Meat slicer

Meat slicer

A meat slicer, also known as a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products.

History

The first meat slicer was invented by Wilhelm van Berkel in the Netherlands in 1898. His invention revolutionized the butcher industry and made the process of slicing meats and cheeses much more efficient.

Design and operation

A meat slicer consists of a blade, a carriage, a pusher and a gauge plate. The blade is a rotating disc with a sharp edge, which slices the meat. The carriage holds the meat in place while it is being sliced. The pusher applies pressure to the meat to keep it against the blade. The gauge plate determines the thickness of the slices.

To operate a meat slicer, the user places the meat on the carriage and adjusts the gauge plate to the desired thickness. The user then pushes the carriage back and forth, causing the blade to slice the meat.

Safety

Meat slicers can be dangerous if not used properly. It is important to always use the pusher to keep the meat against the blade, and to never touch the blade while the slicer is in operation. It is also important to clean the slicer regularly to prevent the growth of bacteria.

Types of meat slicers

There are two main types of meat slicers: manual and automatic. Manual slicers require the user to manually push the carriage back and forth. Automatic slicers have a motor that moves the carriage automatically.

See also

• Food processing
• Kitchen utensil
• List of food preparation utensils

References

<references />

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Meat slicer