Industrial Chili Cutting Machine

The compact enclosed unit cuts 100 to 300 kg/h at 0.75 kW for small sauce plants. The standard model runs 300 to 500 kg/h at 1.5 kW with exhaust vent, and the industrial 500 to 800 kg/h at 2.2 kW adds PLC control and full exhaust. Choose by season intake, since chili campaigns are short and intense.

Cutting happens inside an enclosed chamber with an exhaust ventilation system carrying the irritant aerosol away, so operators are not standing in it as with open cutting. For habanero and scotch bonnet heat levels, order the extra-sealed chamber option. Gloves and eye protection remain standard plant practice, but the machine removes the room-wide burn.

Both. Dried chili needs about 10 minutes of pre-soaking to rehydrate the flesh enough to cut cleanly, otherwise it shatters into dust and uneven flakes. Fresh chili feeds directly. Rings from 3 to 10 mm, strips from 3 to 5 mm, and coarse pieces are the standard cuts, all on the same head configuration.

Yes, with the optional seed-stripping attachment, which strips seed out of the cut stream for processors who sell seed or need seed-free flakes. Without it, seed stays with the cut chili, which suits paste and sauce production. Decide at order stage, since the attachment is specified with the chamber and cannot be improvised later.

A full wash-down takes about 10 minutes, with the cutting head and product-contact parts detaching for washing. That matters when switching from mild to hot varieties or from conventional to organic lots, since residue carries heat and cross-contact risk between runs. The enclosed design also rinses without aerosolizing capsaicin back into the room.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.