A manual slicer has the operator push the food carriage back and forth past the spinning blade, while an automatic slicer moves the carriage by itself. For most delis, sandwich shops and restaurants slicing a few hours a day, a manual feed slicer with the right blade size is enough; automatic models earn their cost when someone would otherwise be slicing for hours at a stretch.
Shop commercial food prep equipment, including slicers, and stainless work tables to set them on. Freight is included on every order.
Here is how to decide, with blade sizes from the slicers we sell.
How a manual slicer works
“Manual” refers to the carriage, not the blade. On commercial manual slicers the blade is usually motor driven, and the operator pushes the carriage holding the food. The Waring WCS300SV, for example, is a manual meat and cheese slicer with a 12 in. blade, a 1 HP belt driven motor and a cast aluminum base and carriage. The operator controls the pace, so it is easy to switch products and slice small amounts to order.
How an automatic slicer works
An automatic slicer has a second motor that drives the carriage. The operator loads the food, sets the thickness and the number of slices or strokes, and the machine runs. Many automatic models can also be run manually. They cost more, weigh more and have more parts to clean and service. Our current range is manual feed only; if your volume points to an automatic model, call us to talk it through.
Who needs automatic
- Delis and grocery counters slicing to order for most of the day.
- Commissaries and catering kitchens slicing large batches at once.
- Any operation where one person would spend hours a day pushing a carriage. Fatigue on a manual slicer leads to uneven slices and slows service.
Who should stay manual
- Sandwich shops and restaurants that slice a few products before service and a little to order.
- Cafes and small kitchens with modest volume.
- Kitchens where the slicer moves between tasks and needs to be quick to set up and clean.
Blade size still matters
Blade size limits the size of product you can slice and how fast you get through it. Our manual slicers come in four sizes:
- 9 in.: the Prepline HBS220 and the belt driven HBS-220JS, for small delis, cafes and kitchens slicing modest amounts.
- 10 in.: the Prepline HBS250, with a built-in sharpener.
- 12 in.: the Prepline HBS300 and the Waring WCS300SV, for daily slicing in delis and sandwich shops.
- 14 in.: the Prepline HBS350, with a built-in sharpener, for larger cuts of meat and soft cheese.
A larger blade handles wider roasts and blocks without trimming them to fit. Compare them all in our meat processing equipment range.
Cheese and other foods
Check each slicer’s page and manual for what it is meant to slice. Several of ours are described for meats and soft cheeses; hard cheese and frozen foods are harder on a blade and motor, so confirm before you use a slicer for them. Clean the slicer between different types of food, especially when going from raw to ready to eat foods.
Cleaning and safety
- Under the FDA Food Code, food contact surfaces used with time and temperature controlled foods, such as deli meats, must be cleaned at least every four hours during use, and whenever you change from raw to ready to eat food.
- Unplug the slicer, set the thickness to zero and use cut resistant gloves before you take it apart.
- Take off the parts the manual lists as removable, wash, rinse and sanitize them, and clean the blade from the center outward.
- Sharpen the blade with the built-in sharpener as the manual directs. A dull blade tears meat and makes operators push harder.
Our step by step guide to cleaning a meat slicer safely covers the details.
Training points for staff
- Only trained staff use the slicer.
- Always use the food pusher, never hands, near the blade.
- Return the thickness dial to zero after every use.
- Never leave a running slicer unattended.
- Keep the blade guard in place while slicing and cleaning, as the manual directs.
- Report a wobbling carriage or a noisy motor before the next shift.
Where to put it
A slicer needs a solid, level surface at a comfortable working height, with space around it for product, trays and cleaning. Many kitchens give it its own station on one of our commercial work tables or a heavy equipment stand. Check the slicer’s weight on its page against the table’s rating. Keep a cutting board and trays next to it for the sliced product, and plan an outlet within reach so the cord is not stretched across the counter.
Frequently asked questions
What blade size slicer do I need?
As a general guide, 10 or 12 in. for sandwich shops and restaurants. For a deli slicing large roasts and cheese blocks, 12 or 14 in. For occasional light slicing, 9 in.
Is an automatic slicer faster?
Over long runs, yes, and it saves the operator’s arm. For short runs and quick changes, a manual feed slicer is just as quick.
How often should a slicer be cleaned?
At least every four hours when slicing time and temperature controlled foods, and between raw and ready to eat foods.
Next steps
Compare blade sizes and features on each slicer’s page, or see more in our food prep equipment range. Slicers are powered equipment with a 7 day return window, and freight to the 48 contiguous states is included in the price.