Table Top Hand Chipper

Applications & Use Cases

• Small-scale food preparation in commercial kitchens and catering environments.
• Processing potatoes, carrots, and other firm vegetables into chips or sticks.
• Use in pubs, cafes, and takeaways requiring fresh, hand-cut produce.
• Preparation of ingredients for salads, garnishes, and side dishes.

Typical Specifications

Typical capacity

Manual operation, throughput is dependent on operator speed and product size. Suitable for batch processing rather than continuous high volume.

Power supply

This is a manually operated unit and does not require an electrical power supply.

Footprint

Typically compact, designed for countertop placement. Dimensions commonly range from 300mm to 500mm in width and depth.

Construction material

Commonly constructed from stainless steel or cast iron for durability and hygiene.

Grid sizes

Units of this type typically offer interchangeable grids for various chip or stick sizes, such as 8mm, 10mm, or 12mm.

Suitable feed size

Designed for individual vegetables, typically up to 80-100mm in diameter, depending on the specific model's chute size.

Frequently Asked Questions

• What maintenance is required for a hand chipper?

  Maintenance typically involves regular cleaning of the unit and grids, and occasional sharpening or replacement of blades as they dull. Lubrication of moving parts may be required for some models.

• Are spare parts readily available for hand chippers?

• Can this chipper process other vegetables besides potatoes?

• How do I change the grid size on a hand chipper?

• Is a hand chipper suitable for high-volume production?