Pivodog It is belt driven, 250 watt and the largest piece of meat you can get on there is about 8.5" though 8" is the most reasonable size. Pretty much all slicers, including commercial ones are belt-driven now.
Meat Slicer Cleaning Tool “Review”
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Finally got around to using this Carlisle Meat Slicer Cleaning tool. Have to say it made me feel a bit safer around the Globe G12 blade. The pads are disposable and work really well. Use the degreaser spray to clean and then wipe with towel then used a surface sanitizer spray to finish. Also wear cut proof gloves. The tool and big pack of pads is cheap from a restaurant supply shop.
Used today for 10lb of Maple Jalapeño jerky:
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Jamieson22 that is shiny clean. Thanks for sharing about the cleaning tools.
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cdavis No problem. Am guessing everyone here enjoys their fingers being intact as much as I do!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Jamieson22 My first introduction to a slicer was when I was a kid working at a restaurant. The managers words to me, ‘I don’t suppose you used one of these before, here is where you put the stuff to slice, here is the power switch and don’t cut yourself it makes a mess.’
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Great tool. Looks like it worked well.
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Nice equipment and I guess you are good at cleaning it
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Jamieson22 nice
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Very nice. For me though I prefect to do a full disassembly and clean because it gives me a change to make sure the screws are tight
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Dr_Pain said in Meat Slicer Cleaning Tool “Review”:
Very nice. For me though I prefect to do a full disassembly and clean because it gives me a change to make sure the screws are tight
I do as well but it is because I want to insure that there are no foods that are left. 3 stainless steel screws are of no issue if the heads get buried and need replacing.
Should I not be so anil (sp)?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
@dennyo The less handling of the 12" frisbee of death I can do the better. So I leave it intact and clean around it. The tool, cut proof gloves, degreaser, and a sanitizing spray do the job for me.
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I agree. Dont mess with the frisbee if you dont have to. I cut myself once just looking at it from across the room.
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Jamieson22 I’ve dealt with sharp edges my whole life. It is just that I detest bits of food left in a piece of equipment that will get stored for more that a day.
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Jamieson22 said in Meat Slicer Cleaning Tool “Review”:
@dennyo 12" frisbee of death
ROFL!!! I love it
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Every time I use my slicer I remove the blade to clean it around the areas that I cannot get into.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
@dennyo I do the same thing, just very careful when dealing with the blade.
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bocephus said in Meat Slicer Cleaning Tool “Review”:
@dennyo I do the same thing, just very careful when dealing with the blade.
I look like Michael Jackson with my cut resistant glove on one hand!
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@dennyo I follow the Globe procedures which leaves blade intact. Figure if it is good for commercial applications it will handle my small-time usage. Also less time and handling of the blade.
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