Professional slicers
Professional slicers are divided into:
- vertical more precise and homogeneous cut
- gravity or inclined cut subject to operator pressure
Much also depends on the cutting habit of those who use it. And by what size, with different arms:
- cold cuts: the most popular for catering
- dish meat: specific for butchers
- with Colonnine: where there is no room for the arm
Most popular professional slicers
In the choice of equipment, the difference is made blade diameter. For restaurants and hotels, the most common slicing blade is 30 or 35 cm.
The operation of professional slicers is, as a rule, manual, however, there are also automatic, used in particular in supermarkets. Here you can also get 70 cm blades for larger cured meats.
It is also important to see the placement in depth and the stroke of the machine carriage. We must avoid that it collides with the wall. For this reason they can be mounted on professional slicers retracting feet.
