Vegetable Preparation Machines

The Robot Coupe R402A is a bowl-style vegetable preparation machine designed for continuous use in professional kitchens. It takes over the repetitive knife work that occupies prep teams during mise en place — slicing, grating, and dicing in volume, at a pace that a manually staffed station cannot sustain consistently. The stainless steel bowl and induction motor are built for the kind of daily throughput a working kitchen puts through its equipment.

In a busy prep environment, the R402A keeps things moving. The motor brake brings the disc to a quick stop between changes, so operators are not waiting for the machine to wind down before swapping to the next cut. The pulse function gives direct control over texture, which matters when working with produce that can easily be over-processed — soft onions or leafy greens, for instance. The machine handles most root vegetables, brassicas, and salad leaves without difficulty, and a magnetic safety interlock ensures the unit will not run unless the bowl and lid are correctly seated, which is a practical safeguard in a fast-moving kitchen.

Operational advantages worth noting:

• Motor brake for fast disc stops, keeping batch changeovers efficient
• Pulse function allows precise control over cut texture and consistency
• Magnetic safety interlock prevents operation if assembly is incomplete
• Wide range of optional discs available beyond those supplied as standard
• Stainless steel bowl drains and cleans straightforwardly between batches

The R402A is available in single phase and three phase supply configurations — it is worth confirming your available supply before ordering, as this affects installation planning. The unit requires a stable work surface with adequate clearance for bowl removal. No water connection is needed, though nearby drainage is useful during cleaning.

This machine is well suited to kitchens serving up to around 100 covers where vegetable prep volume justifies a dedicated unit. It is a practical choice for restaurants, pub kitchens, hotel operations, and contract catering sites with consistent daily prep requirements. For higher-volume operations running multiple prep shifts, a heavier-duty model with greater throughput capacity may be worth considering.

If you would like to talk through whether the R402A fits your prep volumes and kitchen setup, the team is happy to help you think it through before you commit.

The Robot Coupe R301UD is a countertop machine that combines two distinct food preparation functions in a single unit. The cutter bowl handles chopping, mixing, blending, and emulsifying tasks, while a separate vegetable preparation attachment — fitted with an ejection chute — takes care of slicing and grating. Both functions are driven by a single-speed induction motor with an integrated brake, and a pulse mode gives operators direct control over processing time and texture.

In daily kitchen use, the R301UD holds up well under the repetitive nature of a prep shift. Slicing and grating runs proceed at a consistent pace, and the ejection chute keeps throughput moving without the operator needing to stop and clear the bowl between batches. The induction motor is well suited to sustained use across a full prep session, and the magnetic safety interlock cuts the motor automatically if the bowl or lid is opened mid-cycle — a practical safeguard in a working kitchen.

Key operational advantages include:

• Dual-function design removes the need for two separate machines on the bench
• Ejection chute maintains continuous throughput across slicing and grating runs
• Pulse mode prevents overprocessing and gives control over final texture
• Four discs supplied as standard, covering a practical range of prep tasks
• Magnetic bowl and lid interlock reduces operational risk during busy prep periods

The R301UD runs from a standard single-phase supply and requires no complex installation. It does need a stable, fixed work surface with enough clear space for the machine and the operator to work comfortably alongside it. Cleaning is straightforward as part of a daily routine — the bowl, lid, discs, and chute all disassemble — though the cutting discs warrant careful handling. The machine is best positioned somewhere it will remain in place during operation rather than being moved regularly between tasks.

This machine is a practical choice for restaurants, hotel kitchens, pub kitchens, and contract catering operations where vegetable preparation is a consistent daily requirement and service volumes run to around 70 covers. It suits kitchens that need a reliable dual-function prep machine without the cost or footprint of a larger floor-standing unit. For operations with significantly higher throughput demands, a heavier-duty model from the same range may be worth considering.

If you would like to talk through whether the R301UD is the right fit for your prep volume and workflow, we are happy to help before you commit to an order.

The Sammic PP-12+ is a batch-style commercial potato peeler designed to remove the manual effort from daily vegetable preparation. Potatoes are loaded into the aluminium chamber, where abrasive-lined walls and a rotating base plate work away the skins during the cycle. Once the built-in timer completes, the peeled product is discharged and the machine is ready for the next load. The design is intentionally straightforward — consistent, repeatable results with minimal operator involvement.

In a working kitchen, the PP-12+ fits comfortably into the morning prep routine wherever potatoes appear regularly on the menu. Cycle times are short enough that a team can work through a substantial quantity well within a standard prep window, and the quick turnaround between batches prevents a bottleneck forming. The integral timer removes guesswork from cycle length, which also helps maintain peel quality regardless of who is running prep on a given day.

Practical advantages for kitchen operators include:

• Abrasive chamber delivers consistent peel quality without manual intervention
• Integral timer supports repeatable cycles with minimal operator attention
• Aluminium construction handles the wet prep environment reliably
• Simple controls reduce the training burden on kitchen staff
• High batch throughput eases time pressure during the prep window

Installation is generally straightforward. The PP-12+ requires a standard electrical supply alongside a cold water connection and floor drainage to manage discharge during and after the peel cycle. It is worth confirming your drainage arrangements before the machine arrives — water management is a practical consideration, not an afterthought. Sammic offer a purpose-built stand as a separate accessory, which is worth factoring in if worktop space is limited or if the machine will be used throughout the day rather than just during morning prep. Check the footprint against your available prep area before ordering.

The PP-12+ is well suited to pubs, restaurants, schools, care homes, and contract catering operations where potatoes feature consistently on the menu. It covers the majority of single-site operations without over-specifying. For central production kitchens, large-scale event catering, or any site processing particularly high volumes daily, a higher-capacity machine would be worth considering.

If you would like to talk through whether the PP-12+ suits your prep volumes or fits your kitchen layout, the team is happy to help before you commit to an order.

The Sammic CK-38V is a dual-function machine that combines a vegetable preparation unit and a bowl cutter within a single compact footprint. One side handles slicing, dicing, grating, and julienne work using interchangeable discs and grids; the other provides a bowl cutter with a stainless steel bowl, polycarbonate lid, time-programmable cycle, pulse function, and reverse mode for mixing. For kitchens currently running two separate machines for these tasks — or those simply short on bench space — this format offers a practical consolidation without sacrificing capability.

