This manual onion cutter delivers precise, uniform slices while accelerating prep lines in kitchens that demand repeatable results and low maintenance requirements. Designed for commercial operations, it handles continuous use and produces 1/2 inch slices with minimal operator training.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and disassemble the Vollrath 501N before cleaning. Remove blades and wash metal parts in warm, soapy water; scrub with a soft brush to remove onion residue. Rinse thoroughly and air dry or towel dry with a lint-free cloth. Sanitize food contact surfaces with a CSA-approved sanitizer per label dilution. Reassemble when fully dry. Clean daily to prevent bacterial buildup, reduce fire risk from grease, lower energy use, and extend equipment life.#@@#Additional Info#@#Vollrath’s 501N Redco Onion King 1/4" Onion Cutter features metal construction for 1/2" slices, supports 1.41 cu. ft. capacity, and weighs 12.8 pounds; it's designed for heavy use, reducing prep time and fitting countertop workflows.#@@#General Info#@#Description #@#
This manual onion cutter delivers precise, uniform slices while accelerating prep lines in kitchens that demand repeatable results and low maintenance requirements. Designed for commercial operations, it handles continuous use and produces 1/2 inch slices with minimal operator training.
The unit uses robust metal construction that withstands repeated daily use in food service environments. Operators will note reduced tool wear and consistent structural stability, which lowers replacement frequency and maintenance downtime.
Engineered to produce 1/2" slices, the cutter provides uniform results that improve portion control and reduce cook variability. Chefs can expect consistent thickness for predictable cooking times and plating presentation.
The manual power design eliminates electrical dependencies and simplifies installation, enabling immediate placement on prep counters. Staff can operate the cutter without dedicated power outlets, supporting mobile prep stations and temporary setups.
The cutter processes approximately 1.41 units per standard operational cycle, translating to steady output for high-volume prep lines. Supervisors can schedule staff and workflows around measurable production rates to meet service peaks.
With a footprint of 19.25 inches by 13.75 inches and a shipping weight near 12.8 pounds, the unit fits compact prep spaces while remaining portable for repositioning. Kitchen planners will benefit from easy integration on existing work tables and service lines.
The cutter incorporates guarded metal components that minimize operator exposure to cutting elements while maintaining durability. Maintenance teams will appreciate straightforward cleaning and inspection routines that support food safety programs and CSA considerations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect the cutter daily for blade integrity and secure fasteners to prevent misalignment. Lubricate pivot points with food-safe oil every 30 days to reduce friction and wear. Disassemble per manufacturer guidance for weekly cleaning; soak removable parts in warm, soapy water and sanitize with a 100 ppm chlorine solution. Verify seals and replace worn components. Calibrate slice thickness and test operation after reassembly to ensure consistent output.