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Meat Slicer Reference Guide

 

 

Meat Slicers 

Learn everything you need to know about meat slicers and select the best meat slicer for your needs! Whether your needs are light, medium or heavy duty, Zanduco has the slicer for you!

All slicers have different slicing potentials, therefore, you should consider how much, and of what you intend to slice to make the right purchasing decision. There are three main categories

to choose from – light duty, medium duty, and heavy duty.

Light Duty: These slicers are perfect for the home! These tough, workhorse slicers are best for light use. These slicers are best suited for maximum usage of one to two hours a day. They are

designed for simple operation and therefore not recommended for slicing cheese. Light duty slicers are cheaper in price because they are smaller, and can only handle a light usage.

Medium Duty: These slicers are powerful enough to handle up to 8 hours a day of continuous use. These slicers are equipped with the horsepower and weight necessary to ensure continued

production and precision of slices.

Heavy Duty: Heavy-duty models are perfect for delis and supermarkets. These slicers are specially engineered for the most demanding all-day use.  Heavy-duty models offer design features that

enhance the productivity of the operation, slice precision, and safe operation. They represent the top of the line and offer the most safety and convenience features. These slicers are designed for

constant use, and can slice cheese easily.

 

Meat Slicer Features to Consider when making a decision:

Belt Driven vs Gear driven: Most slicers are belt driven. Gear driven blades would be more durable, however the cost to repair a gear driven slicer would be very costly.

Blade Size: The most common blade size is a 12” blade. Light use slicers are recommended to be around 9”- 10”. Larger cutting blades (12” - 14”) are favorable for more extensive usage. 

Cleaning Leg: Some slicers are equipped with a cleaning leg that allows the user to prop up the deli meat slicer to clean underneath it.

Horsepower: The higher the horsepower, the more frequent the use.

Manual vs. Automatic: Automatic slicers are built with an electric motor that moves the product tray back and forth. These slicers are extremely convenient when slicing large amounts of food

types would be to determine how much slicing is done. Large delis and supermarkets would benefit the most from an automatic slicer.because they can slice continuously without constant assistance.

Automatic slicers can also be operated manually as well. So, the main deciding factor when purchasing between the two different types would be to determine how much slicing is done. Large delis and

supermarkets would benefit the most from an automatic slicer.

Product Tray Size: Most product trays can hold products that range from 7.5” to 12” in diameter. If you are looking to slice something larger than this you should consider picking a model that has

a larger than average product tray size.

 

How to Clean and Maintain:

Food slicers should be sanitized on a regular daily basis!


Safety and Design Features:

Proper training is essential for any employee who operates the slicer.

Knife Guard: 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.

No volt release: This safety feature requires the user of the slicer 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.

 

Parts:

Meat slicers share some basic components

Blade: The blade is generally permanently attached to the slicer. On some high-end models, the blade is detached with a special tool for a more thorough clean.

Blade Guard: The blade guard protects the slicer. Most of the time the blade guard is removable for cleaning purposes.

Gauge Plate: This is the part that determines the thickness of your slice. This part surrounds the knife. Adjusting the thickness of the knob moves the gauge plate to change the thickness of your slice

Product Table: This is where you place the product you would like to slice. The product table is generally placed at an angle so the product slides easily to the blade. Sometimes the product table can

be tilted for cleaning.

Pusher: The pusher holds the product that you’re slicing down. Sometimes it’s called the “meat grip”.

Sharpener: Most models have a built in sharpener to keep the blade nice and razor sharp.