Vegetable Processors

Slice, dice and julienne fruit and vegetables. Shred mozzarella. Grate cheese, bread, hazelnuts, chocolate. For restaurants, fast food and pizza restaurants, delicatessens, institutional food services, supermarkets, food processing centres, …  

• Versatile and efficient: you can quickly process food to achieve different results with an excellent finish
• Utmost hygiene: the components are manufactured from materials suitable for food handling and can be
• easily removed for fast cleaning
• Ventilated motor: powerful and low-noise. Can perform all processes effortlessly
• N.V.R. low voltage controls (24 V)
• Machines conforming to CE hygiene and safety standards 

The C1 Cutter is a useful cooking aid to mince and knead food in a very short time and without altering quality.

All the mashing and blending you need for meat, cheese, vegetables, fruit, chocolate, pizza and cake dough.

• Anodized aluminum construction to EN 60.335/60335.2.64 Standards.
• Fast and easy to clean.
• Meeting the most demanding sanitation requirements.
• Safety devices: magnetic micro-switch on cover (unit works only when the cover is closed), switch under
• pan, low-voltage start/stop buttons with relay.
• Rubber feet grip work surface firmly for safe use.

SLICING DISKS series “E”; 1 curved blade.
Disks E1S and E2S for salami, mushrooms, Savoy cabbage, chicory ….
Disk E5 for tomatoes, lemons, oranges, apples, bananas, grapefruits, pineapples, …

SLICING DISKS series “E”; 1, 2 or 3 blades.
For potato crisps, potatoes, turnips, cabbages, cucumbers, carrots, artichokes, onions, mushrooms, courgettes, aubergines, fennel, … Disks E1, E2, E3, E4, E6, E8. E10, E14 and special EC disks to be used with B and D disks for french fries and for dicing.

JULIENNE DISKS series “H”.
For celery, courgettes, beets, bitter roots, carrots, potatoes, turnips, …. Disks H2,5x2,5, H4x4, H6x6, H8x8, H10x10

CORRUGATED SLICING DISKS series “E/O”; 1 or 2 blades.
To obtain ridged fruit and vegetable slices of various thicknesses. Disks E3/O, E4/O, E6/O, E8/O, E10/O and special EC/O to be used with B and D disks for french fries and for dicing.

Grating and shredding Disks "Z": Z2, Z3, Z4, Z7 each
For carrots, celery, potatoes, turnips, beets, red cabbage, roots, Swiss cheese, mozzarella, … Disks Z2, Z3, Z4, Z7 Disk “V” for Parmesan cheese, dry bread, almonds, chocolate,

Grille disks for stick-cutting and dicing

EC and "ECO" special disks are used to produce slices with one or two ridged sides. For stick-cutting ("French fries") or dicing, the disks must be used in combination with grille disks "B" and "D".
For stick-cutting it is recommended to use slicing disks of 6, 8 or 10 mm.
For dicing it is recommended to use slicing disks of 8, 10 or 14 mm.

Disks EC Special slicing disks "EC": EC6, EC8, EC10 and EC14 (for slicing or for stick-cutting or dicing if used in combination with disks "B" and "D")
Disks EC/O Corrugated slicing disks "ECO": EC6O,EC8O, EC10O, EC14O (for slicing or for stick-cutting or dicing if used in combination with disks "B" and "D")  

STICK-CUTTING DISKS series “B”. For potatoes, carrots, courgettes, … To be used in combination with an “EC” disk (EC6, EC8, EC10) to obtain 6x6, 8x8, 10x10 mm sticks. Using a disk from the EC/O series will produce sticks with two ridged sides.
Disks B8x8, B10x10, B12x12, B20x20

DICING DISKS series “D”. For minestrone, fruit salads, pickles, …. To be used in combination with an “EC” disk (EC8, EC10, EC14) to obtain 8x8x8, 10x10x10, 12x12x14, 20x20x14 mm diced cubes. Using a disk from the EC/O series will produce cubes with two ridged sides.
Disks D8x8, D10x10, D12x12, D20x20