BHS offers professional cheese slicers for restaurants, hotels, deli sections, cheese producers, cafés, and other HoReCa businesses: a cheese slicer is a specialized cutting device that differs from a standard meat slicer with a blade geometry optimized for cheese and a pressure adjustment mechanism, as cheese tends to stick to the blade and requires a different cutting approach—hard cheese is sliced with high pressure, soft cheese with lower pressure and slower speed—so proper calibration of a professional cheese slicer based on the type of cheese is the foundation for precise and appealing cheese slicing in HoReCa kitchens.
See also Deli Slicer and Bread Slicers for other specialised cutting equipment types.
Cheese Slicers — the pressure adjustment mechanism and blade coating of the cheese cutting system prevent cheese from sticking and ensure clean, even slices for both hard and soft cheese types in HoReCa kitchens.
Cheese blade and non-stick coating
Cheese Slicers — the cheese slicer blade design differs from a meat slicer blade, as cheese (especially soft cheese) sticks to the metal surface during cutting. Non-stick coating — the cheese slicer blade is usually coated with Teflon or another non-stick layer or has a perforated surface (with small holes) that reduces the contact area between the cheese and the blade; a smaller contact area means less sticking. Perforated blade — some cheese slicers have a perforated blade with rows of small holes; the perforation reduces sticking by creating air pockets between the cheese slice and the blade; suitable for soft and semi-hard cheeses. Smooth blade — a smooth blade with a non-stick coating is better suited for slicing hard cheeses (Parmesan, Cheddar, Gouda); hard cheeses stick less than soft ones. Blade cleaning — after each cheese slicing session, clean the blade of cheese residue; cheese fats and moisture can promote the growth of microorganisms on the blade surface; regular cleaning is a HACCP requirement. BHS offers cheese slicers.
Pressure adjustment for different cheese types
Cheese Slicers — different cheese types require different slicing pressures and speeds, and professional cheese slicer adjustment by cheese type is fundamental to slicing quality. Hard cheese — Parmesan, Cheddar, Pecorino and other hard cheese types require higher blade pressure and can be sliced at higher speeds; hard cheese slices are more evenly cut and stick less to the blade. Semi-hard cheese — Gouda, Edam, Emmental and other semi-hard cheese types are versatile; usually sliced with medium pressure and standard speed; slices are clean and elastic. Soft cheese — Brie, Camembert, Ricotta and other soft cheese types are the most sensitive; require low slicing pressure and slower speed; too much pressure crushes soft cheese; some soft cheeses should be chilled before slicing. Thickness adjustment — the cheese slicer thickness regulator allows setting slices from paper-thin (for cheese garnishes) to thicker portions; a standard thickness can be set for each cheese type and menu. Cheese block feed — the cheese slicer holder system ensures stable cheese block retention during slicing; elastic cheese can deform under pressure — the holder keeps the cheese in a fixed position.
Hygiene and cleaning
Cheese slicers — cheese is a sensitive food product with a unique bacterial flora, and cleaning a cheese slicer requires special attention to prevent cross-contamination. Cheese residue on the blade — cheese fats and moisture create a layer on the blade surface, which is an ideal environment for bacterial growth; clean the blade after every slicing session; cheese residue must not dry on the blade. Dedicated slicing — a cheese slicer is intended only for slicing cheese; use separate equipment for meat, bread, or vegetables; cross-contamination between cheese and meat products is a significant HACCP risk. Equipment disassembly — removable parts of the cheese slicer (tray, protective cover) must be removed and cleaned separately; parts compatible with a dishwasher should be washed in it; blades — by hand with safety gloves. Cheese temperature — cheese to be sliced must be stored at the correct temperature (4–8°C) until slicing; elevated temperature makes soft cheese too soft and difficult to slice. Also see the Slicer range.
HoReCa usage scenarios
Hotel breakfast buffets with a wide cheese selection — a cheese slicer; different cheese types sliced into even slices for visually appealing presentation; BHS supplied the equipment. Restaurants with a cheese platter on the menu — a cheese slicer; soft and hard cheeses sliced with appropriate pressure settings. Deli sections with an excellent cheese variety — a cheese slicer; precise thickness according to customer request; non-stick blade ensures clean slices; BHS supplies slicers.
Frequently asked questions
Can cheese slicers also slice sausages and ham? Cheese slicers — technically possible, but not recommended; a cheese slicer is optimized for the properties of cheese; for slicing sausages and ham, it is better to use a deli slicer, which is more suitable for the density and texture of meat products; meanwhile, cheese residue can affect the taste of meat products; see Deli Slicer.
How to prevent soft cheese from sticking to the cheese slicer blade? Cheese slicers — use a perforated or non-stick blade specifically designed for soft cheese; chill the cheese well before slicing (4–6°C); reduce the slicing pressure for large cheeses; some add a light vinegar or citric acid solution treatment on the blade before slicing soft cheese; see the Slicer range.
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.