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Started By
Message
Anyone have the Cabela's Commercial-Grade Food Slicer?
Posted on 8/21/24 at 8:20 am
Posted on 8/21/24 at 8:20 am
If so how do you like it, would you buy again? I am looking for a slicer that would go up to 1" so I can cut boneless pork loins into chops at the top of the range while slicing thin deli meats, bacon, cheese, and the likes. Cabelas good to go or would I be better off looking at maybe a referb more real commercial unit? I love the price point of the cabelas but I would put out more if the juice was worth the squeeze.
TIA
TIA
2
Posted on 8/21/24 at 11:08 am to NOLAGT
I have an older one that is almost 13 years old that I got from Cabela’s and it’s fine. Go with the 12” blade. The 8.7” sucks and if you are going to 10” might as well do 12”
Don’t expect it to actually be commercial grade. It can get hot and you will need to stop every so often to let the motor cool.
Make sure you get food grade oil and it’s a PITA to clean. Also, the meat department looks at you weird when you ask for the whole loaf of cheese.
Don’t expect it to actually be commercial grade. It can get hot and you will need to stop every so often to let the motor cool.
Make sure you get food grade oil and it’s a PITA to clean. Also, the meat department looks at you weird when you ask for the whole loaf of cheese.
This post was edited on 8/21/24 at 2:14 pm
Posted on 8/21/24 at 12:19 pm to NOLAGT
My friend once had their neighbor leave their cat alone while they went on vacation. The poor thing was starving and would not stop meowing. We cut very thinly sliced deli meat and shoved it under the door.
That damn thing cut slices so thin you couldn't even see it.
That damn thing cut slices so thin you couldn't even see it.
Posted on 8/21/24 at 6:53 pm to KosmoCramer
quote:
That damn thing cut slices so thin you couldn't even see it.
How'd you know you cut it?
Posted on 8/21/24 at 7:37 pm to KosmoCramer
quote:
That damn thing cut slices so thin you couldn't even see
Until the slicer tripped the breaker…
Posted on 8/22/24 at 9:48 am to ThreeBonesCater
quote:
BESWOOD
That is one brand I looked at along with KWS. My hang up is, for whatever reason, I want one that can go up to a 1" thick slice. Part of me questions the other part of me as to why tho lol. I could just use a knife to cut 1" thick cuts of whatever but I just had it in my head slicer for up to 1".
I have the space to put it, but I do wonder how much of a PITA it is to really clean these current units.
Also have yall had issues with the slicer slinging meat and blood (if raw) off the blade or do they have a guard to keep that stuff off the walls and floors lol.
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