Meat Slicers

What is a meat slicer?

Cutting wafer-thin and perfectly straight slices of any food by hand is very difficult. It’s also not very safe and much too slow, especially when you have to do large quantities. That’s why many professional kitchens use electric meat slicers.

These machines have a sharp, round blade that rotates at a high speed. The meat that you run through it is cut down to a fraction, no matter how soft or tough the meat is. The thickness of the cut can also be adjusted precisely, so that you can always make perfectly fine slices of salami, ham, sausage, carpaccio and other meat products or cold cuts.

But you can use it even more widely – a meat slicer can also cut cheese, bread and vegetables with the same precision. This makes a meat slicer a versatile kitchen aid and a useful investment for any catering kitchen. You could also call it an all-purpose slicer.

How do you use an electric meat slicer?

Place the meat on the tray and secure it with the handle. Set the desired cutting thickness with the black rotary button and turn the machine on. Use the lever to move the platform up and down. Thanks to the angled blade, you will have a good view of your work. At the back of the machine, you catch the cut piece of meat with your other hand and place it in a clean container or dish. Immediately after cutting the last slice, you turn the machine off again.

Thanks to the safe design, your hands do not come close to the blade. The on/off button is located on the side of the machine and because you move the lever with one hand and catch the meat with the other, you always work safely. In order to work hygienically, it’s important to wear gloves when cutting food.

It’s also important to remember to sharpen the knife regularly. Use of the knife wears it down and for safety reasons (and to get the best results), you need to use a sharp knife. Sharpening is very easy, thanks to the included attachment. The attachment is on top of the machine and by simply turning it, the knife passes the sharpening stones. After sharpening, clean the machine well to remove fine particles from the grindstone.

TIP: Look in our webshop under the category food preparation for more handy catering equipment to process meat, for example meat mincers, bone saws or meat mixers.

What should you consider when buying a meat slicer?

The size of the blade is the most important aspect when deciding on an electric meat slicer. With each of the different models, the diameter of the blade is shown, for example, 22cm, 25cm or 30cm. Of course, the larger the blade, the larger pieces you can cut. So, first of all, find out what kinds of foods you want to slice with it and how large you want to be able to cut. The type of blade is also important: you need a serrated blade for cutting bread and a Teflon blade for cutting cheese.

How do you clean a meat slicer?

It is essential to thoroughly clean and disinfect an electric slicer after each use. During cutting, food residue gets on the machine and meat in particular is very susceptible to bacteria. Clean the machine after each use so that you always have the machine ready to cut other foods.

Start by removing any larger food residue. The cutting board can be detached and washed in hot water with detergent. Do the same for the knife, which can also be removed. The rest of the construction can be cleaned with a wet sponge and detergent.

For a hygienic result, you can also use lemon water or a vinegar and salt solution in warm water. Then rinse with water and allow to dry completely before reassembling the parts.

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