THE VANCHOP! SYSTEM
Over 14 multi-blade attachments to use
MEET THE SYSTEM — The 14 Blades of the VanChop Meal System
A clear, simple breakdown you can use on your website, inside the cookbook, or as a product detail section.
1. Fine Dicer Blade
Creates small, uniform diced vegetables—perfect for soups, sauces, salsas, and aromatics.
2. Large Dicer Blade
Cuts larger cubes for roasted vegetables, hearty stews, meal prep bowls, and sheet-pan dinners.
3. Thin Slicer Blade
Makes fine, delicate slices ideal for salads, chips, garnishes, and quick-cook veggies.
4. Thick Slicer Blade
Creates heartier slices for stir-fries, casseroles, and slow-cooked dishes.
5. Julienne Blade
Turns vegetables into thin, stick-shaped strips—great for slaws, noodle bowls, and topping bowls.
6. Matchstick Blade
Creates slightly thicker, crispier cuts perfect for fries, roasted veggies, and crunchy toppings.
7. Spiralizer Blade – Thin
Makes thin spirals for zucchini noodles, cucumber ribbons, and decorative sides.
8. Spiralizer Blade – Thick
Creates sturdier vegetable spirals ideal for pasta swaps and hearty bowls.
9. Ribbon Blade
Shaves vegetables into wide, delicate ribbons for salads, sautéing, and elegant plating.
10. Grater Blade – Fine
Great for zesting citrus, shredding harder vegetables, and adding delicate textures.
11. Grater Blade – Medium
Ideal for cheese, root vegetables, and quick-grate toppings.
12. Grater Blade – Coarse
Designed for slaws, hash browns, and hearty grated vegetables.
13. Wavy Cut Blade
Adds texture and flair—perfect for decorative cuts, kid-friendly shapes, and presentation.
14. Crinkle Fry Blade
Creates thick crinkle-cut fries and fun, ridged vegetables that hold dips and sauces beautifully.
Ground blades
For grounding garlic, ginger, and herbs into pastes.
Slicing blade
For slicing cucumbers and zucchini.
Thick wire blade
Cuts thick strips of carrots and cheese.
Wave blade
Cuts potatoes, carrots, and zucchini for wavy snacks.
Big cube Blade
Cuts large pieces of squash and sweet potatoes.
Small cube blade
Dices tomatoes, onions, and peppers into small cubes for salsas and stir-fries.
Egg separator
Divides yolks and whites, essential for baking and protein prep.
Thin blade
For shredding cabbage, lettuce, and soft cheese.
ACCESSORIES
Pressure plate
Helps push firm veggies like carrots, beets, and squash through safely.
Cleaning blade
Removes stuck food from blades after prepping any type of vegetable.
Cleaning brush*
Cleans tight spaces between blades after chopping vegetables.
Julienne blade
Perfect for peeling, trimming, and precise cuts on fruits and vegetables.
do's and dont's
• Be careful when using or cleaning the sharp blade. Keep the kids away from it.
• Wash it with clean water. If the main body is stained by foods such as carrots, wipe it with a cloth and detergent; there are no effects on use and health from biological pigments.
• Wash with a sponge and detergent. A dishwasher is not available. Additionally, the water temperature should not exceed 60 °C / 140 °F.
• Make sure to use a hand protector when cutting food to avoid the sharp blade hurting your fingers.
• The thickness of shreds and slices is affected by the freshness and fiber distribution of the fruits and vegetables.
• This product is suitable for fruits and vegetables.