This compact chopper delivers steady throughput for back-of-house stations, producing uniform results across herb, nut, and vegetable tasks while fitting on crowded counters. Designed for food service environments, it combines simple controls with commercial-ready construction to support continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove lid and bowl. Rinse parts in warm water to remove debris. Wash bowl, lid, and stainless steel blade with mild detergent and a soft brush; scrub blade carefully and rinse. Wipe motor base with a damp cloth; never submerge base. Sanitize food-contact parts per CSA or local rules, then air dry completely. Reassemble only when dry. Clean coils and vents monthly to prevent grease buildup and reduce fire risk.#@@#Additional Info#@#KitchenAid KFC0516WH food chopper has a 5 cup capacity, stainless steel blade, and operates at 120v, 60 Hz for reliable chopping. This compact unit weighs 3.6 pounds, meets NSFCertified standards, and is ideal for restaurant prep.#@@#General Info#@#Description #@#
This compact chopper delivers steady throughput for back-of-house stations, producing uniform results across herb, nut, and vegetable tasks while fitting on crowded counters. Designed for food service environments, it combines simple controls with commercial-ready construction to support continuous use.
The 5 Cups capacity manages small to medium prep batches without frequent refills, reducing cycle interruptions for line cooks. Measured volume helps staff plan portions and scale workflows across shift demands.
The stainless steel blade shears ingredients cleanly for repeatable texture and precise chop sizes, ensuring consistent product appearance and mouthfeel. Users maintain control over processing time to achieve coarse or fine results per recipe.
At roughly 7 inches wide, 6.25 inches deep, and 11.6 inches high, this unit occupies minimal counter space, freeing room for plating and staging. Chefs conserve real estate in tight kitchens while retaining accessible placement near prep lines.
Engineered for continuous feed processor duties, the housing and components withstand frequent cycles common in institutional settings. Staff experience predictable operation with reduced downtime for maintenance.
Rated for 120 volts and 60 hertz operation, the chopper integrates with standard North American kitchen circuits and service setups. Facilities avoid special wiring and can deploy the unit across multiple stations with existing outlets.
Certified to applicable safety standards, the unit meets institutional requirements for school, hospital, and hospitality kitchens that enforce regulatory compliance. Managers verify documentation to support inspection and procurement processes.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect blades and bowl daily for residue and corrosion; remove the stainless steel blade using the manufacturer procedure and clean with warm water and mild detergent, rinsing thoroughly. Dry components completely before reassembly to prevent rust and bacterial growth. Lubricate motor shaft per service manual intervals and verify 120v supply stability. Check safety interlocks and seals weekly; replace worn gaskets. Calibrate capacity usage to 5 Cups to avoid motor overload.
