THE VANCHOP! SYSTEM
Over 14 multi-blade attachments to use
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.