Stop sacrificing throughput for consistency. This manual slicer delivers uniform 3/16 inch slices with scalloped blades that maintain cut quality across high-volume production, reducing rework and waste. Designed for foodservice operations, the unit combines durable stainless-steel construction with ergonomic handling to keep lines moving and operators safe.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and secure the slicer. Remove debris and wash blades with mild detergent and a soft brush, rinsing thoroughly. Sanitize food-contact parts per CSA guidelines and air dry before reassembly. Degrease exterior stainless steel with a non-abrasive cleaner, wiping dry to prevent corrosion. Clean vents and remove buildup to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Regular cleaning prevents contamination, saves energy, and reduces repairs.#@@#Additional Info#@#Vollrath’s Redco InstaSlice 15105 manual slicer delivers consistent 3/16" scalloped cuts with a stainless steel frame and NSF certification; its dimensions are 10.5" width, 17.5" depth, 10.75" height, and it weighs 18.5 pounds for steady throughput.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This manual slicer delivers uniform 3/16 inch slices with scalloped blades that maintain cut quality across high-volume production, reducing rework and waste. Designed for foodservice operations, the unit combines durable stainless-steel construction with ergonomic handling to keep lines moving and operators safe.
#@@# Scalloped Blade#@#
Scalloped blades produce clean, consistent 3/16 inch slices that preserve texture and shape for tomatoes, fruits, and vegetables. Operators gain repeatable slice thickness for plated presentation and portion control, enhancing yield and customer satisfaction.
#@@# Manual Operation#@#
Manual power eliminates electrical dependencies and simplifies integration into prep stations without additional wiring. Staff can operate the unit immediately, and the hand-powered mechanism minimizes downtime related to motor servicing.
#@@# Stainless Steel Exterior#@#
The stainless steel exterior resists corrosion and withstands daily cleaning cycles common in commercial kitchens. Maintenance crews can sanitize surfaces quickly, supporting compliance with health standards and extending equipment life.
#@@# Compact Footprint#@#
With a footprint measuring approximately 10.5 inches wide by 17.5 inches deep and 10.75 inches high, the unit fits on standard prep counters or inside limited storage areas. Managers conserve workspace while keeping the slicer within easy reach during peak prep periods.
#@@# NSF Certified#@#
NSF certification verifies that the unit meets criteria for materials, design, and cleanability required in institutional settings. Procurement teams receive assurance that the slicer supports regulatory inspections and routine sanitation protocols.
#@@# Robust Weight and Balance#@#
Weighing 18.5 pounds, the slicer provides stable operation during repetitive use and resists movement on counters during manual slicing.
#@@#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#@#Inspect upon arrival. Ensure all components are included before use.#@@#Maintenance Guide#@#Inspect blades before each shift and tighten mounting hardware to prevent misalignment. Clean scalloped blades and housing after every use with warm water and mild detergent, rinsing thoroughly to remove food particles. Sanitize with a food-safe solution and air dry to preserve stainless steel finish. Lubricate pivot points monthly using a food-grade lubricant. Replace worn blades or seals immediately to maintain NSF compliance and consistent slice quality.