ShortOrder SoundOff – Slicers – December 2013

Monday, December 30th, 2013


December 2013
If you are running a deli or sandwich shop, you will find that a slicer can save you money as well as time. Slicers allow you to produce uniform slices of meat and cheese, and much faster than if you were using just a knife. Before making this purchase, it is important to determine what and how often you will be slicing, how much time you have to dedicate to slicing, and what motor design will best fit your needs.
Your first consideration should be duty-type. Light/standard duty is ideal for slicing deli meats, but is not recommended for slicing cheese. Medium duty can be used to slice cheese for about an hour per day, but is not recommended for frozen products. Heavy duty slicers can be used to cut any amount of any type of meat, cheese, or frozen products.
The next consideration is whether you will most benefit from a manual or automatic slicer. A manual slicer requires someone to manually slide the feeder tray back and forth over the blade. An automatic slicer will automatically slide back and forth, without any supervision needed. Another consideration should be the motor design. Slicer motors are either belt-driven or gear-driven. Gear-driven slicers are more expensive, but will be more reliable and require less maintenance. The belts that drive belt-driven slicers don’t require much maintenance, but they do require regular cleaning. For high volume situations, the gear driven slicer is the best option.
You can shop for slicers here at

Featured: Slicers
Features & Specifications
3 Star


– 40 & 60 Strokes/Minute
– 13″ Diameter Blade


– Automatic, 2-Speed

– 23“W x 25.1″H x 26.7″D
– Warranty: 1 yr. parts & labor


German Knife

4 Star

– Gravity Feed
– 12″ Diameter Blade


– Manual, Gear Driven

25.6″W x 23.6″H x 23.4″D
– Warranty: 1 yr. parts & labor


German Knife
4 Star
– Angle Feed
– 10″ Diameter Blade
– Manual, Light Feed
– 23.7″W x 17.4″H x 18″D
– Warranty: 1 yr. parts & labor


4 Star
– 20 & 60 Strokes/Minute
– 13″ Diameter Blade
– Automatic, 1-Speed
– 28″W x 25″H x 29″D
– Warranty: 1 yr. parts & labor

The Care and Keeping of Food Slicers

Monday, September 23rd, 2013

Food slicers are a necessity in many kitchens. Useful for cold cuts, sliced bread, fresh-cut fruits and vegetables, and so much more, every good kitchen should have a food slicer on hand. Using a slicer is faster and more uniform than slicing large amounts of food by hand, so you end up saving both time and capital. This week in What’s Cooking, we bring you some quick tips so you can get the most out of your slicers and keep your kitchen running efficiently.

Care and Maintenance

Be good to your food slicers! Just as with any other piece of commercial restaurant equipment, food slicers can last a long time with the right maintenance and treatment. Keep these tips in mind as you operate your food slicers.

• Make sure that the blade diameter you choose is approximately equal to the diameter of the product being sliced.
• Lubricate your food slicer’s blade with mineral oil rather than cooking oil, since the latter can eventually jam up the machinery.
• Keep your food slicer’s blade sharpened.
• Lock your slicer’s blade when not in use.
• Return your food slicer’s blade to its original setting if you adjust it to cut thinner or thicker slices.

Slicing Meats

• Never slice frozen meat—it will damage the slicer.
• If your meat is of an uneven texture, it will slice much more easily if partially-frozen.
• Never use your hands to move meats toward the blade; instead, use the food pusher to steadily apply pressure and move the meat.
• Make sure the meat is completely boneless before you slice it.
• Choose light or standard duty slicers for slicing deli meats.

Slicing Cheeses

• Lightly wetting the slicer’s blade will produce a finer cut when slicing cheese.
• Cold cheese is easier to slice, especially if dealing with a soft cheese.
• Medium or heavy duty slicers are best for cheeses.

Slicing Produce and Breads

• De-seed fruits and vegetables before slicing.
• Produce is easiest to slice when cold.
• Always slice bread at room temperature.

Connect with ShortOrder

What do you use your slicers for? What kind of slicer do you prefer in your kitchen? Let ShortOrder know by finding us on Twitter and Facebook and let us know!

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