Buffalo - Vegetable Dicing And Slicing Machine

Applications & Use Cases

• Used in commercial kitchens and catering operations for consistent vegetable preparation.
• Suitable for small to medium-scale food production facilities requiring diced or sliced vegetables.
• Applicable in restaurants, hotels, and institutional kitchens for efficient ingredient processing.
• Utilised by delis and salad bars for preparing fresh produce for various menu items.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 100 kg/hr to 300 kg/hr, depending on the product and desired cut.

Power supply

Units of this type commonly operate on a single-phase electrical supply, typically 230V, 50Hz.

Cut types

Often includes interchangeable blades for various dicing (e.g., 6mm, 10mm) and slicing (e.g., 2mm, 4mm) options.

Construction material

Typically constructed from food-grade stainless steel and durable plastics for hygiene and longevity.

Footprint

For this size of machine, a typical countertop footprint might be around 300mm x 500mm, with a height of 500mm.

Suitable feed sizes

Designed to process pre-cut or naturally sized vegetables that fit within the machine's feed chute, commonly up to 80-100mm in diameter.

Frequently Asked Questions

• What types of vegetables can this machine process?

  This type of machine is generally suitable for a wide range of firm and semi-firm vegetables such as potatoes, carrots, onions, peppers, and cucumbers.

• How easy is it to change blades?

• What are the cleaning and maintenance requirements?

• Is this machine suitable for continuous operation?

• What safety features are commonly included?