




Lettuce And Onion Cutting Machine
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- 1.High-efficiency cutting, dual-head operation, multi-functional in one machine.
- 2.Precise cutting, stable quality, suitable for mass production.
- 3.Good quality, hygienic and durable, with continuous operation.
Product Features

1. Chop spinach and Onions at the same time on both sides of the cutter, saving time.
2. The closed cutting chamber enables staff to avoid direct contact with Onions, reducing eye discomfort.
3. It is equipped with a mold and can be cut into three forms: wire, dice and sheet.
4.Made of 304 stainless steel, it is more wear-resistant and durable, and is not afraid of corrosion by fruit and vegetable juices.
5.The design of the multi-functional cutting machine is reasonable, and the cutter head can be replaced within 5 minutes.
6. The two cutting heads can work independently without interfering with each other and are flexibly adapted.
7. Customized production to ensure that your special production processes are met.
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Root fruit and vegetable feed port
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Finished product display
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Whole machine
Product Parameter
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Lettuce And Onion Cutting Machine |
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Model |
LR-YQC-801 |
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Material |
Stainless steel |
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Bulb part output |
300-1000kg/h |
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Leafy vegetable part output |
600-1000kg/h |
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Voltage |
220V/50Hz |
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Power |
1.1kW+1.1kW+0.55kW |
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Size |
116*53*130cm |
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Weight |
140 kg |
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Bulb section |
2-10mm Customizable |
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Bulb slices |
6,8,10,12,15,20,25,30mm Customizable |
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Shred bulb |
2-10mm Customizable |
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Leaf vegetables cut off |
1-60mm Adjustable |
Application Field
Applied foods: spinach, lettuce, celery, scallions, leeks, kale, potatoes, radishes, Onions, cucumbers, beets, bananas, apples, pears, oranges, lemons, beef, mutton, ham, sausages, sausages, etc
Application scenarios:
1. In food processing plants, a double-head vegetable cutter can be used to cut fruits and vegetables into the required slices, blocks, and shreds, meeting the needs of subsequent processing.
2. In restaurants and large kitchens, this equipment can be used to cut the fruits and vegetables needed for the dishes in advance, saving the time for kitchen staff to prepare the ingredients.
3. Freeze-dried fruits and vegetables, dehydrated fruits and vegetables: Cut the fruits and vegetables that need to be frozen or dehydrated into uniform sizes for subsequent processing.
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Inquiry
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