Industrial Garlic Cutting Machine
The GLC-001 cuts peeled garlic cloves into slices, minced, or paste at 200-1,000 kg/h.
Feature
- GLC-101 Compact — 100-300 kg/h: Small sauce plants. 0.75 kW.
- GLC-001 Standard — 300-600 kg/h: Mid-scale. 1.5 kW. Slice, mince, paste.
- GLC-201 Industrial — 600-1,000 kg/h: Industrial. 2.2 kW. Exhaust ventilation.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Garlic Cutting Machine. Ask us for real production photos matched to your exact product and capacity.
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The GLC-001 cuts peeled garlic cloves into slices, minced, or paste at 200-1,000 kg/h. Enclosed chamber with exhaust protects operators from garlic vapor irritation.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| GLC-101 Compact | 100-300 kg/h | Small sauce plants. 0.75 kW. |
| GLC-001 Standard | 300-600 kg/h | Mid-scale. 1.5 kW. Slice, mince, paste. |
| GLC-201 Industrial | 600-1,000 kg/h | Industrial. 2.2 kW. Exhaust ventilation. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Garlic paste processors and central kitchens cutting cloves to paste feed, slices, or granule feedstock. For the full fresh-produce range, see the fruit and vegetable processing hub.
FAQ
The compact cuts 100 to 300 kg/h at 0.75 kW for small sauce plants. The standard runs 300 to 600 kg/h at 1.5 kW covering slice, mince, and paste, and the industrial 600 to 1,000 kg/h at 2.2 kW adds full exhaust ventilation. Match it to your peeler output so peeled cloves do not queue between the stages.
Yes, with the paste head attachment, which produces a 50 to 100 micron final texture suitable for paste products and sauce bases. Slice thickness otherwise adjusts from 1 to 5 mm, and minced product falls between. Heads swap quickly, so one machine serves sliced, minced, and paste programs on different days.
No, and forcing it would wreck the blades and drag skin into the product. Run cloves through the air-blade peeler first, then cut. Sequencing peeling ahead of cutting is standard on garlic lines, and both machines are sized to run as a pair. Ginger, for the record, cuts cleanly on this machine too.
Cutting happens in an enclosed chamber with exhaust ventilation drawing the vapor off, so operators run the machine without the eye and airway irritation of open-bench garlic prep. That enclosure is also what makes high-volume garlic cutting possible in a central kitchen, since open cutting at hundreds of kilos per hour is untenable.
About five minutes. The cutting head detaches for washing, and the chamber rinses through, which matters for flavor cross-contact when garlic shares the machine with other products like ginger. Strip, rinse, sanitize, reassemble: the routine fits inside normal changeovers, with a daily full wash-down as the baseline.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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