Robot Coupe Automatic Sieves

The Robot Coupe C200 VVA is a floor-standing automatic sieve designed for continuous, high-volume food production. It processes cooked fruit, vegetables, soups, sauces, bisques and similar preparations, separating usable product from skins, seeds and fibrous waste in a single uninterrupted pass. A variable speed motor allows the operator to adjust both throughput rate and the texture of the finished product, making the machine adaptable across a broad range of produce types.

In a production kitchen, the practical value of an automatic sieve depends heavily on how well it keeps pace with the preparation schedule. The C200 VVA ejects waste material continuously, so there is no need to stop the machine between batches to clear accumulated debris. For kitchens producing meaningful daily volumes of purees, coulis, sauce bases or vegetable preparations, this directly reduces hands-on labour time and helps maintain consistent output across the preparation shift.

• Continuous waste ejection allows uninterrupted production without manual clearing
• Variable speed control lets operators dial in the right consistency for each produce type
• All food-contact parts are removable and dishwasher safe for straightforward end-of-service cleaning
• Stainless steel construction throughout supports durability under demanding daily use
• Floor-standing design keeps the worktop clear for other preparation tasks

As a floor-standing unit, the C200 VVA requires adequate clear floor space and a stable, level surface. It operates on a single-phase electrical supply, though exact installation requirements should be confirmed with a qualified installer before the machine is positioned. The feed hopper should be loaded at a rate the machine can process cleanly — overloading will affect the quality of the finished product.

This machine is well suited to central production kitchens, hospital catering facilities, large contract catering operations and high-volume hotel or restaurant kitchens where substantial quantities of purees, soups and sauces are produced regularly. It is unlikely to represent good value in smaller kitchens with occasional or small-batch sieving needs, where a benchtop model would be a more proportionate choice. For sites with significantly greater daily throughput, heavier-duty options within the Robot Coupe range may be worth considering.

If you are assessing whether the C200 VVA is the right fit for your production volume and workflow, we are happy to talk it through before you commit.

The Robot Coupe C80A is a tabletop automatic sieve designed for continuous sieving and separation of cooked or raw food products. It processes juices, fruit and vegetable purees, sauce bases, soups, bisques and similar preparations — separating usable pulp or liquid from skins, seeds and fibrous waste in a single pass. The machine feeds continuously via a hopper and ejects waste automatically, removing the need for constant operator attention during a run.

In a busy kitchen environment, the C80A is most useful during prep-heavy periods where large volumes of sauces, soups or purees need to be produced consistently and at pace. The continuous-feed design means batches move through without stopping to reload, which makes a genuine difference when working through substantial quantities before service. That sustained throughput is particularly relevant in high-cover restaurants, hotel kitchens, central production units and healthcare catering operations where texture-modified or pureed dishes are a regular part of the menu.

From an operational standpoint, the practical advantages include:

• Continuous waste ejection keeps the process moving without manual intervention
• All food-contact parts are removable and dishwasher safe, keeping cleaning straightforward
• Compact tabletop footprint sits comfortably in a prep area without requiring a dedicated station
• Consistent output texture across large volumes reduces rework and batch variation
• Handles both hot and cold preparations across a broad range of products

The C80A is a mains-powered tabletop unit, so installation is uncomplicated — no gas, water connection or fixed ventilation is required. It is worth confirming available worktop space and access to a suitable power supply before ordering. The machine has a recommended continuous running limit, so sites planning extended uninterrupted runs at very high volume should factor that into their workflow planning.

The C80A suits kitchens producing moderate to high volumes of sieved preparations on a regular basis — from busy restaurant kitchens working through sauce prep to healthcare and contract catering operations producing texture-modified menus. For sites with particularly high throughput demands or near-constant all-day use, a heavier-duty model from the Robot Coupe range may be worth considering alongside this one.

If you are weighing up whether the C80A is the right fit for your production volumes or workflow, the team is happy to talk it through with you.

The Robot Coupe C200 is a floor-standing automatic sieve designed for continuous, high-volume food preparation in professional kitchens. It processes fruit, vegetables, soups, sauces, bisques and fish-based preparations, separating pulp, skins and seeds from the finished purée or juice with minimal manual input. This is a production-grade machine intended for permanent installation rather than occasional or light use.

In a demanding kitchen environment, the C200 sustains serious throughput without labouring. Its heavy-duty motor handles fibrous and seeded produce — blackberries, tomatoes, root vegetables — consistently across long production runs. Because waste is ejected continuously rather than accumulating inside the machine, operators do not need to stop and clear the drum between batches, which makes a meaningful difference when processing large quantities against a service deadline.

