Stop sacrificing throughput for control. This manual meat slicer combines heavy-duty construction with precise, repeatable slicing so kitchens maintain consistent portioning while handling steady production demands. Restaurant and institutional operators will recognize durable materials and service-friendly components that reduce downtime and support continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the slicer and remove food. Wipe aluminum surfaces with mild detergent and warm water; avoid abrasive pads. Retract the blade guard and run the sharpener per instructions. Clean the 12" stainless blade with a soft cloth, sanitize food-contact areas, then dry thoroughly. Check seals and remove debris from the gear drive and base. Reconnect power only when fully dry. Regular cleaning prevents contamination, fire risk, higher energy use, equipment failure, and failed inspections.#@@#Additional Info#@#Pro-Cut KMS-12 features a 12" German stainless blade and a 1/3 HP motor for slicing up to 1-1/2" thick. It has aluminum construction, a 45° gravity feed, a built-in sharpener, and is cETLus and ETL-Sanitation listed.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This manual meat slicer combines heavy-duty construction with precise, repeatable slicing so kitchens maintain consistent portioning while handling steady production demands. Restaurant and institutional operators will recognize durable materials and service-friendly components that reduce downtime and support continuous operation.
#@@# 12 Inch Blade#@#
A 12 inch German stainless steel blade delivers consistent contact area for full-size cuts and rejects warping under load. Operators will produce uniform slices up to 1-1/2 inches thick while the blade geometry maintains edge alignment for reliable performance.
#@@# Aluminum Construction#@#
The aluminum body provides a rigid platform that resists corrosion and reduces overall weight compared with cast steel alternatives. Maintenance crews will access fewer corrosion points, and staff will reposition the unit more easily when reconfiguring kitchen layouts.
#@@# Angle Gravity Feed#@#
A 45 degree angled gravity feed design promotes natural product flow to the cutting zone and minimizes manual force during slicing. Line workers will experience smoother throughput, and the feed orientation reduces product slippage for consistent yields.
#@@# Gear Drive System#@#
The gear-driven transmission transfers motor torque to the blade with minimal loss, ensuring steady rotation at rated power. Supervisors will note stable cutting speed under load, which preserves slice quality during extended production runs.
#@@# Built-In Sharpener#@#
An integrated knife sharpener lets staff restore blade edge on site without blade removal, shortening maintenance intervals. Managers will reduce external service calls and keep slice quality high throughout shifts.
#@@# Sanitation Listed#@#
ETL Sanitation and cETLus listings confirm compliance with North American public health standards for food-contact equipment. Procurement teams will document regulatory alignment during audits and simplify facility acceptance.
#@@#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 blade alignment monthly and tighten mounting screws using a torque driver to maintain consistent slice thickness. Clean all food-contact surfaces after each shift with a NSF-approved detergent and hot water, then sanitize per CSA guidelines. Operate built-in sharpener before service and verify blade rotation free of debris. Lubricate gear drive with food-grade lubricant every 90 days. Replace worn gaskets and inspect power cord for fray prior to use.
