Slicing with a Dx Industrial Slicer. A guide.
Successful High Volume Slicing requires considering all of the following factors:
The machine operation:
Place your Product on the Feed Bed
Select the Slice Thickness
Close the Safety Cover
The machine will slice the product to the thickness selected, stop and return to it's "home" position.
Safe, Fast, Affordable Slicing.
Bacon, Cured, Smoked
Must be Frozen. 22-24 Degrees.
Understand the Issue. The slicer will slice anything you put in it. The slicer doesn't know nor does it care.
Sliced too warm the bacon will be thrown to one side and not lay down properly. In addition, once sliced the bacon will be impossible to move. Sliced, frozen bacon is quite easy to collect and transfer to a tray, card or paper.
To start, freeze the bacon overnight. Place the frozen belly on the slicer and slice the first inch or so.
Press the stop button. If the slices are "flaked" or are cracking they are too cold. If so, put the belly into a cooler. Bring the temperature up for one or two hours or more, slicing and testing as the belly warms. Shortly you will have the perfect slice which "lays down" well and can be transferred after slicing to a card, paper, tray or directly into a vacuum unit.
Now, WRITE DOWN YOUR PROCEDURE and instruct your employees.
Consistency is key to successful high volume slicing.
Slice all raw meats frozen. Typically from 10- 27 Degrees.
A clean consistent slice requires that raw meats be frozen. Raw, warm product will move when sliced making it impossible to maintain a consistent slice.
Eye of round sliced to 3/16" thickness fully frozen will result in a good, consistent slice with the entire product sliced in under 25 seconds.
Cooked Beef, Corned Beef, Peppered Beef
Slice chilled. Typically no need to freeze.
Typically cannot be sliced warm just from the oven. If warm the beef tends to shred.
Cooked beef, rounds, briskets, flats are sliced nicely with good lay down.
HINT: How each product being sliced will behave. This depends on several factors.
Control the product going into the slicer and you control the sliced product coming out of the slicer.
Is the product raw, cooked or cured?
Is the product frozen, chilled or right out of the oven.
The density of the product
The fat content of the product
Is it water added or a smoked product?
Consistency in regard to shape.
Cheese or Processed Cheese
Slice directly from the cooler. Shingle or stack.
HINT: Stacking is best achieved by removing the conveyor. Place a deep lug or tray at the discharge side of the slicer. Slice. The cheese product will stack into the trays. the deeper the tray, the taller the stack.
Drop the tray for taller stacks.
The conveyor is only needed if shingling is required.
What happens after being sliced?
How do you move the sliced product?
After the slice the product needs to be packaged.
Frozen sliced product can more easily be moved and packed.
Shaved product can be transferred at a wider temperature range if sliced into trays or tubs
Stacking is more easily achieved if the receiving tray is 12" plus lower than the shear edge.
Slice into a tray or onto a conveyor. Each product is different. Play with it. Learn the best way for your transfer needs.
EXAMPLE: IF YOU SLICE BACON WARM YOU DO NOT GET SLICED BACON. YOU GET COOKED SPAGHETTI
WHICH CANNOT BE EASILY MOVED.
Shingle vs. Stacking vs Slicing in Bulk
Slice onto a conveyor for shingled product.
Slice into a tray for stacking. The farther the tray is below the shear edge the higher the stack.
Slice onto a conveyor for horizontal stacking. Frozen sliced product can then be scooped up for packaging.
Slice into a tray, lug or wheeled cart for high volume shaving.
There are many ways to achieve your desired slicing results.
Slicing Larger Product. Buffet Hams and Full Turkey Breast
Are best sliced on the Dx3000 with the dropped shear edge.
Buffet hams as well as full round turkey breast.
Slice frozen for a consistent slice thickness.
Slice warmer if shaving.
Test your product.
HINT: Slicing Larger Inconsistent Shapes
Problem: The last 1" of the product may not slice consistently because of the shape. It may be pulled through the knife.
Solution: Change the automatic settings to stop slicing 1" before the edge.
Then slice all the "rework" on a smaller deli slicer all at once.
The slicer may lose control of larger product which is formed in a mold and which is rounded at the front and back end of the product. Control may be lost of the last inch and be pulled through the machine. The solution is to stop slicing about an inch before the edge and "rework" or slice the product on a smaller deli type slicer.
This stopping action of the feed arm can be made automatic through the use of the rotary dial.
Deli Meats and Cheese-There is no Magic Slicing Button!
No Slicer Can Possibly Slice Every and all Types of Food Products ever Produced.
Dx Industrial Slicers offers a full range of deli slicing machines each of which is designed to slice a specific size and shape of product. Just as with conventional deli slicers there is a wide variety of machines available each suited to different products and needs. Our slicers are no different. When choosing a slicer always consider such factors as the size of your product, the size of each slicers feed opening, the length of your product, your packaging needs after the product has been sliced and the volume of product you intend to slice. Understand that you may need more than one slicer to achieve all of your slicing goals. Select your slicer wisely.
Salami, Sausage, Soppressata, Pepperoni
Best sliced on any of our slicers. Check feed opening specifications for larger diameters.
This product can be sliced at warm temperatures or frozen and is quite stable in regard to a
consistent slice thickness.
Best sliced thin. The density of this product may cause the slicer to refuse to slice at thicker settings.
Many vegetables can be sliced on our line of slicers.
Each behaves in its own way.
SLICING HINT: Using the programmable slice thickness dial.
This control can be programmed to 15 functions. Functions include slice thickness and the distance which the feed arm travels. Typically the slice thickness is from thin to thick but this control can be changed to slice specific product such as a setting "roast beef" at a thickness with the next preset being "cheese" at a different thickness. In addition these pre-sets can stop unusually shaped product an inch short of the shear edge to save product from being pulled through the slicer and allowing for "rework" of the product.
No Bone in Product of any Kind !
The bone will shatter causing injury to any customer who consumes it.
Do not attempt to slice anything thicker than 1/4".
We do offer slicers for thicker product but these are only custom fabrications.
Stock slicers are designed for thin slicing.