Buying guides
Guides and practical tips to choose professional slicers, meat grinders, graters and kitchen machinery.
How a Roberval two-pan balance works, how to choose capacity and weight set, how to calibrate and care for it, when it is legal for selling by weight and what to check on a used or antique scale.
How to choose a used commercial glasswasher or bar dishwasher: basket size, power supply, temperatures, water softener and a component-by-component inspection table, plus the parts that wear out most.
Buying a used meat slicer, Berkel or other brands: what to check on blade, carriage, motor and electrics, CE marking, questions for the seller and warranty.
Stand-alone grater, mincer-grater or attachment: how to choose an electric grater for hard cheese by roller, motor, mouth and safety, and how to look after it.
Chamber vs external vacuum sealers explained: pump capacity, sealing bar, bags, maintenance and what to check before buying a used commercial vacuum packing machine.
How to choose a commercial meat grinder or mincer: head sizes #8 to #32, hourly output, single or three-phase, head materials, plates and knives, and what to check on a used machine.
Manual flywheel or electric gravity slicer? How each works, which is better for prosciutto, which keeps up with a busy counter, and how vertical slicers compare.
Blade size, motor, drive, carriage, materials, sharpener and EN 1974 safety: everything you need to choose a professional meat slicer, new or used.