Vegetable Preparation Machine RG-250 diwash

Vegetable Preparation Machine RG-250 diwash processes up to 1000 portions per day/
10 kg per minute. The machine slices, grates, shreds, dices cuts julienne, crimping slices and potato chips in a variety of dimensions…

  • Cutting tools for RG-250 diwash are made of Stainless steel and have replaceable knife blades
  • The cutting tools make precise and clean cuts
  • The machine has a full moon shaped large feed cylinder
  • The diwash parts with patented coating
    enabling machine dishwash
  • The diwash parts, in food-zones, have a smooth surface which results in minimal friction
  • Using RG-250 diwash is very time saving
  • The design of the handle gives a leverage
    effect, Ergo-loop
  • The efficient start/ stop function enables continuous feeding
  • RG-250 diwash has a leaning design which makes it easy to feed
  • The built-in tube feeder is used while cutting long-stretched products such as cucumber and leek.
  • The machine makes the preparation fast and it’s very easy to clean.
  • It is equipped with handles that enable easy moving
  • Suitable on a machine table
  • Exemplary safety
  • It’s a robust heavy duty machine


RG-250 diwash suits in medium to large sized professional kitchens; bakery, catering, hospital,
care homes, marine, military canteen, prison, restaurant, school, food industry, supermarkets etc.

How much time and money do you save by using a HALLDE vs. hand cut?

Using a HALLDE Vegetable Preparation Machine is refunded faster than you can imagine. Select in the drop list and fill out the fields marked * with what applies for your business.

Does it seem unreasonably advantageous to use a machine?
This is what we have done:
We timed how long it took for one of Sweden’s top chefs to cut 1 kg of the listed products in specific cuts and dimensions, by hand. The same calculation has been made with the machine. The values have then been entered into the calculation.

Remember to convert your local currency to EUR when filling out the field “Labour cost”.