If you are after manual or automatic commercial meat slicers, we stock a large range of commercial meat slicers, food slicers and cheese slicers that will suit your needs and budget. We stock the following types of slicers that cover a suite of operations: belt-driven, gear-driven, vertical, semi-automatic, fully-automatic, and vintage.
Our commercial meat slicers have common features including inbuilt sharpening devices, robust construction for easy cleaning and safety features to ensure safe and efficient operation.
Our slicers will carefully slice and stack the product allowing you to continue working on other tasks. For those who want to maintain control over their slicing, our manual slicers will allow you to customise each slice to ensure tailor-made precision.
For those wanting to add the traditional feel and theatre to slicing we have the vintage flywheel slicer and stand available in a range of colours to suit your look.
The best meat slicer on the market for commercial use is a slicer that offers safety features for operator safety, is constructed from high grade anodised aluminium or stainless steel and that is fully backed by service and spare parts.
Our highly trained sales and technical staff can advise you on the right slicer for the right application.
A fully automatic meat slicer can be programmed to cut without any further operator involvement. The Brice VA4000 fully automatic slicer cuts, collects stacks or shingles the product ready for presentation. The cut product is usually moved along a conveyor belt to avoid the cut product from building up on the slicer receiving tray. The fully automatic slicer will stop when the program is complete. Simply load the product, select the program setting required and press the start button. Once slicing is completed collect the sliced product from the conveyor.
A semi-automatic slicer is also a programmable slicer, but it requires the involvement of the operator to collect the sliced product from building up on the slicer receiving tray.
Simply load the product on the meat carriage, choose the stroke length, press the start button and the carriage moves backwards replicating the arm movement without pushing the carriage by hand.
The value of fully and semi-automatic slicers is the reduced operator effort of repeatedly moving the slicer carriage by hand when slicing large volumes of cut product.
Meat Slicers range in size and power and this governs the cost. A small meat slicer for small or minimal use will be less expensive than a slicer for a large delicatessen when it is being used constantly.
Brice has meat slicers ranging from $800 to $25,000. It is important to seek advice from a Brice representative to select the correct slicer for the correct application.
We strongly recommend training prior to using our meat slicers. Training helps with understanding the safety procedures, how to operate / dismantle the slicer for cleaning and the sharpening procedure.
When purchasing a meat slicer is it important to receive training. All Brice technical & Sales staff can train customers on the correct use and safety features of their slicer. The Brice Australia website offers a mini tutorial on using your meat slicer.
A belt driven meat slicer uses a belt to power the blade that slices the meat.
The blade diameter varies from 250mm to 350mm. Depending on the application there are heavy, medium, or light duty belt driven slicers available. Generally, the heavy-duty smaller size belt driven slicers (300mm,250mm) slicers are used in busy restaurants that are limited in space but require a machine that can handle heavy workloads.
A gear driven slicer uses mechanical gears fitted to the end of the motor shaft and blade drive to power the blade that slices the meat. Gear driven slicers can handle heavier workload demand than a belt driven slicer. They are designed to slice greater volumes continually with less maintenance required.
Gear driven slicers are considered heavy duty, mainly used in commercial kitchens, major supermarket chains and are preferred in continental delicatessens.
A Vertical Meat Slicer is designed with the blade positioned in the vertical position rather than on an angle and the meat tray is 90 degrees to the blade. This increases the size of the product that can be placed on the meat tray and sliced. Available in either the belt or gear driven versions. They are also commonly used when slicing raw meat. The meat carriage does not work on gravity its is totally dependent on the operator to use the last slice device to feed to product towards the blade when slicer. This reduce frictions.
Traditional Vintage style slicers are reproductions of the original hand operated, unpowered slicer first made in the late 1800’s. These slicers are beautifully crafted and add a real sense of theatre to any restaurant.
Vintage style slicers are for the customer that wants to offer a point of difference. The vintage design mixed with modern features allows the operator to portray a feel to the customer that the product is sliced fresh and just for them- how smallgoods were sliced in the old days!
