Meeting the Fresh Challenge: FAM STUMABO Trio Transforms Vegetable Processing

With pressure mounting on cost, consistency, and speed, fresh-cut vegetable processors are rethinking their equipment strategy. FAM STUMABO's versatile trio of machines – Dorphy TM, Centris™ 315 and Flexis – delivers faster changeovers, increased throughput, and better 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 a smart answer that is already proving its worth in fresh-cut operations around the world. Dorphy, Centris 315, and Flexis make a powerful trio ideally suited for this segment.

They help processors:

• Speed up production and increase throughput
• Simplify size and produce changeovers
• Deliver a clean, consistent cut across a wide variety of vegetables and fruits

Paul Krechel, Executive Vice President at FAM STUMABO:

"This trio was engineered with real-world production challenges in mind. 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."

Paul Krechel, Executive Vice President at FAM STUMABO

The cutting edge of versatility

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 unmatched versatility to the cutting floor.

• Dorphy excels at dicing and julienne cutting, making it perfect 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.
• Flexis brings finesse 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.

A leading fresh produce distributor in the USA noted that FAM STUMABO machines have significantly improved both the efficiency of their operations and the overall quality of their products. The distributor explained that the equipment makes it simple to change cutting tools quickly, allowing them to process a wide variety of vegetables into different sizes with ease.

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, food service, 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.

A spokesperson from HAK Fresh (Netherlands) emphasized that creating flavorful meal solutions with vegetables requires not only a vibrant mix of colors but also precisely cut strips and dice that look appetizing. They noted that by working with FAM STUMABO, the company continues to improve these aspects on an ongoing basis. 

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.
 

Paul Krechel:

"The fresh vegetable segment is under pressure to do everything faster but with more finesse. 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."

Clean, uniform potato slices produced with the FAM Stumabo Dorphy™ machine.