Slicers

Both manual and automatic slicers provide a fast, safe and consistent method of cutting, slicing, dicing and more.

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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.

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