Matfer Bourgeat Salad SpinDryer Swing XL 20Ltr
Product Description
The Matfer Bourgeat Salad SpinDryer Swing XL is a large-capacity manual salad dryer built from polypropylene and polycarbonate. It removes excess moisture from washed salad leaves and other prepared ingredients...
Specifications
- Capacity
- 20 Ltr
- Dimensions
- 475(H) x 470(W) x 475(D)mm
- Material
- Polypropylene & Polycarbonate
- Weight
- 4.851kg
Downloads
Product Description
The Matfer Bourgeat Salad SpinDryer Swing XL is a large-capacity manual salad dryer built from polypropylene and polycarbonate. It removes excess moisture from washed salad leaves and other prepared ingredients quickly and without any electrical power, making it straightforward to position anywhere in the prep area.
In a busy kitchen, properly dried leaves are not a finishing touch — they are a practical necessity. Excess moisture dilutes dressings, reduces holding time, and undermines plate presentation. A unit of this capacity allows a team to work through substantial batches in a single cycle rather than repeating the process on a smaller spinner. The swing-action mechanism is easier to operate during extended prep sessions than pull-cord alternatives, which matters when salad preparation runs to several kilograms ahead of a busy service.
Practical benefits for kitchen operators include:
- Batch capacity suits volume prep for high-cover restaurants and function catering
- No electrical connection required — sitable anywhere on the prep bench
- Polycarbonate bowl lets operators monitor contents without stopping the cycle
- Polypropylene construction is lightweight, robust, and easy to clean down
- Swing mechanism reduces fatigue during continuous or repeated use
There are no installation requirements beyond a stable work surface. The unit is entirely self-contained and freestanding. Kitchens processing very high continuous volumes may find it worth running two units in parallel during peak prep periods rather than working through a single spinner in repeated cycles.
This spinner is well suited to restaurants, hotels, contract catering operations, and deli kitchens where salad preparation is a regular part of the daily workflow. If you are working out how this fits into your prep setup, the team is glad to help you think it through.
Key Features
- 20-litre polycarbonate bowl handles large single-batch prep cycles
- Swing-action mechanism operates without electrical connection or cordset
- Polycarbonate construction allows visual monitoring during spinning
- Polypropylene frame is lightweight at under 5kg for easy repositioning
- Fully self-contained unit requiring only a stable prep bench surface
Operational Benefits
- Removes excess moisture efficiently, preserving dressing adhesion and shelf life
- Reduces repeated spinner cycles during high-volume pre-service prep
- Swing action lowers operator fatigue across extended preparation periods
- No fixed installation needed, freeing placement anywhere in the prep kitchen
- Easy to strip down and clean, supporting daily hygiene routines
Specifications
- Capacity
- 20 Ltr
- Dimensions
- 475(H) x 470(W) x 475(D)mm
- Material
- Polypropylene & Polycarbonate
- Weight
- 4.851kg
Downloads
Frequently Asked Questions
- For most restaurants and hotels, a 20-litre capacity handles batch preparation comfortably ahead of a typical service. Operations running very high covers continuously — large contract catering sites or banqueting kitchens, for example — may find it more practical to run two units in parallel rather than cycling a single spinner repeatedly under time pressure.
- No installation is required. The SpinDryer Swing XL is entirely freestanding and self-contained, needing only a stable, clear work surface. Because there is no electrical connection, it can be positioned wherever it is most convenient in the prep area and moved as workflow demands.
- The polypropylene and polycarbonate components are straightforward to disassemble for cleaning and are resistant to the detergents typically used in commercial kitchens. A consistent rinse and wipe-down at the end of prep is usually sufficient for daily hygiene, with periodic deeper cleaning of the basket and bowl as part of normal equipment maintenance.