Stop wasting prep time on inconsistent slices and uneven throughput. This manual tomato slicer delivers precise, uniform 1/4 inch cuts while supporting continuous operation in high-traffic kitchens, cafeterias, and catering environments. Operators gain repeatable results and reduced labor strain thanks to a robust, serviceable design that focuses on speed and sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove all food debris. Disassemble removable parts and soak in warm water with mild detergent for 5–10 minutes. Scrub scalloped blades gently with a nylon brush, rinse thoroughly, and dry immediately to prevent corrosion. Wipe frames and handles with a damp cloth and approved sanitizer; allow contact time per CSA guidelines. Reassemble when fully dry. Clean daily to stop contamination, reduce fire risk from grease, lower utility use, and extend equipment life.#@@#Additional Info#@#Vollrath 0644N Redco Tomato Pro 1/4" manually slices tomatoes with consistent 1/4" cuts using scalloped straight blades, delivering 18.75" width and a 9.5" height footprint, CSA certified, weighing 14.22 pounds and rated for heavy food service use.#@@#General Info#@#Description #@#
Stop wasting prep time on inconsistent slices and uneven throughput. This manual tomato slicer delivers precise, uniform 1/4 inch cuts while supporting continuous operation in high-traffic kitchens, cafeterias, and catering environments. Operators gain repeatable results and reduced labor strain thanks to a robust, serviceable design that focuses on speed and sanitation.
#@@# Scalloped Blade#@#
Designed with scalloped blades that engage fruit skins cleanly, this cutter reduces slip and tearing while producing consistent slices. Chefs achieve uniform thickness that enhances plating and portion control, and maintenance staff will appreciate the accessible blade geometry for routine sharpening and inspection.
#@@# Manual Operation#@#
The unit operates without electricity, enabling deployment at remote service lines or on mobile carts, eliminating wiring constraints. Staff can position the cutter near prep stations where power access is limited, while supervisors control throughput through operator technique and cadence.
#@@# Sanitary Construction#@#
Fabricated from corrosion-resistant materials and designed for easy disassembly, the unit meets common institutional cleaning protocols and minimizes harbor points for bacteria. Food safety teams find that rapid teardown and wipe-down cycles reduce downtime between shifts and support compliance with routine inspections.
#@@# Stable Footprint#@#
The slicer presents a compact footprint with an 18.75 inch width and 9.5 inch depth that fits standard prep tables and tray lines. Kitchen planners can allocate counter space precisely, and line cooks retain clear access to adjacent equipment without congestion.
#@@# Capacity Metrics#@#
This model supports a production flow compatible with continuous service, handling a capacity of 1.92 gallons equivalent per cycle grouping when operators maintain steady pacing. Managers can estimate yields and schedule staff based on that throughput figure to match peak service windows.
#@@#Delivery Details#@#
• 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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Ensure compatibility with your kitchen setup before ordering to avoid return costs.#@@#Maintenance Guide#@#Inspect blades daily and remove debris to maintain slicing accuracy. Use a soft brush and warm, soapy water; rinse and dry components immediately to prevent corrosion. Lubricate hinge points with food-grade oil weekly and check fasteners for tightness. Verify scalloped blades for nicks and replace when cutting degrades. Calibrate slice thickness before peak service. Follow CSA and manufacturer guidelines for safe manual operation.