The machine is built around a brushless motor, which maintains consistent torque under load rather than dropping off as material resistance increases. In practice, this means more uniform cut quality when working through dense root vegetables or heavy prep batches, and noticeably lower operating noise compared to conventionally motored alternatives. An integrated Force Control System provides an acoustic alert when the motor approaches its load threshold, giving operators a clear cue to ease back during demanding sessions rather than risk overworking the machine.

With the appropriate accessories, the CK-38V supports over 70 cut types and grating grades, covering the bulk of standard prep requirements across most menus. Key operational advantages include:

• Dual-function design consolidates vegetable prep and bowl cutting into one bench footprint
• Brushless motor delivers consistent cut quality and reduced operating noise under load
• Force Control System protects the motor and guides operator behaviour during heavy use
• Lateral discharge chute directs cut product away from the machine, keeping the prep area cleaner
• NSF-certified construction meets food-contact hygiene standards for commercial kitchen use

Installation requires a standard single-phase electrical supply and a stable work surface with sufficient clearance for the lateral output chute. One practical consideration before ordering: slicing and dicing discs are not included as standard and must be specified separately. Identifying which disc accessories suit your prep requirements before placing the order will avoid delays once the machine arrives on site.

The CK-38V is well suited to mid-size operations — hotel kitchens, contract catering, busy restaurants, and education or healthcare catering sites — where daily prep volumes justify a dedicated combination processor. For sites running continuous or very high-volume production, a heavier-duty single-purpose vegetable preparation machine or a larger-capacity processor is likely to be the better fit.

If you would like guidance on which disc accessories suit your menu, or want to talk through whether this machine matches your service volume and workflow, our team is glad to work through the detail with you before you place an order.

The Sammic ES-200 is a centrifugal salad dryer built for commercial food preparation environments where washed leaves need to be dried consistently and at volume. It works by spinning washed salad in a removable stainless steel basket, using centrifugal force to strip excess moisture before the leaves go into cold storage or onto the pass. Wet leaves dilute dressings, shorten refrigerated shelf life, and make plating slower and messier — removing that moisture during prep is a straightforward way to improve the end result across every service.

In a busy prep kitchen the ES-200 handles a meaningful batch size per cycle. Two selectable spin speeds and three fixed timer settings give operators sensible control over the process — delicate leaves such as watercress or mixed baby leaves benefit from the lower speed, while sturdier varieties run at full spin without damage. The unit includes weight distribution detection to reduce basket vibration, a self-locking mechanism that prevents operation unless the basket is correctly seated, and a lid-activated brake that stops the basket immediately on opening. In a fast-moving prep environment these features reduce the margin for error and support consistent, safe operation across different members of staff.

A few practical points worth noting before installation:

• Runs from a standard single-phase supply — no three-phase power required
• No plumbing or drainage connection needed — electrical installation only
• Castors allow repositioning or storage under a standard countertop when not in use
• Waterproof control panel wipes down cleanly without risk of moisture ingress
• Removable stainless steel basket simplifies end-of-service cleaning

The single-phase supply requirement removes what is often a practical barrier in kitchens without ready access to three-phase power. The compact footprint and under-counter height mean it can be accommodated in most prep areas without significant reconfiguration.

The ES-200 is well suited to hotel kitchens, restaurant groups, food-to-go operations, and contract caterers where salads form a regular, high-volume part of the menu. For smaller sites with modest salad output, a lighter-duty model may represent better value. For central production kitchens running continuous, very high-throughput prep, it is worth considering whether a higher-capacity unit would better match demand.

If you would like to talk through whether the ES-200 fits your prep volumes and kitchen layout, the team is happy to work through it with you.

The Robot Coupe R752 is a combination bowl cutter and vegetable preparation machine built for high-volume food production environments. Rather than performing a single role, it covers two distinct functions: fine processing tasks — emulsifying, chopping, blending, and mixing — via the stainless steel cutting bowl, and continuous slicing, grating, and dicing through a separate vegetable preparation attachment. In kitchens where both bench space and capital expenditure are under pressure, consolidating two machines into one is a practical consideration worth taking seriously.

The two-speed induction motor, with a pulse function, gives operators meaningful control over texture and consistency — which matters when the machine is moving between delicate emulsifications and coarser vegetable prep within the same shift. A motor brake brings the blade to a prompt stop when the lid is opened, reducing waiting time between batches. The magnetic safety system ensures the machine will not run unless the bowl and lid are correctly seated, a genuinely useful safeguard in a fast-paced prep kitchen where shortcuts are more likely under pressure.

For busy prep teams, the practical advantages include:

• Two-speed operation with pulse for precise control over cut texture and consistency
• Motor brake reduces turnaround time between successive batches
• Stainless steel bowl with ergonomic handle supports practical loading and emptying during long prep runs
• Combined bowl cutter and veg prep attachment reduces reliance on separate machines
• Built-in timer supports consistent, repeatable results across prep teams

The R752 requires a three-phase power supply. This is an important consideration before purchase — it cannot be run from a standard single-phase socket, and any kitchen without an existing three-phase connection will need to factor in electrical installation work. It is a substantial piece of equipment and requires a stable, dedicated worksurface with adequate clearance. It is also worth noting that vegetable preparation discs are not included as standard; the discs required will depend on your specific prep tasks, so this is worth confirming before placing an order.

The R752 is well suited to kitchens producing for 200 covers and above, contract catering operations, central production units, and any environment where high-volume vegetable and ingredient preparation is a daily requirement. It works particularly well in kitchens currently running separate machines for processing and slicing tasks. For lighter prep volumes, a lower-capacity model may be more appropriate, while very high-output central production facilities may find it worth exploring larger-capacity alternatives within the Robot Coupe range.

If you are weighing up whether the R752 suits your prep volumes, need to confirm your three-phase supply situation, or want guidance on which discs are likely to be relevant for your kitchen, the team is happy to talk it through.

