Stop compromising speed for precision. This electric food slicer delivers consistent 3/16 inch cuts while sustaining continuous throughput in busy kitchens, and it installs on any prep line that uses 230v power. Restaurant and institutional operators gain a durable stainless unit that complies with NSF standards and reduces labor time on tomatoes, soft fruits, and vegetables.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the slicer and lock out power before cleaning. Remove blade assembly using manufacturer instructions and handle blades with cut-resistant gloves. Rinse removable parts in warm water, clean with a mild detergent solution, then sanitize per CSA guidelines. Wipe stainless surfaces with a non-abrasive cloth and inspect seals and fasteners. Dry all components thoroughly, reassemble, and reconnect power. Clean daily to prevent bacteria, grease buildup, higher utility use, and equipment failure.#@@#Additional Info#@#Edlund 356/230V electric tomato slicer delivers .188" (3/16") slices with a stainless steel blade. The 230v/60Hz, 1-Ph unit is NSF certified, measures 11.5" W x 12.5" H x 17" D, and weighs 25 pounds.#@@#General Info#@#Description #@#
Stop compromising speed for precision. This electric food slicer delivers consistent 3/16 inch cuts while sustaining continuous throughput in busy kitchens, and it installs on any prep line that uses 230v power. Restaurant and institutional operators gain a durable stainless unit that complies with NSF standards and reduces labor time on tomatoes, soft fruits, and vegetables.
#@@# Straight Blade#@#
A straight blade design generates uniform slice profiles for predictable portion control and visual consistency. Operators achieve repeatable 3/16 inch cuts across product runs, reducing waste and simplifying plating calculations.
#@@# Electric Drive#@#
A 230v electric motor provides stable power for continuous slicing in high-demand environments. Kitchens maintain output without manual fatigue, allowing staff to allocate time to higher value tasks.
#@@# Slice Thickness#@#
A fixed .188 inch 3/16 setting ensures every slice meets specification for sandwiches, salads, and garnishes. Chefs preserve recipe fidelity and reduce trimming time during peak service.
#@@# Stainless Construction#@#
All major surfaces use stainless steel to resist corrosion and support frequent cleaning cycles. Food contact areas withstand daily sanitizing and maintain sanitary conditions that assist inspection readiness.
#@@# Compact Footprint#@#
With a width of 11.5 inches, depth of 17 inches, and height of 12.5 inches, this unit fits tight counters and modular prep stations. Facilities optimize workspace layout and free adjacent surfaces for assembly and staging.
#@@# Certified Compliance#@#
NSF certification verifies materials and construction meet regulatory hygiene benchmarks for commercial kitchens. Managers document compliance and simplify procurement for cafeterias, hospitals, and large foodservice operations.
Unit weighs 25 pounds, supports single phase 60 hertz electrical service, and handles product loads from single items up to batches of 20 pieces per cycle.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect blades daily for nicks and alignment; replace damaged blade assemblies immediately to maintain consistent .188" slices. Lubricate sliding components weekly with food-grade lubricant and tighten fasteners to specified torque values. Sanitize stainless steel surfaces after each use using approved detergent and hot water; rinse and dry thoroughly to prevent corrosion. Verify electrical connections and phase supply before operation and document maintenance actions for CSA compliance.