Foodlogistik DICR CAPACITY 126 High-capacity Dicer

• Dicing fresh, tempered, or cooked meat, poultry, and fish in large-scale food production.
• Processing various types of cheese into cubes or strips for retail or further processing.
• Preparing vegetables and fruits for ready meals, salads, or frozen food products.
• High-volume portioning of products in catering and institutional kitchens.

Typical capacity

For this class of high-capacity dicer, throughput can typically range from 800 kg/h to over 2,000 kg/h, depending on product type and desired cut size.

Power supply

Commonly requires a 3-phase industrial power supply, typically 400V, 50Hz, with a motor power ranging from 3 kW to 7.5 kW.

Cut size range

Units of this type typically offer a wide range of interchangeable grids, allowing for dice sizes from 3mm up to 100mm, as well as strips and shreds.

Product chamber dimensions

The product chamber for high-capacity dicers like this typically accommodates feed sizes up to approximately 120mm x 120mm x 600mm.

Construction material

Almost exclusively constructed from food-grade stainless steel (e.g., AISI 304) for hygiene and durability in food processing environments.

Footprint

A high-capacity unit would typically require a floor space of approximately 1,500mm (L) x 900mm (W) x 1,400mm (H).

Safety features

Commonly includes interlocked safety guards on the loading door and cutting chamber, emergency stop buttons, and blade protection systems.

• What types of products can this dicer process?

  This high-capacity dicer is designed for a broad range of products, including fresh, tempered, and cooked meats, poultry, fish, various cheeses, and a wide array of vegetables and fruits.

• Are spare parts and service readily available for Foodlogistik equipment in the UK?

• What maintenance is typically required for a high-capacity dicer?

• Can this machine produce different cut sizes and shapes?

• What are the power requirements for a machine of this size?

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.

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