Info: Available in Two Types: Standard or Cubing
The standard Professional Mandoline from Progressive International is an intelligently designed, solidly built fresh produce slicer capable of doing three types of cuts very safely and effectively, with attractive results. Alternatively, the Professional Cubing Mandoline enables one to produce either small or large cubes in no time at all, in addition to being able to quickly and easily being able to turn out perfectly even slices of fruits or vegetables in four different thicknesses, or two types of julienne cuts (including one for traditional straight french fries).
Info: Available in Two Types: Standard or Cubing
The standard Professional Mandoline from Progressive International is an intelligently designed, solidly built fresh produce slicer capable of doing three types of cuts very safely and effectively, with attractive results. Alternatively, the Professional Cubing Mandoline enables one to produce either small or large cubes in no time at all, in addition to being able to quickly and easily being able to turn out perfectly even slices of fruits or vegetables in four different thicknesses, or two types of julienne cuts (including one for traditional straight french fries).
Product Notes:
The standard PL8 Professional Mandoline can slice, of course – producing big, round, perfectly even slices of onions or tomatoes in four distinct thicknesses (1, 3.5, 5.5 and 7.5mm), which you can alternate between simply by turning the first knob (there are no removable blade assemblies to have to switch between). And it can do julienne cuts, whether thin one of delicate spears of julienned carrots or zucchini for salads, or thicker ones for french fried potatoes – again, just by moving the middle switch over one or two positions. And for the pièce de résistance, it can also do intricate waffle cuts, which you achieve by first flipping up the lower part of the deck using the tab, and then turning the last knob to turn the recessed blade over (as shown in the first two panels of the second photo).
The other features of the standard type include:
- the safety hand guard (the very large knob on top) secures food for stable slicing; especially items small enough to fit within it (has has a number of retractable spikes to grip them very well), but also longer pieces;
- the stainless steel cutting blades are integrated into the deck, eliminating loose parts;
- non-skid feet, including on the back legs which have a handle to grip while cutting, and which fold in for compact storage;
- extra-wide, foot-long stainless steel slicing deck accommodates foods up to 4-1/4 inches wide.
- ABS, POM, PP, Stainless Steel and TPE materials, are all top-rack dishwasher safe.
Your friends and relations may already think you're an artist in the kitchen, but wait'll they see your Cubist period!
Unlike many units which require you to pull out and exchange different sets of blade assemblies for the different types of cuts, both the straight slicing blades and the cubing blades are stored and recessed within the deck of this large unit, and you activate or adjust them simply by sliding or turning up to three knobs.
Dimensions: the deck of the Cubing mandoline is nearly 16 inches long, by over 5 inches across, and about 2 inches deep, not including the nearly 2-1/2 inches high food/hand guard assembly, and the nearly 5-1/2 inch high back legs with the silicone non-skid feet.
Suggested Usage for Cubing type:
Simply fold out the legs (which collapse for easier storage and for cleaning on the dishwasher); clip the clear food slicing guide onto the side rail; adjust the first knob away from the locked position to the desired thickness level; then click the middle switch to either thin or thick julienne slices; or the right hand knob for either smaller or larger cubes; then either put the food (with pre-trimmed/flattened ends) in the flipped down slicing guard (if it's small enough to fit within it), or on the deck, and pivot the guard down onto it (if it's too long to fit within); then lower the big hand guard knob onto it; and pull the hand guard back and forth to slice or julienne the food (and tightening the hand guard knob a quarter turn or so each time, if making cubes), while grasping the large handle on between the back legs with your other hand.
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