Bron Coucke Mandoline Slicer w/ (2) Julienne Blades, Stainless Steel (215030) - Image 1
SKU: 347-215030
Brand: Bron Coucke
Model: 215030

Bron Coucke Mandoline Slicer w/ (2) Julienne Blades, Stainless Steel (215030)

The Bron Coucke 215030 mandoline slicer delivers consistent, professional cuts with its stainless steel blades, including 2 julienne options. Ideal for commercial kitchens prioritizing durability and precision. Free shipping on orders over $500.

Key Features

  • Professional-grade stainless steel construction with 2 julienne blades, plus serrated and straight blades for versatile slicing
  • Consistent, even cuts for high-volume commercial kitchens, enhancing prep efficiency and presentation
  • Compact countertop design saves space without sacrificing durability or performance
  • 1-year warranty for peace of mind in professional culinary settings
  • Free shipping on orders over $500 (48 contiguous U.S. states, signed-in accounts required)
Starting from $383.00/unit

Volume discounts available

Elevate your commercial kitchen's prep efficiency with the **Bron Coucke 215030 Mandoline Slicer**, a premium stainless steel tool designed for professional chefs and restaurant operations. This countertop slicer features **two julienne blades** alongside a serrated and straight blade, allowing for versatile slicing, julienning, and dicing of fruits and vegetables with unmatched precision. The durable stainless steel construction ensures longevity, even in high-volume kitchens, while its compact design maximizes counter space. Restaurants and foodservice businesses will appreciate its **consistent, even cuts**, reducing prep time and improving presentation—key for maintaining operational excellence. With a **1-year warranty** and free shipping on orders over $500, this mandoline is a cost-effective investment that meets the demands of commercial kitchens while delivering restaurant-grade results. Whether you're preparing garnishes, fine juliennes, or uniform fries, the Bron Coucke 215030 is built to handle the rigorous needs of professional culinary environments.