Collection: Commercial Food Processors

Commercial food processors run the prep heavy lifting — slicing, dicing, grating, shredding and mixing at production volume. The right machine matches your menu's prep volumes and the consistency required. Hospitality Connect stocks authorised Sammic, Dito Sama, Yazicilar and Brice — covering bowl cutter-mixers, vegetable preparation machines, and a full disc range from 1mm slicing through to 12mm pressing slicing.

Types of commercial food processors

• Bowl cutter-mixers (Sammic K-41): 4.4L bowl, single speed — for chopping, mincing, mousse and pâté work.
• Combination cutter + vege prep (Sammic CK-241, CK-24V, CK-35V, CK-38V, CK-45V, CK-48V): Single chassis combining cutter-mixer bowl and vege prep attachment — saves bench space.
• Vegetable preparation machines (Sammic CA-31, CA-41, CA-2V, CA-62): Dedicated vege prep with disc kit — for high-volume slicing and shredding.
• Variable speed brushless (CK-24V, CK-48V, CA-2V): Adjustable RPM for delicate ingredients and consistent results.
• Disc range (Dito Sama 1mm to 12mm): Slicing 1, 2, 3, 5mm; pressing slicing 10, 12mm; shredding 2x8, 2x10mm; corrugated S-blades.

Sizing and disc selection

A 100-cover restaurant typically needs a 4–5 litre cutter-mixer plus a 3-disc vege prep kit (1mm slicer, 5mm slicer, 4mm shredder). Production kitchens supplying functions need 8L combination machines with full disc sets. Cafés doing salads and slaw daily need a CA-31 with a basic disc kit. Specify the discs at the same time as the machine — you'll need them from day one.

Key features to specify

• Brushless motor: Quieter, longer-lasting, variable speed control — worth the upgrade for daily production.
• Stainless steel construction: Hospitality-grade build that survives chemical wash-down and dishwasher cycles.
• Safety interlocks: Lid and feed safety switches — required by Australian commercial machinery standards.
• Easy-clean design: Quick-release bowls and discs save time at end of service.

Pair food processors with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Build out the prep section with benchtop equipment, vacuum sealers and bags, cutting boards, and cooks knives.

Why buy commercial food processors from Hospitality Connect

• Sammic and Dito Sama authorised: Direct distribution with full Australian warranty.
• Trade pricing on machine + disc bundles: Processor plus disc kit at project pricing.
• Australian-owned showroom: Run a live demonstration before specifying.
• Replacement discs and blades: Don't replace the machine over a worn disc — full replacement disc range stocked.
• Service network referrals: Authorised service techs for breakdown and annual maintenance.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Food processor care and longevity

• Strip and wash discs after every use: Food residue dries on the blade edge and dulls the cut. End-of-service strip-down keeps cuts clean.
• Don't overload bowls: Manufacturer fill lines exist for a reason — overloading burns the motor and creates uneven cuts.
• Replace gaskets and seals annually: Worn seals leak liquid into the motor housing — preventive replacement is worth the small cost.
• Sharpen or replace discs when dull: A dull disc tears product instead of cutting; sharpen or replace at first sign of degradation.
• Annual service: Brushless motors need calibration; gear-driven machines need lubrication. Annual service prevents costly breakdowns.

Need help choosing? Talk to us

Send your daily prep volumes and we'll spec a processor with the right disc kit. Trade accounts come with project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.