Industrial Fruit and Vegetable Cutting Machine

The compact model cuts 200 to 500 kg/h at 1.5 kW on 220V for restaurants and central kitchens. The standard machine runs 500 to 1,200 kg/h at 2.2 kW with eight cut shapes, and the PLC-controlled industrial unit handles 1,000 to 2,000 kg/h at 4.0 kW with twelve or more shapes. Choose by your busiest shift, not the annual average.

Slices from 2 to 20 mm, strips from 3 to 15 mm, dices from 5 to 20 mm, and shreds from 2 to 5 mm, plus custom shapes through interchangeable blade sets. Cut tolerance holds within plus or minus 1 mm across a full batch, which matters for IQF and canning fill weights. Over 20 produce types run on the standard sets, including hard roots and soft fruits.

Three to five minutes. The quick-change design needs no tools, so switching from dice to shred between orders is routine. We recommend holding three to five spare blade sets, since a dull set mid-run otherwise stops the line waiting on shipping. Blades are SUS420J2 hardened stainless, matching the rest of the cutters in this range.

Blade sets run 800 to 1,200 hours, roughly 6 to 9 months on a single shift. Rising fines, ragged cut faces, and slow feed are the signs of dull blades. Rotate sets on a scheduled basis rather than waiting for visible quality loss, and inspect weekly during washdown for chipped edges that put metal fragments at risk.

Semi-frozen product at -2 degrees C cuts acceptably, but fully hard-frozen vegetables will chip the blades and should be thawed first. Hard vegetables like carrot and beet cut cleanly, as do soft fruits, so a mixed product line runs on one machine. If frozen cutting is a large share of your program, tell us so we spec accordingly.

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