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Blade diameter: the first parameter to consider

Blade diameter dictates the maximum product thickness and the working speed you can sustain. For intensive home use or a small deli a 195–220 mm blade is enough, as on the RGV Lusso 195 GL. Delis, restaurants and butcher shops usually move up to 275–350 mm, like the RGV Kelly 300 S/K, which delivers clean cuts even on large aged cuts.

Motor power and duty cycle

An undersized motor overheats and degrades the cut. Rule of thumb: at least 200 W for home use, 300 W for semi-pro, 400 W or more for continuous work. Always check that the motor is ventilated and has thermal protection.

Body and blade materials

Anodised aluminium bodies resist corrosion and clean easily. The blade must be chrome steel (100 Cr6) to hold its edge over time. A good example is the Berkel BS933 blade in 100 Cr6 steel.

Belt drive vs direct drive

Belt drives reduce vibration and noise and protect the motor from overload. They're the right choice for anyone slicing for many hours a day.

Built-in sharpener: not an optional

A well-designed sharpener lets you keep the blade keen without removing it. Models like the removable RGV sharpener for the 195-220-250 series are made exactly for that.

Bottom line

Blade diameter, power, materials, drive type and sharpener: those five parameters decide whether you're buying a professional slicer or a toy. If you're unsure which model suits you, get in touch — we'll help you pick the right machine for your business.