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Bowl-style units include a closed bowl to chop, mix or emulsify product. With continuous-feed processors, operators feed product into the unit, which dices, slices, shreds, grates or juliennes. Combination food processors have interchangeable heads and combine the operating features of the bowl and continuous-feed units.
While gear or direct-drive units have the bowl sitting over the motor, belt-driven processors locate the bowl away from the motor housing. Most commercial countertop food processors use an induction motor as opposed to a belt-driven one.
These units have one-, two- or variable-speed controls to accommodate a variety of tasks. The higher the rpms, the less precise the cut. Most countertop food processors are single-speed and almost all of the single-speed units run at 1,725 rpm, which is
typical of an induction motor.
Foodservice operators can choose from a number of disc types, including those for slicing, shredding, French fry producing, grating, julienne, pulping and dicing. Grating discs work best with batch-bowl units but operators can use them with continuous-feed chutes. The dicing disc typically requires a continuous-feed chute for use.
Floor models can prepare up to 1,400 pounds of vegetables per hour. Bowl capacities on combination and bowl cutter food processors range from 2.5 to 7 quarts, while vertical cutter-mixer capacities are between 8 and 60 quarts.