Professional chefs and line cooks in all types of operations, from quick-service to white-tablecloth restaurants, use choppers. This equipment can help save money by making more efficient use of labor, and it can ensure uniform and consistent results. Choppers may also offer a safer alternative than traditional knives, especially when working with less-skilled teams.
Paul Mann, co-owner of Service Engineering Co., located in Asheville, N.C., says service agents generally do not deal with choppers as this equipment doesn’t tend to break easily. “We recommend the units be taken apart and cleaned daily with soap and water,” he says. “The most common problem is broken blades, which we can replace.”
Consultant AJ Barker, group chef of Belltown Hospitality Group in Seattle, shares a few thoughts on what to consider when purchasing a chopper.
Featured Products
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Vegetable Preparation Machine
Robot Coupe USA Inc.
A Vegetable Preparation Machine accommodates bulky vegetables with a large hopper. A range of 42 discs can slice, ripple cut, and grate into sticks, strips or dices. Parts are removable for cleaning. The 425 rpm, single-speed machine processes delicate food with a direct drive motor.
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InstaCut 5.1
Vollrath Co.
The InstaCut 5.1 can slice, dice, wedge and core a variety of products. With its clean, quick cuts, the manual operating system of the InstaCut 5.1 reduces bruising for a high-quality food presentation.
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