Foodservice operators can employ slicers in numerous ways to support a variety of menu applications. Here are a few examples.
The main function of slicers is to provide portion-controlled slicing. By allowing users to set slice thicknesses, these machines can yield uniform portions.
Slicers are most often used to prepare deli meats and cheeses for sandwiches, but can also provide uniform slices of vegetables for grilling or garnishing. Gear-driven slicers are ideal for cutting thicker sausage, meat and cheese.
Most slicers can yield portions ranging from paper-thin to 1 ¼-inch thick. Larger units can hold food pieces up to 7 ½-inches in diameter and up to 12 inches long.
Because this equipment helps guarantee uniform portion sizes, it is useful in controlling food costs. In addition, slicers present the dual benefit of cutting both faster and potentially more safely than knives.
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