Discover our Italian slicer specifically designed for prosciutto. Manconi slicers are aimed at all the professionals in the food industry that are looking for a sharp, smooth and impeccable tool to slice any kind of food. Manconi is an Italian company that has been manufacturing high quality meat slicers for over 60 years. (I got the name from one of my cousins who used to live in Lakewood and owned a restaurant until he retired a few years ago.Do you work in the food industry and you need a high-quality professional slicer? There are things that can come loose.Ĭheck your local newspapers for bakery equipment - businesses that are moving or closing, bankruptcy sales, etc., and check with Platte company - they carry new and used restaurant and bakery equipment and for cash may be willing to sell a used item even if you don't have a business license. I wouldn't put it in the trunk of a car and subject it to any prolonged or repeated driving over rough roads. I would put something like this on a cart and roll it out of the way when not in use. None of these machines are "compact" but this is one of the smaller ones and it also runs on household current. There is also an Oliver 1/2 inch slicer now on ebay for $895. Both Berkel and Oliver have easily replaceable blades and the blades are not too expensive and do last a long time. There is a used Berkel on ebay for $449.00, runs on household current. Restaurant suppliers don't/won't fix them or stock parts to fix them, Bakery Suppliers will. If you buy used, buy it from a Bakery Supplier, NOT a Restaurant supplier or auction house. These are mechanical devices and rely on mechanical movement and lots of bearings and bushings. I used to keep mine( a cheapy) on a trolley and would wheel it into a closet when I didn't need it. There are cheap bread slicers (Taiwan, China) and expensive ones (European, American i.e "Oliver"). If you don't want to bite the bullet and get a slicer, a bread knife and elbow grease are about your only option. Beleive it or not, the crust on bread is very hard on knife edges and dulls them quickly, and once you cut throught the crust, the blade grabs the soft sticky interior and mushes it up. BUT you still have to turn the crank.ĭo NOT use a meat slicer. There are manual European style rotary slicers for bread-resembles a meat slicer but with a circular serrated blade. Many Christmases ago, I gave a friend who had just begun playing with a bread machine a similar bread cutting guide that was built into a storage box, so the bread could be stored in the box and cut using the guide. It is possible I saw it on ebay, however I think it was on an artisan woodworker's site. It was one of the bread cutting boards with a slotted base, through which the crumbs would fall and the slotted side guides folded down into the base. I have seen a cutting board with adjustable guides in the past but I can't find the link at this time. Most bread cutting guides now available are only sized for regular-sized loaves, baguettes and etc., like this one: While the blade is not long enough to cut across larger boules when laid flat, they can easily be cut with the boule turned up onto a side. An inexpensive solution might be a fiddle bow knife, or
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