It is important that when choosing a slicer you look at the slicers construction. It needs to be made from food grade hygienic components such as stainless steel and anodised aluminium. Safety features such as a blade guard and low voltage switching are important for operator safety. All Brice slicers are fully backed by our service & spare parts team. If we sell it we service it.
When looking for a slicer the cutting capacity is important. Will the slicer be able to cope with the volume of slicing each day? The environment the slicer is placed in is also important. For example, is the slicer going to be placed in a wet environment? Does the slicer have safety features? Is the slicer covered under warranty for manufacturing defects? Is the slicer a belt driven slicer or gear driven slicer?
Slicers range in size and power and this governs the cost. A small slicer for occasional or minimal use will be less expensive than a slicer for a busy delicatessen where it is being used constantly. It is important to seek advice from a Brice representative to select the correct slicer for the correct application.
Yes. Our recommendation is to use a vertical slicer with a large blade diameter 300mm or greater.
Fresh meat and semi frozen meat are easily sliced but we do not recommend slicing frozen meat as it places too much strain on the slicer.
Gear driven vertical slicers are a suitable option when slicing semi frozen fresh meat.
No. Fresh meat and semi frozen meat is easily sliced but we do not recommend slicing frozen meat as it places too much strain on the slicer.
There are many slicers on the market, and it is important to seek advice to get the right slicer for the right application. A small 200mm blade slicer will not cope with the constant demands of a busy delicatessen or supermarket.
Always make sure the slicer is constructed of high-grade anodised aluminium or stainless steel and has safety features to protect the operator. Make sure your slicer is backed up with service and spare parts availability for peace of mind.
The best meat slicer is one that matches the customers requirement. Size of products, what products are being sliced, volume of work the slicer is expected to do day in day out, is backed by service and spare parts.
Slicers in a busy supermarket or delicatessen will require blade sharpening more often than an occasionally used slicer. It is recommended that the blade be sharpened daily in a heavy use environment.
Yes. Some Brice slicers have the option of a Teflon blade to ensure less drag on the slicer and less strain on the motor. There are some models with a graduated (Raise edge) blade that is suitable to slice meat and cheese.
Vegetables are best cut with a food processor.
Vegetables with a low moisture content can be cut on a slicer. On some models we have an optional vegetable chute that has been specially designed for certain vegetables to be sliced.
No. This will damage the blade, belt or gear and render it unusable in a very short time.
Slicers in a heavy usage area such as supermarkets & delicatessens will need to be cleaned twice daily as a minimum. All slicers need to be cleaned at the end of the day to reduce the likelihood of contamination.
Food left on a slicer overnight will be more difficult to clean and less likely to be safe. This will vary depending on the customer cleaning procedures and processes.
Stale bread, biscotti can be sliced on a slicer. Optional blade may be required depending on the type of product being sliced.
Using a meat slicer will be time saving.
Slicing consistency and slicing thickness can be regulated to the millimetre making the sliced product more appealing to the customer.
Meat slicers are a dangerous piece of equipment and great care should always be taken when using these machines.
Never cut corners by placing your hand on the meat being cut. Always use the LSD or last slice device to enable greater protection for the operator.
Make sure all staff using the slicer have been fully trained on the use and cleaning of the slicer.
At Brice we sell over 40 different slicer models and they all offer a solution for the purchaser. If you have limited bench space, we have compact heavy duty models suitable for restaurants and caterers.
Remember if you require a commercial slicer because you are slicing a lot of meat then consider your purchase carefully as you do not want a slicer that cannot manage the daily requirements of volume slicing.
The size of meat being sliced will govern the blade diameter required. Large hams and prosciuttos will require a blade of 350-370mm as a minimum.
We offer slicers for short term rent only but we recommend Silver Chef to facilitate a long-term rental.
Simply call 1300 664 880 and we can arrange for a sales representative to call on you to discuss your requirements. Alternatively, our showroom is located at 11 Holloway Drive Bayswater. Our website offers comprehensive information and downloadable brochures at www.briceaust.com.au