Whether your business is a restaurant, a deli, a bakery, a supermarket or a catering business, delivering customers delicious sandwiches made with freshly sliced bread brings a feeling of satisfaction like no other and it keeps the customers coming back over and over again!
A Bread Slicer is a tool that your business will use to stay productive and efficient and it will differentiate your product from other restaurants. Here on this page you are going to find all the info that you need to make your Bread Slicer buying decision as smooth as sliced bread!
What does a Bread Slicer do?
A bread slicer cuts bread evenly into pieces. The bread is placed inside the slicer and a blade moves through the slots to slice the bread.
What is the need for a Bread Slicer?
Bread slicers have several advantages. Evenly sliced bread tends to maintain its texture longer. Bread slicers can also be used to cut loaf shaped cakes and other baked goods to keep the pieces at a consistent size.
Commercial Bread Slicers are typically constructed with stainless steel in all areas that come into contact with food and then either a stainless steel or powder coated exterior. A machine with an all stainless steel exterior will be more expensive, but is often promoted as easier to keep clean and longer lasting. Bread Slicers can either be manual or automatic.
When do you buy a Manual Bread Slicer?
If you are going to use a bread slicer occasionally (or a couple of times a day) a Manual Bread Slicer may suffice. Or if you simply don’t have the dough (pun unintended!) for a more expensive automatic model, then you may have to make do with the manual variety. Most manual bread slicers are slicing guides and more oriented to very light duty or home use.
Automatic Bread Slicers
If your slicing reaches commercial usage levels that are typical of a busy restaurant, then it’s time you considered equipment appropriate for your requirements. Go for automatic electric bread slicer models that are noted for their safety, adjustability (thick or thin slices) and for the ease with which they can be cleaned.
The American Society for Testing and Materials (ASTM) F2646 – 07(2011) Standard Specification for Bread Slicing Machines classifies electrically operated commercial bread slicing machines into:- Types according to feed mechanism
- Type I – gravity feed
- Type II – mechanical single-loaf feed
- Type III – mechanical multiple-loaf feed
Classes according to knife type
- Class I – reciprocating knife
- Class II- circular knife
- Class III – sickle knife
- Class IV – continuous (band) knife
Styles into mountability
- Style I – countertop or stand mounted
- Style II – floor mounted
- Style III – portable
To ensure efficiency, change your bread slicer’s blades frequently. If you slice up to 50 loaves a day, change your blade every year; for every 50 to 100 additional loaves per day, switch the blade an additional time. For example, if you slice 500 or more loaves a day, you should change your bread slider’s blade at least six times a year.
So, choose a model of Type/Class/Style that is most suited for your needs. And while you are at it, spare a thought for Otto Frederick Rohwedder, the inventor of the Bread Slicer!