Commercial Meat Slicers

A machine that cuts meat into even slices. You set the thickness and every slice comes out the same. Depending on the model, that goes from about 1mm, fine enough for prosciutto and salami, up to 10mm for ham and roasts.

Some of the stronger machines can. Cheese is harder on a slicer than meat because it grabs the blade, and softer cheeses need a non-stick blade to cut cleanly. Check the specifications or the user guide for the model you are looking at before you try it.

Several years, and a lot longer if you look after the blade. How often you use it and how well you clean and sharpen it matter more than the price you paid. A model with a built-in sharpening stone makes that easier, because the blade gets touched up without pulling the machine apart.

The models we recommend most often are from Anvil and Apuro.

Every day, and after each use if you are cutting different products. Most models strip down and the removable parts go through a commercial dishwasher, which is quicker and cleans better than doing it by hand.

Sharpen the blade when it starts to drag, and put lubricant on the moving parts as the manual says. A blunt blade tears the meat instead of cutting it.

Even slices and less time spent on them. If your deli, butchery or food truck gets through real volume, a slicer cuts the time spent portioning and the product looks the same every day.

If you sell pre-packed meat, put a scale in the same spot. Some machines have a scale built in, so a portion of ham or cheese is sliced and weighed in one go.

Three: manual, semi-automatic and automatic.

Manual machines need you to turn the blade and push the meat. They are slow, so in a commercial kitchen they are usually a novelty or a low-volume machine. Semi-automatic models run the blade on their own and you push the product against it, which is most of the work done for you. Automatic models are often gravity fed: you load the meat, press go, and the machine feeds it through while you do something else.

Start with how much you cut in a day and how many different thicknesses you need. Then pick a blade size - 200mm, 250mm and 300mm are the common ones, and a bigger blade handles a bigger piece of meat.

After that, decide between semi-automatic and automatic, and whether a built-in scale saves you a step. Check how the machine strips down for cleaning, and buy stainless steel. It lasts and it cleans up properly.

A manual machine needs you for every slice: you drive the blade and push the meat. Semi-automatic and automatic models keep the blade turning on their own, and the automatic ones move the meat for you as well.

Keep the blade guard fitted, and check it is back on properly after cleaning. Wear cut-resistant gloves and keep your hands away from the blade - use the pusher, not your fingers.

Switch the machine off and wait for the blade to stop before you clean or service it. Grips on the feet stop it sliding on the bench. Handle the blade carefully when it is off the machine and take your time putting it back together.

If you slice every day, yes. You get even slices, consistent portions and less time on the prep roster, and you can cut to whatever thickness a customer asks for. For a deli or a butcher it pays for itself quickly.

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