Foodservice Equipment Reports
Food Safety & Regulatory Prep Equipment

Maintenance Tips: Chopper Care

All hail the manual produce chopper. These countertop units not only boost your food prep team’s efficiency and speed, they also add consistency to food prep tasks. Keeping these handy tools in good working order, as with anything, requires attention to details.

 

Cleaning

Blades: A chopping unit’s razor-sharp stainless blades can be scalloped or straight, and are set into a frame. Some manufacturers offer a refurbishing program for used blade-sets, but most do not.

The top advice from all the manufacturers we spoke to is this: Clean the blades as soon as you’re finished using them. Juice from acidic produce such as tomatoes can and will eat away at blade edges unless it’s washed off right away.

Pusher Head: The push-block poses a cleaning challenge due to the deep crevices between each pusher “finger.” Some operators run a butter knife through the grooves to clean out food debris. Never try to clean out food debris by banging the pusher head on the table.

Chassis: Some chopper frames are dishmachine safe, and some are not. Read your manual. That said, be aware that warewashing chemicals and high heat can darken and pit cast-aluminum frames—but they are still functional despite the altered appearance. Stainless frames run through dishmachines without any problems.

 

Assembly (And Re-Assembly)

Many models (but not all) use bumpers to stop the knife-set from touching the pusher block. These choppers will still work even without a bumper, which makes it all too common for employees to leave the part off after deep cleaning. When bumpers go missing, blades will begin to chip away at the pusher block material, leading to the unpleasant discovery of plastic fragments in your chopped produce.

Feet, Nuts and Bolts: Each of your chopper’s feet should be clad in rubber foot covers or end in suction cups. If any rubber covers are missing, the unit will be wobbly, unstable and less effective. Pay attention to the condition of the feet during periodic checkups. When the rubber begins to crack or dry out, it’s time for replacements.

As part of regular chopper upkeep, check all nuts and bolts to make sure they are tight—and present. It’s not uncommon for small parts to go AWOL after re-assembly. At least one manufacturer makes a chopper with “captured” screws and bolts—i.e., they will loosen just enough to release a component for cleaning.

At the start of each chopping session, do a dry run with no product in the hopper. Move the handle slowly up and down a few times to make sure the blades are clearing the pusher fingers. If there is contact between blades and pusher-block, you run a big risk of the breaking the blades or (just as bad) adding plastic shavings to your produce.

Lubrication: If you are using a chopper model that includes guide rods, they will need periodic greasing. Food-grade lubricant is the only lubricant you should be using on your unit. True, cooking oil may seem to work in the short run. But when the cooking oil dries, it becomes a sticky, gluey mess that, in worst-case scenarios, can freeze up the chopper’s moving parts. Check your manual for recommended lubricant brands.

 

Copyright FER July 2016

 

Related Articles

Middleby Buys Globe

The Latest In Kitchen Tools and Kitchen Tabletoppers

Chopper Care And Feeding