The Sammic ES-100 is a countertop centrifugal salad dryer designed for commercial prep kitchens. It uses high-speed spinning to remove excess surface moisture from washed leaves and prepared vegetables, leaving produce ready to dress and plate without the diluted dressing or wilting that wet leaves cause. It is a dedicated drying unit rather than a combined washer-dryer, so it sits after the washing stage in the prep workflow rather than replacing it.

In practice, a standalone dryer earns its keep during continuous prep shifts where wet produce would otherwise slow the line or affect plate consistency. The ES-100 handles up to 6kg per cycle, which suits most mid-volume operations running steady salad prep across a service. An electronic timer with three fixed cycle settings keeps the process consistent and repeatable, reducing variation between different members of the prep team regardless of experience level.

Features that translate well into working kitchen conditions include:

• Two speed settings allow adjustment for delicate herbs and soft leaves alongside robust salad varieties
• A weight distribution detection system reduces vibration and movement on the work surface during the spin cycle
• The lid's automatic braking mechanism stops the basket immediately on opening, which matters in a fast-moving environment
• The stainless steel basket is removable and straightforward to clean between cycles
• Integrated castors allow the unit to be moved and stored under a standard counter when not in use

Despite being driven by a three-phase motor, the ES-100 runs from a standard single-phase mains supply — the built-in electronic speed variator handles the conversion internally, which removes a common installation complication for sites without three-phase provision. The compact footprint suits countertop use and undercounter storage, though you will need sufficient clearance above the unit for the lid to open fully during operation. It is a relatively lightweight machine, which makes repositioning straightforward, but a stable, level surface is important during the spin cycle.

The ES-100 is well suited to cafés, delis, hotel kitchens, and restaurant operations with moderate daily salad output. Sites running very high volumes across multiple services may find the per-cycle capacity a limiting factor, and a larger-capacity model would be worth considering in those circumstances. For operations where salad prep is regular but not continuous, it represents a practical and proportionate choice.

If you are unsure whether this capacity matches your prep volumes or how it would fit into your existing workflow, the team is happy to talk it through.

The IMC VQ3.5 is a countertop electric potato peeler designed for commercial kitchens that process a steady daily volume of potatoes but do not require the continuous throughput of a larger floor-standing machine. It operates on a batch basis — a measured load per cycle — and is simple enough to run consistently across a full prep shift without demanding close operator attention.

In practice, this machine sits comfortably alongside other morning prep tasks. It is not intended as a production-line unit, but as a reliable piece of kit that does its job cleanly and gets washed down without fuss. The stainless steel and cast alloy construction holds up well in the wet, busy conditions of a working prep kitchen, and the straightforward mechanical design means there is little to go wrong under normal daily use.

From an operational standpoint, the main advantages are:

• Compact countertop footprint suits smaller prep areas and tight bench layouts
• Simple controls reduce training time and the risk of operator error
• WRAS-approved Class A air break keeps the installation compliant with UK water regulations
• Straightforward strip-down at the end of service supports good hygiene practice
• Low-maintenance design helps keep running costs and unplanned downtime to a minimum

Installation requires a standard electrical supply and a water connection with a compliant waste arrangement. There are no exceptional space or access demands, which makes it practical for prep areas that are already working hard. It is worth confirming your available bench space and waste routing before ordering.

This machine is well suited to smaller restaurants, pub kitchens, care homes, schools, and similar operations where daily potato volumes are moderate rather than high. For sites with significantly greater throughput requirements, a larger-capacity unit would likely serve better.

If you would like to talk through whether the batch size and daily cycle capacity aligns with your prep volumes, the team is happy to help you work that out.

The Kitchen Craft Potato and Vegetable Chipper is a manual bench-top cutting tool designed for portioning potatoes and firm vegetables into uniform strips or cubes. It comes supplied with two interchangeable blade grids — one 10mm and one 13mm — covering the two most common chip and fry cut sizes used in catering prep. The lever-action mechanism pushes produce through the blade grid cleanly in a single stroke.

In a prep kitchen environment, this type of chipper suits light to moderate daily throughput. The large base provides a stable platform on the worktop, and the long lever arm reduces the effort needed per cut, which matters when working through a decent volume of potatoes before service. For operations preparing modest quantities of fresh chips or diced vegetables consistently, it does the job reliably without the need for powered equipment.

The practical advantages for kitchen operators are straightforward:

• Two blade grids included — no additional purchase needed for standard chip cuts
• Lever-action design reduces hand fatigue during repetitive prep work
• Stainless steel construction supports food hygiene standards and withstands regular washing
• Compact footprint takes up minimal worktop or storage space
• Interchangeable grids allow quick switching between cut sizes mid-prep

Being a manual tool, there are no electrical or plumbing requirements. It can be used anywhere on a prep bench. It is worth noting that for high-volume sites — busy fish and chip shops, large restaurant operations, or contract catering kitchens processing significant quantities — a powered vegetable cutter would better suit the throughput demands and reduce prep time considerably.

This chipper is well suited to smaller catering operations, cafés, pub kitchens, and food prep environments where fresh chips or diced vegetables are prepared in moderate quantities. If you are unsure whether a manual tool matches your prep volume, or if you are weighing it against a motorised option, we are happy to talk it through.

The Hobart potato peeler is a floor-standing commercial unit designed for continuous preparation in busy kitchens. It operates on a direct-feed basis, with a hose connection for water supply during the peeling cycle, and is built to the manufacturing standards Hobart are known for in the catering industry. The stainless steel construction makes it practical to clean and suited to the demands of a working kitchen environment.

In practice, this unit suits kitchens that peel potatoes in volume across a shift — pubs, school and contract caterers, hotel kitchens, and care home operations among them. The 6.3kg per-cycle capacity means it works well for steady, repeated batching throughout a preparation period rather than large single loads. The motor is designed for reliable, continuous running and consistent results regardless of potato size or age, which matters when you are working against a prep deadline.

