Kronen S021 vegetable cutting machine

• Producing decorative vegetable spirals for salads, garnishes, and buffet presentations.
• Preparing vegetables for dehydrating or frying to create snack products.
• Creating uniform vegetable cuts for ready-meal components or catering.
• Processing root vegetables and firm fruits into spiralised forms for various culinary uses.

Typical throughput

For this class of equipment, throughput can vary significantly based on product type and desired cut, but units commonly process several hundred kilograms per hour.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power consumption in the low single-digit kilowatt range.

Construction material

As described, the machine is constructed from stainless steel, which is standard for food processing equipment to ensure hygiene and durability.

Maximum product length

This unit is specified for a maximum product length of 250 mm, which is typical for processing whole carrots, potatoes, or similar vegetables.

Cut thickness range

The Kronen S021 offers variable tool options to produce a multitude of spiral thicknesses, commonly ranging from 2x2 mm up to 2x10 mm.

Footprint

For a machine of this type, the footprint is typically compact, often requiring less than 1 square metre of floor space, plus operational clearance.

Hygiene and cleaning

Stainless steel construction and accessible components are standard for easy cleaning and compliance with food safety regulations.

• What types of vegetables can this machine process?

  This machine is designed for firm vegetables such as carrots, potatoes, pumpkins, radishes, celeriac, beetroots, and courgettes. Softer vegetables may not yield optimal spiral results.

• Are spare parts and cutting tools readily available?

• What maintenance is typically required for a machine like this?

• Can this machine be integrated into an existing processing line?

• What safety features are commonly found on this model?

Food processing cutters and dicers are valued for consistent product sizing and improved throughput in commercial kitchens and production facilities. Buyers typically prioritise robust construction, ease of cleaning, and reliable blade systems when purchasing used models. The equipment maintains strong reputation for durability across multiple shift operations. Key considerations include motor condition, blade sharpness, and safety guard integrity. Well-maintained units from established manufacturers generally deliver reliable performance at lower capital cost than new alternatives.

General overview for this equipment type