The first step before investing in any commercial meat slicer is to figure out what you want to slice and how much of it. Slicers are categorized in light, medium and heavy duty grades, and many operators who struggle with their current meat slicer do so because it's not equipped to tackle the needs of their business. If you size too low to save cost, you could experience early motor burnout, but size too high and you're footing the bill for an expensive (and unnecessary) piece of equipment.
Learn more about meat slicers, and what type of features would work best for your needs in this buying guide.
There are various components that make up your meat slicer, and learning more about them helps you determine if you need an entry, mid-level or heavy duty slicer.
It might be tempting to opt for the light duty slicer based on price alone, but not all slicers are created equal. Slicers range in capabilities, and opting for a particular model due to its low cost could hurt you in the long run. Choosing a light-duty slicer for your busy deli could spell early motor burn out, damaged gears or other breakdown issues. Conversely, purchasing a heavy-duty slicer when your needs only require an hour or less of slicing each day could cost you a serious chunk of change. Read on to learn the differences between a light, medium or heavy duty slicer to find the right meat slicer for your needs.
|Light Duty Slicer||Medium Duty Slicer||Heavy Duty Slicer|
|Hours of slicing per day||Up to 2 hours per day||2-3 hours per day||3+ hours per day|
|HP||Typically 1/4 or 1/3||1/2||1/2|
|Blade Size||9-10 inch||10-12 inch blade||12-14 inch blade|
|Manual or Automatic?||Manual||Some are automatic, but most are manual||Automatic|
|Cheese and frozen products||No||Can slice cheese up to 1-2 hours per day. Not recommended for frozen products||Can slice any amount of cheese and frozen product.|
More about commercial slicer features:
Keep your slicer running like new by following a regular cleaning and maintenance schedule. Slicers should be sanitized regularly throughout the day to reduce the risk of cross-contamination. Also be sure to add a food-grade lubricant to your arsenal of tools; this will help ensure that all moving parts keep moving smoothly for years to come.