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With pressure mounting on cost, consistency, and speed, fresh-cut vegetable processors are rethinking their equipment strategy. FAM STUMABO’s trio of machines—Dorphy, Centris 315 and Flexis—deliver faster changeovers, increased throughput, and product quality.
In the fresh-cut vegetable industry, rising labor costs, short lead times, and growing demand for variety are putting increased pressure on processors to deliver more with less. For companies slicing, dicing, or shredding fruit and vegetables at scale, the challenge is clear: how to maintain consistency and product appeal while keeping operations fast and lean.
FAM STUMABO offers Dorphy, Centris 315, and Flexis a trio suited for this segment. They help processors speed up production and increase throughput, simplify size and produce changeovers, and deliver a clean, consistent cut across a variety of vegetables and fruits.
“This trio was engineered with real-world production challenges in mind,” says Paul Krechel of FAM STUMABO. “Our customers need flexible, low-footprint machines that do more with no compromise on the quality of the cut. With Dorphy, Centris 315, and Flexis they get faster changeovers, consistent product quality, and less waste. This directly benefits a company’s bottom line.”
The trio of compact and efficient machines forms a complementary suite that enables processors to handle a wide range of produce with precision and speed. Together, they bring versatility to the cutting floor.
Dorphy excels at dicing and julienne cutting, making it ideal for firm produce like apples, carrots, and peppers used in fruit salads, vegetable mixes, or meal kits. Centris 315 steps in where speed and consistency are key, slicing and shredding both round and elongated vegetables—from cabbage and beets to zucchini—with clean, uniform results. Meanwhile, Flexis brings care to delicate ingredients, delivering crisp, precise cuts of leafy greens and herbs such as romaine, basil, and spring onion, without bruising or compromising shelf life.
Whether operating as standalone machines or integrated into a full processing line, the trio supports everything from agile, small-batch production to high-throughput environments. Tool changeovers are quick, cleaning is simple, and cut quality remains consistently high, resulting in longer product shelf life, improved texture, and a final product that’s visually appealing and retail-ready.
“The FAM STUMABO machines have improved the efficiency of our operation and the quality of the product we are offering our customers,” says a fresh produce distributor in the USA. “We can simply and quickly change the cutting tools to cut a large array of vegetables into different cut sizes.”
Meeting market demands
In today’s market, being fast isn't enough. Fresh-cut vegetable products must look appealing, maintain their texture, and have a long shelf life, especially in grab-and-go, foodservice, and retail meal kits. This means processors can’t afford bruised edges, uneven cuts, or batch inconsistency. FAM STUMABO’s high-precision blades and clean-cut technology reduce product damage, preserve freshness and lower trim waste while speeding up production.
“To create flavorful meal solutions with vegetables as the key ingredient, it is important that our products have an appetizing look because customers do not only want a pretty color palette but also perfectly cut strips and dice. Together with FAM STUMABO, we join forces to improve this continuously,” says a spokesperson from HAK Fresh, a fresh produce company in the Netherlands.
Engineered for ROI and cut quality
Vegetable processors share similar challenges: inconsistent manual labor, rising production demands, and the need to adapt to seasonal or regional product lines. This is where FAM STUMABO’s trio becomes a true strategic advantage.
Speed and adaptability are essential. With FAM STUMABO’s Dorphy, Centris 315 and Flexis, processors don’t have to compromise between throughput and presentation, or between operational costs and quality.
“The fresh vegetable segment is under pressure to do everything faster but with more finesse,” concludes Paul Krechel. “That’s where we come in. With FAM STUMABO’s trio of machines, they can dice, slice, strip cut, and shred faster and more profitably—staying competitive in a segment where every detail matters.”
