Arcos 2900 Meat Cleaver 290 mm, Yellow Handle, Art. 297000

The Arcos 2900 meat cleaver (item 297000) with a 290 mm blade is designed for breaking down large cuts of meat and fish containing small to medium bones, as well as chopping frozen fillets. It is used in the meat and fish prep areas of school, kindergarten and hospital kitchens, where large volumes of raw product are handled daily.

The stamped blade is made of Nitrum stainless steel with a Rockwell hardness of 56 and a 15° sharpening angle. The blade shape cuts the product cleanly rather than tearing it, so the meat keeps its juiciness. The yellow handle is made of polypropylene that withstands acids, chlorine, detergents and high temperatures, meeting the sanitary requirements for kitchen tools in educational and healthcare food service.

Features

• Designed for breaking down large cuts of meat and fish that contain small to medium bones, as well as chopping frozen fillets.
• The blade shape cleanly separates the product rather than tearing the fibers, helping the meat retain its natural juices.
• The 2900 series was engineered for intensive daily use in professional kitchens and food production facilities.
• A balanced blade-to-handle ratio reduces fatigue during long working shifts.
• The Nitrum steel blade offers increased hardness and corrosion resistance, extending service life between sharpenings.
• The ergonomic handle, thicker in the middle section, provides a secure grip during heavy chopping.
• The comfortable grip reduces strain on the hand during prolonged use.
• The polypropylene handle resists acids, chlorine, detergents and high temperatures.
• A raised end section on the handle prevents the hand from slipping during chopping.
• Antibacterial handle treatment helps prevent the buildup of bacteria, fungi and mold.
• The model belongs to the Arcos 2900 cleaver line, designed with HACCP compliance in mind.

Specifications

The Arcos 2900 meat cleaver (290 mm, item 297000) suits meat preparation areas in school, kindergarten and hospital kitchens, including facilities implementing HACCP standards. Supply is accompanied by the documentation required for institutional tender purchases.