Category: Chopper
The Conveyor Vegetable Slicer Machine is designed for bakeries, restaurants, and food processing units that need fast, uniform slicing for high-volume vegetable prep. Built with a stainless-steel conveyor feeding system, this machine handles leafy and root vegetables alike, slicing, shredding, or dicing produce with consistent precision by simply switching blade assemblies. Its continuous conveyor-based feed ensures gentle handling of delicate leafy greens while maintaining accurate, uniform cuts across every batch, making it ideal for kitchens that process large quantities of fresh produce daily.
Constructed from food-grade SS 304 stainless steel, this conveyor vegetable slicer machine is engineered for hygiene, durability, and easy cleaning in demanding commercial environments. The adjustable cutting size and interchangeable blade system allow operators to switch between slicing, shredding, and dicing modes for different vegetable types and recipe requirements. With safety guards and an emergency stop system built in, Toseeq Engineering’s conveyor vegetable slicer combines high productivity with reliable, everyday operational safety for commercial kitchens and food processing facilities.
| Machine Type | Commercial Vegetable Cutter |
|---|---|
| Construction | Food-grade stainless steel |
| Cutting system | High-speed rotary stainless-steel blade |
| Feed system | Conveyor belt with pressure rollers |
| Cut size | Adjustable, approximately 1–20 mm |
| Motor power | 0.75 |
| Voltage | 220 V (single-phase) |
| Production capacity | 20–35 kg/hour |
| Weight | Approximately 30 kg |
| Features | Adjustable cutting length, Food-grade stainless-steel body, Conveyor belt feed for continuous operation, Removable cutting blade for cleaning |
Slices up to
Slice size
Loaf Size
Production Capacity
45–70 kg
Whether you’re setting up a new bakery or upgrading an existing production line, our team delivers the best bakery equipment in Pakistan, combining precision engineering with reliable after-sales support.
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