All you need to know about Commercial Meat Slicers

Published by Brice Australia on Mon, 20/07/2020 - 01:42 Post Comments

History of meat slicers

Meat slicers continue to be used in commercial and domestic applications given its benefits and its ability to slice various types of meat to perfection. One of the first meat slicers was invented by a Dutch butcher and engineer in the 1890s. The inventor, Willhelm Adrianus Van Berkel, is known for having invented some of the best meat slicers in the world. At Brice Australia, we are proud to be an exclusive distributor of Berkel products including the prestigious Flywheel Meat Slicers.

The meat slicer was invented to make it easier to slice meat without extraordinary effort by the operator, injury to hands and fingers and inaccuracies in the slicing technique. Mr Berkel developed a system reliant on gears to enable the operator to effortlessly rotate a wheel to conduct precision slices with little effort. Simple physics and a clever mind led to the invention being a popular item in kitchens, restaurants, butchers, delicatessens and supermarkets. Nowadays, almost every food and hospitality enterprise use a commercial meat slicer during its operations.

Use of commercial meat slicer

A commercial meat slicer is a piece of kitchen equipment that needs to be handled with care and in accordance with the manufacturer’s instructions. It is important that the operators of the commercial meat slicer are trained to use the slicer in an appropriate, safe and effective manner. If you have any queries about how to use, operate, clean and store your commercial meat slicer, do not hesitate to contact us for tips and advice.

Commercial Meat Slicer

Here are a few tips to have in mind when using a commercial meat slicer:

• Be alert: When you are operating the commercial meat slicer and working near an active meat slicer, be alert. The slicer does have a sharp blade and moving parts. Be alert, keep unnecessary conversation and distractions to a minimum and ensure that you are wearing appropriate PPE.
• Take safety seriously: Each piece of kitchen equipment should have a safety operation manual or procedure that can be easily accessed by operators. This should explain the procedures to handle the equipment in a safe manner.
• Train staff: Check that your staff are trained to use the commercial meat slicer. Provide periodic training and respond to any queries raised by staff. If staff identify a safety hazard, inspect the issue immediately.
• Clean well: Make sure that you clean the slicer in an appropriate and safe manner in accordance with the instructions. This will avoid foreign contaminants being exposed to the meat or produce during the next use of the slicer.

Benefits of using commercial meat slicers

There are many benefits of using a commercial meat slicer. These include:

• Increase output: Process more meat that is sliced to perfection with a commercial meat slicer that can be operated manually or automatically.
• Maintain accuracy and precision: Achieve a better cut that is precise and ensures that less meat is wasted.
• Speed up production: Avoid slicing meat by hand and use a commercial meat slicer that provides an even cut with little effort.
• Safer operation: Maintain operator safety by using a slicer that avoids having to handle knives and manoeuvre sharp instruments.
• Cleaner slice: By cleaning the slicer regularly, the cut will be cleaner without any foreign contaminants affecting the product or the blade.

How to use a commercial meat slicer

To operate this commercial meat slicer, make sure that you consult the instruction manual. In summary, the process involves:

• Ensure the meat slicer is clean, on a stable bench top and away from hazards.
• Select the slicing thickness to 0.
• Pull meat carriage towards you and position the Last Slice Device (LSD).
• Load product on carriage tray.
• Set the slice thickness knob.
• Operate the machine to commence slicing.

manual meat slicer

How to Effectively Cut Meat Using a Meat Slicer

The perfect meat slicer in your kitchen should reflect culinary endeavours. Its utility goes beyond merely slicing/chopping/dicing meat; it’s an extension of the finesse you intend to showcase to your customers. Needless to say, curating a loaf of meat is nothing short of an art, and you need to perfect it. The following pointers will go a long way in producing perfectly cut slices of beef that complement your dish.

Select the Right Meat: Ensure the meat you intend to slice is compatible with your meat slicer. Choose cuts that are slightly chilled but not frozen. This will ensure that the slicing is precise.

Clean the Slicer: Equipment and tool hygiene is essential in any kitchen. Ensure your meat slicer is thoroughly cleaned before use to remove any residues from previous use. This helps prevent contamination and retains freshness.

