Choppers

Food choppers or wedgers dice, chop and more.

Advertisement

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.

Advertisement

Products: Most Recent Articles

  • Key Components and Considerations of Bar Design

    Because of the finality, once the concrete is poured and plumbing and utilities are in, there has to be a solid plan in place where all the bar components and stations will fit in from the get-go. “Space has to be allocated, volume should be figured out for sizing and there needs to be a clear idea for the needs, because equipment placement makes a big difference in output efficiency,” says Si...
    Read Article