I have a CC 615. This a 7" blade, and think it is 1/4 HP. These are great for small jobs. These are gear driven slicers and the gears are plastic. I was having problems slicing Briskets, and belly bacon. The slide wasn't long enough even when you figure out how to cheat the length of the meat it will slice. The thickness gauge tends to wonder between thickness. The motor tends to heat up after about 15 minuets of slicing meat. This is not good for the plastic gears, and the heat gets transferred to the blade. I finally got tired of the of slice 15 minutes, and let it cool down 15 minutes. I finally bought a commercial grade 8.5" slicer. This is belt driven, but I still have to fold my belly bacon in half to get full length slices. I don't worry about it heating up. Just one hint, stick the meat in the freezer until it is almost frozen. The meat slices better.