Slicers

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Types: Slicers feature a rotating blade on a movable carriage in either a gravity-fed angled or spring-loaded upright configuration. Angled models are designed to drop slices directly onto a receiving table, while upright slicers commonly use a lever arm to stack products in various patterns. Manual versions require unit staff to move the carriage, while automatic models use a motor. Vegetable cutters are built with slower rpm and razor-sharp blades to retain the cell structure of the product, which extends shelf life and guarantees a superior end-product. End-users can choose from a variety of discs to replicate virtually any hand-cutting style.

Capacities/Footprints: Most slicers yield portions ranging from paper-thin to 1¼” thick. Larger units can hold food pieces up to 7½” in diameter, and up to 12” long. End-users can adjust automatic slicer activity from 20 to 60 strokes per minute. Compact slicers have footprints around 18” x 15”, while larger units may require 3” on each side to accommodate carriage movement.

Energy Source(s): Most slicers can run off of 115-120V electric outlets at 60 Hz and draw from 1 to 7 amps.

Manufacturing Method: Slicers’ bases can be made of anodized aluminum or #304 stainless steel; food chutes, slicer tables, end weights and knife covers most often are made of steel. All slicers include a belt- or gear-driven knife motor that ranges from ½ to ¼ hp. Automatic slicers feature a separate DC motor driven by a chain and sprocket system.

Standard Features: Blades typically range from 9” to 13”; most are hollow-ground, high-carbon steel, though some units feature chrome-plated steel or hardened steel alloys. Edge guards protect end-users, while built-in sharpeners allow blades to maintain their edges. Other standard features include stainless-steel construction, precision slice-thickness adjustment, built-in antimicrobial protection, a knife-cover interlock, and a permanently attached knife ring guard.

New Features/Technology/Options: New on the market are slicing blades made of heavy-duty materials designed to stay sharp for longer periods of time. Updated portion controls measure output in increments of as little as 0.01 lbs. Many slicers are now embedded with antimicrobial agents, helping to ensure sanitation. Some units have redesigned feet that prevent the machine from “walking” while in operation.

Prime Functions: Portion-controlled slicing. By allowing users to set slice thicknesses, these machines can yield uniform portions.

Key Kitchen Applications: Slicers are most often used to prepare deli meats and cheeses for sandwiches, but can also provide uniform slices of vegetables for grilling or garnishing.

Purchasing Guidelines: Since slicers help guarantee portion sizes; they are extremely useful in controlling food costs. In addition, slicers present the dual benefit of cutting both faster and potentially more safely than knives. Product temperature does affect the quality of the slice. For this reason, end-users should take note of the product temperature range at which they get their best quality slices. To reduce cross-contamination fears, some high-volume operations, such as delis, will look to employ two slicers one for meats and another for cheeses.

Maintenance Requirements: Motors are usually sealed and are, thus, maintenance-free. Knife blades can usually be honed in place with built-in sharpeners. Food chutes must be removed for cleaning.

Food Safety & Sanitation Essentials: End-users should reserve slicers only for deli meats and cheeses, as well as fruit and vegetables. Both deli meats and cheese should be sliced cold, with unsliced portions returned quickly to refrigerated storage, as cross-contamination can occur at 40°F. or warmer. A slicer constructed out of aluminum can be more likely to collect scratches and pits in the casting that can collect pathogens. Stainless steel works well and decreases the odds of contamination. To best maintain food safety, a slicer blade and table should be thoroughly cleaned before switching to any foods that will be eaten raw. Machines should also be cleaned and sanitized after each use. The most efficient use of a slicer is to pre-portion foods in larger quantities, reducing the number of times a unit must be disassembled for cleaning.