Slicer

A slicer in a professional kitchen saves considerable time and reduces product waste compared to manual cutting. Consistent slices ensure uniform product presentation, facilitate portion control and speed up the preparation process. BHS supplies slicers to HoReCa businesses across Europe.

Types of slicers and technical parameters

Electric slicer with a 250–300 mm blade — the standard size for most HoReCa needs: slicing meat cuts, cheese, ham and cold cuts. An electric motor ensures a constant blade rotation speed. Electric slicer with a 300–350 mm blade — a larger slicer for cutting bigger pieces of meat or vegetables. Suitable for high-volume, intensive use environments. Manual slicer — non-electric devices with a sliding mechanism. Safer and more affordable, but require greater physical effort and are slower. Suitable for periodic use. Multifunctional slicer with interchangeable blades — models with replaceable blades for slicing different products. Blade thickness adjustment can range from 0,5 mm to 25–30 mm. BHS helps you choose the right model.

Safety and HACCP compliance in slicers

A slicer is a hazardous machine with a high-speed cutting blade — working with a slicer requires cut-resistant gloves. The slicer must be equipped with a blade guard to prevent access from the customer side, as well as an automatic stop function. In the context of HACCP, the slicer must be cleaned and disinfected regularly — meat and cheese residue on the blade is a breeding ground for microorganisms. Blade replacement or cleaning must only be done with a special protective tool, never with bare hands. Staff must be familiar with safety procedures before using the slicer. BHS helps you choose safe and HACCP compliant slicer models.

HoReCa usage scenarios

In a deli restaurant, a slicer allows you to prepare large quantities of ham slices, bruschetta toppings and cheese slices with precise and consistent thickness, improving product presentation. In a hotel buffet, a slicer allows you to prepare fresh ham and cheese slices just before breakfast, ensuring a higher sense of product freshness. In a restaurant with an Italian antipasto counter, the slicer is the main tool for slicing prosciutto, salami and other meats in full view of the customer. In a sandwich bar, a slicer speeds up the preparation of chicken breast, ham and cheese, reducing breakfast or lunch preparation time.

Frequently asked questions

What blade diameter is needed? 250–275 mm — for slicing meat cuts, cheese and ham. 300 mm — for larger products or higher volume slicing. 350 mm+ — for industrial environments with intensive use. BHS helps you choose the right diameter based on the size and volume of the products to be sliced.

How often should a slicer be cleaned? After each use, the blade, table surface and product holder must be thoroughly cleaned, washed and disinfected. Manual disassembly for cleaning is a mandatory HACCP procedure for the slicer. Regular blade sharpening extends the blade’s service life. BHS provides advice on slicer maintenance requirements.

Slicer blade maintenance and sharpening

Regular sharpening of the slicer blade ensures a high-quality, even cutting result. A dull blade produces uneven slices, puts more pressure on the product and more easily tears the slice edges. Most professional slicers have a built-in sharpening mechanism — it is recommended to use it once a day or as needed. Manual sharpening with a high-quality sharpening stone — for deeper sharpening once a week or month in case of intensive use. A damaged or nicked blade must be replaced — a defective blade poses a risk of injury and produces poor cutting results. BHS provides advice on slicer blade maintenance and replacement.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.