Key operational points worth noting:

• Stainless steel construction resists corrosion and cleans down quickly
• Hose connection simplifies water supply and rinse-down during use
• Consistent peeling results across different potato grades and sizes
• Built for repeated batching through a prep shift, not occasional light use
• Relatively compact footprint for a floor-standing commercial peeler

Installation requires a suitable cold water supply for the hose connection, a floor drain or drainage provision nearby, and an appropriate electrical supply. The unit weighs 40kg, so positioning should be considered before installation — access for routine cleaning and maintenance is worth planning at the outset.

This peeler is well suited to kitchens preparing moderate to high volumes of potatoes daily. For very high-throughput operations such as large-scale contract catering, a higher-capacity model may be worth considering. Lighter-duty or lower-volume kitchens may find a smaller bench-top unit more practical.

If you are unsure whether this model suits your preparation volumes or kitchen setup, our team is happy to talk it through with you.

The Hobart potato peeler is a floor-standing commercial unit designed for continuous, high-throughput vegetable preparation. With a 13kg peeling capacity per cycle, it is intended for kitchens where potatoes form a significant part of daily prep — not the occasional side dish, but volume prep that needs to be reliable and repeatable across every service. The hose connection allows spent water and peelings to be discharged directly, which keeps the workflow clean and reduces handling between cycles.

In a busy kitchen environment, this type of machine earns its place through consistency. The motor is built to Hobart's commercial specification and is designed to handle repeated back-to-back loads without performance drop-off. Results vary appropriately with potato age and grade, which is normal for any abrasive peeler — operators working with older or irregular stock should factor that in. The stainless steel construction holds up well under daily wash-down conditions and the demands of a professional prep environment.

From an operational standpoint, the key advantages are straightforward:

• Reduces manual peeling labour significantly in high-volume prep kitchens
• Consistent cycle results with fresh, good-grade stock
• Hose connection simplifies waste discharge and keeps the prep area cleaner
• Stainless steel construction supports regular cleaning routines
• Built to Hobart's commercial durability standards for long service life

Installation requires a suitable floor drain or waste connection to make use of the hose discharge, along with an appropriate electrical supply. At 80kg, the unit needs a permanent, dedicated position in the prep area — this is not a machine that gets moved around. Floor space and proximity to drainage should be confirmed before ordering.

This peeler is well suited to mid-to-large scale catering operations: contract caterers, large pub kitchens, hotels, and institutional catering where potato prep volume justifies a dedicated machine. For lighter or more occasional use, a smaller-capacity unit may be more appropriate; for very high-volume central production kitchens, a heavier-duty model from the range may be worth considering.

If you are unsure whether the 13kg capacity is the right fit for your prep volumes or want to talk through the installation requirements, the team is happy to help you work through it before you commit.

The Buffalo multi-purpose veg prep machine is a continuous-feed vegetable processor designed to handle the repetitive slicing and grating work that takes up a significant portion of any kitchen's prep time. It operates with a 550W motor and is supplied as standard with five discs — three grating discs (3mm, 4.5mm and 7mm) and two slicer discs (2mm and 4mm) — so it covers most common prep tasks straight out of the box.

In a working kitchen environment, this type of machine earns its place during morning prep sessions and mise en place. It processes firm vegetables quickly and consistently, which matters when you're preparing large volumes of the same ingredient to a uniform cut. The continuous-feed design keeps throughput steady without the operator needing to stop and reload repeatedly, which helps maintain pace during high-volume prep.

From an operational standpoint, the practical advantages are straightforward:

• Consistent cut thickness across large batches, reducing waste and improving plate presentation
• Reduces manual knife work on repetitive tasks, freeing kitchen staff for more skilled preparation
• Five discs included as standard — no additional purchase needed to get started
• Straightforward to disassemble and clean down after service
• Compact footprint for a freestanding prep machine, suitable for worktop use

Installation is uncomplicated — this is a standard plug-in countertop unit with no gas, water or extraction requirements. The aluminium alloy construction keeps the overall weight manageable at 23.5kg, though it will need a stable, clear section of worktop with access to a suitable electrical socket. It is worth noting that the machine is not recommended for very soft vegetables or onions, so operators with specific needs around those ingredients should plan accordingly.

This machine is well suited to small to medium-sized kitchens — pub kitchens, cafés, school catering and similar operations where prep volumes are consistent but not industrial in scale. Sites processing extremely high volumes across extended shifts may find a heavier-duty continuous-feed processor better matched to their throughput demands.

If you're unsure whether this machine suits your prep workflow or want to talk through the disc selection for your menu, the team is happy to help.

The Tellier potato chipper is a manual, bench-mounted chipping tool built around a weighted cast iron base. It is designed for commercial food preparation where a reliable, consistent chip is needed without the complexity or cost of a powered machine. A single downward stroke drives the potato cleanly through the cutting die, with an integrated chute directing the chipped product straight into a container below.

In a working kitchen, consistency of cut has a direct effect on cooking times and portion uniformity. This chipper produces a repeatable result with each pass, reducing the variation that comes from hand-cutting. The cast iron construction adds meaningful rigidity — the unit stays planted on the worktop under firm operation in a way that lighter-framed alternatives often do not.

Practical advantages for kitchen operators include:

• Weighted cast iron base prevents movement or lift during operation
• Integrated chute keeps cut product contained and prep areas tidy
• Single-action mechanism is quick to operate and straightforward to train staff on
• No electrical or gas connection required — placement is entirely flexible
• Compact footprint suits standard worktop or prep table use

There are no installation requirements of any kind. Being fully manual, the chipper can be positioned wherever prep space allows and moved as needed. Cast iron components should be dried promptly after washing to avoid surface oxidation — this is routine maintenance rather than a significant concern, but worth building into your cleaning process.

This chipper is well suited to pub kitchens, cafés, fish and chip shops, and smaller catering operations where chips are a regular menu item but volumes do not justify a powered machine. For sites processing large quantities continuously across a busy service, a heavier-duty or electric chipping machine would be a more appropriate choice.

If you would like to talk through whether this suits your prep volumes or service style, the team is glad to help.

