Commercial Automatic Kitchen MultiFunction Vegetable Cutter
The commercial automatic kitchen multifunctional vegetable cutter comes with five interchangeable blades, supporting slicing, shredding, dicing, segmenting, and julienning, meeting the processing needs of various vegetables such as potatoes, cucumbers, carrots, cabbage, and celery, and is suitable for preparing a wide range of dishes. The 200W motor provides strong power, ensuring a smooth cutting process without jamming, producing even and neat cuts that far surpass manual chopping, while avoiding the inconsistency in thickness commonly seen with manual cutting.
$400.00
CompareProduct Introduction for Kitchen MultiFunction Vegetable Cutter
The kitchen multifunction vegetable cutter is made entirely of stainless steel, making it durable and wear-resistant. It can withstand the humid kitchen environment and frequent use. After contact with vegetable residue, it can be cleaned easily by wiping and rinsing, with no hard-to-clean areas, meeting the strict hygiene standards of the food service industry.
Parameter Table：
| Voltage | 220V |
| Power | 200w |
| Material | Stainless Steel |
| Capacity | 150kg/h |
| Product size | 26*32*38cm |
| Product weight | 12kg |
Application Scenarios:
1. Small Vegetable Processing Factory: Used for bulk processing of vegetables for suppliers, supermarkets, and restaurants. Five blades accommodate diverse processing needs, with a capacity of 150kg/h suitable for small batch orders. Stainless steel material meets production hygiene standards, and automated operation reduces labor costs.
2. Chain Restaurant Kitchens: Used for daily food preparation. Multiple blades support cutting different types of vegetables, and automated operation saves preparation time. It meets peak dining demand, ensures uniform vegetable cutting specifications across all outlets, and enhances the presentation of dishes.
3. School Canteens: Used for bulk vegetable cutting and preparation for teachers and students. High capacity meets peak dining hours, multiple cutting methods diversify dish presentation, operation is simple and reduces labor, and stainless steel material ensures food safety for students and staff.
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