The right meat slicer comes down to three questions: how big is the product you slice, how many hours a day the slicer runs, and whether someone will stand at it for every stroke. A 9 or 10 inch manual slicer suits light, occasional slicing. A 12 to 14 inch medium duty model covers most sandwich shops and small delis. A 13 inch heavy duty manual or automatic slicer is built for deli counters and production kitchens that slice for hours. Below we compare specs from our listings and the manufacturers’ pages.
Meat slicer blade size: what 9, 12, 13 and 14 inches mean
Blade (knife) diameter sets how large a product you can slice comfortably and how many slices you get per stroke on wide items. Larger blades handle whole roasts and big cheese blocks without forcing the product.
- 9 to 10 inch: compact and lighter. The Berkel B9-SLC uses a 9 inch chromium-plated carbon steel knife and a 1/4 HP motor.
- 12 inch: the common middle ground. The Berkel B12-SLC and the Hobart EDGE12-1 both pair a 12 inch knife with a 1/2 HP motor.
- 13 inch: the standard size on heavy duty lines such as the Hobart HS Series and the Berkel X13 PLUS.
- 14 inch: the largest knife in this group, on the Berkel B14-SLC.
A bigger blade is not automatically a heavier duty slicer. The B14-SLC has a 14 inch knife but the same 1/2 HP motor as the 12 inch models, so think of blade size as product size and duty class as how long the machine can run.
Duty class and hours per day
Manufacturers group slicers into light, medium and heavy duty. Hobart is specific about its Centerline Edge line: Hobart describes the Edge slicers as medium duty with “an average run time of 4 or less hours per day.” Its HS Series is marketed as heavy duty slicers for slicing “all day.” Berkel’s B series listings on our site do not state a duty rating or hours per day, so ask us before buying one for a busy line.
A practical rule: if the slicer runs most of a shift every day, start with heavy duty; if it only runs during prep, medium duty is usually enough.
Motor HP and cheese
Most models here have a 1/2 HP knife motor; the 9 and 10 inch Berkels have 1/4 HP. Hobart says the 1/2 HP motor on its HS Series delivers the power “to slice cheese and meat with no shredding,” and makes a similar claim for the Edge line. Cheese is harder on a slicer than cooked meat, so if cheese is a big share of your slicing, lean toward 1/2 HP and a higher duty class.
Belt drive
The Hobart Edge listings specify a poly-v belt drive, which Hobart says is designed for quiet operation and is more economical to service. The other listings here do not state the drive type, so we do not compare them on it.
Manual vs automatic commercial deli slicer
A manual slicer needs the operator to push the carriage for every slice. An automatic moves the carriage for you, so staff can stack or portion while it runs. The Hobart HS7N-1 offers three stroke lengths and four stroke speeds, and the Berkel X13A-PLUS lets you choose manual or automatic operation with a 45 degree gravity feed. Automatics suit high volume counters; manuals give more control on small batches.
Comparison table
| Model | Knife | Motor | Operation | Duty (per maker) | Listed price |
|---|---|---|---|---|---|
| Berkel B9-SLC | 9 in | 1/4 HP | Manual | Not listed | $999 |
| Berkel B12-SLC | 12 in | 1/2 HP | Manual | Not listed | $1,636 |
| Hobart EDGE12-1 | 12 in | 1/2 HP | Manual | Medium (4 hours or less per day) | $2,025 |
| Berkel B14-SLC | 14 in | 1/2 HP | Manual | Not listed | $2,387 |
| Berkel X13A-PLUS | 13 in | 1/2 HP | Manual or automatic | Not listed | $6,839 |
| Hobart HS6N-1 | 13 in | 1/2 HP | Manual | Heavy | $7,035.70 |
| Hobart HS8-1 | 13 in | 1/2 HP | Manual | Heavy | $8,932.70 |
| Hobart HS7N-1 | 13 in | 1/2 HP | Automatic | Heavy | $11,178.30 |
Prices are current listed prices and can change. All eight run on a standard 120V (or 115V) single phase outlet according to their listings.