The Tellier French fry cutter is a hand-operated stainless steel cutter designed for portioning potatoes into uniform chips. It comes supplied with two interchangeable blade sets — 9mm and 12mm — allowing the same unit to produce either thinner fries or chunkier chips depending on your menu. Operation is straightforward: position the potato, push through once, and the blade does the work cleanly in a single pass.

In a food preparation environment, consistency matters. Unevenly cut chips cook at different rates, which creates quality control problems during service. A dedicated cutter like this removes that variability from hand-cutting, producing uniform portions that behave predictably in the fryer. The stainless steel construction throughout means it handles the repetitive wet work of a prep kitchen without deteriorating, and the components are straightforward to disassemble and clean down between uses.

Practical benefits for the kitchen include:

• Single-pass cutting reduces prep time compared to hand-cutting
• Two blade sizes offer menu flexibility from one unit
• Uniform chip dimensions support consistent frying results
• Stainless steel construction resists corrosion in wet prep environments
• Simple component design makes daily cleaning quick and thorough

This is a bench-mounted, hand-operated unit requiring no power supply or fixed installation. It suits smaller kitchens, pub kitchens, or any site where chips are a regular menu item but volumes don't justify a powered cutting machine. At this scale, it works well for prep-ahead service. For sites cutting large quantities continuously through a busy service, a heavier-duty powered model may be worth considering.

If you're unsure whether this suits the volume you're working with, or you'd like to talk through your prep equipment more broadly, the team is happy to help you think it through.

The Sammic CK-48V is a combination food processor that brings together two distinct functions in a single machine: a continuous-feed vegetable preparation head and an 8-litre cutter bowl. In practical terms, this means one piece of bench-mounted equipment can handle the bulk of a kitchen's daily prep work — from slicing, dicing, grating and chipping through the disc-and-grid system, to chopping, blending and emulsifying in the cutter bowl. The variable-speed motor block uses brushless motor technology, which runs with less noise, generates less heat, and requires no ventilation slots — a meaningful advantage in a tightly laid-out prep area.

In a working kitchen, the value of a combi processor like the CK-48V comes down to throughput and consistency. The Force Control System monitors load on the motor during cutter bowl operation and alerts the operator when resistance exceeds a preset threshold — useful when working with dense or fibrous ingredients where over-processing is a common problem. The disc system is compatible with a wide range of cutting profiles, giving kitchens genuine flexibility across menu changes without needing additional machines. The cutter bowl supports timed programmes, pulse functions, and a reverse mode that aids mixing without cutting — handy for dressings, farces and coarse blends where texture control matters.

From an operational standpoint, the practical advantages include:

• Consistent cut quality across high-volume runs, reducing reliance on knife skill for repetitive prep
• Programmable cutter bowl settings that standardise textures across shifts and staff changes
• Lateral product discharge on the veg prep head, which reduces splash and keeps the work surface cleaner during service prep
• Brushless motor design that runs quieter than conventional motors — a noticeable difference in a busy prep kitchen
• NSF-certified construction, confirming the materials and design meet recognised food-safety and hygiene standards

The CK-48V is a bench-mounted unit requiring a suitable worktop that can support its weight and withstand vibration during heavy use. It operates on a standard single-phase supply, though the exact electrical requirements should be confirmed before installation. The head, lid, hopper and plunger are all removable for cleaning, and the bowl and cutting components are designed with hygiene access in mind. As with any machine of this type, safe operation depends on staff training — the combination of a spinning bowl and interchangeable disc blades requires proper induction before use.

This machine is well suited to mid-to-large catering operations — hotel kitchens, contract caterers, busy restaurant prep teams, and central production units — where daily vegetable prep volumes justify a dedicated combination processor. For smaller operations with lighter daily prep loads, a standalone cutter bowl or a simpler single-function processor may represent better value. Equally, very high-volume central kitchens processing continuous large batches may find a higher-capacity machine more appropriate.

If you are weighing up whether the CK-48V is the right fit for your prep volumes and kitchen layout, our team is happy to talk it through before you commit.

The Sammic CA-41 is a single-speed vegetable preparation machine built for continuous use in commercial kitchens. It combines a stainless steel motor block with a food-grade aluminium cutting head, and is designed to handle the volume and pace of professional prep work. The lateral product output keeps the footprint compact on the worktop and helps guide cut product cleanly into receiving containers without splashing.

In practice, the CA-41 is well suited to kitchens with regular high-volume vegetable prep — whether that is daily mise en place in a restaurant, contract catering production, or food service operations where consistency of cut matters. The high ejector fitted to the head allows more product to be processed in each pass, which helps maintain throughput during busy prep windows. The cutting head is also designed to handle whole products such as whole cabbage, distributing them evenly through the mouth before cutting.

The machine accepts a wide range of discs and grids, and by combining accessories it is possible to achieve a significant variety of cuts and grating grades from a single unit. This makes it a practical choice for kitchens that need flexibility across different menu preparations without investing in multiple machines. Key operational advantages include:

• Wide disc and grid compatibility for varied cut types from a single machine
• Lateral output reduces splashing and guides product efficiently
• Removable lever and lid simplify daily cleaning and hygiene routines
• Intuitive control panel reduces the learning curve for kitchen staff
• NSF-certified materials and construction support food safety compliance

Installation is straightforward — the CA-41 is a countertop unit requiring a suitable worktop surface and a standard electrical connection. It operates at under 70 dB(A), which is a reasonable noise level for a kitchen prep environment. As with any powered prep machine, adequate worktop space around the unit and a clear workflow for loading and receiving product will make a practical difference to daily use.

The CA-41 is a solid choice for kitchens with consistent, medium-to-high vegetable prep demands. Sites with lighter occasional prep needs may find a smaller model more appropriate, while very high-volume production environments may benefit from a larger, higher-capacity alternative within the Sammic range.

If you are unsure whether the CA-41 is the right fit for your prep volume or workflow, the team is happy to talk it through with you before you commit.

The Sammic ES-200 stainless steel basket set is a replacement or supplementary basket assembly designed for use with the Sammic ES-200 salad washer dryer. The baskets are constructed from stainless steel with an aluminium base, providing the durability expected in a professional food preparation environment.

