NNP Cheese cutter

• Portioning hard and semi-hard cheeses in commercial kitchens and small-scale production.
• Preparing cheese blocks for further processing in food manufacturing facilities.
• Slicing cheese for retail packaging or foodservice distribution.
• Reducing large cheese wheels into manageable sizes for various culinary uses.

Typical capacity

For this class of equipment, throughput can vary significantly, typically processing several hundred kilograms of cheese per hour depending on block size and desired cut.

Power supply

Commonly found on units of this type, power requirements are typically single-phase 230V or three-phase 400V, with power consumption generally low for manual or semi-automatic models.

Cutting mechanism

Units often feature wire, blade, or ultrasonic cutting systems, selected based on cheese type and desired cut quality.

Material construction

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

Footprint

Tabletop models typically range from 600mm x 600mm, while larger standalone units can be up to 1500mm x 1000mm, requiring adequate space for operation and material handling.

Suitable cheese types

Designed for cutting various cheese types, from soft to very hard, though specific cutting tools may be required for optimal results with different consistencies.

• What types of cheese can an NNP Cheese Cutter typically process?

  NNP Cheese Cutters are generally versatile, capable of processing a range of hard, semi-hard, and some soft cheeses. The specific cutting mechanism (wire, blade) will determine optimal performance for different cheese consistencies.

• Is this unit suitable for continuous production?

• What maintenance is typically required for a used cheese cutter?

• Are spare parts readily available for NNP Cheese Cutters?

• What safety features are commonly found on these machines?

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