New

 

Newly Upgraded Touch Panel

New speed – FAST- which is 1.2 times faster than Normal, increasing production volume.

Advantages

 

Best Selling Vegetable Cutter Machine !

ECD-203 can cut green onion, leaf vegetable, onion, carrot, root vegetable and fruits into slices, shreds and julienne shreds by using various optional cutter.

 

Highest Blade Quality

■ The Cleanest Cuts Ever Seen

■ Razor-sharp & Long Lasting Blades

 

Quickest Changeover

Only 15 seconds to change from one blade to another

 

Sanitation

Belt removal cleaning is quick and easy.

After a 2 minute belt and blade removal, the entire machine is ready to be sanitized. These 2 processes enable full access to all machine surfaces requiring cleaning and sanitization.The entire machine meets or exceeds all UL, NSF, and CSA requirements.

Sanitation1 Sanitation2 Sanitation3

 

Operation

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Safety

 

Safety is an indispensable factor in any food slicing machine. In order to ensure safe operation, SEVEN CHEFS Food Slicers incorporate various types of safety features.

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Disk Cutters & Sample Pictures

 

The following disk cutters allow for various cutting styles.

Material(Vegetables) Green onion, Chive, Onion, Cabbage, Carrot, Potato, Radish, Cucumber, Lettuce, Spinach, Sweet potato, Bell pepper, Burdock, Cassava, Lemon grass, Ginger, Bamboo shoot, Okura, Celery, Long bean, Asparagus, Lotus root, Banana, Orange peel etc.
Material(Others) Pickles, Boiled octopus, Boiled squid, Seaweed etc.
Cutting Shape Cuts, Slices, Shreds, Julienne shreds, Chopping, Diagonal slices, Grating, Crinkle cut, Wave cut, Flat cut
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Specifictions

 

Machine dimensions W26.06" x L52.20" x H56.93" (W662 x L1326 x H1446)
Machine weight 324lb (147kg)
Cutting motor 3-phase, 230V, 750W, 3.2A
Cutting entrance hole size W4.72" x H3.54" (120 x 90mm)
Cutting thickness range 1/64" to 3-1/8" (0.5 - 80mm)
Processing capability 440 to 4400 lb/h (200 to 2000kg/h)

The processing capability differs depending on the thickness of cut and the type of food used.

External Drawing(ECD-203)

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