Soya Chunk & Gluten (Seitan) Cutting Machine

Since soya and gluten doughs are high in protein and very elastic (rubbery), they require High-Shear Cutters or Extrusion Cutters.

• Soya Chunk Cutter: Usually integrated directly onto a Twin-Screw Extruder. As the hot, pressurized soya dough exits the die, a high-speed rotating blade cuts it into "chunks" or "nuggets" before they expand and dry.
• Gluten (Soya Chaap) Slicer: For ready-to-use "logs" of gluten or soya chaap, a specialized Log Slicer is used.
• Blades: High-carbon SS blades to prevent sticking.⁴
• Capacity: ~1,000 to 2,000 units/hr.
• Price: Range from ₹85,000 to ₹1,75,000 for industrial models.

2. Automatic Dough Ball (Peda) Machine

This is a "Dough Divider" used for wheat or multi-grain dough to make uniform balls for Chapatis, Puris, or Baati.

• Pneumatic vs. Mechanical: If you are working with very sticky or soft dough, a Pneumatic (Air-based) Cutter is better as it prevents the dough from sticking to the blade.

3. Veg / Non-Veg Multi-Purpose Slicing Machine

For processing both vegetables and meat-like products (non-veg or soy-based meat analogues), you need a Multi-Cutter with interchangeable blades.

• Vegetable Functions: Slicing, dicing, and shredding (carrots, onions, cabbage).
• Meat/Analogue Functions: Slicing frozen meat blocks or dense "mock meat" slabs.
• Hygiene Note: If using for both, the machine must have a "Quick-Release" design for the head and blades to allow for total sanitization between veg and non-veg batches.
• Capacity: 300 kg/hr to 1,000 kg/hr.

Comparison of Machines