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The Whizard Gryo Knife or Power Knife delivers faster, easier and more consistent gyros and shawarma sandwiches, souflaki and donner kabobs. By enabling operators to prepare an average of 25 more sandwiches per 30 lb. cone of meat , the gyro knife helps reduce food costs while saving labor and speeding up food service for customers. The easiest way to prepare gyros sandwiches now fits comfortably in the palm of your hand. Introducing the Whizard Power Knife from Bettcher Industries. Operation of the Power Knife is virtually effortless.

 

 

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Whizard Power Gyro Knife

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Just squeeze the handle and glide across the cone. Now everyone in the store can slice longer and thinner slices of meat faster than before. This translates to increased productivity and better labour flexibility.

Gyro Knife for More Sandwiches Per Cone

In the foodservice business today, you need every edge you can get. The Whizard ® Gyro Knife gives you that edge in three of the most important aspects of your business: consistent, customer-pleasing quality; significantly more sandwiches per cone; and better productivity even from new employees.

Please your customers with a sandwich that looks great, and makes your bottom line look even better! Not only does the Whizard Gyro Knife cut longer, thinner slices for a fuller, better looking sandwich, compared to an ordinary straight knife, it also yields 25% more output ... an average of 25 additional sandwiches per 30 lb. cone!

 

Designed for safety & comfort

The Whizard Gyro Knife is engineered to reduce muscle fatigue. A safety shut-off feature minimizes the risk of injury. Sharpening and cleaning are fast and easy, too.

 

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Simple, virtually effortless operation

  • New employees can learn how to slice quickly. That adds up to more productivity ... and faster service for customers.
  • Adjustable depth gauge controlling overall quality, consistency and slice thickness is easier and far more accurate than with an ordinary straight knife. You decide the thickness, and Power Knife does the rest.

Gyros, Shawarma, Donner Kabobs. No matter what you call the sandwich, the payoffs are the same in any language: a more attractive product, more sandwiches per cone, more consistent quality, no more highly paid skilled workers, and all-around better productivity.