12 inch slicer or 13 inch heavy duty?
A 12 inch slicer like the B12-SLC or EDGE12-1 is the usual pick for sandwich shops, cafes and restaurants that slice a few hours a day. The EDGE12-1 adds a permanent ring guard, carriage and gauge plate interlocks, a no-volt release and a top-mounted sharpener. The B12-SLC offers slice thickness up to 9/16 inch, a built-in sharpener and NSF listing, and Berkel’s product page lists a no volt release interlock.
Step up to a 13 inch heavy duty model when the slicer runs most of the day. The Hobart HS6N-1 brings the 13 inch CleanCut knife, a Borazon stone sharpener, removable meat grip arm and ring guard cover, and a cleaning kickstand. The Hobart HS8-1 is also manual, with an anodized finish, six interlocks and an included knife removal tool.
Safety features to look for
Commercial slicers are dangerous. Whatever you buy, follow the manufacturer’s manual, train every operator, and never bypass a guard or interlock. Features worth comparing:
- Ring guard: a permanent guard around the knife edge appears on the B9-SLC, EDGE12-1 and X13A-PLUS listings.
- No volt release: keeps the slicer from restarting on its own after a power loss.
- Interlocks: Hobart’s HS Series page lists only a no volt release on the HS6/HS6N, adds Home to Start on the HS7/HS7N, and lists six interlocks on the HS8/HS8N and HS9/HS9N, including a gauge plate interlock, 30 second shut off and Close to Stop.
- Knife removal: Hobart says the HS knife can be removed and cleaned in a sink or dishwasher, and describes “zero knife exposure” while sharpening and cleaning.
Cleaning and sanitizing
Slicers touch ready-to-eat food, so cleaning matters as much as specs. The CDC’s Retail Delis page says FDA and USDA FSIS recommend cleaning and inspecting in-use food slicers every 4 hours, and reports that about half of the delis studied did not fully clean their slicers that often. It also notes that damaged slicers are harder to clean. Your local health department sets the rules you must follow, so check with them too.
Design helps. Look for removable carriages, knife covers and guards, sealed controls and seamless bases. The X13A-PLUS uses a one-piece NSF-approved polymer base, sealed pushbutton controls and a kickstand, and the Hobart HS and Edge models have removable carriages.
Who each meat slicer suits
- Light use or a small cafe: B9-SLC. Not a home appliance; commercial slicers need trained operators.
- Sandwich shop or restaurant: B12-SLC, EDGE12-1, or B14-SLC for larger product.
- Deli counter or butcher: HS6N-1 or HS8-1 for long manual shifts.
- High volume deli or commissary: X13A-PLUS or HS7N-1 for automatic slicing.
Browse every model on our Hobart brand page, and see how a slicer fits into a full kitchen in our commercial kitchen equipment guide. Planning a prep line? Read spiral vs planetary mixer and combi oven vs convection oven.
Frequently asked questions
What size commercial deli slicer do I need?
Match blade size to your largest product. A 12 inch slicer covers most sandwich and deli work; a 13 or 14 inch knife handles larger roasts and cheese blocks more comfortably.
Is a 12 inch slicer good for cheese?
The 12 inch models here have 1/2 HP motors, and Hobart says the Edge line’s 1/2 HP motor handles tough meat or cheese without shredding. If you slice cheese for hours each day, consider a heavy duty model.
How often should a meat slicer be cleaned?
The CDC says FDA and USDA FSIS recommend cleaning and inspecting in-use slicers every 4 hours. Follow your manufacturer’s manual and local health code.
What is the difference between Hobart HS6 and HS8?
Both are 13 inch manual heavy duty slicers. Hobart lists a burnished aluminum finish and a no volt release on the HS6/HS6N, and an anodized finish with six interlocks on the HS8/HS8N.
Questions about choosing a meat slicer? Call us at 866-777-2590, Monday to Friday, 9AM to 6PM PST, and we will help you match blade size, duty class and budget to your menu. Orders of $999 or more ship free by freight; smaller orders ship for a flat $200.
