Prep Equipment

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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.”

By preparing breaded items from scratch operators may save money and have greater control of ingredients and flavor options.

When a chopper does not operate properly, it can impact the quality of the food it prepares. Here are five factors to weigh when deciding whether to replace a chopper.

Service Agent Q&A: Scott Marshall, training manager and senior technician, AR Repairs Baker’s Kneads Inc., Center Line, Mich.

Consultant AJ Barker, group chef of Belltown Hospitality Group in Seattle, shares a few thoughts on what to consider when purchasing a chopper.

Breaders are a good option for higher-volume operations that want more breading control and higher-efficiency production. There are a number of food applications for these units, including chicken, onion rings or blossoms, and vegetables that are battered, breaded and fried.