Based on this, it is worth paying attention to the features of semi-automatic devices:
It's impossible to properly process frozen meat, cheese, fresh crumbly bread, and fish with the same knives. For example, if you need to slice hard frozen foods (meat or semi-finished products), use
a slicer with a hardened chrome-plated steel blade. For slicing sausage, ham, vegetables, fruit, and other meats, use
a slicer with a standard stainless steel blade. For cheese,
a slicer with a Teflon blade is typically used. The Teflon edge of such a blade prevents cheese from sticking to it. For slicing cheese, it is recommended to use
a slicer with a blade diameter of at least 250 mm. For easier slicing of bread, use a serrated blade. It allows you to cut uniform, even slices of bread without causing crumbling. For small fish, use a finely serrated blade, which allows you to easily cut thin bones. Therefore, for more convenient work with
the slicer , it is necessary to take into account that different knives are provided for slicing different types of products.
Disc knife diameter and thickness adjustment.
The diameter of the cutting blade is determined by the size of the product being sliced. The blade should be approximately a quarter (25%) larger. Models with 195-275mm blades are recommended for establishments where the product is no taller than 130-206mm, respectively.
Slicers with blades from 275mm to 350mm are used in deli departments of stores, supermarkets, and food processing facilities where the product may be taller than 206mm.
Adjusting the slicing thickness from 1mm to 16mm allows you to calculate the yield in grams of any type of product, setting a specific thickness for each.
Semi-automatic
slicers typically have a motor power of 0.14 kW to 0.33 kW. The higher the power, the higher the productivity.
A slicer with a power of 0.14-0.16 kW is ideal for slicing sausage, ham, meatloaf, vegetables, fruits, and the like. For slicing larger or slightly frozen foods, a more powerful
slicer is required.
Engine cooling function.
Slicers are highly productive, but they have limitations in terms of continuous operation time. If
the slicer is expected to operate intensively (for two hours non-stop),
a slicer with a forced-air motor is best. Such machines are typically used in production facilities. However, if the product will only need 15 minutes of continuous operation, followed by a short break, then lighter and more compact models are recommended.
Knife sharpening device.
The sharpening device can be removable or permanently mounted to
the slicer . Two sharpening stones located on either side of the cutting blade allow you to sharpen the blade yourself in just a few minutes. A removable sharpening device requires additional storage, while a permanently mounted device is always "at hand."
The slicer should be carefully wiped with a damp sponge and detergent (abrasive products are not suitable).
Result .
Based on the above types and features of semi-automatic
slicers , it is necessary to determine what product the machine will be used to cut and what performance requirements it will have, which determines the continuous operating time
of the slicer .
Slicers with standard stainless steel blades are often used when working with foods such as sausage, cheese, ham, vegetables, fruits, and so on.
Slicers with these blades are the most popular, as they are more versatile and easier to use and maintain.
Celme models have earned a prominent place among these
slicers . We invite you to watch a video review from Food-Service Company on our
YouTube channel .
Food-Service Company specialists will be happy to help you select and purchase the optimal option based on each customer's needs and the specifics of their production process.
