A built-in sharpener saves time and ensures quality cuts. Keeping a blade razor sharp is imperative for the demanding tasks your slicer will face each day in a commercial kitchen. Ideal Slicer Features for a Bustling Commercial Kitchen Built-In Sharpener Slice adjustment knobs allow for consistent slices from meats to cheeses. Stronger motors, such as 1/2 peak HP also feature a higher torque, ideal for working with tough meat and blocks of cheese. Motors with lower horsepower (HP) do well in machines designed to perform for 2-4 hours daily, while stronger HP peak motors can run continuously throughout the workday. Thanks to their ergonomic design, slicers with gravity feeds reduce strain on the lower back and reduce muscle fatigue which makes a marked difference on the operator’s quality of life. The incline of the blade, whether it be 25, 35, or 45 degrees, is designed to aid in the comfort of the user. The larger the knife, the more cutting surface available.
The size of the blade ranges from 9” or 10” in lighter duty machines to 13” for heavy duty deli type machines. Slice Adjustment KnobĮxert precision control over your cuts with a slice adjustment knob that allows easy access to different thicknesses of meat and cheese. The best machines can produce the right cut for both a delicate genoa salami and a hearty steak. Thickness settings generally range from paper-thin (shaved) to 1-1/4 th inches depending on the machine and manufacturer.
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Automatic slicers give you full control over the speed of your slicing for maximum operational efficiency. A semiautomatic machine offers the best of both worlds.
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Some slicer models are semiautomatic, which offers the ease and convenience of an automatic carriage with the option of a manual setting. Since you can walk away from the slicer, they also allow for multitasking in the kitchen. They do the slicing for you and require less effort from the kitchen staff than a manual machine. Automatic models are faster and more efficient than manual machines. Motor driven and hardworking, automatic slicers are a must have for the busy kitchen. A manual model also requires some muscles power to ensure precise cuts while pushing the carriage back and forth. It is slower to use and requires more attention than its automatic counterparts. If your demand isn’t too high, such as a small restaurant, a manual model will work for you. Many chefs prefer a manual model because there is little heat involved, which some will argue alters the taste of meat, just as different knife techniques and blade sharpness affects the texture, taste, and smell of food. Love to flex your muscles? The manual machine may be for you. Manufacturers create a range of products within these two primary groups, which cover every slicing want you could think of including heavy, medium, and light-duty models, all varying in run time, blade size and motor power. There are two basic types of commercial slicers: manual and electric. And of course, many models can handle a tremendous amount of work, adding to the efficiency of your kitchen. A commercial slicer produces consistent results all slices are the same size. Human error and inconsistent size are all too apparent when using a hand knife, which also slows down the process. Attachments and accessories allow users to customize their slicer for whatever purpose they choose. Primarily used for meat, slicers are also used for cheese, fruit, and vegetables. Why Use Commercial Slicers?Ĭommercial kitchens including but not limited to restaurants, grocery stores, sandwich shops, hotels, and delis, all benefit from investing in a commercial slicer. That is why we have put together a guide to help you choose the perfect slicer(s) for your commercial kitchen.
The most expensive sold for over $21,000 USD.Īrt appreciation aside, not all modern establishments will benefit from strictly choosing a collectors’ item for their slicing needs. In 2017, Wright auction house in Chicago, which specializes in 20 th century art and design, auctioned antique flywheel slicers for their show, Design in Motion. Antique slicing machines have garnered a cult following: Gourmands today still swear by and use antique slicing machines in their restaurants. In the 1890s, Dutch butcher Willhelmus Adrianus van Berkel created a triumph of functional design – the flywheel slicer – a first of its kind in the area of mechanical meat slicing devices.
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