In a working kitchen, having a spare set of baskets for a salad spinner makes a practical difference during continuous prep cycles. Rather than waiting for one load to complete before beginning the next, a second basket set allows staff to load ahead, keeping the machine running without interruption during busy prep periods.

From an operational standpoint, the benefits are straightforward:

• Stainless steel construction resists corrosion and withstands repeated washing
• Compatible with the ES-200 machine for a direct, secure fit
• Supports back-to-back loading cycles during high-volume prep
• Easy to clean and maintain to food hygiene standards

As with any replacement part, it is worth confirming compatibility with your specific ES-200 unit before ordering, particularly if your machine has been in service for a number of years. If you are unsure whether this basket set is the correct fit for your machine, or if you are looking at the ES-200 as part of a wider salad preparation setup, the team is happy to help clarify before you commit.

This plastic basket set is the manufacturer-matched replacement accessory for the Sammic PES-20 salad washer dryer. Having the correct basket configuration is essential to the machine operating as intended — mismatched or worn baskets affect spin balance, drainage efficiency, and the overall quality of the drying cycle.

In a busy prep kitchen, salad and vegetable washing is a high-frequency task, and baskets take a significant amount of daily wear. Keeping a spare set on hand means a damaged or fatigued basket does not bring prep to a halt mid-service. It also allows one set to be in use while another is being cleaned, which supports better hygiene practice and a smoother workflow during peak preparation periods.

As a like-for-like replacement part, these baskets are designed to fit and perform exactly as the originals, maintaining the throughput and balance characteristics the PES-20 was built around. Using non-compatible alternatives risks uneven loading, vibration, and potential wear on the machine itself.

If you are unsure whether this basket set matches your current machine configuration, or if you are looking at accessories alongside a new PES-20 purchase, our team is happy to help confirm compatibility before you order.

Further product information is required before an accurate description can be written for this item. Please contact our team for guidance on compatibility and suitability.

The Sammic CA-3V is a variable-speed vegetable preparation machine built around a brushless motor block and a universal head. It is designed to handle the repetitive, high-volume cutting demands of a working commercial kitchen, producing consistent results across a wide range of vegetables, whether you are slicing, dicing, grating, or shredding. With access to more than 70 cutting and grating combinations through interchangeable discs and grids, it can cover much of the prep work that would otherwise occupy a significant portion of a kitchen team's time.

In busy service environments, consistency of cut matters as much as speed. The CA-3V includes a Force Control System that monitors motor load during cutting and provides an acoustic warning if the set force threshold is exceeded. In practice, this helps maintain a uniform output even when working through denser or harder produce, and it reduces the risk of irregular cuts that can affect cooking times and plate presentation.

From an operational standpoint, the machine offers several practical advantages worth noting:

• Brushless motor technology maintains torque across the full speed range, supporting consistent throughput
• Lateral product output reduces worktop splash and guides product away cleanly
• Lever and lid are removable without tools, making end-of-service cleaning straightforward
• The motor block and food-contact parts meet NSF hygiene certification requirements
• Operating noise is rated below 70 dB(A), which is relatively quiet for a machine of this type

Because no ventilation is required by the brushless motor, installation is straightforward — the machine needs a suitable worktop position with access to a standard electrical supply. It is compact and lighter than older motor-block designs, which makes it practical in kitchens where bench space is limited. That said, it is worth confirming your prep volumes and disc requirements before ordering, as the right accessories make a significant difference to how useful the machine is day to day.

The CA-3V is well suited to mid-sized kitchens — restaurants, hotels, contract catering operations, and school or care catering facilities — where vegetable prep is a daily routine rather than an occasional task. For very high-throughput operations processing large quantities continuously, a heavier-duty continuous-feed model may be worth considering.

If you would like to talk through disc selection or confirm the CA-3V is the right fit for your prep volumes, the team is happy to help.

The Sammic CK-24V is a compact combination machine from Sammic's ULTRA line that brings together two functions in a single unit: a variable-speed vegetable slicer and a 4.4-litre cutter bowl. Rather than running separate machines for slicing and chopping, prep teams can switch between functions using one motor block, keeping worktop footprint to a minimum without sacrificing versatility.

In a working kitchen environment, the CK-24V is designed to handle consistent, repetitive prep work across a full service day. The brushless motor technology maintains torque across the speed range, which means cut quality stays reliable whether you're slicing soft tomatoes or working through firmer root vegetables. The Force Control System monitors load on the motor and gives an acoustic warning if resistance exceeds a set threshold — a practical safeguard that helps protect both the product and the machine during sustained use. With a broad range of compatible discs and grids, operators can produce over 35 different cut types and grating grades from the same platform.

The cutter bowl function offers a similar level of operational control. Built-in programmable settings — including dense texture, fine texture, and a PrecisePulse mode — allow prep teams to standardise outputs like pestos, pastes, and forcemeats without relying on operator judgement each time. Lateral stirrers help keep product moving and reduce frictional heat build-up during processing.

From a practical standpoint, the machine is designed with kitchen hygiene routines in mind. The bowl, lid, and lever are all removable, and the stainless steel discs are dishwasher-safe. The lateral product output is a thoughtful design choice — it reduces the working space needed on the bench and limits splashing during discharge. The control panel includes a timer to help standardise processing times across shifts.

The CK-24V is well suited to small-to-medium prep kitchens where worktop space is limited but the volume of daily prep still demands consistent, reliable results — restaurants, hotel kitchens, contract caterers, and school catering operations are all typical users. For sites with significantly higher throughput demands, larger-capacity combination machines in Sammic's range may be worth considering.

If you're unsure whether the CK-24V is the right fit for your prep volumes or existing workflow, the team is happy to talk it through with you before you commit.

The Sammic CA-62 is a heavy-duty vegetable preparation machine built for continuous use in commercial kitchens where consistent output and reliable performance during busy prep periods are essential. It features a two-speed motor block paired with a semi-automatic high-production hopper, making it well suited to operations that process large volumes of vegetables in relatively short prep windows.

