Disks and blades

DISKS
For all disks, the number after the letter indicates the cutting height in mm.
 

SLICING DISKS series “E”; 1, 2 or 3 blades.
For potato crisps, potatoes, turnips, cabbages, cucumbers, carrots, artichokes, onions, mushrooms, courgettes, aubergines, fennel, ...
Disks E1, E2, E3, E4, E6, E8, E10, E14. To be used with B disks for french fries and with D disks for dicing.

SLICING DISKS series “E/S”; 1 curved blade for “soft” cutting.
Disks E1/S, E2/S, E3/S, E4/S for salami, mushrooms, Savoy cabbage, chicory
Disks E5/S, E10/S for tomatoes, lemons, oranges, apples, bananas, grapefruits, pineapples, ….

CORRUGATED SLICING DISKS series “E/O”; 1 or 2 blades.
To obtain ridged fruit and vegetable slices of various thicknesses.
Disks E3/O, E4/O, E6/O, E8/O, E10/O, E14/O. To be used with B disks for french fries and with D disks for dicing.

JULIENNE DISKS series “H”.
For celery, courgettes, beets, bitter roots, carrots, potatoes, turnips, …. 
Disks H2.5, H4x4, H6x6, H8x8, H10x10

GRATING AND SHREDDING DISKS series “Z-V”
For carrots, celery, potatoes, turnips, beets, red cabbage, roots, Swiss cheese, mozzarella.
Disks Z2, Z3, Z4, Z6, Z7, Z9
Disk “V” for Parmesan cheese, dry bread, almonds, chocolate, ...
 
STICK-CUTTING DISKS series “B”.
CE TVI and MASTER
For fried potatoes, carrots, courgettes, … 
Disks B6 (in combination with E6; 6x6 stick), B8 (E8), B10 (E10)
Using a disk from the EC/O series will produce sticks with two ridged sides
 
DICING DISKS series “D”
For minestrone, fruit salads, pickles, …. 
CE TVI and MASTER
Disks D8x8 (in combination with E8; 8x8x8 diced cubes), D10x10 (E10), D12x12 (E10), D20x20 (E14)
Using a disk from the EC/O series will produce cubes with two ridged sides
COLOSSEO
Disks DG8x8 (in combination with E/AT8; 8x8x8 diced cubes), DG10x10 (E/AT10), DG12x12 (E/AT10), DG20x20 (E/AT10)