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June 6th, 2024

Light Duty vs. Heavy Duty Slicers

Surprises can be exciting, but in the kitchen, consistency is everything. Commercial kitchen equipment like slicers are designed to deliver perfect, uniform slices every single time—no exceptions. However, choosing the wrong model can lead to costly repairs and even safety hazards. Before you invest in or upgrade your slicer, take a moment to ask yourself these key questions.

What Are You Slicing?

This is the most important factor when selecting a commercial meat slicer. Light-duty models are more affordable, but they’re not suitable for slicing cheese or frozen foods. Using them for these tasks can quickly damage the motor, dull the blade, and ruin the food you're trying to slice. On the other hand, heavy-duty slicers are built to handle a wide range of ingredients, from fresh to frozen, including cheese and meats.

How Much Are You Slicing?

The difference between light and heavy duty slicers is clear-cut. A light-duty model can handle up to two hours of continuous use or around 700 slices per day. A heavy-duty model, however, can operate for up to six hours or produce as many as 1,400 slices daily. If you're slicing small quantities for breakfast sandwiches or thin prosciutto for a weekend brunch, a light-duty unit may be sufficient. But if you run a busy deli, steakhouse, or cheese shop that needs a slicer working non-stop, a heavy-duty model is the way to go.

A Cut Above the Rest

Once you’ve decided what you need, it’s time to choose the right slicer. Hobart Slicers have long been the gold standard in the industry, and the Hobart EDGE13-11 is an excellent entry-level option for those new to commercial slicing. It offers precision, durability, and ease of use—perfect for any kitchen looking to improve efficiency and consistency.
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