ANLIKER SZ 700 Stainless Steel Salad Spinner | Industrial Vegetable Drying Machine

ANLIKER SZ 700 Stainless Steel Salad Spinner

The ANLIKER SZ 700 is a professional-grade industrial salad and vegetable spinner engineered for fast, efficient, and gentle drying of leafy greens and cut vegetables. Built entirely from high-quality stainless steel, this robust machine delivers exceptional durability, hygiene, and performance in demanding food processing and catering environments.

Designed to dry salad leaves and vegetables in seconds, the SZ 700 significantly improves workflow efficiency while preserving product structure, freshness, and visual quality. It is an ideal solution for professional kitchens, catering operations, food processing facilities, and institutional kitchens where speed, reliability, and hygiene are essential.

Main performance and structural features

Full stainless steel construction

The entire machine is manufactured from stainless steel, ensuring corrosion resistance, long service life, and full compliance with food hygiene standards.

Fast and gentle drying process

Efficient spinning action removes excess moisture within seconds without damaging delicate salad leaves or vegetables.

Lightweight rotating baskets

Optimized basket design allows smooth rotation, high efficiency, and easy handling during loading and unloading.

Net inserts for delicate products

Additional net inserts enable safe drying of sensitive products such as baby leaves, herbs, or finely cut vegetables.

Automatic safety shut-off

The machine automatically deactivates when the lid is opened, ensuring maximum operator safety during use.

Adjustable feet with shock absorbers

Solid, adjustable feet with integrated shock absorbers provide excellent stability during operation. No anchoring to the floor is required.

User-friendly operation

Simple handling and ergonomic design make the SZ 700 easy to use in fast-paced production environments.

Typical applications

• Professional catering kitchens
• Salad and vegetable processing facilities
• Hospitals and institutional kitchens
• Central food preparation units
• Restaurants and large-scale food service operations