Commercial Slicer

Deciding What’s Best for You

When purchasing a commercial food slicer, it’s important to take into consideration exactly what (and how much) you intend to slice, as different slicers have different capabilities for slicing meats, cheeses, and vegetables.

While entry level, lighter duty slicers offer a significantly lower price tag than larger, heavier duty models, they will quickly burn out if consistently pushed beyond their capacity. They are usually not designed to handle much, if any slicing of cheese.

Generally, heavier duty models also incorporate more usability and safety features. Depending on how much you use your deli slicer, you could make up the cost difference very quickly in increased productivity and safety, between a higher-end model and a less expensive option.

A specialty slicer,  is designed for slicing paper thin pieces of prosciutto and other gourmet deli meats. Blending the “wow” factor of its show-piece nature with the precision performance, it’s a great addition to a classic bistro or deli.

In general, following these guidelines should help you find the perfect slicer for your facility:

• Entry Level Slicers are best suited for operations where the slicer would be used for an hour or two at most per day. While designed for simple, safe operation, they are not recommended for slicing cheese, and do not offer as many safety or convenience features as higher-end models.
• Mid-Tier Slicers generally have larger blades, a bit more horsepower, and can withstand more constant use than an entry-level model. Some models can handle occasional slicing of cheese, but are primarily intended for a few hours of vegetable or deli meat slicing per day. They usually offer a few more safety and convenience features than an entry-level model too.
• Premium Slicers represent the top-of-the-line offerings from each manufacturer. Most are designed for heavy duty, constant use, and can slice cheese as well. These models offer design features that enhance the smoothness of operation, slice precision, and safe operation.

Parts of a Meat Slicer

Commercial meat slicers all share the same basic components. Here’s a quick rundown of what’s what:

Product Table, carriage, or product tray, is where you place the piece of meat, cheese, or vegetable to be sliced. These are often grooved and set at a specific angle so the product slides more easily toward the blade. On some models, this tilts up for easier cleaning.

Pusher: Also called “meat grip.” It is attached to the product table, and holds the product still while you’re slicing it. On some models, this is removable for easy cleaning.

Gauge Plate: This part surrounds the knife. When you adjust the thickness control knob, sometimes referred to as index knob, this is what moves.

Sharpener: All slicers have a built-in blade sharpener to keep the blade razor-sharp and in perfect operating condition. On many, it’s removable for cleaning.

Blade and Blade Guard: On most slicers, the blade is permanently attached to the unit and protected by a blade guard, for safety. Depending on the model, the blade guard, or ring guard, is removable, in varying degrees, for cleaning. On some higher end models, the blade can be removed from the slicer using a special tool for a more thorough cleaning.

Other Design Features to Consider

• Horsepower: Generally, higher horsepower slicers are designed for more frequent use.
• Blade Size: Mid Tier and Premium slicers usually have larger cutting blades (12″-14″) for all-around use, whereas entry level models often use smaller cutting blades (9″ and 10″) for lighter use. Industry-wide, a 12″ cutting blade is the most common size.
• Product Tray (Carriage) Size: Most slicers can hold products that range from 7 1/2″ to 12″ in diameter within the carriage. If you plan to slice products larger than 12″, it is important to verify that the slicer’s carriage will accommodate it prior to purchasing the slicer.
• Manual vs. Automatic: An automatic slicer, where an electric motor moves the product tray back and forth, is convenient when slicing large amounts of product because it can slice continuously without constant staff assistance. Automatic slicers can also be operated manually, so the main deciding factor is how much slicing you do. Large delis or supermarkets would see the most benefit from an automatic slicer.
• Belt Driven or Gear Driven: Nearly all of the slicers we see are belt driven. In theory, a slicer with a gear driven blade will be more durable, but in actual practice, if your gear-driven slicer does require a repair, it will cost a lot more than simply replacing a drive belt.
• Cleaning Leg / “Kickstand”: Some slicers come with a special kickstand-style leg that lets you prop up the deli meat slicer to clean underneath it.

