Stop trading speed for precision. This electric commercial slicer produces consistent 3/8" scalloped cuts while sustaining continuous throughput in high-volume kitchens, cafeterias, and bars. Designed for 230v/60/1-ph operation and NSF compliance, it balances robust construction and serviceability to minimize downtime and protect food safety.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Edlund 358XL/230V before cleaning. Remove blade assembly and wash with warm, soapy water; rinse and air dry. Sanitize food-contact surfaces with an NSF-approved solution. Wipe exterior stainless steel with a non-abrasive cleaner and soft cloth. Clean vents and carriage guides to remove debris and prevent grease buildup. Inspect seals and reassemble when fully dry. Follow manufacturer electrical safety and verify power matches 230v before reconnecting.#@@#Additional Info#@#Edlund’s 358XL/230v electric food slicer provides 3/8" scalloped cuts with a stainless steel frame, 230v/60Hz power, and NSF certification, ideal for commercial kitchens. It weighs 27 pounds and aids in efficient tomato and produce portioning.#@@#General Info#@#Description #@#
Stop trading speed for precision. This electric commercial slicer produces consistent 3/8" scalloped cuts while sustaining continuous throughput in high-volume kitchens, cafeterias, and bars. Designed for 230v/60/1-ph operation and NSF compliance, it balances robust construction and serviceability to minimize downtime and protect food safety.
#@@# Stainless Steel Construction#@#
Engineers designed the unit with full stainless steel housing and components to resist corrosion and withstand daily cleaning protocols commonly used in institutional kitchens. Operators gain long service life and simplified sanitation because surfaces accept disinfectants and wet cleaning without degrading.
#@@# Scalloped Blade#@#
A scalloped 3/8" blade assembly delivers uniform tomato and vegetable slices while reducing product slippage during cutting. Employees achieve repeatable portion control, improving plating consistency and reducing waste across busy shifts.
#@@# Electric Power#@#
The slicer runs on 230v, 60 hertz, single-phase power to integrate with standard commercial electrical systems in many facilities. Technicians install and commission the unit quickly, and kitchens maintain steady operation under continuous load without frequent motor cycling.
#@@# NSF Certification#@#
This model carries NSF certification, confirming compliance with commercial food-contact safety standards and facilitating health-inspection approvals. Managers document regulatory adherence and streamline onboarding for new sites that require certified equipment.
#@@# Compact Footprint#@#
Designers kept the profile compact to fit limited counter space while preserving a stable work area for continuous slicing. Staff save valuable prep real estate, enabling adjacent tasks such as portioning and packing without rearranging major equipment.
#@@#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#@#Use a soft brush or coil vacuum to remove debris from the motor housing and ventilation slots weekly to prevent overheating. Inspect the scalloped 3/8" blade before each shift; tighten fasteners and replace blades showing nicks or corrosion. Sanitize stainless steel surfaces with a neutral pH cleaner and potable water, then air dry. Confirm the unit operates on 230v/60Hz, 1-Ph supply and verify grounding. Schedule quarterly lubrication of hinge points and annual CSA reinspection.
