If you need thinly sliced cheese let a deli do it for you or do it by hand with shaver/slicer or good knife skills. Any slicer under 1/2 hp will not do well with cheese and you really want even more than that. Cheese puts 5 times more strain on the motor than meat and will cause you more trouble than you can imagine and is a pain to clean. A few slices now and then are fine but don't make a habit of it. Slice the butt end by hand you will be fine. Do not worry ever about slicing last 1/2"-3/4" of butt end of meat that slicer will leave when using food chute as directed.
If you use handle only while slicing you will never cut yourself. Never leave blade exposed except while actively cleaning it. Most accidents from improper use or during cleaning not following procedure when blade exposed. Go for 10" min 12" preferable.Not as dangerous as many make out.
#Eurodib manual meat slicer reviews upgrade
My experience is that commercial users quickly learn that a small Globe like I got is really only useful for under an hour of use per day and they quickly upgrade if still in biz. Smaller slicers are not in high demand commercially and not much profit in them so you can get a good deal from a supply company that just wants to sell $5k+ units should they pick one up on trade in. I would call a restaurant supply house and tell them what you are looking for and check in every couple of months. I'm not selling it as I now love my slicer.Get a small used commercial slicer and plan on $500-700 fully up and running. I'm into it about $235 and would be able to resell for $400-500 and someone would get a great deal. I used to own several restaurants and really missed having a slicer so I just picked up a used Globe GC12 off Offerup for $100 and needed about $75 in parts like feet and a screw or two to get it up to snuff and another $60 in parts just because I had it apart I might as well replace bearings and belt while in there. The dream kitchen has a hand cranked flywheel slicer, because there is nothing like paper thin prosciutto out of those bad boys… but just getting to slice prosciutto yourself on a motorized one is worlds better than whatever random kid is manning the deli counter at the grocery store that never got proper training from management. If you’re dead set on it, though, Globe and Berkel have always treated me well. Both operating and cleaning them can be dangerous, and cleaning them properly is an involved process. Over a few decades in restaurants I’ve too many workers comp claims from deli slicers to not give a warning. If your husband doesn’t have kitchen experience with them, I would recommend against this as a present. They’re a good time, but deli slicers are 100% the most dangerous thing in the kitchen. I’ve both borrowed unused equipment from work and gone to local “we rent anything!” shops. I’ve rented or otherwise temporarily acquired these to host prosciutto or jamon iberico parties. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment.
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