Berkel

Berkel

ShortOrder offers free freight and low prices on Berkel restaurant equipment

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Berkel Slicer 823E-PLUS

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Berkel Slicer 829E-PLUS

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Berkle x13a

Berkel Slicer X13-PLUS

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Berkel Slicer X13A-PLUS

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Berkel Slicer X13AE-PLUS

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Berkelcc342

Berkel Food Processor CC34/2

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Berkel Slicer 825A-PLUS

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Berkel Slicer 825E-PLUS

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827a plus pic

Berkel Slicer 827A-PLUS

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Berkel Slicer 827E-PLUS

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Berkel Slicer 829A-PLUS

DISCOUNTS AVAILABLE!
+ FREE COMMERCIAL SHIPPING
Berkle x13a

Berkel Slicer X13E-PLUS

DISCOUNTS AVAILABLE!
+ FREE COMMERCIAL SHIPPING

Berkel Slicers

Berkel slicers are some of the sharpest pieces of restaurant equipment on the market. Since the invention of the meat slicer in 1898 by W.A. Van Berkel, a butcher in Rotterdam, Netherlands, Berkel has been perfecting the art of the blade. It took only nine years for Berkel’s meat slicers to appear as far away from Rotterdam as Mexico, China, Russia, and Canada. Not only did the meat slicer change the way a butcher approached many of his wares, it actually revolutionized the way people prepare food worldwide.

Berkel Incorporated began as U.S. Slicing Machines in 1909, changing its name to honor the creator of the meat slicer in 1915. For over a century, they’ve created slicing machines that chefs, deli workers, and food artisans depend on for consistent, accurate, and excellent results.

Today, Berkel is a subdivision of the ITW Food Equipment Group, which serves as parent company to a number of top-notch food equipment companies including Vulcan, one of the top competitors in the commercial stove arena, and Wolf, producer of some of the best ranges in the world.

How to Choose a Berkel Slicer

Choosing a Berkel slicer for use in your restaurant or institution is fairly straightforward; there are two variables that are important to how your slicer will function. The first is blade size. Berkel slicers come with blades that range from 9 inches to 14 inches. Essentially, you’ll want the smallest blade that will do the jobs you need it to do, because with a smaller blade comes less countertop space taken up by the slicer and a lower price tag.

The second variable is electric vs. manual. Electric slicers hum along at a slice every second or two, unattended, while you go about your business. Manual slicers can slice more quickly, but require attendants to operate. The biggest reason to choose manual over electric is that on the rare occasion that an electric slicer goes wrong, it can mow through a large batch of product, turning it into useless waste while you’re not looking. The biggest reason to choose electric over manual is that the efficiency of being able to do other prep while the slicer slices.

Some companies also produce slicers called ‘gravity feed’ vs. ‘angle feed,’ but the dirty little secret is that these are terms with no real meaning; all commercial slicers feed using an angled plate that allows gravity to pull the meat or other food onto the blade. It is safe to set those terms aside and focus on the issues that actually matter to the way you operate your kitchen.