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.
From vegetables and fruit to deli meat and cheeses, both manual and automatic slicers provide a fast, safe and consistent method to cut, slice and more. Slicers also represent an effective way to portion ingredients, which can help operators manage food costs.
When specifying a slicer, operators should figure out how many hours it will be in use daily. This will help determine whether a light-, medium- or heavy-duty unit will best meet the foodservice operation’s needs.
Properly cleaning and maintaining slicers reduces the risk of bacteria growth and cross-contamination. Slicers face some significant sanitation issues if not properly addressed. Operators should not take any shortcuts with cleaning and maintenance tasks.
With more restaurants focusing on freshly prepared rather than pre-cut ingredients, slicers have become more prevalent in the back of house.
Commercial slicers are workhorses for any foodservice operation.
Featured Products
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HS7/HS7N Slicer
Hobart Corp.
The HS7/HS7N slicer has a 13-inch CleanCut Knife with an alloy edge. The blade removes for cleaning and operators can run it through the dishwasher. The slicer includes a top-mounted Borazon stone sharpener. The gauge plate holds position for consistent, precision slicing. Four carriage speeds operate at 28, 38, 48 and 58 strokes per minute.
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CL52 Vegetable Prep/Cheese Grater
The Robot Coupe
This unit is suitable for grating high volumes of cheese. The CL52 features a large whole head hopper to hold blocks of cheese. The unit can complete more than 50 different cuts.
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