Gastro slicing machines (slicers)

Slicers are used for precise and uniform slicing of meat, cheese, fish, vegetables, and other products. Professional equipment automates the process and ensures consistent slice thickness with high productivity.

Types of slicers

By operating mode

• Manual slicers — require simultaneous manual rotation of the disc blade and product feeding.

• Semi-automatic slicers — automate blade movement, while the operator feeds the product.

• Automatic slicers — operate after setting parameters and starting the machine, minimizing staff involvement.

By blade positioning

• Gravity slicers — the blade is positioned at a smaller angle, and the product is fed by gravity.

• Vertical slicers — the blade is positioned at 90°, suitable for dense and large products.

By cutting system

• Disc models — equipped with a circular blade;

• Grater-type formats — designed for specific processing tasks.

For professional use, models with stainless steel blades with a diameter of 25 cm and above are recommended.

Advantages of professional slicers

• suitable for floor or tabletop installation;

• equipped with a disc blade and built-in sharpening device;

• motor overheating protection with automatic shut-off;

• suitable for products of varying density;

• adjustable slice thickness from 0 to 15–20 mm;

• precise control of product output.

How to choose a slicer

When choosing a slicer, consider:

• blade diameter and shape;

• motor power;

• productivity;

• slice thickness range;

• housing material and steel quality;

• weight and dimensions;

• additional features.

Industrial slicers are indispensable for buffet service, central kitchens, restaurants, and hypermarkets. For intensive use, automatic or semi-automatic models are recommended.

Our specialists will help you select the model that best suits your business needs, taking into account performance, operating conditions, and technical requirements.