I am about to pull the trigger on a 9" slicer.
I'm currently comparing entry level models from Berkel and Globe.
Can anyone suggest why one might be a better choice that the other?
TNX
mm
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Are you planning to slice bacon? Cheese? What is your budget? Both of those are great products. I looked at those but I wanted to be able to slice bacon and cheese. SO, I needed a 12"(for bacon) and one with at least .4 HP. I ended up with an Supera MS-12V (12", .6HP, belt driven) from Food Service Warehouse. Yes it is Chinese made, BUT, it is built like a tank has all of the features plus more than the Globe, Berkel, Hobart higher end slicers at an entry price. I am VERY HAPPY with it. They make one, the MS-12 that is even less and has most of the same features. I tried for years to find a used Hobart and found them, some good, some not so good. But yhey were so heavy they were very hard for me to move by myself (100#'s plus). My Supera MS-12V is still heavy at ~72#'s but I CAN move it. I think the MS-12 is 55#'s.
I think you will be very happy with whatever you get! Now I now wonder why I fought with my cheap Chef's Choice slicer for so long!
I think you will be very happy with whatever you get! Now I now wonder why I fought with my cheap Chef's Choice slicer for so long!
I have to agree with what mike is sayin....
go toward a professional level slicer, I started out with one of the "home el cheapie special" very disappointed with it. Its one of those items that would be better off tossed in the trash, I have tried it several times over all with bad results. I spent a few years as a teenager slicing meat and such at a grocery store so the experience of a professional slicer vs the home slicer is there... I just cant find the space for the professional slicer or we would have it...
go toward a professional level slicer, I started out with one of the "home el cheapie special" very disappointed with it. Its one of those items that would be better off tossed in the trash, I have tried it several times over all with bad results. I spent a few years as a teenager slicing meat and such at a grocery store so the experience of a professional slicer vs the home slicer is there... I just cant find the space for the professional slicer or we would have it...
I have wanted a meat slicer for ever. I don't have experience with them, and don't have room for one to sit on the kitchen counter. I am not do production amounts of meat so didn't need a big slicer. I did some research, and finally got a Chef's Choice 615. It came in yesterday, and I sliced about 10 pounds of Pastrami with it. It went through the Pastrami like it was warm butter. It will not do the very thin "read a newspaper" through it slices but I am happy with the small setting. It will go as thick as 3/4". It comes apart so it is easy to clean. I measure 9' from leading edge of the blade to the back of the slider. I think I can cheat this to 11 1/2" without problems. So far I am happy with this unit, and think it will do what I want it to.