Choosing a Vegetable Slicer
Cutting onions, potatoes, cabbage and carrots for hundreds of meals by hand takes hours. An electric vegetable slicer does it continuously with interchangeable discs for slices, shreds or dices, and the uniform pieces cook more evenly too. Canteens, caterers, hotels and processing units use them.
Before you order, decide
- Volume: how many kilos of vegetables you prepare per day and at peak.
- Cuts needed: list the cuts your menu uses so the right discs are included.
- Contact parts: should be stainless steel and easy to remove for washing.
- Safety: a pusher and interlocked lid protect hands.
Keep blades sharp and dry after cleaning; a blunt disc bruises vegetables and strains the motor.
