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Robot Coupe
Robot Coupe R60A Floor Standing Bowl Cutter 60 Litre
£24,963.00(£29,955.60 inc VAT)
Delivery Information
Price Match
The Robot Coupe R60A is a floor-standing bowl cutter with a 60-litre capacity, sitting at the top of Robot Coupe's cutter range. It is designed for continuous, large-scale food preparation — cutting, emulsifying, mincing, grinding, and kneading across a broad range of production tasks. This is not a machine for occasional or light use; it is built to run hard in environments where prep volumes are substantial and consistency matters batch after batch.
In sustained production environments, the R60A performs reliably under extended load. The heavy-duty motor runs at two speeds, allowing operators to move between delicate emulsification work and more demanding tasks such as kneading or coarse mincing without changing machines. An onboard timer lets processing cycles run unattended, which is a practical advantage when a single operator is managing multiple prep tasks simultaneously.
Several design details reduce the physical and operational demands of daily use:
- Double-handled tilting bowl eases emptying during heavy batch work and reduces operator strain
- See-through lid allows progress to be monitored without interrupting the cycle
- Removable lid centre section permits ingredients or liquids to be added mid-process
- Integrated lid wiper keeps the interior surface clear without removing the lid
- Stainless steel control panel is straightforward to operate and easy to clean down after service
The R60A requires a three-phase electrical supply, which is standard in most large commercial kitchens but should be confirmed before ordering. The machine is floor-standing on a stainless steel three-leg frame, so a stable, level surface with adequate clearance is necessary. Its size and weight mean that access routes — doorways, corridors, and loading areas — are worth checking before delivery is arranged.
This machine is well suited to central production kitchens, contract catering operations, large institutional catering facilities, and high-volume food manufacturing environments where batch sizes are consistently large. Smaller operations with more modest throughput requirements will generally find a bench-top or mid-range floor-standing model a more proportionate fit. At the other end of the scale, the most demanding large-scale production sites should consider whether an even higher-capacity option would better match their output.
If it would help to talk through your prep volumes and workflow before committing, our team is happy to work through the options with you.
Frequently asked questions
Is the R60A suitable for a busy restaurant kitchen, or is it more of a production machine?
The R60A is best matched to high-volume environments such as central production kitchens, large contract catering operations, and institutional facilities where batch sizes are consistently large. A busy restaurant kitchen may find this level of capacity more than is needed day to day, and a smaller bench-top or mid-range floor-standing model is often a better operational and spatial fit in those settings.
What electrical supply does the R60A require, and is that likely to be available in my kitchen?
The R60A runs on a three-phase electrical supply. This is standard in most large commercial kitchens, but it is worth confirming with your electrician or facilities team before ordering, particularly in older buildings or smaller premises where three-phase may not be present at the prep area.
What should I check before arranging delivery of the R60A?
Given the machine's size and weight, it is worth checking access routes in advance — doorways, corridors, and any steps or loading bay constraints that could make installation difficult. The R60A also needs a stable, level floor with sufficient clearance around it for safe operation and cleaning, so confirming the intended installation space before delivery is arranged will help avoid complications on the day.
- Capacity
- 60 Ltr
- External depth
- 810 mm
- External height
- 1400 mm
- External width
- 600 mm
- Power rating
- 11 kW
- Weight
- 150 kg
£24,963.00(£29,955.60 inc VAT)
£24,963.00(£29,955.60 inc VAT)
The Robot Coupe R60A is a floor-standing bowl cutter with a 60-litre capacity, sitting at the top of Robot Coupe's cutter range. It is designed for continuous, large-scale food preparation — cutting, emulsifying, mincing, grinding, and kneading across a broad range of production tasks. This is not a machine for occasional or light use; it is built to run hard in environments where prep volumes are substantial and consistency matters batch after batch.
In sustained production environments, the R60A performs reliably under extended load. The heavy-duty motor runs at two speeds, allowing operators to move between delicate emulsification work and more demanding tasks such as kneading or coarse mincing without changing machines. An onboard timer lets processing cycles run unattended, which is a practical advantage when a single operator is managing multiple prep tasks simultaneously.
Several design details reduce the physical and operational demands of daily use:
- Double-handled tilting bowl eases emptying during heavy batch work and reduces operator strain
- See-through lid allows progress to be monitored without interrupting the cycle
- Removable lid centre section permits ingredients or liquids to be added mid-process
- Integrated lid wiper keeps the interior surface clear without removing the lid
- Stainless steel control panel is straightforward to operate and easy to clean down after service
The R60A requires a three-phase electrical supply, which is standard in most large commercial kitchens but should be confirmed before ordering. The machine is floor-standing on a stainless steel three-leg frame, so a stable, level surface with adequate clearance is necessary. Its size and weight mean that access routes — doorways, corridors, and loading areas — are worth checking before delivery is arranged.
This machine is well suited to central production kitchens, contract catering operations, large institutional catering facilities, and high-volume food manufacturing environments where batch sizes are consistently large. Smaller operations with more modest throughput requirements will generally find a bench-top or mid-range floor-standing model a more proportionate fit. At the other end of the scale, the most demanding large-scale production sites should consider whether an even higher-capacity option would better match their output.
If it would help to talk through your prep volumes and workflow before committing, our team is happy to work through the options with you.
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