Procurement Guide · October 4, 2026
Commercial Vegetable Dicer RFQ Guide
Start with the real produce and accepted finished cubes instead of comparing nominal throughput alone.
Define produce and preparation
List every vegetable, variety, ripeness, temperature and normal input dimensions. State whether washing, peeling, trimming or pre-cutting occurs before dicing.
Specify every cut
Record target length, width and height, acceptable variation and limits for fines, breakage or irregular pieces. Separate requirements for each product.
Measure useful output
Compare accepted kilograms per hour under fixed inputs and cut sizes. Include loading, inspection, blade changes, product changeover and sanitation in shift planning.
RFQ checklist
- Produce and input preparation
- Target cuts and acceptance limits
- Hourly and shift demand
- Changeover and cleaning needs
- Voltage, layout and downstream process
- Test plan, packing and destination
Frequently asked questions
What samples should a buyer provide?
Provide representative produce, normal input dimensions and condition, target cube sizes, acceptable variation and photos of the required finished product.
How should dicer capacity be compared?
Compare accepted output under the same produce, preparation, cut size and operating period, including loading, rejects, changeover and cleaning.
What belongs in the RFQ?
List every produce type, input preparation, cut sizes, shift demand, utilities, cleaning method, destination, packing and requested documentation.
Review the CHD20 vegetable dicer and send your application details.