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After several years of looking for a commercial meat/cheese slicer, I finally scored one this past weekend. A friend called me and said he had a 12" Intedge at his bar in Erie, PA, that was a backup in case the one in the kitchen died (1950's model that is still running well). He said he was getting ready to sell the bar and wondered if I wanted the slicer for $200, but that it needed some work and a good cleaning from being in storage for a very long time. I agreed the price, as long as the blade was decent and the motor ran. I've been looking around, and a decent 12" slicer is $400 ++.

I picked it up yesterday, and after making sure it ran, I tore it down and spent 4-1/2 hours cleaning it up, sanitizing and adjusting it. I still have to clean and lube the blade sharpener assembly, but I used my knife sharpening stones just to dress the blade. I'm going to order a stone set as the old ones are a filthy mess and appear to be chipped on one stone. I then ran some of my Sopressata sausage through it, and it shaved the dried sausage beautifully. (No pics of the sausage, sorry)

I need to get a handle for the sliding food gripper/guide (I have a 1/4" bolt in the holder for now), plastic spacer to keep the food gripper/guide from dragging on the sliding tray (I'll make some from Delrin on the lathe), and foot bumpers so it doesn't scratch my countertops (the original feet are missing, but the posts are there). I'll probably make those from delrin bar stock as well. The cord is safe, but I'm going to replace it anyway ,so it looks better. Right now it's a white cord that has yellowed from age and contact with God-knows-what over the years.





 

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I have an old consumer meat slicer. Very small and not very powerful. I almost never use it. Only when I have a lot of meat or cheese to slice is when I use it. It slows down to a slow crawl when slicing cheddar cheese.

I bet that old commercial meat slicer can power through anything without any problems.
 

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Nice find :thumbsup:. I'd love to find an inexpensive commercial slicer for the kitchen counter. I make a lot of jerky and it would be so helpful.
 

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Nice find :thumbsup:. I'd love to find an inexpensive commercial slicer for the kitchen counter. I make a lot of jerky and it would be so helpful.
I've found the best thing to do is put the meat in the freezer for a bit and then slice it with a good, sharp knife with smooth and slow cuts.

Consumer slicers aren't the best for it, but I imagine commercial slicers do a much better job. Depending how much 'a lot' is, that may be your best bet.
 
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