Considerations For Choosing A Commercial Slicer

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June 6th, 2024

Light Duty Vs. Heavy Duty Slicers

Surprises can be fun â€” unless you're in the kitchen and consistency is everything. In a commercial kitchen, few tools deliver the precision of a quality food slicer. Their main job is to produce perfectly uniform slices every single time â€” no exceptions. But choosing the wrong one can lead to costly mistakes, or worse, safety issues. Avoid a trip to the repair shop by asking yourself these key questions before buying or upgrading your slicer.

What Are You Slicing?

This is the most critical factor when choosing a commercial meat slicer. Light-duty models are more affordable, but they aren't designed for cheese or frozen foods. Ignoring this can quickly damage your motor, dull the blade, and ruin your ingredients. On the other hand, heavy-duty slicers are built to handle all types of food â€” fresh or frozen â€” including delicate cheeses. If you're slicing soft cheeses or frozen meats, a heavy-duty model will last longer and perform better.

How Much Are You Slicing?

Sometimes the line between light and heavy duty can be blurry, but with slicers, it's pretty clear. A light-duty model can handle up to two hours of continuous slicing or around 700 slices per day. A heavy-duty version, however, can easily manage six hours of work or up to 1,400 slices daily. So if you're slicing ham for breakfast sandwiches or thin prosciutto for a brunch special, a light-duty slicer might be perfect. But for a busy deli, steakhouse, or cheese shop that needs a machine that runs almost nonstop, a heavy-duty model is the way to go.

A Cut Above The Rest

Once you've decided on the right type of slicer, it's time to make the purchase. Hobart Slicers have long been the gold standard in the industry, and the Hobart EDGE13-11 is an excellent entry-level option for any commercial kitchen. It offers durability, precision, and ease of use â€” making it a smart choice for both new and experienced chefs.