Professional Vegetable Cutting Techniques: Discover Sammic's New Déli-cut System

2026. 06. 18.

In professional food service, the right cutting technique is much more than a matter of presentation. Uniform vegetable pieces ensure even cooking, predictable preparation times, more efficient workflows, and consistent plating. This is why standardized cutting techniques remain an essential part of culinary education and commercial kitchen preparation.

Modern vegetable preparation machines are capable of much more than simple slicing and grating. They can also produce a wide range of classic cutting styles with exceptional precision. Recently, Sammic expanded its product range by introducing new cutting discs designed for the Déli-cut system, offering new possibilities for preparing salads, ready meals, and pre-processed vegetable mixes.

The Origins of Professional Vegetable Cutting Techniques

Most vegetable cutting techniques used around the world today originate from classical French cuisine. During the 19th and 20th centuries, French culinary education became the foundation of modern gastronomy, which is why many original French cutting terms are still considered international standards.

Terms such as julienne, brunoise, macédoine, paysanne, and bâtonnet are recognized in professional kitchens worldwide, even though some languages use localized translations or equivalent expressions. These techniques define not only the shape of the vegetables but also their culinary application and cooking characteristics.

Unlike these traditional culinary terms, Déli-cut is a commercial name introduced by the Spanish manufacturer SAMMIC. It refers to a modern standardized machine-cutting concept developed specifically for professional vegetable processing.

The Most Common Professional Vegetable Cutting Techniques

Julienne

Julienne is one of the best-known classic French cutting techniques. Vegetables are cut into long, thin strips, typically measuring 2–4 mm in thickness and 30–60 mm in length.

Origin: France

Typical applications:

salads
stir-fry dishes
soup garnishes
vegetable side dishes

Brunoise

Brunoise consists of very small, uniform vegetable cubes. Traditionally, it is created by further cutting julienne strips into cubes. The classic size is approximately 3–4 mm.

Origin: France

Typical applications:

sauces
soup bases
fillings
fine vegetable garnishes

Macédoine (Macedonian Cut)

Macédoine refers to larger, evenly cut vegetable cubes, usually measuring between 5 and 10 mm.

Although the name refers to the historical region of Macedonia, the culinary term itself originates from French gastronomy. Originally describing a mixture of different ingredients, it later became the name for mixed vegetables cut into uniform cubes.

Origin: France

Typical applications:

French salads
mayonnaise-based salads
vegetable side dishes
mixed vegetable preparations

Paysanne

Paysanne consists of thin, flat vegetable pieces. Depending on the original shape of the vegetable, the slices may be square, circular, semicircular, or triangular.

The French name roughly translates as "country style" or "peasant style."

Origin: France

Typical applications:

soups
stocks and broths
dishes requiring quick cooking

Bâtonnet

Bâtonnet can be considered the thicker version of julienne. The sticks are generally 5–10 mm wide, making them suitable both as a side dish and as a base for further preparation.

The French term literally means "small stick" or "baton."

Origin: France

Typical applications:

French fries
vegetable sticks
crudités served with dips

What is Déli-cut?

Déli-cut is not a traditional culinary term but a commercial name introduced by the Spanish manufacturer SAMMIC. The concept was developed to provide a standardized cutting format ideally suited for modern food preparation and high-volume vegetable processing.

The Déli-cut system produces vegetable pieces measuring approximately 4×4×8 mm. This size can be considered a combination of the classic brunoise and macédoine cuts:

smaller and finer than a traditional macédoine cut;
slightly longer than a classic brunoise cube;
ideal for both cold and hot food preparation;
provides an attractive and highly uniform appearance.

Depending on the culinary terminology used in different countries, Déli-cut may be classified as a fine macédoine or a small diced vegetable cut, which explains why localized product descriptions may use different terminology.

Sammic's New Déli-cut Disc Systems

Sammic has developed new combinations of cutting discs for its professional vegetable preparation machines, enabling fast, precise, and repeatable production of Déli-cut vegetable pieces.

The Déli-cut system combines two different cutting discs to produce a final cut measuring 4×4×8 mm:

pre-cutting disc (a special 4×4 mm Julienne disc)
special dicing disc (essentially a modified 8×8 mm dicing grid)

The Déli-cut Plus system combines two different cutting discs to produce a final cut measuring 5×5×6 mm:

pre-cutting disc (a special 5×5 mm Julienne disc)
special cutting disc (essentially a modified 6 mm wedge cutting disc)

The resulting vegetable pieces are highly uniform in both size and shape, making the system particularly valuable for central kitchens, meal production facilities, salad manufacturers, and food processing companies.

Which Vegetables Can Be Processed with Déli-cut?

The system is suitable for processing a wide variety of vegetables, including:

carrots
cucumbers
zucchini
celeriac
potatoes
bell peppers
onions
and many other firm vegetables.

Benefits of Déli-cut for Professional Kitchens

consistent appearance in every portion
faster preparation processes
higher productivity
reduced labor requirements
improved portion control
more even cooking results
professional presentation
reduced food waste

Julienne, brunoise, macédoine, paysanne, and bâtonnet have been fundamental vegetable cutting techniques in professional kitchens for centuries. Most standardized cutting methods used today originate from classical French cuisine and continue to define culinary practice worldwide.

Sammic's new Déli-cut system combines this culinary heritage with the demands of modern food preparation. The approximately 4×4×8 mm and 5x5x6 mm vegetable pieces are ideal for salads, cold dishes, ready meals, and prepared vegetable mixes.

With the new Déli-cut disc systems, professional kitchens can quickly produce large quantities of consistently cut vegetables that meet the high standards of today's foodservice and food processing industries.

As an official SAMMIC partner, GAMMO EUROPE is happy to assist you with product information, technical advice, and orders.
Contact us with confidence!

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