Slicers and Meat Slicers 

Slicers and Meat Slicers

In this section, we focus on the wide world of slicers and meat slicers. Below, we present high-quality products made with a single-cast frame, ensuring the best cutting performance. Each machine is also equipped with a built-in sharpener and is CE-certified for professional use.

You can choose from various types of slicers: vertical, gravity-fed, or flywheel slicers. Each of them offers unique features to meet the needs of different businesses, such as butcher shops, grocery stores, restaurants, bars, and more.

If you are looking for a professional slicer, you are in the right place. If you have any doubts, do not hesitate to contact us.

Professional Slicers

Navigating the vast world of professional slicers can be challenging, given the wide variety of models available on the market.

Professional slicers differ from domestic ones in terms of the materials and components used in their construction.

The main distinguishing features include:

• Material Quality: The frame, carriage, plate, and meat press arm are made of anodized aluminum or special alloys.
• Enhanced Motors: Professional slicers feature powerful, ventilated motors, designed for continuous operation without performance loss due to overheating.
• Forged, Concave Blades: Professional slicer blades can reach diameters of 35 or even 37 cm, ensuring precise and efficient slicing.

To simplify your choice, here are the main types of slicers:

1. Gravity-fed slicers
2. Vertical slicers
3. Flywheel slicers
4. Meat slicers

Gravity-Fed Professional Slicers

Gravity-fed professional slicers are an affordable option for businesses that need a simple and effective machine, mainly for slicing cold cuts and cheese.

With a slanted carriage, the product naturally slides toward the blade due to gravity, making slicing easier and more efficient.

Vertical Professional Slicers

Vertical professional slicers are mainly designed for grocery stores, delis, and butcher shops, offering high-performance cutting.

In these machines, the product’s weight is fully supported by the carriage, ensuring:

• Precise cuts
• Reduced blade wear

This type of slicer is ideal for slicing large cold cuts and meat cuts. These models generally come in medium to large sizes, with blade diameters ranging from 30 cm to 37 cm.

Flywheel Slicers

Flywheel slicers are manual slicers that offer the same functions as electric ones but with a classic vintage aesthetic.

Advantages of flywheel slicers:

• Precise slicing without overheating the meat
• Elegant, traditional design

The slice thickness adjustment allows you to cut from thin slices (for example, prosciutto) to thicker cuts (1–2 cm, for meat portions).

Cleaning the Slicer

At the end of the day, it is essential to remove food residues to prevent buildup and bacterial contamination.

The most critical areas to clean include:

• Blade guard
• Product press
• Internal crevices that are hard to reach

Steps for Proper Cleaning:

1. Unplug the machine to avoid accidental activation.
2. Set the slice thickness knob to zero to prevent accidental contact with the blade.
3. Use a damp cloth to wipe down moving parts and both sides of the blade.
4. Remove the slice deflector by loosening its screws, clean it thoroughly, and reinstall it.

Keeping your slicer clean ensures hygiene, safety, and better performance over time.

Sharpening the Blade

Over time, you may notice that more pressure is needed when slicing or that thicker slices are required to achieve a clean cut. This means it is time to sharpen the blade.

How to Sharpen a Professional Slicer Blade:

1. Most professional slicers come with a built-in sharpening unit, consisting of two small circular grinding wheels.
2. The sharpener is positioned above the blade to avoid interference with regular slicing operations.
3. To use it:
• Rotate the sharpener 180° and lock it with the fixing knob.
• Press the two sharpening buttons to bring the wheels against the blade, initiating the sharpening process.

Regular sharpening ensures consistent cutting performance and prolongs blade life.

FAQ – Frequently Asked Questions

Which slicer should I choose based on the product I need to slice?

• Gravity-fed slicers: Best for cold cuts and cheese.
• Vertical slicers: Ideal for large cold cuts and meat cuts.
• Flywheel slicers: Perfect for manual precision slicing with a vintage touch.

What is the maximum cutting capacity I need?

It depends on the blade size and the thickness range you require for slicing.

How much space does the slicer take up?

Consider the size and workspace needed for comfortable operation and safe handling.

How much does a professional slicer cost?

The price depends on:

• Blade size
• Motor power
• Type of slicer (electric or manual)
• Brand and additional features

If you need further assistance in selecting the right slicer, feel free to reach out.