Choosing the Best Commercial Meat Slicer

Best Meat Slicers Video

Watch this video to discover the key features you should look for in a meat slicer. Whether you're a high-volume deli or a low-volume sandwich shop, this video will help you discover the right meat slicer for your business.

How to Choose a Commercial Meat Slicer

When purchasing a commercial food slicer, it's important to take into consideration exactly what (and how much) you intend to slice, as different units have different capabilities for slicing meats, cheeses, and vegetables. The production capacity of a meat slicer impacts its performance, durability, and overall value for your business. We explain the differences between entry-level, mid-level, and premium-level meat slicers so you can find the appropriate unit and enhance the overall productivity of your business.

Parts of a Meat Slicer

Commercial meat slicers all share the same basic components. Here's a quick rundown of commercial meat slicers' parts:

1. Product Table: Also called the carriage, or product tray, the product table is where you place the piece of meat, cheese, or vegetable to be sliced. It is 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.

2. Pusher: Also called "meat grip", the pusher 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.

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

4. 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.

5. Blade and Blade Guard: On most slicers, the blade is permanently attached to the unit. For safety, it's protected by a blade guard. The blade guard, or ring guard, is removable to varying degrees depending on the model. On some high-end models, the blade can be removed from the slicer using a special tool for a more thorough cleaning.

Meat Slicer Safety and Functional 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, safety cannot be understated. Proper training is essential for any employee who operates the slicer. Consider these safety and functionality features before making a purchasing decision.

• Knife Guard: Most 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.
• Horsepower: 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 before 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: We recommend purchasing a slicer that is belt-driven. In theory, a slicer with a gear-driven blade will be more durable, but in actual practice, if your gear-driven slicer requires 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.