3 mm julienne disc Hendi 280423

This 3 mm julienne disc cuts vegetables into narrow sticks for preparation work. Its stainless-steel knives resist corrosion during routine contact with moist vegetables, while the aluminium disc supports the knives in the cutting assembly. The materials have distinct roles: the knives make the cut and the disc carries them.

What the part does

The disc cuts vegetables into elongated sticks rather than slices or dice, giving the prep team a consistent shape for stir-fries. This format helps when a dish calls for vegetables prepared as sticks, rather than another cut shape. The finer cut is narrower than larger baton cuts, so it offers a different result when the preparation calls for slender sticks alongside other ingredients.

Stainless-steel knives resist corrosion during routine contact with moist vegetables, a useful property in repeated vegetable preparation. The aluminium disc provides support for the knives in the cutting assembly. In practice, the cutting edges and their supporting disc contribute separate functions to the part: the knives cut, while the disc carries them. This division of roles makes the material choice relevant to the disc’s work without changing the intended cut.

How to match it

Match the disc to vegetable chopper model 231807 or 231852. Checking the model reference against the equipment in the prep area helps identify the intended replacement part before it is selected for that chopper.

The 3 mm cut is narrower than larger baton cuts, making this disc appropriate when the required preparation is a finer stick for stir-fries. The cut size helps chefs distinguish this format from coarser sticks when assigning a vegetable preparation task. A stick cut also differs from slices or dice: its elongated shape supports a consistent result across a batch. These two distinctions—the finer cut and the stick form—help the kitchen select the required preparation result for the task.