Affettatrice a volano o a gravità: differenze e scelta

The flywheel slicer: tradition

Born at the end of the 19th century, the flywheel slicer cuts thanks only to the operator's hand turning a large cast-iron flywheel. The blade has no electric motor: the cut is silent, doesn't heat the product and preserves all the aromas of the cured meat. It's the go-to for high-end delis and gourmet restaurants. The iconic red Berkel is the most famous example.

The gravity slicer: productivity

On a gravity slicer the product slides against the motor-driven blade by gravity, at about a 30° angle. It's faster, easier to use and much cheaper. Machines like the RGV Kelly 300 S/K are built for daily work in delis, pizzerias and butcher shops.

Key technical differences

• Temperature: the flywheel doesn't warm the product; the gravity slicer warms it slightly through blade friction.
• Throughput: a professional gravity slicer is 3–4x faster.
• Maintenance: flywheels need more mechanical care, gravity slicers mostly cleaning and sharpening.
• Price: a new flywheel starts at €2,500–3,000; a professional gravity slicer starts around €400.

When a flywheel is worth it

If you sell premium hams, culatelli or aged lardo, a flywheel adds real value. If you mostly slice cooked meats, industrial cold cuts or cheese, a good gravity machine gives the best price-to-quality ratio. For special cases we also offer refurbished Berkel 350 slicers in excellent condition.

Our advice

Start from the product you slice, then pick the machine. The flywheel is a philosophical and aesthetic choice as much as a technical one: those who pick it know why.