Continuous Feed Processors

Common Types and Configurations

• Countertop continuous feed processor: Compact bench-top format for restaurants, delis, and salad bars. Handles 290 to 600 pounds per hour with 1/2 to 1 HP motors.
• Floor-model continuous feed processor: Larger unit on a dedicated floor station. Higher throughput up to 880 pounds per hour for high-volume cafeterias and central commissaries.
• Angled feed processor: Angled feed chute uses gravity to keep product moving through the discs. Useful for harder vegetables and consistent thickness.
• Combination continuous feed and batch bowl processor: One machine that does both continuous-feed processing and batch bowl chopping. Cross-functional for kitchens needing both.
• Interchangeable disc system: Discs swap in seconds to switch between slicing, shredding, grating, julienne, and dicing. Catalog units include 3 to 7 discs.
• Stainless steel construction: Food-contact components in stainless steel for sanitation and corrosion resistance during daily wash-down.

What to Look at Before You Buy

• Daily prep volume: Match capacity to peak shifts. Our catalog runs 290 to 880 pounds per hour. Size for your busiest shift.
• Cuts you produce: Slice, dice, shred, grate, and julienne are different disc styles. Confirm the discs you need are included or available as accessories.
• Motor horsepower: Catalog motors range from 1/2 HP through 1.5 HP. Light prep suits 1/2 HP. Heavy continuous production needs 1 HP or higher.
• Number of discs included: Catalog units include 3 to 7 discs out of the box. More discs included means fewer extra purchases.
• Feed style: Countertop suits smaller kitchens. Floor models handle high volume. Angled feed helps with harder produce.
• Combination vs single-function: Combination units add batch bowl capability for kitchens that need both. Single-function continuous feed costs less when you only need one mode.
• Cleaning access: Removable discs and stainless steel food-contact surfaces matter for daily sanitation. Confirm NSF or equivalent certification.

Frequently Asked Questions

What is a continuous feed food processor used for?

A continuous feed food processor slices, dices, grates, and shreds large quantities of ingredients in a continuous stream rather than in fixed batches. Restaurants and pizzerias use them to shred mozzarella and slice toppings. Delis and salad bars use them to slice cucumbers, shred carrots, and grate cheese. Cafeterias and institutional kitchens use them for high-volume vegetable prep. The continuous-feed design pulls product through a feed chute past rotating discs, then ejects the cut ingredient into a pan or bowl below.

What is the difference between a continuous feed and a batch bowl food processor?

A continuous feed food processor pulls ingredients through a feed chute past rotating discs and ejects the cut product externally into a pan or bowl. A batch bowl food processor holds ingredients in a fixed bowl while a rotating S-blade or disc cuts them in place. Continuous feed handles large volumes without batch limits, ideal for cheese shredding and vegetable prep at scale. Batch bowl works for purees, sauces, emulsions, and recipes that require ingredients to mix while processing.

What size continuous feed food processor do I need?

Match capacity to your peak prep shift. Restaurants and delis prepping under 200 pounds per shift suit a 1/2 to 3/4 HP countertop unit at 290 to 500 pounds per hour. Mid-volume pizzerias and salad bars prepping 200 to 500 pounds per shift need a 1 HP unit at 500 to 700 pounds per hour. High-volume cafeterias and central commissaries need a floor model at 700 to 880 pounds per hour with 1.5 HP or higher.

Related Categories

• Batch Bowl Processors
• Cheese Graters
• Commercial Peelers
• Countertop Food Blenders

Shop by Brand

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