Grocery stores and delicatessens have the greatest need for meat slicers. Each slicer has adjustable cut thicknesses. There are models designed for smaller establishments that will be slicing no more than two hours a day. Commercial kitchens that require more slicing capacity will find heavy-duty models that can operate all day long. Food service establishments that do not need to slice meat and produce only for less than two hours a day and have limited countertop space should choose a light-duty model. Kitchens and delis that slice anywhere from two to four hours a day and want to occasionally slice cheese can use a medium-duty unit. Finally, operations that intend to run their meat slicer all day long and want to be able to slice large amounts of cheese without damaging the machine will need a heavy-duty model.
Regardless of which slicer type you need, when switching between different foods you will want to thoroughly clean the blade and slicing table, especially if you slice both meat and cheese with one unit. With the increasing number of milk and other food allergies, you run the risk of severely harming your customers by not cleaning the unit when switching foods. Use the meat slicer to reduce prep time and ingredient waste, while offering your customer deli meats cut to order or the freshest sandwich possible. A good meat slicer is one piece of food prep equipment that your deli or sandwich shop should never be without.
Individuals that primarily perform food preparation tasks can suffer cuts, amputation or strangulation if they are not careful. Read on to learn what employees and mangers can do to minimize these risks in the commercial kitchen environment.