Structural features of vegetable cutting equipment

Structural features:

1. The whole machine of vegetable cutting equipment is made of high quality stainless steel, which is hygienic and beautiful, with low lead content and safe food safety.

2. Safety control system, there is a micro switch at the discharge port to effectively protect the safety of improperly operated personnel.

3, double frequency conversion function, respectively control the speed of the belt and the rotary cutter, adjust the cutting size to meet the different needs of customers. (Transport is slow, the rotary knife is fast, it is shredded; the conveying is fast, the rotary knife is slow, and it is rough)

4. The rotating blade is separated from the conveying belt, the belt is not worn, and the food safety is guaranteed.

5, complete accessories, including a large double knife 1 group (cut leaf department), dicing cutter 1 group, slice cutter 1, cutting knife disc (cut root dish)

6, a multi-purpose machine, double-head type cutting machine, roots and leaf stems work at the same time, strong function, high output, easy replacement of the cutter head, simple operation.

7. The diversity of ingredients, the speed of the conveyor belt and the file are adjusted by changing the cutter head and double frequency conversion, and the ingredients of various specifications such as sheets, silk and diced are cut out.

8. Conveyor belt speed and turning speed of leafy vegetables are adjusted by frequency converter and can be controlled independently.

9, the cutting aesthetics is more precise, the conveyor belt is divided into two groups, the lower belt is the conveying material, and the upper belt is the fixing material.

Vegetable cutting equipment is suitable for the cutting of root vegetables such as potatoes, carrots, white radishes, taro, sweet potatoes, melons, bamboo shoots, ocean, onions, eggplant, and tomatoes. Mostly used in central kitchens, large hotel dining. Fast cutting, product standards, greatly improve work efficiency.