A bench-mounted rotary slicer that turns whole vegetables into long ribbons, julienne strips, or thin slices in seconds. Load a peeled potato, carrot, zucchini, cucumber, or daikon onto the spike, turn the handle, and the produce feeds through the blade as a continuous spiral. Three interchangeable blades cover the three most useful cuts in a commercial kitchen: long thin slices for layered bakes and salads, fine julienne for garnishes and stir-fry prep, and a flat cutting blade for ribbon-style spirals.

Built for the volume work that hand cutting can't keep up with — vegetable garnishes for plated service, slaws and salads for a function, ribbon-cut potatoes for crisps, julienne carrot for banh mi or noodle bowls, or long zucchini ribbons for vegetable lasagne. What takes ten minutes with a knife takes thirty seconds with a turning slicer, and the cuts come out uniform every time, which means more even cooking and a tidier plate.

The build is commercial-grade. Polypropylene body, stainless steel blades, and a turning mechanism designed for repetitive use without flexing or losing accuracy. Adjustable slice thickness lets you dial in the cut for the job — paper-thin for crisps, thicker for slow-roasted vegetables.

Suited to cafés, restaurants, catering kitchens, and hospitality venues, but equally at home in a serious home kitchen for the cook who does a lot of vegetable prep and wants the same consistent results without the time at the board. Hand wash preferred to keep the blades sharp.

Part of the KH Hands On range of commercial hospitality equipment.