Thomas’ Top Picks for the Best Commercial Meat Slicers 2023 Here is a list of the best commercial meat slicers, followed by a buying guide to help you select the best commercial meat slicer.
#Automatic meat slicer manual#
As long as it has enough power, the blade stays sharp, and it’s equipped with the right safety features, a commercial meat slicer, whether an electric meat slicer or a manual slicer, is an irreplaceable machine for speeding up commercial processes. Electric meat slicers and manual meat slicers both serve many purposes in the slicing processĪ sharpened set of knives is a key part of any kitchen, but food prep spaces also need to rely on the sharp blade of a meat slicer for preparing raw meat, frozen meat, and even other types of food like cheese for processing or serving. The trick to thin prosciutto slices, seasoned pepperoni rounds, thick bacon slices, and savory cold cuts lies in the quality and sharp blades of the right meat slicer. Sign up here to get the day’s top stories delivered straight to your inbox.Īny company that sells or produces large quantities of sliced meat knows that it can’t be done without a good commercial meat slicer. Thomas Insights publishes the latest news and analysis every day to keep our readers up to date on what’s happening in the industry. When you purchase products through our independent recommendations, we may earn an affiliate commission. Thomas has been connecting North American industrial buyers and suppliers for more than 120 years. If you want to look into this route or have more questions about these machines please let me know.Welcome to the Thomas guide to the best commercial meat slicer 2023. Lastly, specialty cheese blades with fine edge serrations are available and may be worth trying if you slice a lot of frost crust product often and don't need a smooth rim blade. Of note, product with a height of more than half the blade diameter increases the likelihood of tearing the slice which is why the vast majority of deli slicers are 12" or larger. A few seconds improper use or carelessness can ruin a blade. If you buy a slicer that still has the sharpener attachment I'd advise storing the attachment and not letting anyone else use it. are every bit as good as OEM for a fraction of the OEM cost. All are readily available and will likely be available for many years.Īftermarket blades from folks such as Alfa, Old Slicer Parts and etc. Parts for both models are interchangeable except for a few bits and pieces in the auto slicing mechanism. I have refurbished and sold more of eboth models than I can remember with most being 2912s. Have you ever wondered what slicers are sitting in the back of an Arby's cutting those thin slices of critter parts all day long, every day, and lasting for many years? For a couple decades now it has been a Hobart 2912 toiling away at as much as 65 slices or more per minute, year in, year out.Ī good 2912 will likely set you back somewhere from $900-$2000 USD depending on market and condition. A beef ribeye is shorter side-to-side so stacking those slices is easier.
#Automatic meat slicer full#
On the lowest speed setting of my 2912 I still had trouble neatly stacking full width slices of pastrami or corned beef made from brisket before another slice rolls off the blade guard so they can slice pretty darn fast. Both have an auxiliary motor to run the slicing mechanism and can be use in manual mode. The 2912 is a 12", 1/2 HP blade drive motor and has six slicing speeds. The 2712 is a 12", 1/2 HP blade drive motor with two slicing speeds.
Of the more recent slicers, Hobart 27 slicers are automatic slicers with a great reputation for frost crust slicing. But a nice clean one will do the trick very nicely. As an older machine, they are getting harder to find in good enough shape for use in a food service operation subject to inspection, though. The Hobart 1712 Rexster mentioned is a solid choice. Billman, your location isn't listed and I'm in North Carolina, USA so this may or may not help you.įor what it's worth, the technique is often called freezing to a "frost crust" and is often used for any thin slicing job whether by machine or by hand.
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