In practice, the CA-62 handles the kind of throughput that would overwhelm lighter-duty machines. The two-speed motor allows operators to match cutting speed to the product being processed, which helps maintain cut quality across different vegetables and textures. The elevated ejector head moves product through more efficiently, reducing the need to manually clear the chamber between batches — a practical consideration when you are working against a prep deadline.

From an operational standpoint, the CA-62 offers a number of day-to-day advantages:

• Compatible with a wide range of discs and grids, giving over 70 cutting and grating combinations from a single machine
• Lateral product output reduces worktop splash and guides cut product cleanly into a container
• Intuitive electronic control panel requires minimal training for kitchen staff
• Hopper and lid are removable for straightforward cleaning between tasks
• Holds NSF International certification, confirming compliance with hygiene and food-contact material standards

The CA-62 is a three-phase machine, so it requires a suitable three-phase supply. This is standard in most commercial kitchen environments but worth confirming during planning if you are fitting out a smaller or older site. The machine operates below 70 dB(A), which is worth noting in open-plan or pass-adjacent prep areas. Allow adequate worktop space for the lateral output and ensure the chosen position accommodates easy access to the hopper for cleaning.

This machine is well suited to mid-to-high-volume operations — hotel kitchens, contract caterers, central production units, and large restaurant kitchens where vegetable prep runs daily and volume is consistent. If your operation is smaller or prep needs are intermittent, a lower-capacity model may represent a better fit. Equally, for very high-output central production environments, there are heavier-duty alternatives worth considering.

If you are unsure whether the CA-62 matches your prep volumes or want to discuss disc configurations for your menu, the team is happy to talk it through before you commit.

The Sammic CA-4V is a continuous-feed vegetable preparation machine built around a variable speed brushless motor block and a high-production cutting head. It is designed to handle the kind of throughput that makes manual prep impractical — consistent, high-volume cutting and grating across a wide range of vegetables and other produce.

In a busy kitchen environment, the CA-4V holds up well under sustained use. The brushless motor maintains torque consistently across the speed range, which matters when you are pushing through dense or irregular produce like cabbages or root vegetables. The Force Control System monitors motor load during cutting and gives an acoustic alert if it is being pushed beyond its pre-set threshold — a practical safeguard that helps protect both the machine and the quality of the cut. The cutting head is designed for lateral product output, which keeps splashing contained and reduces the footprint needed on the worktop.

From an operational standpoint, the CA-4V addresses several common prep kitchen frustrations:

• Over 70 cut and grating combinations are achievable by swapping and combining discs and grids
• High ejector design keeps product moving efficiently through the head at volume
• The single-sided blade in the head handles whole products such as cabbage without pre-cutting
• The lever and lid are removable without tools, making end-of-service cleaning straightforward
• Operating noise is rated below 70 dB(A), which is relatively low for equipment of this class

Installation is straightforward compared to many prep machines of this size — the compact and relatively lightweight design means it can sit on a standard worktop without specialist support furniture. It is NSF certified, which is relevant if you are working to specific hygiene compliance requirements. The machine runs on a single-phase electrical supply; it is worth confirming your available socket specification before ordering, particularly in older kitchen fit-outs where power availability at the worktop can be limited.

The CA-4V is well suited to mid- to high-volume catering operations — contract caterers, hotel kitchens, school and hospital catering units, and busy restaurant prep sections where vegetable preparation is a daily bottleneck. For very high-output central production kitchens processing large continuous batches, it is worth considering whether a larger-capacity model in the range would better match the workload.

If you are unsure whether the CA-4V is the right fit for your prep volumes or kitchen setup, the team is happy to talk through the options with you before you commit to a purchase.

The Sammic CK-45V is a combination food preparation machine that integrates two distinct functions in a single unit: a vegetable cutting head and a 5.5-litre cutter bowl. In practical terms, this means one piece of equipment can handle slicing, dicing, grating, and shredding alongside mixing, blending, and fine-chopping tasks — without needing to switch between separate machines. It is built around a brushless motor, which operates without the carbon brushes found in conventional motors, meaning consistent torque is maintained across the full speed range rather than dropping off under load.

In a working kitchen, this consistency matters. When processors lose power mid-cut, results become uneven and prep time increases. The CK-45V's force control system monitors the load on the motor during the cutting cycle and sounds an acoustic alert if resistance exceeds a set threshold — useful when staff are processing products of varying density and need to maintain a standardised output. The machine operates at under 70 dB(A), which is notably quieter than many comparable processors and contributes to a more manageable noise environment during prep periods.

From an operational standpoint, the practical advantages include:

• Compatibility with a wide range of discs and cutting grids, enabling over 70 cut types from a single machine
• Programmable cutter bowl modes including timed runs, pulse function, and texture presets — useful for standardising recipes across shifts
• Reverse rotation mode for mixing rather than cutting
• Lateral product discharge from the cutting head, which reduces splashing and requires less clear bench space
• Removable plunger, lid, and hopper for straightforward cleaning at the end of service

Installation requirements are relatively straightforward for a machine of this capability — it is a countertop unit, so no floor fixings or specialist ventilation are needed. The brushless motor design also eliminates the need for external ventilation apertures, which simplifies placement. You will need to confirm the electrical supply is compatible before purchasing; do not assume standard socket availability without checking.

The CK-45V is a practical choice for mid-sized operations — hotel kitchens, contract catering units, busy restaurant prep kitchens, and school or workplace catering facilities where both slicing and bowl-processing tasks arise daily. It is less suited to very high-volume central production sites where dedicated, heavier-duty standalone cutters or continuous-feed processors would offer greater throughput. For smaller kitchens with lighter and less frequent prep demands, a simpler single-function machine may represent better value.

If you are unsure whether this machine matches your prep volumes or workflow, our team is happy to talk through your requirements before you commit to a purchase.

The Sammic CK-241 is a compact combination food processor from Sammic's ACTIVE line, integrating a vegetable slicer attachment and a 4.4-litre cutter bowl into a single motor block unit. Rather than requiring separate machines for slicing and chopping, it handles both functions from one footprint — a practical consideration in kitchens where bench space is limited.

