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ABBM  >  Products  >  Slicer

Grocery stores and delicatessens have the greatest need for meat slicers. Each slicer has adjustable cut thicknesses. There are models designed for smaller establishments that will be slicing no more than two hours a day. Commercial kitchens that require more slicing capacity will find heavy-duty models that can operate all day long. Food service establishments that do not need to slice meat and produce only for less than two hours a day and have limited countertop space should choose a light-duty model. Kitchens and delis that slice anywhere from two to four hours a day and want to occasionally slice cheese can use a medium-duty unit. Finally, operations that intend to run their meat slicer all day long and want to be able to slice large amounts of cheese without damaging the machine will need a heavy-duty model.

 

Regardless of which slicer type you need, when switching between different foods you will want to thoroughly clean the blade and slicing table, especially if you slice both meat and cheese with one unit. With the increasing number of milk and other food allergies, you run the risk of severely harming your customers by not cleaning the unit when switching foods. Use the meat slicer to reduce prep time and ingredient waste, while offering your customer deli meats cut to order or the freshest sandwich possible. A good meat slicer is one piece of food prep equipment that your deli or sandwich shop should never be without.

 

Cut up meats, cheeses, and even vegetables more efficiently with a commercial meat slicer.  Keep your deli or sandwich shop stocked with freshly sliced meats and cheeses with these commercial meat slicers from ABBM. With a variety of models designed for different levels of use, from light duty to heavy duty, we have just the right meat slicer for a slow-paced restaurant or a bustling deli! Our great restaurant meat slicers from Berkel, Bizerba, German Knife, Globe, Hobart, and Sirman easily slices through vegetables and processed meats to fill your customers' orders.

 

 

Commercial slicers are available in both manual and automatic varieties. With a manual model, the operator must move the cutter back and forth consistently to produce the desired product. These are frequently found in sandwich shops, small delis, or restaurants as they give a precise cut that is dictated by the operator. Automatic models feature an electric motor to move the cutter back and forth, thus eliminating the time, labor, and safety risk that comes with the manual ones. These are best for bulk cutting. Because of this, they are typically found in grocery stores. If a need arises where a precise cut is necessary, an automatic model can turn off the electric motor and let you cut manually. Automatic units tend to be more expensive than manual models.

 

Blade Size

 

There are three ranges of blade size available: 9 inch small models, 10 inch medium models, and 12 to 14 inch large models. The blade size is a good indicator what the model will be good at cutting. Smaller 9 inch models can cut for less than a half hour at a time and are a good choice for fresh meats. They are typically found in manual slicers at small delis. The slightly larger 10 inch models can cut for more extended times than the 9 inch models, typically a half hour to a full hour. Many models can slice softer types of cheese for a brief amount of time but are not recommended for heavier cheeses or for cutting for long amounts of time. The 12 to 14 inch blades are the toughest and strongest and are designed to cut dense items such as frozen meats. These blades are found on the most powerful models and allow them to cut for multiple hours at a time. If you will be frequently slicing cheese, these blades are the only way to go. Because of their strength, 12 inch blades are the most popular blade choice.

 

Horsepower

 

Depending on what the user is cutting, the amount of horsepower the motor has can be very important. Lower-powered models have 1/5 horsepower. While this is plenty for a small deli, this would be very underpowered for a high-volume restaurant or a grocery store. More powerful models have either a 1/4 horsepower or 1/3 horsepower motor. These motors can be found in units designed for more frequent use. The most powerful models have 1/2 horsepower and are found in the strongest models.

 

Drive Type

 

All models are either driven by a gear or a belt. Belt driven models are the most popular and can be found in everything from the least powerful models to the most. These are less expensive than models with a gear drive. The trade-off is that eventually the belt will need to be serviced. Gear-driven models are only found in the most expensive and strongest models. While not requiring service as frequently as a model with a belt, when something does goes wrong with the drive system, it does cost significantly more to repair them.

 

Construction

 

All models are made from either stainless steel or aluminum. Many models are made of aluminum. These are less expensive than stainless steel but are not as strong or as durable. Besides being stronger, stainless steel models are also easier to clean. Because of the added costs, stainless steel construction is reserved for only the most expensive models.

 

New NSF Standards

 

If you are replacing an older model, you will find that NSF Certified new models come with several features your old one didn’t have in order to keep your unit safer. For example, the sharpener, screws, and end weights are all easily removable to encourage cleaning of these items. Also, you will find controls such as power button and knobs have been encased to prevent bacteria from entering the areas around these controls.

 

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