Deli Slicer

Deli slicer — a universal smooth stainless-steel blade and a wide thickness range allow slicing various deli products in one appliance with precise slice quality, which is critical for a deli section’s professional service standard in HoReCa establishments.

Versatile slicing capability for different products

Deli slicer — the main advantage of a deli slicer is its versatile slicing capability, which allows slicing a wide range of deli products with a single appliance. Meat products — a deli slicer slices all processed meat products: sausages, salami, cervelat, mortadella, chorizo, prosciutto, pork cutlets and other smoked meat products; for these products, a smooth blade with medium pressure is optimal. Cheese products — a deli slicer slices semi-hard and hard cheeses: gouda, edam, emmental, cheddar, manchego and others; soft cheeses may cause sticking issues, so it is better to use specialised cheese slicers for them. Cooked ham and meat products — cooked ham, layered pâté and other cooked meat products slice well with deli slicers; these products are softer and require less slicing pressure. Versatile use advantage — a deli shop or deli section with a wide product range can manage with one universal deli slicer instead of several specialised appliances; this saves space and investment. BHS offers deli slicers.

Blade and thickness adjustment

Deli slicer — the smooth stainless-steel blade and precise thickness adjustment are the most important technological features of a deli slicer. Smooth blade — the smooth blade of a deli slicer is optimal for slicing dense meat products; it cuts cleanly without causing product tearing or fibre pulling; the smooth blade is easier to sharpen and maintain than a serrated one. Blade diameter — a standard deli slicer is usually equipped with a blade from 195 mm to 275 mm; a larger blade allows slicing wider products in one pass; choose according to the planned product sizes. Thickness range — the thickness regulator of a deli slicer provides slicing from paper-thin (0,5 mm) prosciutto slices to thick 20–25 mm pieces; a wide thickness range allows adapting to each customer and product. Blade sharpening — the built-in sharpening mechanism allows quickly restoring blade sharpness; regular sharpening after each shift or as needed maintains optimal slicing quality.

Hygiene and product safety

Deli slicer — a deli section’s deli slicer serves various products, and preventing cross-contamination is a critical HACCP requirement. Product change cleaning — between slicing sessions of different products, the blade and tray must be cleaned and disinfected; salami residue on the blade can affect the taste of the next product to be sliced; document cleaning times within HACCP. Allergen control — if products containing allergens (for example, meat products with wheat) are sliced with a deli slicer, disinfect the blade before switching to allergen-free products; allergen cross-contamination is a serious HACCP non-compliance. Dismantling system — remove the detachable parts of the deli slicer (tray, protective cover, slice-receiving plate) for thorough cleaning; wash parts that are dishwasher-safe in the dishwasher; wash the blade by hand with safety gloves. Cleaning frequency — in an intensive deli section, clean the deli slicer after each session or at least every 4 hours; document the cleaning schedule. See also the slicer range.

HoReCa usage scenarios

Deli section with a wide range of meat and cheese products — deli slicer; versatile slicing capability for different products without changing appliances. Restaurant kitchen with antipasto and ham slice menu — deli slicer; paper-thin prosciutto slices and medium-thickness meat products can be sliced with one appliance. Hotel breakfast buffet with deli product service — deli slicer; slicing various deli products in the morning hours from one appliance; BHS provides the appliance.

Frequently asked questions

What is the difference between deli slicers and ham slicers? Deli slicer — a deli slicer is versatile with a smaller blade (195–275 mm), suitable for various products; a ham slicer has a larger blade (300–400 mm) and usually features automatic slicing, which is optimal only for large volumes of ham cutlets; if the deli section mostly slices ham, a ham slicer is better; if various products, a deli slicer; see ham slicers.

How often should a deli slicer be cleaned during intensive use? Deli slicer — after each product category change (between meat and cheese, between different meat products), clean and disinfect; if slicing one type of product continuously, clean at least every 4 hours or at the end of the shift; document cleaning in the HACCP log; 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.