How to Use a Restaurant Slicer
Paper-thin, uniform slices of roast beef are difficult to accomplish with a carving knife. But with a restaurant slicer, the task is completed in minutes. Similar in concept to the home meat slicer, the restaurant slicer is typically a large, stainless steel appliance with a circular saw blade. It can slice all types of food, such as meat, tomatoes or onions. Restaurant slicers come in a variety of makes and models.
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Instructions
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Read the manufacturer's instruction manual. Because not all restaurant slicers are exactly the same, it is a good idea to read the instruction manual if one is available. If you don't have one, try to order a manual from the manufacturer, or search for one online. Before using a restaurant slicer, make sure it is assembled properly.
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Inspect the restaurant slicer before using to acquaint yourself with its parts. It will have a knife that resembles a circular saw blade. The blade should be covered with a knife cover, so that the only part of the blade that is exposed is the part cutting the food. There is a food chute, where the food is placed to be cut. This might be a slanted tray to the side of the blade. It will have a weight with a handle, which rests on top of the food being sliced. There should be a cord and on-and-off switch.
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Cut the food you intend to process with a carving knife to make a flat surface on one side. Lay the flat surface (the cut side) on the food chute. If cutting tomatoes or onions, cut off one end, near the stem, so that the round object won't slide around on the food chute while slicing.
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Pull the food chute toward you, and set the food on the platform. This should be done only if the slicer is turned off. Allow the weighted handle to rest against the food.
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Adjust the thickness control knob to the desired thickness. This knob is typically located on the side of the machine, opposite the motor. When the machine is not in use or being cleaned, it should be set to zero.
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Turn the slicer on, and keep your hands away from the food and blade. The only part of the slicer you should touch is the weight handle.
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Push the food chute back and forth using the weight handle. Always keep your hands away from the blade.
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Turn the slicer off after you are finished slicing. Never lift the weighted handle and attempt to reposition the food while the machine is running.
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Tips & Warnings
Clean the slicer after each use, following the manufacturer's safety procedures for the machine being used.
Some slicers have an automatic feature that will move the food chute back and forth. Slicers with this feature can typically be used automatically or manually.
Don't use a restaurant slicer if the blade cover is missing.
