FRESH EGGS ARE BEST AND COST LESS

IF YOU USE 30 DOZEN EGGS A DAY, THE CENTRA-MATIC III PAYS FOR ITSELF IN A YEAR THROUGH LABOR AND LIQUID SAVINGS.

CENTRA-MATIC III & EGG VALET

SPECIFICATIONS:

The Top Exterior Housing: Constructed of one piece molded polyethylene.

Outer Basket: Constructed of 18 gauge S/S with 1/8" diameter holes at 1" intervals vertically horizontally and offset 1/2" horizontally

The Inner Basket: Constructed of 18 gauge S/S that has 3/32" diameter holes at intervals, vertically and horizontally

Motor: 1/3 HP capacitor start, mounted on four (4) S/S spring shock absorbers.

Power: 11 5v-60cy- 1 ph - Overall Size: Height with hopper - 42 "; Diameter 21 ", 14 without hopper.

Machine Opening: 101/4"

Discharge Tube: 11/2"

Operating Capacity: 20,000 eggs per hour

Weight: 75 pounds

Warranty: One (1) year from date of purchase

TESTIMONIALS

JUNIOR'S RESTAURANT
Marvin Saul, Owner
"We wouldn't be without our Machine. It is excellent and of top Quality. The performance and savings are all you said they would be. My machine paid for itself in three months."

LITTLE PEPI'S
Philip Schettone
"The Machine has been quite a cost, time and labor saver. Cracking the eggs by hand took an average of 5 to 6 hours daily. With our Machine from start to finish, including clean up, takes only 1-1/2hours."

SPECIALTY BAKERS OF MIAMI
Tyler K. Michell, Pres.
"We have had our machine for over ten years and we are extremely pleased. It creates a much better product for us by enabling us to use fresh eggs in our cakes. We have never had any problems with the machine and it is still working as well today as the day we purchased it."

GWENNIE'S OLD ALASKA RESTAURANT
Ron Eagley
"The Egg Breaking Machine is a very vital piece of equipment in our kitchen."

CORMAC DEVINE
Executive Chef
"With more than 30 million dollars a year in food and beverage sales, we cannot afford the waste of cracking eggs by hand. This machine saves time; we have a fresher, more consistent product because machine cracking protects the quality of the merchandise. We use an average of 280, 30-dozen cases per week. Our kitchen supplies eight restaurants and more than 200, 000 square feet of banquet space."

THE DESSERT FACTORY
Larry Gonsales, Owner
"The effort of cracking eggs is now cleaner and more economical."


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