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need garlic slicing suggestions

post #1 of 7
Thread Starter 

I prepare and sell shelled peanuts that are deep fried with garlic slices. Currently I am using a hand cranked rotary slicer (Tovolo brand) to slice my garlic nearly paper thin, which suits my needs. The problem I am running into is that although it does the job, it frequently jams up , which can be frustrating. I need something that will slice the garlic as consistently thin, but not jam up. I also need something that is faster than the manual one that I have. I thought about the "salad shooter" but I don't know how thin the fine blade is. If anyone has experience with any device that will do the job, I would be very appreciative.

post #2 of 7

I can't vouch personally for this, but at $15 it seems like it would at least be worth the risk?

post #3 of 7
Thread Starter 

Actually, it looks almost exactly like the Tovolo slicer that I have at home. The exception is that this one has something that presses the garlic down onto the blades. THIS is what I need!!! Thank you tremendously!

post #4 of 7
Thread Starter 

Unfortunately, the blog spot site was three years old and the Williams-Sonoma web site does not carry this product. I emailed them requesting more info about it. Will see if they return my request and give me an update. I can't seem to find this product anywhere on the web either. Hopefully I can find something useful.

post #5 of 7

What quantity of sliced garlic do you need to prep daily? If it's not too much, try a "truffle slicer" - it's a kind of mandolin, with a much thinner opening and more consistent thickness. You can slice garlic so thin it's translucent. Wrapping a thin damp cloth around your fingers will protect them from the blade too. Though I wouldn't want to do much more than around a half a kilo at a time!

post #6 of 7
post #7 of 7

I've searched a bunch.. and for your purposes I think gobblygook is right with a rotary slicer similar to that first one. If you search for "rotary slicer" you can have your pick.


Here's one for just 10.00


If you need volume and control over the thickness.. then don't take my word for this particular blade, but I would think based on how much I love my Cuisinart .. if you invested in a blade like this.. it's ultra-thin 1mm.. and you could absolutely rip through peeled cloves. You'd have a little loss from the ends, and would need to clear it, at least I have to when I shred cabbage for coleslaw, but the volume and speed and ridiculous. You could rip through enough garlic in 10 minutes to handle 500 customers I'm sure.

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