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Old 08-23-2017, 07:04 PM   #11
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Sounds like you need an industrial slap-chop. Maybe you can make one with geared serrated blades.

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Old 08-23-2017, 07:45 PM   #12
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I use a dicer from Williams Sanoma (see photo) for dicing onions and such, because it does a better job than I can do with a knife, in a lot less time. But, it would not work on tender vegetables. For tomatoes, I slice with a knife.

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Old 08-23-2017, 09:27 PM   #13
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I believe the OP is trying to figure out whether or not to attempt to make/produce/manufacture a commercially viable tomato slicer geared to the restaurant business. Not necessarily for home cooks.

A restaurant, high end or not, will appreciate the speed of one slice/press to produce what they want with tomatoes notorious for being 'squished'.

My personal opinion is ... don't waste your energy or time .. as mentioned previously, most restaurants have skilled knife wielders as perhaps you are yourself. Would you reach and grab something else? or use what you probably already have in your hand from cutting the onions...

But again, is this strictly towards prepping 5 bushels of tomatoes? might be an idea or do restaurants, at that point, just open a can... aha! food for thought!
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Old 08-24-2017, 12:21 AM   #14
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This is what we always used in the restaurant, slice and then run a knife through for diced: https://www.webstaurantstore.com/vol.../9220643N.html

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tomato, tomatoes

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