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From vegetables and fruit to deli meat and cheeses, both manual and automatic slicers provide a fast, safe and consistent method to cut, slice and more. Slicers also represent an effective way to portion ingredients, which can help operators manage food costs.

When specifying a slicer, operators should figure out how many hours it will be in use daily. This will help determine whether a light-, medium- or heavy-duty unit will best meet the foodservice operation’s needs.

Properly cleaning and maintaining slicers reduces the risk of bacteria growth and cross-contamination. Slicers face some significant sanitation issues if not properly addressed. Operators should not take any shortcuts with cleaning and maintenance tasks.

With more restaurants focusing on freshly prepared rather than pre-cut ingredients, slicers have become more prevalent in the back of house.

Commercial slicers are workhorses for any foodservice operation. 

Ignacio Goris, principal at Miami-based labor management solutions firm Labor Guru, says slicing takes time, but cleanup takes longer.

The HS7/HS7N slicer has a 13-inch CleanCut Knife with an alloy edge. The blade removes for cleaning and operators can run it through the dishwasher. The slicer includes a top-mounted Borazon stone sharpener. The gauge plate holds position for consistent, precision slicing. Four carriage speeds operate at 28, 38, 48 and 58 strokes per minute.

This unit is suitable for grating high volumes of cheese. The CL52 features a large whole head hopper to hold blocks of cheese. The unit can complete more than 50 different cuts.

Immersion blenders, or stick mixers, come in several different sizes and types. Keep in mind the longer the shaft, the more stress will be put on the components. That means sizing represents a key consideration with this equipment.

When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.

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September 18-20, 2022 Omni Nashville Hotel Nashville, TN cfesa.com

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A one-stop source for commercial foodservice equipment, supplies, services and the companies that manufacture and market them.

Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.