HALLDE

It comes down to volume and space. The compact RG-50 and RG-100 suit cafes and smaller kitchens; the RG-200, RG-250 and RG-350 handle busy restaurants, institutions and high-volume prep; and the floor-standing RG-400i runs at food-production scale. The combination cutters (CC-32S and CC-34) pack veg prep and a vertical cutter into one compact unit for kitchens short on bench space. Tell us your volume and menu and we'll match the machine.

It varies by model. The combination cutters include a starter slicer and grater/shredder; most of the RG vegetable prep machines are supplied without cutting tools so you can choose the cuts your menu needs. HALLDE offers a very wide range of discs — slicing, grating, shredding, julienne, dicing, crimping and chips — and we can help you select the right set.

A vegetable preparation machine feeds product through interchangeable discs to slice, dice, shred, grate and julienne — it's for cutting. A vertical cutter blender works in a bowl to chop, mix, puree, blend and mince — it's for processing into textures like pâtés, soups and dressings. The combination cutters do both. If you need both functions and have the space, separate machines give the most capacity; if not, a combi cutter is the smart compromise.

Most HALLDE machines in our range run on a standard 10 amp plug, including high-capacity units like the RG-350. Three-phase versions are available on request for several models, and the floor-standing RG-400i is three-phase only. Each product lists its requirements — ask us if you're unsure what suits your premises.

It's "HELL-deh" — two syllables, with the emphasis on the first. The name comes from the company's founder, the Swedish inventor Ernst Häll, so it's essentially his name with a soft "-deh" on the end.