By Food slicers, also known as deli slicers, are the equipment that commercial kitchens use to make paper thin slices of meat and other foods. The blade on a food slicer is razor sharp, so it’s important to always follow the operator’s manual and other safety instructions when using one.
Besides safety, there are a few other factors to consider when choosing a meat slicer for your business or home. These include the size, thickness, and whether it’s automatic or manual. Also, it’s a good idea to choose a stainless steel model rather than one that has aluminum parts or plastic. Stainless steel is more durable and will last longer.
A food slicer with a sharp blade can be dangerous to touch, so the handle should have a protective cover and be easy to grip. Most slicers have a weighted pusher arm to help with pushing the food onto the product carriage, which is where the blade is located. Ideally, it’s best to only use this arm and not your hand for safety reasons.
There are two main types of meat slicer blades – serrated and non-serrated. Both have their pros and cons, but which one is right for you? Ultimately, it’s up to the customer to decide what kind of slicer they prefer.
If you’re looking for a slicer that’s capable of slicing both raw and cooked meats, then you need to choose a serrated blade. It’s less likely to tear a piece of meat or food item, which is important for things like slicing deli meat. Serrated blades are also generally easier to clean than non-serrated ones, so they may be the better choice for businesses that handle a lot of different food items.
When purchasing a meat slicer, it’s also important to determine how much you need to be able to slice per day and what type of food you’ll be slicing with it. Entry-level, lighter duty models are designed for a few hours of deli meat or vegetable slicing per day and typically don’t slice cheese. Mid-tier slicers tend to be a bit heavier and more durable, with some being designed for heavy duty, constant use. They usually can slice cheese as well. They’re usually a bit more expensive than an entry-level model, but you can often save by buying in bulk.
Lastly, it’s worth noting that you should never switch from slicing raw meat to slicing cooked meat without thoroughly cleaning the blade and machine first. This will help prevent any cross-contamination and will ensure that the knife is free of bacteria.
While it might seem obvious, it’s still important to keep in mind that meat slicers should not be used to cut bones. This can cause serious damage to the machinery and could pose a safety risk. In addition, meat slicers should not be used to slice frozen products. This can cause the blade to warp or become dull.
