There are a number of factors that go into choosing the right slicer for your foodservice operation.
While commercial slicers may all look similar, there are many things to consider when choosing equipment that best suits your foodservice needs. Buyers are understandably price-conscious but a light-duty slicer is unlikely to hold up in a high-volume environment. Below are some of the questions we ask to provide our customers with the best product for their operation.
1) Will you be slicing cheese? This may seem like an odd question to start with but it’s what our customer care associates ask first. Light-duty (also called economy) slicers have 1/4- to 1/3-horsepower motors that are not powerful enough to handle the friction created by the soft texture of cheese. These machines are built for less than 30 minutes of slicing a day, can offer strong results on slicing meat and often take up less space in the kitchen.
2) How many hours a day will be the slicer be used? If slicing is essential to your business, a medium or heavy-duty unit is likely needed. Medium-duty models are the most common in commercial foodservice but many operators require the additional power and precision that come from heavy-duty or high-end slicers. Features of higher-end units include gear-driven motors (as opposed to belts, which can fail after considerable use), heavier duty construction which includes better safety guards, and automatic slicing. Automatic slicing is ideal for high-volume needs that require consistent smooth slicing without constant re-gauging. Top-end units can handle high-slicing volumes and endure the wear day after day, year after year.
3) What products might you slice in the future? If you feel you may be adding products, increased volume or desire a flexible menu for the future, it is generally more cost-effective to buy a slightly larger model now rather than needing to upgrade later.
4) Will you be slicing frozen products? If so, you will need a specialized slicer with enough power and blade quality to cut through the toughness of frozen meat.
5) Is Safety and Sanitizing a concern for your operation? Of course, we say it is, but are you checking your safety scores and worker’s compensation claims? The risk goes up exponentially as volume increases so be discerning about your slicer selection with an eye toward safety.
Dine Company carries many new slicers and the region’s largest selection of used foodservice equipment. Call and speak with one of our customer care associates to help select the best equipment for your needs at 502-637-3232 or 1-866-591-3463.
