Slicers are used for meats, cheeses and veggies across all sorts of operations. While they seem simple to operate, the spinning blade represents a safety risk, and they must be well-maintained to work effectively long term.

With more restaurants focusing on freshly prepared rather than pre-cut ingredients, slicers have become more prevalent in the back of house.

Slicing fresh and on demand has become more prevalent in today's foodservice operations.

Although slicers have an average service life of about 10 years, this equipment can last decades, depending on use and care. Here are a few ways to tell when it is time to replace a slicer.

Foodservice operators can employ slicers in numerous ways to support a variety of menu applications. Here are a few examples.

Properly cleaning and maintaining slicers is important to reduce the risk of bacteria growth and cross contamination. Here are five maintenance steps operators can take to ensure a long and safe service life from their slicers.

Operators must determine both their current and future needs in how the slicer will be utilized prior to purchasing this equipment. Here are several factors foodservice operators should weigh when purchasing slicers. 

Slicers are among the most energy-efficient production tools used in commercial kitchens.