ICE - Tripple Hand Pepper Dicer

Applications & Use Cases

• Preparing peppers and other firm vegetables for salads, ready meals, and catering.
• Processing ingredients for sauces, salsas, and food manufacturing.
• Dicing various fruits and vegetables in commercial kitchens and small-scale production.
• Creating uniform cuts for consistent product presentation and cooking.

Typical Specifications

Typical capacity

For this class of equipment, throughput can vary significantly based on operator speed and product size, typically ranging from 50-200 kg/hour.

Power supply

Units of this type are commonly hand-operated, requiring no electrical power, or may feature a small motor, typically 230V single-phase, for assisted dicing.

Construction material

Food-grade stainless steel is commonly used for contact parts to ensure hygiene and durability.

Suitable feed size

Typically designed for whole or pre-cut peppers and similar vegetables, fitting within an approximate 80-120mm chamber.

Dicing size

Commonly features interchangeable blade sets for various dice sizes, typically 6mm, 9mm, or 12mm cubes.

Footprint

Compact benchtop design, typically measuring around 300mm x 300mm x 500mm (W x D x H).

Frequently Asked Questions

• What maintenance is typically required for a pepper dicer?

  Regular cleaning of all food contact parts is essential. Blades should be inspected for sharpness and replaced or sharpened as needed to ensure efficient cutting.

• Can this unit dice other vegetables besides peppers?

• Are spare parts, such as blades, readily available?

• How does a 'Tripple Hand' dicer differ from an automated one?

• What safety features are commonly found on these dicers?