Robot Coupe C120 Automatic Sieve | Floor-Standing Commercial Sieve
Product Description
The Robot Coupe C120 is a floor-standing automatic sieve built for continuous, high-volume food production in professional kitchens. It processes cooked and raw produce — fruits, vegetables, soups, sauces, bisques...
Specifications
- External depth (mm)
- 1030
- External height (mm)
- 860
- External width (mm)
- 400
- Gtin
- 3665075002433
Product Description
The Robot Coupe C120 is a floor-standing automatic sieve built for continuous, high-volume food production in professional kitchens. It processes cooked and raw produce — fruits, vegetables, soups, sauces, bisques and fish stocks — separating usable flesh and liquid from skin, seeds and fibrous waste in a single pass. Unlike batch-style sieves that accumulate waste inside the drum, the C120 ejects waste automatically and continuously, allowing the machine to run without stopping to clear debris between loads.
In a busy production kitchen, the practical value of continuous waste ejection becomes clear during long prep runs. There is no need to regularly pause and empty the machine, which makes a meaningful difference when working through large batches of soup bases or sauce reductions under time pressure. The machine is designed for serious daily throughput, not occasional use, and holds up well in environments where it is expected to run repeatedly throughout the working week.
Key operational advantages include:
- Continuous automatic waste ejection keeps long production runs uninterrupted
- Continuous feed hopper allows uninterrupted loading without stopping the machine
- Stainless steel sieve construction supports durability under heavy daily use
- All food-contact parts are removable and dishwasher safe for efficient end-of-shift cleaning
- Floor-standing design on stainless steel feet keeps bench space free and the machine stable
As a floor-standing unit, the C120 requires a dedicated floor position on a level, stable surface with adequate clearance for loading, discharge and cleaning access. Workflow positioning relative to cooking and holding equipment is worth thinking through before installation — the machine works best when it sits logically within the prep flow rather than as an afterthought. A suitable electrical supply must be in place before installation.
The C120 is well suited to central production units, healthcare catering, contract catering operations and large restaurant kitchens with substantial daily prep volumes. If your output is more modest, a smaller benchtop automatic sieve is likely a better match. For very large-scale production sites running exceptionally high continuous volumes, it is worth exploring heavier-duty options within the Robot Coupe range.
If you would like to talk through whether the C120 is the right fit for your production volumes and kitchen layout, we are glad to help before you make a decision.
Key Features
- Continuous automatic waste ejection maintains uninterrupted processing during long runs
- Processes fruits, vegetables, soups, sauces, bisques and fish stocks in a single pass
- Continuous feed hopper allows uninterrupted loading without halting the machine
- Stainless steel sieve construction engineered for heavy daily production use
- Floor-standing stainless steel feet provide stable positioning without occupying bench space
Operational Benefits
- Reduces hands-on supervision during bulk sauce and soup production runs
- Keeps prep schedules on track by eliminating frequent waste-clearing stops
- Supports consistent output quality across repeated daily production batches
- Dishwasher-safe food-contact parts speed up end-of-shift cleaning significantly
- Frees up bench space in busy production kitchens by utilising floor positioning
Specifications
- External depth (mm)
- 1030
- External height (mm)
- 860
- External width (mm)
- 400
- Gtin
- 3665075002433
- Power rating (kw)
- 0.9
- Power type
- Electric 1 Phase
- Weight (kg)
- 40
Frequently Asked Questions
- The C120 is designed for operations with substantial daily prep volumes, so it is best suited to kitchens processing large batches of soups, sauces or purées on a regular basis. Large restaurant kitchens with serious prep demands can make good use of it, but if your volumes are more modest, a smaller benchtop automatic sieve is likely a more practical and cost-appropriate choice. If you are unsure which category your operation falls into, it is worth talking through your typical daily prep volumes with us.
- You will need a suitable electrical supply and a dedicated floor position on a level, stable surface with enough clearance for comfortable loading, discharge and cleaning access. It is also worth mapping out the machine's position within your prep workflow before installation, as placement relative to your cooking and holding equipment will affect how efficiently your team can use it during busy production periods.
- All food-contact parts are removable and dishwasher safe, which makes end-of-shift cleaning relatively straightforward for a machine of this size and output capacity. The continuous waste ejection design also means there is less residual debris inside the drum at the end of a run compared to machines that accumulate waste internally, which reduces the cleaning burden after heavy use.