Setting Up the Meat Slicer

Getting the meat slicer calibrated correctly is imperative to get the perfect slice. To ensure this, set the slicer to the desired thickness. Most meat slicers come equipped with a thickness knob that allows you to adjust the blade’s distance from the meat. Once done, place the meat firmly on the slicer’s carriage. Make sure it is firmly held in place to prevent any shakes or jitters during slicing.

The Perfect Slicing Technique

This is what will make or break or break the final slice of meat you have. Make sure not to go wrong at this stage.

Get in the Right Position: Position yourself comfortably and stably to control the slicer fully. This reduces the risk of slips and ensures consistent slicing.

Slice Evenly: Slide the carriage back and forth smoothly. Avoid forcing the meat through the blade; let the blade work for even and consistent slices.

Check the Sliced Meat: Monitor the meat as you slice to ensure it cuts as desired. Adjust the thickness setting if necessary to achieve the preferred slice size.

Regular Maintenance: Schedule regular maintenance checks for the meat slicer to ensure it operates smoothly and safely. A well-maintained slicer can significantly enhance efficiency in the kitchen.

**Some of the popular Meat Slicers at Brice.**
	GPR Series Belt Driven Meat Slicer GPR series of manual meat slicers are light-duty and belt-driven. Available in a range of sizes, they are ideal for caterers, restaurants, small/medium kitchens.
	OG Series Belt Driven Meat Slicer The OMAOG Series medium-duty belt driven meat slicers are ideal for small shops and restaurants, caterers, and small/medium kitchens.
	350IX Belt Driven Meat Slicer The Model 350IX gravity-feed manual meat slicer is a heavy duty machine designed for slicing a range of meat products. An ideal commercial meat slicer for restaurants, caterers, medium/large kitchens and delicatessens.
	330IK Gear Driven Meat Slicer The 330IK manual meat slicer is a heavy-duty powerhouse that takes the hard work out of slicing. An ideal meat slicer for caterers, medium/large kitchens and delicatessens, it has been designed for heavy duty applications.

Meat Slicer Safety Tips

Your customers and other stakeholders are always looking for your hygiene techniques. Ensure you always wear cut-resistant gloves when operating a meat slicer to protect your hands from accidental cuts.

Safety Gear is Critical: Use safety goggles to prevent particles or meat bits from getting into your eyes. Wear safety goggles while slicing.
Examine the Machine Properly: Inspect the meat slicer for any visible damage or wear before using it. Ensure all parts are intact and secure.
Sharpen the Blades: Check that the blade is sharp, workable, and in perfect slicing condition. A dull blade can cause accidents due to the increased force required to cut meat.
Safely Adjust Slicer Settings: When adjusting the thickness or other settings, always turn off the machine and unplug it to avoid accidental activation.

Operating the slicer requires precise and practised movements. Slow and steady movements would ensure precision and accuracy. Move the meat carriage smoothly and steadily. Avoid rushing the process to prevent slips and ensure even slices. The following steps will help you maintain composure and derive the desired results:

Maintain Focus: Stay focused and attentive while operating the slicer, as it’s a tool with a sharp object attached. Distractions can lead to fatalities, and you might not want to take a significant risk.
Safety At All Costs: Ensure post-operation safety by turning off and unplugging the device. After using the slicer, always turn it off and unplug it from the power source before cleaning or making any adjustments.
Regular Maintenance: Your slicer needs to be taken care of. Schedule regular maintenance checks to ensure the slicer is in optimal working condition. Lubricate moving parts as required.
Sharpen the Blade: The blades are the most critical components of your slicer. Keep the blade sharp to ensure efficient slicing and reduce the risk of accidents due to excessive force.

Information you should have about commercial meat slicer

Before you purchase a commercial meat slicer, you need to check that you are purchasing the right type for your needs, requirements and operations. It is important that you consult your staff so that you can understand their views before making your decision. Important factors to consider include the size and space of your work area, the power supply provisions you have, usage and cleaning requirements, repair service options and warranty. Our highly qualified Service and Sales staff can confidently assist you in deciding what slicer is best suited for your business. We can arrange a demonstration in our Bayswater show room, or by arrangement, we can come to you.

