TS 118 Multi Functional Vegetable Cutting Machine

The TS 118 is engineered as a multi functional industrial system that combines continuous belt cutting and integrated dicing within a single compact frame. On the left side a belt-driven cutting station handles slicing, chopping, julienne and shredding, while on the right side a dedicated dicing section produces accurate cubes and strip cuts. In this way, operations such as cutting, slicing, julienne, shredding and dicing can all be performed on one machine. This eliminates the need for multiple separate units in the same production area.

  • Vegetable Cutting Capacity 300-1000 kg/h
  • Machine Dimensions; 1300x650x1340 mm
  • Machine Weight; 200 Kg
  • Made Of; Stainless Steel
  • Motor; 220V - 1.87 kW
  • Left - Two Wing Blade Vegetable Slice And Chop Cut; 1-50 mm
  • Left - Vegetable Slice Cut; 1-2-3-4-5-6-7-8-9 mm
  • Left - Vegetable Julienne Cut; 2-3-4-5-6-8 mm
  • Right - Vegetable Dice Cut; 8-10-12-15-20 mm
  • Right - Vegetable Slice Cut; 1-2-3-4-5 mm
  • Right - Vegetable Julienne Cut; 2-3-4-5-6-8 mm

Multi-Functional Vegetable Cutting Machine with Dual-Station Design

Designed for continuous reliability, the TS 118 is engineered as a compact dual-station vegetable cutting machine designed for processors who want to combine several cutting operations in a single footprint. On one side, the unit works as a continuous belt-type vegetable cutting machine for slicing, chopping, julienne and shredding, while on the other side it performs cube and strip cuts similar to a stand-alone vegetable dicing machine. In addition, the belt-driven side can be configured as a precise vegetable slicing machine whenever fine, uniform slices are required for demanding recipes. This unique layout allows manufacturers to replace multiple small machines with one integrated platform. As a result, they gain better control over product flow, labour and hygiene.

By integrating the functions of two machines into one frame, the TS 118 helps central kitchens, catering facilities and ready-meal producers standardise their preparation processes. Instead of moving product between separate systems, operators can perform several types of cuts on a single vegetable cutting machine and feed the results directly into kettles, mixers or packaging lines. This consolidation reduces handling time and minimises operator fatigue. It also improves line efficiency where space is limited, while keeping all operations on the same vegetable chopping machine and vegetable shredding machine platform.

Left-Side Conveyor Section for Slicing, Chopping, Julienne and Shredding

On the left-hand side, the TS 118 operates as a highly capable vegetable slicing machine and vegetable chopping machine for continuous-feeding applications. Vegetables are placed on the belt and transported in a controlled manner towards the cutting tools, ensuring predictable slice or chop dimensions even when working with irregularly shaped raw materials. Once production engineers define the correct knife combinations and belt speed, they can run the vegetable slicing machine configuration repeatedly across shifts with minimal adjustment.

The same left section can also be configured as a flexible vegetable julienne cutting machine and vegetable shredding machine for salad ingredients, topping components and cooked preparations that require fine or elongated textures. With the appropriate blade sets fitted, the module generates uniform strips and shredded pieces that hold together during mixing and dosing. In many recipes this vegetable shredding machine function helps distribute flavours more evenly through the mix. The result is visually attractive product with a consistent bite profile, whether the final application is chilled, frozen or served hot.

Right-Side Dicing Chamber as Integrated Vegetable Dicing Machine

On the right-hand side, the TS 118 incorporates a dedicated cutting chamber that functions as an accurate vegetable dicing machine for cubes and controlled strips. Product pre-cut on the belt side or fed directly from trimming can be diced to specified dimensions, providing a level of accuracy normally associated with a separate industrial dicing system. This dual-zone concept means processors can prepare base slices or strips on one side and final dice on the other, using only one compact frame on the production floor.

Because the TS 118 combines these capabilities in a single structure, it offers planners a rare degree of flexibility. Depending on the day’s schedule, the machine can serve as a primary vegetable slicing machine for high-volume cuts. It can also operate as a robust vegetable chopping machine for bulk recipe preparation or a versatile vegetable julienne cutting machine to support value-added lines. At the same time, the right-hand chamber continues to deliver the throughput and accuracy expected from an industrial vegetable dicing machine. This ensures that diced components match specification every time.

Hygienic Construction and Easy Cleaning for Industrial Use

Hygienic construction underpins every aspect of the TS 118 design. The frame, panels and key product-contact parts are made from stainless steel with smooth surfaces and minimal dirt traps, making routine cleaning fast and reliable. Open access to both the belt section and the dicing chamber allows sanitation teams to wash, inspect and reassemble the vegetable cutting machine quickly. This is crucial in plants operating under strict retailer and audit standards.

Operator Safety, Ergonomics and Day-to-Day Workflow

From an operator perspective, the TS 118 offers a safe and ergonomic workflow. The belt infeed keeps hands away from rotating tools while still allowing staff to position raw materials accurately. Clear guards and interlocks around the dicing chamber protect workers when the vegetable dicing machine side is in operation. Simple control logic helps operators switch between cutting modes without confusion.

In day-to-day use, the TS 118 reduces manual knife work and provides more consistent results than hand-operated tools. Recipes that once required extensive bench chopping can now be handled by the vegetable chopping machine configuration on the left-hand side. Precision cube cuts are produced on the right. Salad components, stir-fry mixes and garnish elements can be created on the same vegetable julienne cutting machine platform. This gives developers freedom to design more visually complex products without introducing extra processing steps.

Central Role in Mixed-Format Vegetable Processing Lines

Over time, many processors come to regard the TS 118 as their core vegetable cutting machine for mixed-format production. It behaves like a dependable vegetable slicing machine for controlled thickness and a powerful vegetable shredding machine for fine textures. It also functions as an efficient vegetable julienne cutting machine for strips and a precise vegetable dicing machine for cube-based recipes. By bringing the strengths of all these machines together in one multi-functional system, the TS 118 helps factories increase capacity and protect product quality. This approach allows manufacturers to use their floor space in the most efficient way possible.