Watch the blade gap before you crank that slicer down

I caught three line cooks in two weeks pressing the deli slicer carriage down hard to shave prosciutto paper-thin, and every single one of them ended up with torn, mangled slices that looked like shredded ham. The blade gap on my Berkel needs to sit at the same setting whether you push or pull, so forcing it just flexes the carriage and ruins the cut edge for the next hour. Has anyone else dealt with staff who get heavy-handed on a wet product and kill a whole prep batch before you catch it?

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michaeld4826d ago

Man, that's a classic. Some folks just don't get that muscle isn't the answer with a slicer. Gotta let the blade do the work, or you're just making expensive confetti.