• Size and Space

Consider the size and space of your workspace. You might operate a kitchen, restaurant, butcher, food van or other operating environment where the size and space will need to be assessed. We sell compact commercial meat slicers that should suit most requirements. All commercial meat slicers displayed on our website have complete product specifications including the dimensions to help you make an informed decision. You will need to ensure that the location of the commercial meat slicer is on a stable bench top, with no nearby hazards, close to a reliable power source and away from other operators to maintain appropriate health and safety measures.

• Power Supply

You will need a reliable power supply to power the commercial meat slicer. The power supply will depend on the model purchased. Ensure that you connect the commercial meat slicer carefully in accordance with the instructions. If the power supply outlet in your premises or vehicle requires review or modification, engage a qualified electrician to conduct these works. All equipment should be tested and tagged on a regular basis by a qualified technician to provide comfort that the power supply is operating effectively.

• Usage and Cleaning

You will need to consider the usage and cleaning requirements of your commercial meat slicer. To maintain warranty and to uphold any terms under a service agreement, you should only use the commercial meat slicer in accordance with the instructions. Any other use, or tampering with the equipment, may void warranty and lead to greater service or repair costs. Ensure that your staff are trained to use the commercial meat slicer appropriately and effectively.

• Repair Services

Brice Australia is proud of its products and backs each one with a nationwide support and maintenance network of trained technicians and factory-original spare parts. Service centres in each State can comprehensively support all our equipment. In addition to its normal service arrangements, Brice offers a Support Agreement to suit our clients and their equipment.

A Brice Support Agreement gives you an annual service and preventative maintenance contract that will keep your equipment in excellent condition and working consistently for years.

• Warranty

All commercial meat slicers come with a standard one year warranty. A warranty provides peace of mind that any inherent issues with the commercial meat slicer will be reviewed, assessed and resolved where required. Extended warranty terms are available on request. Conditions may apply. We also offer an extended Service Agreement to keep your equipment in prime condition.

Supplying Commercial Kitchen Equipment in Australia since 1939

Meat Slicer FAQs

Q. What is a good quality meat slicer?
A. A good quality meat slicer will have a powerful motor, a durable, sharp blade, and a user-friendly design. Additionally, it should be safe to operate, less noisy, and adequately sized to fit in your desired slot.

Q. Is buying a meat slicer worth it?
A. Absolutely! A meat slicer will significantly increase your slicing precision levels, help reduce time, and provide customisation options that allow you to cater to the needs of individual customers and dishes.

Q. What is a meat slicer used for?
A. Meat slicers are used in commercial and domestic applications owing to their benefits and ability to slice various types of meat perfectly. It reduces inaccuracies in meat slicing/cutting/dicing, lowers your effort, and maintains safety while carrying out your culinary tasks.

Q. Can meat slicers cut raw meat?
A. Yes, they can.

Q. What is the correct process to clean a meat slicer?
A. Firstly, read the instruction manual thoroughly. Consult the manufacturer or your employer before starting. All Brice commercial meat slicers are fitted with guards. Ensure these are in place. Contact us immediately if any guards are loose, damaged or missing. We’ll arrange for a technician to visit you.

Q. What must you do to safely use a slicer?
A. A slicer uses a metal blade that spins at over 250 rpm, which can cause serious harm if not used precisely. Follow these steps for safer operations:
• Always read the manual carefully.
• Wear cut-resistant gloves.
• Lock the blade when not in use.
• Unplug the unit during maintenance.
• Ensure all switches are in their default positions before signing off.

Q. When should a meat slicer be cleaned and sanitised?
A. Contact surfaces on a meat slicer must be cleaned and sanitised every four hours at the end of each shift to prevent bacteria and pathogen buildup. Employees should wipe down the unit when switching between meats and cheeses to avoid cross-contamination. Additionally, you should thoroughly clean and inspect slicers at the end of each workday to ensure they remain in good working condition and free of potential contaminants.

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All you need to know about Commercial Meat Slicers