The tea in the office has not cooled completely in the past two days, and I always have thoughts on the matter of Gansu Laotie driving across provinces to find a vegetable cutter-not because he drove seven hours from Baoding here, but because he said,'If you can't find what you want, I'll go home tomorrow', this sentence is very appropriate to the dilemma of catering workers in the past two years.

, a veteran from Gansu Province, is no stranger. He has owned two local restaurants and has been catering for more than ten years. He has seen everything from the kitchen to welcoming guests in the front hall. In the past two years, many restaurants had closed their doors, but he endured it hard. He thought that he would breathe a sigh of relief when spring came. Unexpectedly, the new problem was more demanding than the epidemic. The kitchen staff were like sand that couldn't hold on to it. Recruiting a vegetable cutter, the salary increased again and again, but he still couldn't keep it. Watching the chefs cut vegetables until their wrists were sore, and the bell ringing in the front room made people panic, he thought: Can I use the modern vegetable cutter, , to replace the manual?

Once he had an idea, he would take action, but after asking about it, his heart turned cold. How can the vegetable cutter market be described as 'mixed with good and bad'? The manufacturers that came to their door said,'My machine cow' and 'Other houses are inferior goods.' All things said are advantages, but nothing really said. He squatted in the kitchen of the restaurant and thought: What I want is not a 'zui good vegetable slicer', but a 'vegetable slicer assembly line suitable for my two restaurants'-I have to cut hundreds of kilograms of celery and radishes every day, and I also have to cut shredded meat and slice it. If the machine gets stuck and has trouble cleaning up, wouldn't that add to the trouble? But after asking all the manufacturers, no one was willing to squat down and listen to him talk about his needs. They only stared at the money in his pocket.

went to his friend who owned a restaurant and patted him: 'Go to Sanhao and have a look. Their house makes vegetable slicers. 'With just this sentence, he was skeptical and drove from Baoding at four o'clock in the afternoon. By the time he reached Sanhao Gate, it was already seven o'clock in the evening, and it was already dark.

As soon as entered the door, he said frankly: 'I'm just here to give it a try. If it doesn't work, I'll go back to Gansu early tomorrow morning. 'These words don't make people uncomfortable, but they feel real-who isn't trying to do it? Sitting down, I didn't talk about machines first, but I asked him first: 'How many dishes do the two restaurants cut every day? What are the main categories? Is the chef comfortable operating the machine? 'He was stunned and said that this was the first manufacturer in so many days to ask him what he needs first without asking him' how much is the budget'.

, in fact, the vegetable slicer is not a 'universal model'? Is it like restaurants and noodle shops using the same? Restaurants need to cut a large number of dishes, and they also need to take into account shredded, sliced and diced dishes. Noodle restaurants may focus on cutting noodles and vegetables, requiring fast speed. Sanhao made it clear with him: In the final analysis, the vegetable slicers on the market are divided into three categories: high, medium and low. It's better if they're not expensive, but if they're 'right'.

When talked about Sanhao's own machine, he didn't beat around the bush and made his shortcomings public. Take the Sanhao 801 vegetable cutter , the feed is transported by itself through a conveyor belt, but it is very clear that it cannot be fast and clear, and it needs to be cleaned every time it is used. However, the new Sanhao 806 does change this problem. However, for the current situation of Lao Tie, Sanhao recommended that he just use the ordinary model. He nodded: 'I wouldn't have thought of it if you don't say it. That's a big deal. '

didn't wait for him to ask about the advantages, when the sincerity of the Sanhao 806 CNC vegetable cutter was revealed: the water gun can be clearly used, key components can be removed, and the chef can maintain it himself. There is no need to wait for the manufacturer to come in every time. The proudest function is the screen setting. To cut 3 mm shredded potatoes, you can cut them neatly by inputting the number, and it will not be thick and thin like manual work. He leaned in front of the machine to watch the demonstration. He poured the potato pieces into it and turned into uniform silk in a few seconds. He reached out and touched it. The edges were smooth and there were no chips. If this was used in the kitchen, it would save at least two vegetable cutters. work.

chatted until midnight, when he suddenly said,'I was not moved by the machine, I was moved by your reality. 'I didn't hide my shortcomings, I didn't brag about the cow, but I still thought from his perspective,' It's inconvenient for the kitchen operator to operate it 'and' It's not troublesome to clean up the hemp.'I even calculated for him how much salary he could save in a month with this machine, and how long it would take to recover his capital. He patted the machine: 'That's it, you don't have to wait until you go home tomorrow. '

, in fact, how can the three heroes have any 'extraordinary tricks'? Over the years, making vegetable cutters has relied on the experience of catering owners in feeding them with 'truthful words.' Some bosses said 'the machine is too troublesome to clean' and changed it to easy-to-remove parts; some bosses said 'the size of the vegetables is not accurate' and upgraded it to a CNC screen; some bosses said 'the conveyor belt is easy to break' and repeatedly tested and replaced it with more durable materials. Where did these improvements come from? All caterers like this old man from Gansu come with kitchen problems and practical suggestions, little by little sharpening the machine to better suit the needs of the caterers.

's Sanhao Vegetable Cutter has been sent to Gansu and will be available in the kitchen of his restaurant in a few days. Thinking about it, I feel very moved: It's not easy for catering people to survive, and the vegetable cutters have to accompany them to be 'real'-you take their problems as your own, and they will give you their trust.

The old iron men in front of 's screen, if you are also cooking catering and you are worried about 'not enough manpower and too high', if you also want to find a vegetable cutter that suits you, whether it is a restaurant, noodle shop or canteen, you can leave a message in the comment section: How many dishes do you have to cut every day? What are the main categories? Let's chat together, which vegetable cutter is right for you.