Stop compromising speed for precision. This manual tomato slicer produces uniform 3/16" slices while sustaining high throughput in production kitchens, cafeterias, and catering operations. Designed for frequent use, the unit delivers consistent results with minimal operator effort and meets NSF sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the slicer and lock the arm. Remove debris and wash blade and food-contact surfaces with warm water and a mild detergent. Rinse thoroughly and sanitize per CSA or local guidelines. Dry all parts and inspect seals and fasteners; tighten if needed. Clean aluminum frame and scalloped blade with non-abrasive pads to prevent corrosion. Maintain a weekly coil of maintenance logs and perform full disassembly for deep clean monthly to reduce contamination, fire risk, and equipment wear.#@@#Additional Info#@#The Winco TTS-188 Tomato Slicer provides 3/16" scalloped cuts with a manual blade and aluminum frame, ideal for high-volume kitchens. NSF certified, it weighs 9.61 pounds, suitable for restaurants, schools, and hospitals.#@@#General Info#@#Description #@#
Stop compromising speed for precision. This manual tomato slicer produces uniform 3/16" slices while sustaining high throughput in production kitchens, cafeterias, and catering operations. Designed for frequent use, the unit delivers consistent results with minimal operator effort and meets NSF sanitation standards.
#@@# Blade Construction#@#
Scalloped blade geometry maintains consistent slice thickness and reduces slippage on ripe fruit, allowing operators to run continuous batches with fewer jams or repositions. The blade material and edge profile facilitate clean cuts, reducing cell damage and preserving texture for plated service.
#@@# Frame Durability#@#
Aluminum frame construction offers a low-weight footprint while resisting corrosion in humid kitchen environments, enabling mobile placement on counters or carts. The rigid assembly keeps the cutting plane true, which maintains slice uniformity across extended shifts.
#@@# Capacity Throughput#@#
The slicer processes multiple tomatoes per minute when operators adopt a steady rhythm, supporting meal periods and catering prep without bottlenecks. The manual design eliminates electrical dependencies, allowing use in satellite kitchens and temporary service stations.
#@@# Sanitation Compliance#@#
NSF certification ensures the unit meets commercial hygiene requirements, simplifying inspections and reducing cross-contamination risk. The straightforward surfaces and component layout speed cleaning cycles and support health code routines.
#@@# Ergonomic Operation#@#
A manual mechanism with an accessible work surface minimizes operator strain during repetitive tasks, improving consistency over long shifts. The slicer places controls and placement geometry within comfortable reach, which helps maintain pace and reduces fatigue.
#@@# Compact Footprint#@#
With a width of 16.5 inches, depth of 8.25 inches, and height of 9.5 inches, the unit fits on standard prep counters and in limited storage spaces.
#@@#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 burrs; replace the scalloped blade when slicing quality declines to maintain consistent 3/16" cuts. Disassemble the aluminum frame and wash removable parts in warm, soapy water; sanitize per NSF procedures and air dry to prevent corrosion. Lubricate hinge pivot monthly with food-grade lubricant and tighten fasteners on a quarterly schedule. Calibrate alignment after service to ensure operator safety and uniform slices.