This is an excellent high grade meat slicer that puts out more than enough power and performance for even the most demanding home user. This meat slicer is extremely high quality, but may cost too much for many people to be comfortable with.
MEAT SLICER NEAR ME FULL
This blade can cut a full range of slices, from paper thin to about half an inch thick, for those big, meaty slices you might want for a “caveman sandwich”. This reduces the hassle involved with messy appliances like this. The slicer is safe to use, with an easy to grip and comprehensive hand guard, and it even self-sharpens while in use. Lunch meats of all sorts, vegetables, and even bread and cheese fall before it! You get a full 1/3 horsepower packed into this slicer, which lets the blade motor through pretty much anything you put in front of it. It has the increased hardness and sharpness of carbon steel, while the chromium plating grants it significant resistance to corrosion, similar to stainless steel.The 10” size also allows it to cut perfect, large slices of anything you please. Chromium plated carbon steel is the best blade you could hope to get for a slicer like this. There is basically no upper limit to the pricing for commercial grade models, but we’ll typically be steering away from those for the most part, as the quality of commercial models ad whether their price is worth it is going to depend entirely on the business you’re running. Price starts low ($50 for low end models) but can quickly rise to several hundred for premium grade meat slicers. Make sure it uses materials and construction techniques that will let you keep it running properly all that time. Nylon gears are very reliable and long lasting.Ī good meat slicer should last you years, even decades if well maintained. When looking at belts and gears, nylon is a plus. Materialsīasically you want a sturdy steel or cast aluminum frame, carbon steel blades, and thick rubber stops on the feet. A good belt gets worn out much quicker, to be sure, but loses no performance and is easily replaced with even a basic understanding of how the motor works (and do it yourself repair tutorials are easily found).
While gears are good, and typically last a long time, once broken they’re an absolute nightmare to repair or replace. Trying to cut something with a weak motor could lead to unexpected motor burnout.Īlso pay attention to the internals. More horsepower means cutting more things faster, including slicing raw meat (which needs to be frozen) or cheese (which is surprisingly difficult to cut). You’re looking for an absolute minimum of 1/3 horsepower, or 240 watts of power output from your motor, as this will give you greater performance. For tenderizer you can opt to choose those hammer-like kitchen tool. Trays can also be up to 14 inches on average, and you should make sure you get a tray that fits the largest size of what you want to cut, as trays cannot typically be swapped out even on the best machines. Hand in hand in many ways with the blades is the tray, set in the center, meant to catch the meat and prevent it from slinging off into the great blue yonder.
You want one that can support swapping out for both smooth and serrated blades depending on what you’re doing. Bladesīlades come in sizes generally between 7 inches and 14 inches, with the average for a good meat slicer being around 10 inches. The rest is gravy, with any warranties or nice little extras adding quality and giving you more bang for your buck. You want a good motor, good blades, and a sturdy frame and that’s about it for the basics. Meat slicers, overall, are pretty simple.
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