Technical Area – FAQ
Section with answers to the most frequently asked questions about our products.
How to choose the perfect slicer
The choice of the slicer depends first of all on the product you want to slice.
The blades range from 195 to 350 mm in diameter. Increasing the size of the blade allows to increase the size of salami to be sliced. The gravity slicer is suitable to slice small or medium-sized salami, which fall by gravity towards the blade. The vertical slicers are ideal to slice big and high quality products. They can be equipped with special food chutes for meat-slicing. Cheese can be sliced by requiring specific teflon coated blade.
To choose slicer according to size of support, please check the footprint size, shown on the page of chosen slicer under “minimum dimension”. Maximum dimensions” match the actual size of the machine.
Differences between CE DOMESTIC and CE PROFESSIONAL
If the slicer is destined to be used in a bar, restaurant, butcher shop or other business, the correct slicer is a CE PROFESSIONAL. If the slicer is destined to be used in your home, the right slicer is a CE DOMESTIC.
How to clean the slicer
The blade must always be closed (rotate index knob dial clockwise until it stops) and the plug must always be disconnected when cleaning the slicing machine. Clean with a soft cloth soaked in warm water and mild detergent suitable for treatment of surfaces that will be in contact with food.
Adjust the thickness of the slice
Rotate index knob dial counterclockwise to the desired slice thickness.
Optimal time of operation
We recommend you to keep the slicer on for no more than 20 consecutive minutes (15 minutes for the model 195), followed by 20 minutes of rest, in order to avoid engine damage. Some models are equipped with continuous duty motors. To know the motor type, see the label on slicer, please refer to data label’s voice Serv on slicer.
How to improve the sliding of food chute
Unplug the power cord, clean the slide rod, being careful not to damage the electrical parts, then lubricate with vaseline oil.
How to improve the sliding of end weight
Carefully clean the end weight slide rod the food chute runs along, then lubricate with vaseline oil.
Salami without bones, and non frozen pieces of meat without bones (only slicers equipped with food chute for meat). To cut cheese, bread and fish ask the dealer for a specific blade.