Urschel - Carrot Chateau Machine

Applications & Use Cases

• Used in commercial kitchens and food processing plants for preparing root vegetables.
• Suitable for creating uniform cuts of carrots for ready meals, salads, and frozen vegetable products.
• Employed in catering operations requiring consistent vegetable portioning.
• Utilised in facilities producing dehydrated or pickled vegetable products.

Typical Specifications

Typical capacity

For this class of equipment, throughput typically ranges from 200 kg/hr to 1000 kg/hr, depending on the specific model and cut size.

Power supply

Commonly found on units of this type, a 3-phase industrial power supply (e.g., 400V, 50Hz) is typically required.

Construction material

Units are typically constructed from food-grade stainless steel for hygiene and durability.

Cut types

This type of machine is typically designed for specific cuts, such as chateau, baton, or dice, often requiring interchangeable cutting heads.

Footprint

The footprint for this class of equipment can vary, but typically requires a floor area of approximately 1m x 1.5m, plus space for loading and unloading.

Suitable feed size

Typically, carrots should be pre-washed and topped/tailed, with a diameter suitable for the machine's infeed chute.

Frequently Asked Questions

• What maintenance is typically required for a used carrot chateau machine?

  Routine maintenance typically involves cleaning after each use, inspection of cutting blades for sharpness, and checking moving parts for wear. Lubrication of bearings may also be required periodically.

• Can this machine process other vegetables?

• Are spare parts readily available for unknown manufacturer models?

• What safety features are typically included?

• What is the typical lifespan of a used machine like this?