Item number 92215103MFR number 15103
$538.65/Each
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This reliable unit features sharp, scalloped blades that create a 1/4" slice and allow you to quickly cut through items without pre-scoring the skin. Perfect for tomatoes and similar foods up to 3 1/2" in size, this unit allows you to cut slices 5 times faster than by hand, making the InstaSlice a great addition to high volume restaurants, fast food establishments, and other commercial kitchens.
This item has been certified by NSF International to meet applicable product standards on public safety, health, and / or the environment.
This item was made in the United States of America.
This unit has been tested to consistently cut high volumes of mushrooms, oranges, tomatoes, and strawberries.
Each scalloped blade is designed to pierce tomato skin before the rest of the blade makes contact to make slicing easier and to keep from smashing the fruit.
Featuring the largest slicing area in the industry, the slicer's thermoset blade frames never need to be adjusted and remain resistant to corrosion, even when regularly exposed to tomato juice and other acidic substances.
Designed for durability, the sturdy, break-resistant sled-leg base includes a detachable table stop for security. Plus, the blade assembly can easily be removed for cleaning when finished!
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RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. Your warranty will be voided if installed in non-commercial or residential applications.
One of our very few purchases we actually dislike in terms of prep work. Theoretically it works great but in practicality it doesn't save us much time and there's better tools for the job. If you don't have a slicer or have no knife skills this unit is built well and the blades are sharp.
Thank you for your feedback Todd! We’re sorry you did not prefer this vegetable cutter. For alternate recommendations, please contact our Customer Solutions team.
