![]() ![]() ![]() This increased productivity (and fewer worker’s compensation claims) you face with a higher-end slicer generally makes up for the difference in cost fairly quickly. Heavier-duty slicers typically also include more usability and safety features, designed to keep you and your staff safe and injury-free. By buying an inexpensive, entry-level slicer, you may feel like you are saving money now, but the repair bills (not to mention frustration) that’s to come probably aren’t worth it for most businesses. However, most of these inexpensive slicers will quickly burn out with regular use, or when an overzealous prep cook tries to push the machine beyond its technical limitations, as with particularly large chunks of frozen meat, or with repeated use for cheese, which tends to work a machine pretty hard. We know that’s a lot of information! So if you’re feeling overwhelmed, confused, or just want somebody to talk about meat slicing with, give us a call! And we're from Canada - so we're real nice to speak to! Read More.Whether you’re maximizing your inventory purchasing power by buying whole deli hams and slicing them yourself, working through five pound blocks of swiss cheese, shaving paper-thin ribbons off a frozen ribeye steak, or slicing vegetables into paper thin, translucent rounds, a used commercial meat slicer makes a smart investment that will pay for itself in just a few months.īut choosing the model that’s right for you can be tricky with dozens and dozens of different makes and models of commercial slicer available, deciding which one has the features you need at the price you can afford can prove challenging.īudget constraints may make an “entry-level” meat slicer seem like a cost effective way to get into the slicing game, without blowing your equipment budget all at once. This is a nice bonus, as after time the blade will get dull. But, if a belt driven machine will handle the amount of meat you need, there is no need to spend more money on a gear driven machine.Īnother factor you'll want to consider is whether or not the machine comes with a blade sharpener. If you are slicing a lot of meat it is well worth the extra cost. It is widely agreed that gear driven machines are stronger and more durable than belt driven machines. Manual machines will still help you cut the meat, but you'll need to be there with it. If you want your meat slicer to do the cutting completely by itself, allowing you to attend other tasks, go with an automatic machine. There is also the decision between automatic and manual. ![]() Some people try to purchase the most inexpensive machine, only to find out it isn't capable of handling the amount of meat they want to slice. It's important to be honest about how much meat you'll be slicing daily. Make sure you know the maximum size of the products you'll be slicing, so you can purchase accordingly with blade size. These "duty" types come from the horsepower and the size of the machine. For two to four hours a day, you should consider a medium duty commercial slicer, and for four or more hours, go with a heavy duty slicer. ![]()
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