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R2 Models Take $50 OFF These R2 Units Use code RC50 at checkout


• 850 servings/3 hours • Bowls have a 3 qt. capacity • 1 speed: 1725 rpm and pulse • 1 HP • 120 volt


1 year parts & labor warranty 3 year motor warranty


R2N


Model Bowl Material List Price R2N R2NCLR R2N Ultra R2B R2BCLR


Gray Plastic Clear Plastic Stainless Steel


CUTTER BOWL UNITS (includes s-blade)


Gray Plastic Clear Plastic


R2 Ultra B Stainless Steel CONTINUOUS FEED UNIT


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Continuous Feed Vegetable Prep Model CL50E


List Price $ 1909.00 Sale Price $ 1565.00


• 1200 servings/3 hours • For slicing, dicing, shredding, grating, french fry and julienne • 1 speed: 425 rpm • 3 mm slicing disc and 3 mm grating disc included /2


• 11 HP • 120 volt 1 year parts & labor warranty


Cutter Bowl Model R301 Ultra B


List Price $ 1666.00 Sale Price $ 1366.00


• 600-800 servings/2.5 hours • 31


qt. stainless steel bowl with clear lid


/2


• 1 speed: 1725 rpm and pulse


• S-blade included • 11


/2 HP • 120 volt


1 year parts & labor warranty


$ 985.00 $ 985.00 $ 1209.00


$ 1010.00


$ 807.70 $ 807.70 $ 991.00


(includes 2 mm grating disc, & 4 mm slicing disc) R2C


Automatic Juicer Model J80 Ultra


List Price $ 1596.00 Sale Price $ 1308.72


• Continuous feed system up to 31


/8 ” diameter


• Pulp extraction • Removable basket for easy cleaning


• 6.5 qt. waste container • 11


/4 HP • 120 volt


1 year parts & labor warranty


$ 828.00


$ 1166.00 $ 1166.00 $ 1445.00


Sale Price


CUTTER BOWL AND CONTINUOUS FEED UNITS (includes s-blade, 2 mm grating disc, & 4 mm slicing disc)


$ 956.00 $ 956.00 $ 1184.90


“The National Restaurant Association’s Conserve initiative is designed to initiate and inspire actions that improve a company’s bottom line, but also are good for people and the planet.”


The Conserve Initiative website contains news stories about leaders in restaurant sustainability, tools for improving the efficiency and minimizing the environmental impact of your restaurant, and links to important partner sites like government-run ENERGY STAR, which is focused on energy efficiency.


As the NRA points out, some basic realities are confronting the average restaurant owner every day: utility and energy bills eat up 2.5% - 3.4% of gross revenue. Poll after poll consistently shows that American consumers place value on products and services that are marketed as “green” or “environmentally friendly.” Restaurant fare is no exception.


Most importantly, the Conserve Initiative focuses on educating restaurateurs about


30 TUNDRA RESTAURANT SUPPLY 888.594.4183


smart business practices that result in a more sustainable operation. The key here is these tactics always keep the concerns of a business owner in mind. It is truly possible to reduce operation costs and improve business practices through sustainability, and without sacrificing profitability. Finding that sweet spot is exactly what the NRA aims to accomplish.


The Conserve Initiative focuses on four areas for helping restaurants reduce costs in a sustainable way: • Water Conservation • Building & Construction • Energy Efficiency • Waste Reduction & Resource Management


Get started with a sustainability program by checking out the tips, testimonials, and resources available at conserve.restaurant.org


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