Pro Restaurant Equipment offers a variety of commerical meat cutting machines and can help you choose the best commercial meat slicer for your needs. Also, think about the size of the chunks of meat you will be slicing-the carriage on the slicer has to be big enough to accommodate the size of your slabs of meat. Some slicers sharpen themselves or come with built-in sharpeners. Machines with pushers angled to take advantage of gravity require less muscle power to keep the product against the blade. Choose a stainless steel blade for best performance, durability, and easy cleaning. Large blades can measure as much as 14 inches or as small as 8. Volume also dictates the size of the blade you will choose. The higher the horsepower, the heavier-duty the machine. Slicer power, or how fast a machine can slice for how long, is measured in horsepower. Also, consider if you only need traditional slices of different thicknesses, or if you need a meat cutting machine that can produce strips of meat for specialty recipes. Very busy operations that use a lot of sliced meat may need the automatic version, while others prefer the control of a manual machine. Others are manual, requiring the user to move the carriage themselves. Some slicers feature automatic carriages, which move on their own while you push the meat against the blade. If the power goes out for any reason while the slicer is running, the no-voltage release ensures that the slicer won’t just turn on again as soon as the power comes on. All slicers should be easy to clean and sanitize and should have safety features like a no-voltage release. This is where choosing a commercial meat slicer can turn into a deep dive down the hasenpfeffer hole. If you’ll be cutting uncooked meat, your safest bet may be to maintain two separate slicers-one for raw and one for cooked items-to ensure no cross-contamination could sicken your customers. The slide plate is bearing-mounted and the cutting thickness is easy to adjust. They are equipped with a hard-chromed forged scoop knife and a built-in precision sharpener. These will need a premium, heavy-duty model that can withstand constant use and can handle frozen items. The gear-driven commercial meat slicers GL are wholly made of high-polished aluminium protected against anodic oxidation. On the other end of the spectrum are shops that use a meat slicer constantly, like grocery deli counters and sandwich shops. This type of slicer is for shops that use them less than an hour a day. While a light-duty slicer can cut vegetables, it can’t handle frozen items. Some bakery and café items also cater to the gooey-cheese crowd, which may require different thicknesses of sliced cheese. It’s unlikely that a bakery needs a lot of sliced meat, but there are the occasional menu items that incorporate something for the carnivores among us. Meat slicers come in light-, medium-, and heavy-duty versions. Thinking about what your menu demands and how many customers you feed daily are factors in how to choose the best commercial meat slicer. Some food operations need a slicer that can cut both meat and cheese while others need a slicer only for special menu items they make only occasionally. A deli will obviously spend more minutes per day slicing meat than a soup bar.
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