Hamilton Beach Sunkist Fruit & Vegetable Tools - SUNKIST S-106
Hamilton Beach S-106 Sunkist manual sectionizer: 6-wedge cutter, core remover, interchangeable blades, dishwasher-safe, NSF (use plunger #33).
What our Experts Think
- The Hamilton Beach Sunkist S-106 fruit & vegetable sectionizer is engineered for fast, consistent prep, helping commercial kitchens reduce labor time while improving cut uniformity and presentation.
- Ideal for restaurants, juice bars, and food prep stations that need high-speed, repeatable slicing and wedging of apples, pears, and firm produce.
- Experts highlight its interchangeable blade system and manual lever design, which eliminates reliance on electricity and ensures dependable performance in busy environments.
- NSF-certified construction and dishwasher-safe components support strict food safety standards and easy sanitation between uses.
- Recommended for operations that prioritize efficiency, portion control, and professional presentation consistency in daily produce prep.
Q&A
Q: What is the Hamilton Beach Sunkist S-106 used for?
A: The S-106 is a manual commercial fruit and vegetable sectionizer designed to quickly core and cut produce into 6 uniform wedges.
Q: What types of food can the S-106 cut?
A: It is ideal for apples, pears, and other firm fruits, and can also handle some vegetables for prep work in commercial kitchens.
Q: How does the S-106 improve food prep efficiency?
A: It reduces prep time by cutting and coring in one motion, producing consistent portions for better presentation and speed.
Q: Is the S-106 manual or electric?
A: It is fully manual, using a lever system for fast and consistent cutting.
Q: Is the S-106 suitable for commercial use?
A: Yes. It is designed for high-volume foodservice environments like restaurants, juice bars, and catering kitchens.
Maintenance Tips
- Clean all fruit and vegetable contact parts immediately after use to prevent pulp and juice buildup.
- Wash removable tools with warm water, mild dish soap, and a soft brush or sponge to protect cutting edges.
- Do not use abrasive pads or harsh chemicals, as they can dull blades and damage surfaces.
- Rinse thoroughly to remove all food residue, especially around joints and cutting areas.
- Dry all components completely before storage to prevent corrosion and bacterial growth.
- Regularly inspect cutting tools for sharpness and wear, replacing any damaged parts promptly.
- Keep the motor or electrical base (if applicable) dry and wipe only with a damp cloth—never submerge.
- Store all accessories in a clean, dry place to maintain hygiene and extend tool life
Damage 
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