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Vollrath 40797 slicer product review?

post #1 of 4
Thread Starter 
Hello, we are going to buy a new slicer for usage in a medium volume setting. $2500 -2800 max ideally. Mostly meat, cheese. Easy and quick cleaning is obviouslly ideal and a huge must.

This is a model the owner is considering buying. Does anyone have any input on it?

What is the difference between belt driven and Gear driven,which is more ideal?
post #2 of 4

My guess is that gear driven lasts longer, belts would wear and need replacement. But I'd first find who in your area can repair your slicer before you buy one, then go ask them. They can probably give you alot of useful information about brands, models and quality. They might even be able to locate a used slicer for alot less money. Slicers last for a long time if well maintained so buying new seems like an unnecessary expense. When you finally pick one out, go through the process of taking it apart as if you were going to clean it so you can see how difficult or easy it will be. Some models have odd quirks you only know about by actually working with them. And like many other equipment, companies will sometimes put cheaper parts in the new models to save a bit of money but it can mean more repairs, more often. So newer is not always better.

post #3 of 4

Belt driven won't cut high volumes of cheese. I have a 1/2 hp Berkel, belt driven, cut about 10lbs of cheese a week with it, that's about all it will handle.

Also make sure the blade guard is easily removed for cleaning. I bought mine off internet, If I had seen it in person, I would have not chosen this slicer.

I have to turn it over on it's back and use a wrench to take the bolts out that hold the guard. Employees will not want to go through the hassle to clean it properly.

post #4 of 4

We had one and it was a workhorse and easy to clean..In my opinion anything belt driven is usually better.. Many of the parts are plastic which I was a bit leery of, but it worked good.


Edited by chefedb - 11/23/12 at 3:35am

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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