Dicer

Applications & Use Cases

• Dicing various vegetables such as potatoes, carrots, and onions for ready meals and catering.
• Processing fruits like apples and pears into uniform cubes for fruit salads, desserts, and pie fillings.
• Cubing cooked meats and poultry for use in salads, sandwiches, and other prepared food products.
• Producing uniform dice from cheese blocks for retail packaging or further processing.
• Preparing ingredients for soups, stews, and sauces requiring consistent piece sizes.

Typical Specifications

Typical capacity

For this class of equipment, throughput can typically range from 200 kg/hour for smaller units up to several tonnes per hour for industrial models, depending on product and dice size.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, with power ratings varying from 2 kW to 15 kW.

Construction material

Units are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability, suitable for washdown environments.

Dice size range

Most dicers offer interchangeable cutting grids, allowing for a range of dice sizes, typically from 3mm to 25mm, with some models offering larger or smaller options.

Feed product dimensions

Suitable feed sizes for this class of equipment typically depend on the specific model's infeed chute, commonly accommodating products up to 100-200mm in diameter or length.

Footprint

The footprint for a standalone industrial dicer can typically range from 1m x 1m for compact models to 2m x 1.5m for larger capacity units, excluding conveyors or ancillary equipment.

Frequently Asked Questions

• What maintenance is typically required for a used dicer?

  Regular maintenance typically involves inspecting and sharpening or replacing cutting blades and grids, checking motor and gearbox condition, and ensuring all safety interlocks are functional. Lubrication of moving parts and general cleaning are also essential.

• Can this type of equipment process both soft and hard products?

• Are spare parts readily available for unknown manufacturer dicers?

• What safety features are commonly found on industrial dicers?

• How is a dicer typically cleaned?