Compact veg prep: When to use the disc, Gravity Slide System, or container?

The ejection disc quickly and efficiently expels the cut food. It is the most versatile option and is designed for general use, adapting to most situations. It ensures a steady workflow and high production rate, guaranteeing standardized cuts in both shape and timing, which is key to maintaining consistency in production. This mode is perfect for professional kitchens that need to process large volumes of food without interruptions.

Use it when:

• You need to process large volumes of food continuously.
• Speed and efficiency are top priorities.
• You want to maintain a constant and profitable workflow.
• You seek a practical solution for most preparations.

The Gravity Slide System, or ramp, uses gravity to gently slide the food towards the exit, avoiding any impact that could affect its texture. This helps preserve the food’s organoleptic properties, extending its shelf life and reducing oxidation. Due to its delicacy, it is ideal for slicing cuts that need to maintain the shape and structure of the food, allowing for product reconstruction for later storage or presentation. This mode provides standardized and organized results, making it the perfect choice for buffet setups, banquets, and mise en place organization, optimizing kitchen workflow.

Use it when:

• You need a clean finish with no deformations.
• You want uniform and well-organized presentations.
• You aim to preserve the product while maintaining the quality and appearance of the cut food.

The collecting container allows you to gather cut food directly and in an orderly manner. It has been designed for collecting small and delicate cuts, especially the Déli-cut brunoise-type cut, enabling efficient and organized collection of diced food without compromising its quality. Additionally, by minimizing direct contact with the products, it promotes greater hygiene and food safety. This system optimizes kitchen workflow by combining cutting and collection in a single step, saving time and facilitating mise en place organization, assembly, and careful presentations. Ideal for chefs looking for efficiency and precision without sacrificing a clean and organized workspace.

Use it when:

• You need to make small, regular cuts with precision.
• You want to maintain hygiene and minimize direct food contact.
• You seek to optimize time and organization in the kitchen.