Without a little TLC, slicers couldn’t effectively slice product nor keep it pathogen-free. Today, changes to blade sharpness, type and diameter are improving cut accuracy and reducing waste.
Successful slicing operations include, but are not limited to, slicing quality (appropriate thickness, minimal edge tears and broken slices), precise product portioning and for advanced high-speed slicing systems, the ability to make adjustments during slicing with minimal down time, ease of system operation and cleanup, return on investment and maintenance costs, notes Wes Osburn, associate professor, Department of Animal Science, Texas A&M University.
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