Stop compromising throughput for control. This commercial meat slicer combines robust construction, a 12" serrated knife, and a belt-driven 1/2 HP motor to deliver consistent slice quality while sustaining high-volume operation in kitchens, cafeterias, and catering lines. Equipment engineers designed the unit for manual feed workflows that prioritize operator accuracy, serviceability, and daily sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the EDV-12 and lock out power before cleaning. Remove blade guard and carriage; wash removable parts in warm, soapy water and rinse. Sanitize food-contact surfaces with a USDA- or CSA-approved sanitizer. Wipe the anodized aluminum body with a non-abrasive cleaner; avoid soaking motors and belts. Inspect seals and blade for wear; replace if needed. Dry all components completely, reassemble, and verify safe operation before restoring power.#@@#Additional Info#@#The Edlund EDV-12 manual-feed meat slicer has a 12" anodized aluminum blade, a 1/2 HP motor, and gravity feed. It weighs 54 pounds and meets UL, CSA, and ETL sanitation standards for commercial slicing.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial meat slicer combines robust construction, a 12" serrated knife, and a belt-driven 1/2 HP motor to deliver consistent slice quality while sustaining high-volume operation in kitchens, cafeterias, and catering lines. Equipment engineers designed the unit for manual feed workflows that prioritize operator accuracy, serviceability, and daily sanitation.
#@@# Blade Diameter#@#
A 12" knife provides the cutting surface necessary for full-size deli products, roasts, and cured meats while maintaining uniform slice thickness. Operators achieve repeatable results across product runs thanks to precise blade engineering and stable RPM under load.
#@@# Power Train#@#
The belt drive couples a 1/2 HP motor to the cutting assembly to balance torque and smooth acceleration during continuous use. Technicians can expect reduced vibration and predictable performance that simplifies production planning for rush service periods.
#@@# Feed System#@#
An angled gravity manual feed platform allows operators to control product engagement with the blade for safer, finer slicing. Staff maintain consistent pressure and positioning without complex automatic mechanisms, improving yield control and portion accuracy.
#@@# Materials and Finish#@#
Anodized aluminum construction resists corrosion and minimizes wear in commercial environments while reducing overall equipment weight to 54 pounds. Facilities benefit from a durable exterior that cleans easily and maintains regulatory appearance standards.
#@@# Electrical Compliance#@#
Designed for 115v, 60 Hz, single-phase power, the slicer meets ETL, ETL Sanitation, and cUL certifications for safety and sanitation. Maintenance teams gain confidence that the unit aligns with inspection requirements and electrical infrastructure common to institutional kitchens.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Edlund EDV-12 Meat Slicer.#@@#Maintenance Guide#@#Maintain the Edlund EDV-12 meat slicer by disconnecting power before servicing and follow CSA and ETL sanitation guidelines. Clean blade and product carriage after each use with food-safe detergent; rinse and dry completely. Lubricate carriage slide and pivot points weekly with NSF-approved lubricant. Inspect drive belt monthly for wear; replace if frayed. Verify blade sharpness daily and hone per manufacturer procedure to ensure consistent slice quality.