The practical advantages in a production setting include:

• Continuous automatic waste ejection keeps production moving without operator interruption
• Consistent texture and separation across large batches, run after run
• A continuous-feed hopper supports steady throughput without stopping to reload
• Stainless steel sieve components hold up under regular, intensive use
• All food-contact parts are removable and dishwasher safe, keeping daily cleaning manageable

As a floor-standing, three-phase machine, the C200 requires a three-phase electrical supply to be in place before installation. It is not a countertop unit and is not suited to kitchens running on single-phase power. The footprint and weight mean installation should be planned carefully, particularly in tighter prep areas where working access around the machine needs consideration.

The C200 is well suited to large restaurant kitchens, hotel production facilities, institutional catering operations, and food manufacturing environments where sauces, soups or purées are produced in volume on a regular basis. For lower-output kitchens, Robot Coupe offer bench-top and smaller automatic sieve models that may be a more proportionate fit. For sites with particularly high throughput demands, a heavier-duty model from the range may be worth discussing.

If you'd like to talk through whether the C200 is the right scale of machine for your operation, or want to work through the electrical requirements before committing, our team is happy to help.

The Robot Coupe C120 is a floor-standing automatic sieve designed for continuous, high-volume food production in professional kitchens. It processes cooked and raw produce — fruits, vegetables, soups, sauces, bisques and fish stocks — separating usable flesh and liquid from skin, seeds and fibrous waste in a single pass. What distinguishes it from batch-style sieves is continuous automatic waste ejection: the machine clears debris as it runs, rather than accumulating waste inside the drum and requiring you to stop and empty it between loads.

In a production kitchen working through substantial daily volumes, this makes a genuine operational difference. Long prep runs — working through large batches of soup bases, sauce reductions or purées — can proceed without the interruption of regular clearance stops. The continuous feed hopper supports this further, allowing uninterrupted loading throughout the run. The machine is built for repeated daily use in environments where it is expected to work hard throughout the week, not for occasional light-duty tasks.

Key operational advantages include:

• Continuous automatic waste ejection keeps long production runs uninterrupted
• Continuous feed hopper allows steady loading without pausing the machine
• Stainless steel sieve construction supports durability under heavy daily use
• All food-contact parts are removable and dishwasher safe for straightforward end-of-shift cleaning
• Floor-standing design on stainless steel feet preserves bench space and keeps the machine stable

As a floor-standing unit, the C120 needs a dedicated floor position on a level, stable surface with adequate clearance for loading, discharge and cleaning access. It is worth thinking through workflow positioning before installation — the machine works most efficiently when it sits logically within the prep flow in relation to cooking and holding equipment. A suitable electrical supply must be in place before installation.

The C120 is well suited to central production units, healthcare catering, contract catering operations and large restaurant kitchens with substantial daily prep requirements. If your output is more modest, a benchtop automatic sieve is likely a better match for your operation. For very large-scale sites running exceptionally high continuous volumes, a heavier-duty model within the Robot Coupe range may be worth considering.

If you would like to talk through whether the C120 fits your production volumes and kitchen layout, the team is happy to help you work through it before you commit.

The Robot Coupe C40A is a worktop food preparation machine that combines three functions in a single unit: automatic sieve, coulis press, and juice extractor. Rather than maintaining separate pieces of equipment for straining, pressing, and juicing, a kitchen can handle all three tasks from one machine — a practical advantage in terms of bench space, capital cost, and day-to-day workflow.

In regular prep use, the C40A performs best when working with soft-fleshed produce: raspberries, blackcurrants, tomatoes, and similar fruit and vegetables that need to be strained to a smooth, consistent texture. The motorised sieve action delivers repeatable results across batch quantities, which matters when coulis or strained sauces need to be uniform across a full service. The large feed tube accepts whole tomatoes without pre-cutting, which reduces prep time during busy periods.

Key practical advantages include:

• Three functions in one machine, reducing equipment footprint and capital outlay
• Ejector paddles with a curved profile that sweep the bowl base efficiently, minimising waste
• Long side spout for direct collection into large containers or pots
• Removable lid and bowl are dishwasher safe, simplifying end-of-service cleaning
• Straightforward operation with a short learning curve for kitchen staff

The C40A sits on a standard worktop and requires a single-phase electrical supply. Adequate bench space around the unit is worth planning for — both for comfortable loading and for cleaning access between tasks. It is worth noting that the sieve function is not suited to hard vegetables or thick-rinded citrus; using the correct attachment for each task is important for consistent results and for avoiding unnecessary wear.

This machine is well suited to restaurants, hotel kitchens, catering operations, and production kitchens where fruit coulis, strained sauces, and freshly pressed juices are prepared regularly as part of the menu. For sites processing very high continuous volumes, a heavier-duty continuous-feed alternative may be worth exploring.

If you would like to talk through whether the C40A suits your menu and output requirements, our team is happy to help before you commit.