Industrial Vegetable Chopper

Model
MK1500
Power(kW)
1.5
Cut Size(mm)
5/6/8/10/12/15/20
Dimensions(mm)
1370*1070*1250
Capacity(kg/h)
2000-3000

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Product Introduction

Product Introduction

During the entire working process, the parameters of the dicer, such as cutting thickness, pre-pressure, and pushing speed, are often adjustable, so that they can be flexibly set according to the hardness of different fruits and vegetables and the required dice size. In addition, in order to ensure food safety and equipment efficiency, the machine needs to be thoroughly cleaned and inspected before and after use to ensure that there is no foreign matter left, the knife is sharp, and all parts are tightened and intact. At the same time, before operation, it is also necessary to confirm that the power supply voltage matches, the ground wire is well connected, and the water source is connected for cleaning as needed.

Product Parameters

Model	Power(kW)	Cut Size(mm)	Dimensions(mm)	Capacity(kg/h)	Weight(kg)
MK1500	1.5	5/6/8/10/12/15/20	137010701250	2000-3000	300

The working process of a commercial fruit and vegetable dicer mainly includes the following steps:
1. Feeding process: First, the operator places the fruits and vegetables to be diced in the feeding area or hopper of the dicer. The machine is usually equipped with a pushing device, such as a push dial or a push rod, which pushes the fruit and vegetable materials forward evenly and continuously.
2. Cutting preparation: As the material is pushed forward, it will first encounter the slicing knife (vertical knife). These blades are mounted on a high-speed rotating knife disc and are responsible for cutting the fruits and vegetables into slices. This step uses the centrifugal force of the material to make the cutting more uniform.

3. Strip cutting: The sliced material will then be sent to the disc cutter, where the sheet material will be further cut into strips. This process also depends on the high-speed rotation of the cutter and the orderly transportation of the material.
4. Forming and dicing: Finally, the material that has been cut into strips will be conveyed to the cross-cutting edge, where the cutter is responsible for finally cutting the material into the required cube or cuboid (i.e., dice). The spacing of the cross-cutting knife can be pre-adjusted to meet the requirements of different dice sizes.
5. Discharging and collection: The cut fruit and vegetable dices will fall from the discharge port of the machine and be collected in the container or conveyor belt below for subsequent packaging or further processing.