Deville provides you with the ultimate food cutting solutions designed to help you maximize your profitability.
At Deville Technologies, we are dedicated to designing hygienic, high-capacity machines to reduce the loss of juice and minimize cellular damage of your produce.
Our team will work directly with you to create a custom cutting solution for a perfect cut every time.
FAM Tridis 180/240
The FAM Tridis is designed to run at a high velocity, increasing the capacity while maintaining the highest cut quality of your product. The combination of three cutting tools allows for high flexibility in the choice of cutting sizes and shapes.
The Centris 400 is equipped with a patented cutting head technology suitable for ALL types of fruit & vegetable applications. Also proven successful on broccoli stems and creamed corn. The FAM GapSet™ 16 Technology will reduce waste and increase shelf-life.
The FAM Dorphy is an entry-level dicer, combining the cut quality of high-capacity dicers with ultimate flexibility keeps labor costs down while maximizing productivity.
Our conveyors are designed to adhere to the highest international hygiene and safety standards. We provide various conveyor types, depending on your requirements. All our conveyors are built with simplicity in mind and feature cantilever design and hinged covers – making them easy to disassemble and wash down.
All equipment is designed to permit fast, yet thorough cleaning. Our machines are designed for flexible and effortless operation with a special focus on ensuring the safety of operators and maintenance personnel at every risk level.
Whether you choose to be on-site to run your trials, or send us your product, we will deliver cut product samples along with detailed test summary reports, pictures, and video footage for the results you want.
Deville puts its’ extensive experience in the sanitary food equipment industry to work for our clients. Our team of application specialists always looks to understand the parameters that affect cutting such as shape, temperature, product size, texture moisture, salt, fat content and the condition of the product