/379\/revisions"}],"predecessor-version":[{"id":7408,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/posts\/379\/revisions\/7408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/media\/7091"}],"wp:attachment":[{"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/media?parent=379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/categories?post=379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grasselli.com\/de\/wp-json\/wp\/v2\/tags?post=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}