We've all seen the dial on meat slicers starting at zero (closed) and going up to higher numbers. It's been my observation the any certain number on the slicer where I've worked is not the same thickness as the same number at another store on a different brand machine. You know, A person will come in and say "slice this at number 6 please", Well you know what? Our slicer won't even cut at number 6. But the one at the Safeway where I worked one day last August does. Even though every slicer I've seen had the same dial system, or it looks the same, it doesn't end up the same. A Globe #11 setting may be different from a Univex #11 and Hobart may be different from Univex and Globe.
Are they supposed to be all the same? They sure don't seem the same.
-- Edited by Burgermeister on Saturday 24th of December 2011 05:56:56 AM
Hi brother Larry, I have came across the same problem over my years. an a customer will cuss you out became you didn't cut it on no#6 even when you did. I always thought they were suppose to be uniformed but I guess they not.
After many years of hearing them bitch about it I started telling them I would slice it on their number BUT my slicer was old and didn't always cut like it should, after that I hardly ever caught any flack about it.
I have found that slicing thickness will vary even on the same slicer, depending on who is doing the slicing. Leon, like you I tell them about how the slicer will vary by who is slicing and when the blade was last sharpened etc and they seem okay. I always show them a sample and go from there.
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I'm not a vegetarian, but have eaten many animals that were.
I would always do the sample too even when cutting whole strips for them cause something they say they want an inch and a half thick steaks and when they see them they are like "HOLY MOLY THATS THICK" Its a pain in the ass when they tell you what they want then wander away and you have to hunt them down to make sure its how thick they had in mind before you continue. but as far as slicers all being the same I honestly haven't noticed because I guess I never needed to use them that much. I never had any ask me to slice it at a number instead they would gesture how thick they want it with their fingers.
-- Edited by fdarn on Monday 26th of December 2011 08:06:44 PM
Slicers cutting dials and sizes vary from manufacturer to manufacturer. Hobart's are different from Berkel's and everyone elses too. It also depends on how old it it as well as how much you push it into the blade, who is slicing, how sharp the blade is and more
Wish it was uniform across makers but alas it is not meant to be
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
like leon ive been around and a hobart is different from globe, i cut the first slice, show it to the customer, then go from there.takes a minute lomger, but everyone is happy.
like leon ive been around and a hobart is different from globe, i cut the first slice, show it to the customer, then go from there.takes a minute lomger, but everyone is happy.
Me too. That's the only way to do it.
As far as differences goes, I guess temperature and/or firmness has a lot to do with how thick meat will be sliced. Warm equals soft, soft equals thick or inconsistent. It's sensitive to the pressure you put or don't put. A big piece of fresh beef will require different pressure throughout the job. I've seen some meat change thickness part way through a slicing job. Old machines, cheap machines, and dull blades may require you to add more pressure than a nice expensive machine and that can make the meat thicker. Lunch meat, being harder, would be more consistent. When people want fresh meat sliced super thin, (as you all know) we chill it. I'm sure you've noticed it's more consistent throughout the job when it's chilled to almost frozen.