Cleaning and Maintenance

It is important to properly lubricate each of the moving parts within the feeder tray, as well as the carriage assemblies. By using a food-grade lubricant regularly, you will ensure that your slicer operates as smoothly as possible and lasts for years to come.

Safety and Design Features

When you’re talking about a piece of equipment that’s operated by hand and uses a razor-sharp spinning blade to slice products, obviously safety cannot be understated. Proper training is essential for any employee who operates the slicer.

Knife Guard: Generally, all slicers expose as little of the blade as possible, to prevent cut hazards. On some slicers, you can remove it to clean the knife; on others it is permanently attached.

No-Volt Release: This safety feature requires the user to push the power button to restart the slicer after it has been unplugged for cleaning, or if the power was interrupted.

Gauge Plate Interlock: This feature requires the gauge plate to be set at “zero” to be able to tilt or remove the product tray/carriage for cleaning. This protects the blade’s edge and the operator’s fingers!

What Other Types of Equipment Does Boer Brothers Service?

Powered Braziers, Charcoal & Wood burning Broilers, Conveyor Broilers, Electric Broilers, Gas Broilers, Infrared Broilers, Booster Heater, Braising Pans, Proofer, Cheese Melters, Cook & Hold Cabinets, Holding Cabinets, Bar Coolers, Beverage Coolers, Milk Coolers, Reach-in Coolers, Walk-in Coolers, Wine Coolers, Choppers, Coffee Machines, Coffee Brewer, Coffee Maker, Drop-in Warmers, Espresso Machines, Food Processors, Undercounter Freezers, Reach-in Freezers, Soft Ice Cream Freezers, Soft Serve Ice Cream Machines, Walk-in Freezers, Open/Countertop Fryers, Electric Fryers, Gas Fryers, Pressure Fryers, Glass Washers, Griddles, Grills, Charbroilers, Coffee Grinders, Meat Grinders, Ventilation Hoods, Hot Dog Grills, Hot Dog Rollers, HVAC Systems, Heat Lamps, Ice Machines, Steam Kettles, Mixers, Pizza Ovens, Warmers, Oil Filtration System, Ovens, Oil Filter Systems, Combi Ovens, Deck Ovens, Dutch Ovens, Roasting Ovens, Biscuit Ovens, Combination Ovens, Convection Ovens, Conveyor Ovens, Cook & Hold Ovens, Rotisserie Ovens, Woodburning Ovens, Braising Pans, Cook Chill Systems, Convection Oven Ranges, Heavy Duty Ranges, Heated Reach-ins, Reach-in Refrigerators, Walk-in Refrigerators, Rice Cookers, Roasters, Rotisseries, Warming Drawers, Salamanders, Salamander Broilers, Skillets, Tilting Skillets, Slicers, Slush Machines, Warmers & Soup Kettles, Steam Cookers, Convection Steamers, Countertop Steamers, Hot Dog Steamers, Pressure Steamers, Steamers, Warming Cabinets, Tray Conveyors, Toasters, Conveyor Toasters, Drawer Warmers, Tray Washers, Conveyer Dishwashers, Conveyor Dishmachines, Dishwashers, Dish Machines, Warewashers, Conveyor Warewashers, Cutters, Waffle Bakers, Bread Slicers, Waffle Irons, Flight Warewashers, Pot & Pan Warewashers, Pot washers, Disposal, Waste Compactors, Waste Disposals, Undercounter Warewashers, Single Tank Warewashers, Pulpers, Trash Compactors and many more!

We Provide Commercial Kitchen Cooking Equipment Services the following Areas.

Raleigh and Surrounding Areas Providing Kitchen Cooking repair for Raleigh and surrounding areas.

In Durham County: Durham

In Orange County: Chapel Hill, Carrboro, Hillsborough

In Chatham County: Pittsboro

In Wake County: Apex, Cary, Fuquay Varina, Garner, Holly Springs, Knightsdale, Morrisville, Raleigh, Wake Forest, Wendell, Willow Spring, Zebulon