Proquip Solutions is the New Zealand distributor for Rühle, the family-owned German manufacturer of meat processing equipment, founded in 1966 in the Black Forest. Rühle machines cover injecting, tumbling, marinating, mixing and cutting, including brine injectors for curing, vacuum tumblers and mixers, meat dicers and slicers, portion cutters and frozen meat cutters. Known for German quality, precision and reliability, Rühle equipment is used by meat processors, butchers, poultry and seafood producers and food manufacturers across New Zealand, and is installed, serviced and supported by our team in Wiri, Auckland.
A meat dicer cuts fresh, cooked or slightly frozen meat and poultry into consistent cubes, strips and slices, for stir-fry, kebabs, casseroles, ready meals, pies and pet food. Rühle dicers also handle ham, sausage and other firm products. The Rühle AR 10 is an entry-level semi-automatic dicer that gives smooth cut surfaces and cuts even small or awkward pieces precisely. Proquip Solutions is the New Zealand distributor for Rühle.
The AR 10 is Rühle's entry-level semi-automatic dicer and slicer, which suits butchers, caterers and smaller processors. The AR 20 suits processors who need more dicing capacity. The right choice depends on how much you cut per day, the cube and strip sizes you need, and your product. See the AR 10 and AR 20.
Tell us your daily volume: sales@proquipx.com
A frozen meat cutter cuts and chops frozen blocks straight from the freezer, so there's no need to thaw them first. That saves time and chiller space, reduces drip loss and lowers the food safety risks that come with thawing. The Rühle GR 50 cuts frozen meat, fish, vegetables and butter, ready for mincing, mixing or further processing. See the Rühle GR 50.
Ask about frozen cutting: sales@proquipx.com
Many butchers and processors cut portions on a bandsaw, which is versatile but relies on the operator's skill and puts hands close to the blade. A dedicated portion cutter, such as the Rühle KR 3, cuts portions with or without bone and gives more consistent portion sizes for retail and food service packs. Whether it can replace your bandsaw depends on your products and cuts, so tell us what you portion and we'll advise.
Tell us what you portion: sales@proquipx.com
Consistent cubes come from the right knife and cutting frame for your size, sharp knives, and product at the right temperature. Chilled or slightly firm meat cuts more cleanly than warm meat. Even pieces cook evenly, look better in the pack and make pack weights more accurate, which cuts giveaway on every tray and bag you sell.
Smearing and uneven cuts usually come from meat that's too warm, blunt knives, or overloading the machine. Chilling product to a firm temperature before dicing, keeping knives sharp and feeding at a steady rate fix most problems. If the issues continue, the knife set or machine may need servicing.
For most butchers and processors, yes. Hand cutting cubes and strips is slow, uses skilled staff time and produces uneven pieces. A dicer does the same work in a fraction of the time, with consistent sizes that reduce giveaway and rework. Share how much you cut and how many staff hours it takes now, and we'll help you estimate the payback.
Work out your payback with us: sales@proquipx.com
Looking for a meat dicer or portion cutter?
Email sales@proquipx.com