Considerations For Choosing A Commercial Slicer
Light Duty Vs. Heavy Duty Slicersn
Surprises can be delightful, except in the kitchen where consistency is key. There are few, if any, pieces of commercial kitchen equipment that deliver the exceptional consistency of a slicer. Their whole purpose is perfectly uniform slices every single time with no exceptions. But get the wrong one and the results can be not only costly, but potentially dangerous. Save yourself a trip to the repair shop by answering these quick questions before investing in or upgrading your slicer.
What Are You Slicing?
This is by far the most important thing to consider when looking for a commercial meat slicer. While light duty slicers cost considerably less than heavy-duty models, they’re not recommended for cheese or frozen foods. Disregarding this advice is a fast track to burning out your motor, dulling the blade and mangling the food you’re slicing. Heavy-duty slicers can slice just about any food you’ve got in the kitchen, fresh or frozen, including cheese.
How Much Are You Slicing?
Sometimes in commercial kitchen equipment the line between light and heavy duty can get a little bit blurred. However, this is not the case with slicers! The line is very clear. A light duty slicer can take up to two hours of slicing or 700 slices each day. With a heavy-duty slicer that capacity jumps up to six hours per day or 1400 slices. So, if you’re slicing up ham for made-to-order breakfast sandwiches or making paper thin slices of prosciutto for a Sunday brunch special, a light duty slicer would be just what the chef ordered. However, a deli, steakhouse or cheese shop requiring a slicer that barely gets a break, can’t go wrong with a workhorse heavy duty slicer.
A Cut Above The Rest
Now that we’ve got those two questions answered, what’s next? Well, it’s time to get your slicer! Hobart Slicers have set the industry standard and the Hobart EDGE13-11 is a great entry into the world of commercial food slicers.
