NNP Cabbage shredder

Applications & Use Cases

• Used in commercial kitchens for preparing large volumes of shredded cabbage for coleslaws, sauerkraut, or other dishes.
• Suitable for food processing facilities requiring consistent shredding of leafy vegetables.
• Utilised in catering operations for high-throughput vegetable preparation.
• Applicable in institutional kitchens, such as those in hospitals or schools, for bulk food preparation.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 100 kg/hour to several hundred kg/hour, depending on motor size and blade configuration.

Power supply

Commonly found on units of this type are 3-phase industrial power supplies (e.g., 400V, 50Hz), though smaller models may be single-phase.

Construction material

As described, the frame is stainless steel, which is standard for food contact areas to ensure hygiene and durability.

Feed mechanism

Typically features a top-loading hopper with a safety interlock, feeding produce onto rotating blades.

Shred size

Shred size is usually adjustable via interchangeable blades or blade spacing, offering versatility for different product requirements.

Footprint

Dimensions vary, but a unit of this type typically requires a floor space of approximately 0.5m x 0.5m to 1m x 1m, plus operational clearance.

Frequently Asked Questions

• What other vegetables can this shredder process?

  While specifically used for cabbage, shredders of this design can often process other firm, leafy vegetables such as lettuce, kale, or root vegetables like carrots, provided they fit the feed chute and blade configuration.

• How is the shred size adjusted?

• What are the maintenance requirements for a used unit?

• Is this unit suitable for continuous operation?

• What safety features should I expect?