●● Part 3. 2 Advanced Mango Slicers for Perfect Slices

	Specifications	What does it mean for you?
	Slicing Method: Multiple sets of rolling blades	Not a single blade — multiple rolling blades cut simultaneously. One pass = a full row of uniform mango slices. Speed + consistency.
	Cut Thickness: Customizable	Want 4mm thin slices for crispy dried mango? 8mm thick for chewy strips? Blade spacing built to your spec.
	Front + rear conveyor belts	Auto infeed for whole mango halves, auto outfeed for finished slices — fully automated, no manual catching
	Belt Width: 340mm / Effective Cutting Width: 310mm	310mm effective width fits 4–5 pitted mango halves side by side — solid throughput for small-to-mid operations
	Max Cutting Thickness: 55mm	Pitted mango flesh typically 20–40mm thick — 55mm ceiling is more than enough
	Blade Outer Diameter: 190mm	Large-diameter rolling blades carry strong rotary inertia — no jamming even on firm mango flesh
	Operation: 1 operator	One person places mangoes on the infeed belt; sliced product auto-discharges — minimal labor
	Voltage / Power: 380V / 0.75 kW	3-phase industrial power, yet draws only 0.75 kW — the energy cost of a rice cooker, output measured in tons/day
	Multi-Produce: Also slices strawberries, banana chunks	Machine doesn't go idle outside mango season — take strawberry chips or banana chip OEM orders
1. Commercial Fruit Slicer	Dimensions: 1600×600×1130 mm	Footprint under 1 m² — compact enough to slot into any existing production line

	Specifications	What does it mean for you?
	Output: 3–5 T/H	3 to 5 tons per hour — this is export-scale territory. 8-hour shift = 24–40 tons of mango slices
	Slicing Method: Multiple sets of thickened rolling blades	Reinforced blades resist wear and deformation — continuous heavy-load mango cutting without chipping. Blade lifespan far exceeds standard models.
	Cut Size: ≥20mm, customizable	From 20mm thick strips to larger formats — ideal for thick-cut mango bars, mango dices, and other differentiated products
	Infeed: Front conveyor belt	Workers simply place pitted mangoes on the belt; the machine auto-pulls them into the cutting zone
	Discharge: Sliced mango drops directly	Drop chute below connects to an elevator or conveyor — seamless handoff to the drying stage
	Blade Outer Diameter: 190mm	Large-diameter rolling blades carry strong rotary inertia — no jamming even on firm mango flesh
	Operation: 1–2 operators (2+ recommended for wider custom builds)	Standard build needs 1 person; wide custom versions need 2 side-by-side loaders — flexible staffing
	Voltage / Power: 380V / 0.75 kW	3-phase industrial power, yet draws only 0.75 kW — the energy cost of a rice cooker, output measured in tons/day
	Multi-Produce: Also slices pineapple, scallion segments, celery, etc.	One machine, endless versatility — cut mangoes in peak season, vegetables in the off-season. No idle assets.
2. Industrial Mango Roller Slicer	Dimensions: 2841×1462×1020 mm	Footprint ~4.2 m² — remarkably compact for this throughput class, fits any large workshop with room to spare

● Slicer Comparison at a Glance

●● Part 4: Our Mango Slice Production Line Case Studies

Line 1: Small-Scale Mango Slice Line

Workflow: Raw Mango  →  Peeler  →  Pitter  →  Slicer  →  Mango Slice → Canning/Drying (Manual Feeding)   (1p)          (1p)          (1p)

Line 2: Large-Scale Mango Slice Line

Workflow: Raw Mango  →  Dumper  →  Double Wash  →  Peeler  →  Manual Pit  →  Roller Slicer  →  Mango Slice → Canning/Drying (Forklift)             (Auto)          (Auto)                    (1-8p)

● Line 3: Ready to Build Your Mango Processing Line?

   "Tell us your daily target output and mango variety-we'll spec the exact machine combination and send you a quote within 24 hours."

   Get Your Custom Line Quote →

●● PART 5: ROI Calculator

1. Scenario Background

Thailand, daily processing capacity 8,000 kg within an 8-hour shift: 100% manual production with 15 workers versus automated production line with 4 operators. Machinery configuration: 8-station mango peeling machine + multi-head pitting machine + commercial slicer. Labor cost estimated based on Thailand’s food processing industry benchmark of approximately 400 THB per worker per day.

The reality on the ground:

 ●  Peak-season workers are painfully hard to hire; high turnover means training costs never stop. 

 ●  Managing 10-25 people IS a cost in itself, and output has already hit the ceiling

 ●  Manual peeling wastes too much flesh, slice thickness is inconsistent, and export audits are a non-starter

The client decided to switch to mechanized processing and chose to start with a Small Mango Slice Production Line as the pilot:

     All three machines are standalone units; during mango season, they form a production line; during the off-season, they

     split up and do their own thing: the slicer handles strawberries and bananas, the pitter processes other stone fruits. Even if

     you upgrade one segment later, the other machines never sit idle.

2. Manual vs Small Machine Line  Core Comparison

   Using a daily throughput of 8000 kg as the fair comparison baseline 

● Calculation Breakdown:

8 tons of fresh mango   →   15 workers (Manual)   vs   4 workers (machine)

Labor:   15 x $11.4 = $171/day   vs   4 workers = $46/day   →   save $125/day

Flesh:     Manual yields 6,000 kg   →   Machine yields 6,560 kg   →   extra 560 kg raw flesh

              ↓  x  25%  (4:1 dehydration)

              Extra 140 kg dried mango x  $8/kg  =  save $1,120/day

Daily total:          $125  +  $1120  =  save $1,245

Annual total:       $311,250

FUMA MACHINE - A manufacturer and supplier dedicated to solving food processing challenges

Remarks: This is an original article. All data and content are prohibited from plagiarism, imitation or reproduction.  Please contact us in advance to request reprint authorization.