Meat slicers provide a convenient and smooth way of slicing cheese, meat, vegetables, bread and fruits. Medium or economy slicers (used in home kitchens) generally have 8-inch to 14-inch blades. Heavy duty or commercial slicers have 12-inch to 14-inch blades, which are normally used in meat shops, delis, grocery stores and restaurants.
Exercising Caution
The United States Department of Labor views commercial meat slicers as dangerous, according to Food Service Warehouse. To safely operate a meat slicer always read the manufacturer's instructions and safety guidelines before use, avoid distractions while slicing, push the food in the slicer using tampers or pushers and keep the blade in place using the locking features when the slicer is not in use. Further, do not reach across the blade while slicing, position and secure the meat properly into the slicer before you begin slicing and set the calibration (position) back to zero to switch off the slicer after use.
Slicing Meat
Slice boneless meats. For ultra thin slices of meat and cheese, chill the foods properly before slicing. Do not slice fully frozen foods with the slicer; the slicer should penetrate the foods with considerable ease. Slowly shift the food carriage forward, putting consistent pressure on it. Partially freeze meats with an unbalanced texture, such as raw steak.
Other Foods
Ensure that fruits (except tomatoes) are seedless. Partially freeze foods with an unbalanced texture, such as fish. Reduce the length of hefty foods such as slab bacon or roasts to avoid their hanging over the end of the slicer carriage. Slice bread at room temperature. When slicing soft foods, damp the blade using a water spray or a sponge to minimize friction between the food and the blade.
Cleaning
Clean the meat slicer after each use. Unplug the unit and dismantle all cutting attachments. Use soap and hot water to wash the attachments and rinse with hot water. Follow the manufacturer's cleaning instructions to clean the blade and the body of the slicer. Always wear cut-resistant gloves while cleaning.
Buying a Slicer
If you are thinking of buying a slicer, consider three things: menu, business volume and food size. If you are using the slicer for low volume work, a compact or economical slicer is sufficient. For high-volume slicing, a heavy duty slicer is best. When purchasing heavy duty slicers, compare warranties and additional features, because two similar heavy duty slicers might have warranties or other features that vary slightly.
Tags: foods with, heavy duty, 14-inch blades, duty slicers, heavy duty slicers