In a busy preparation kitchen, the slicer attachment is capable of producing more than 35 different cut and grating types by combining the available discs and grids. The Gravity Slide System allows sliced product to be reconstructed after cutting, which is useful for portion presentation or batch storage. The cutter bowl uses an inverted blade configuration with lateral stirrers, which helps produce a consistently fine and even result while reducing the risk of heat build-up in the product during longer processing runs. The transparent lid includes a port for adding ingredients during operation, and a fitted gasket keeps the bowl contained during use.

From an operational standpoint, the CK-241 offers a number of practical advantages for prep teams:

• Combines slicing and cutter functions in one compact unit, reducing bench clutter
• Lateral product output during slicing reduces splash and guides cut product efficiently
• Ejection direction is adjustable to suit the workflow layout of the prep area
• Bowl, lid, lever and discs are removable for cleaning, with stainless steel discs suitable for dishwasher use
• Operates at under 70 dB(A), keeping noise levels manageable in open or semi-open kitchen environments

Installation is straightforward — the CK-241 is a countertop unit designed to sit on a standard worktop. Its recessed cord relief allows it to be positioned against a side or back wall without the cable creating an obstruction. There are no specialist ventilation, water, or drainage requirements. As with any motorised food preparation equipment, ensuring adequate worktop depth and stability before use is sensible practice.

The CK-241 is well suited to small-to-medium catering operations, contract caterers, and hospitality kitchens where daily vegetable prep volumes are moderate and bench space is at a premium. It is not intended for continuous high-volume production environments; for sites with significantly heavier throughput demands, a larger-capacity machine would be worth considering.

If you are weighing up whether this model fits your prep volumes or workflow, the team is happy to talk through your requirements before you commit to an order.

The Sammic CA-2V is a compact vegetable preparation machine from Sammic's ULTRA line, combining a variable-speed brushless motor block with a vegetable slicer attachment. It is designed to handle the repetitive cutting, slicing, and grating demands of a working commercial kitchen without occupying excessive worktop space. The brushless motor technology is a meaningful practical distinction here — it maintains consistent torque across the speed range rather than losing power as load increases, which matters when you are pushing firm root vegetables through a disc at pace.

In a busy prep environment, consistency of cut is as important as speed. The CA-2V's gravity slide system channels sliced product down an expulsion ramp, which not only helps with portion presentation but keeps the output area controlled and reduces scatter. The adjustable ejection direction allows the output to be oriented to suit the workflow of the specific prep area, which is a small but genuinely useful detail in a tight kitchen. With the right disc selection, the machine can produce over 35 different cut types including slices, julienne, gratings, and diced forms, and the optional cutter bowl with blades extends it further into mixing and blending tasks.

From an operational standpoint, the CA-2V offers several practical advantages worth noting:

• Brushless motor produces less noise than conventional motors, reducing fatigue in busy prep areas
• Lateral product output directs cut product away from the operator and reduces splash
• Discs and removable blades are stainless steel and dishwasher-safe, supporting fast turnaround between prep sessions
• The lever, lid, and blades are all removable without tools, keeping cleaning straightforward
• NSF-certified construction confirms suitability for food-contact use in regulated environments

The CA-2V is a countertop machine and requires a standard single-phase electrical supply. Because the brushless motor is sealed with no ventilation apertures, it is better protected against moisture and fine food debris than vented alternatives — a practical benefit in a wet prep environment. It is compact and relatively lightweight, which makes it suitable for smaller kitchens or sites where the machine needs to be stored between services. Access to the disc range is important: the CA-2V is only as versatile as the attachments fitted to it, so operators should confirm which discs are included at purchase and which are available as additions.

The CA-2V is well suited to small to medium-sized operations — restaurants, hotel kitchens, school catering, and contract catering sites — where vegetable prep volumes are significant but do not demand a floor-standing or high-throughput machine. For higher-volume sites processing large quantities continuously during a single shift, a larger-capacity model from the same range would be worth considering.

If you are unsure whether the CA-2V matches your prep volumes or want to confirm which disc configuration is right for your menu, our team is happy to talk it through with you before you order.

The Sammic CA-21 is a compact, single-speed vegetable preparation machine from Sammic's ACTIVE line, supplied with a vegetable slicer attachment as standard. It is designed to handle routine vegetable preparation tasks in commercial kitchens — slicing, grating, and a range of other cuts — with consistent results across a full prep session.

In a working kitchen environment, consistency of cut matters as much as speed. The CA-21 uses a gravity-fed slide system that channels product through the cutting disc and expels it laterally, which keeps the worktop clear, reduces mess, and means the machine can be positioned against a wall or into a corner without affecting operation. The ejection direction is adjustable, which is a practical detail when prep areas have fixed layouts. Noise output is rated below 70 dB(A), which is reasonable for a machine of this type in a busy prep area.

From an operational standpoint, the CA-21 offers several genuine advantages for prep kitchen work:

• The gravity ramp allows sliced product to be reconstructed directly for presentation or storage, reducing handling.
• Discs and grids are stainless steel and dishwasher-safe, keeping end-of-service cleaning straightforward.
• The lever and lid are removable without tools, which speeds up both cleaning and disc changes.
• Compatible with a wide range of Sammic discs and grids, giving access to over 35 cut types from a single machine body.
• An optional cutter bowl with blades can be added to extend functionality beyond slicing and grating.

Installation is straightforward — the CA-21 is a countertop unit requiring only a standard mains electrical connection, with no specialist utilities needed. Its compact footprint makes it practical for kitchens where worktop space is limited, though operators should factor in clearance for the lateral output and for removing the head during cleaning. It is NSF certified for hygiene and food-contact material compliance.

The CA-21 is well suited to small to mid-sized operations — cafés, pub kitchens, hotel prep areas, and contract catering sites — where vegetable preparation is a daily requirement but throughput demands do not justify a larger, higher-capacity machine. For higher-volume operations running extended prep shifts, a heavier-duty model in a larger frame may be a more appropriate fit.

If you are unsure whether the CA-21 is the right capacity for your operation, or have questions about disc compatibility for specific cuts, the team is happy to work through the options with you before you commit.