Robot Coupe CL50 Veg Prep Machine

• Commercial kitchens and catering operations for high-volume vegetable preparation.
• Restaurants, hotels, and canteens requiring consistent slicing, dicing, and grating.
• Food manufacturing facilities for initial processing of ingredients.
• Delicatessens and salad bars for preparing fresh produce.
• Institutions like schools and hospitals for efficient meal preparation.

Typical throughput

For this class of equipment, throughput commonly ranges from 150 kg to 300 kg per hour, depending on the product and cut.

Power supply

Units of this type are commonly available in single-phase (1Ph) or three-phase (3Ph) configurations; buyers should confirm the specific unit's requirement.

Motor power

Typically, motors for these machines are in the range of 550W to 750W, providing ample power for various vegetables.

Footprint

As a tabletop unit, the footprint is relatively compact, typically around 350mm (W) x 300mm (D) x 600mm (H), making it suitable for smaller workspaces.

Construction material

The motor base is commonly made from robust composite materials or stainless steel, with cutting discs typically from stainless steel or aluminium.

Feed hopper type

Units commonly feature a large full-moon hopper for bulk loading and a cylindrical hopper for processing longer or delicate vegetables.

Disc compatibility

These machines are typically compatible with a wide range of interchangeable discs for various cuts, including slicing, grating, dicing, and julienne.

• What types of vegetables can this machine process?

  This equipment is designed to process a wide variety of vegetables, including root vegetables, leafy greens, and soft fruits, depending on the cutting disc used.

• How easy is it to change the cutting discs?

• What are the typical cleaning and maintenance requirements?

• Is this suitable for continuous operation?

• What safety features are commonly included?

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