Is there such an animal as a small Berkel/Hobart slicer? I'd love to
have one of these, but don't have a particularly large kitchen, and
there's no way I have room for a 'real' one.

The closest thing seems to be from "Chef's Choice", like these:
http://www.pleasanthillgrain.com/mea...i_slicers.aspx
but I'm reluctant to purchase one without seeing it in person.

Anyone have (or have used) one?

Thanks,
Heath

"l, not -l" > wrote:

>Although no longer in production, Rival Electr-o-matics (I'm familiar with
>models 1025, 1030 and 1101) are sturdy workhorse food slicers and are
>regularly available on eBay and sometimes Craig's list. Having lost custody

I also have a Rival slicer (don't feel like digging out the box to see
the model number) which I've owned for over 20 years.

I'm quite pleased with mine. Does it do what a full-size professional
slicer does? No, but its more than adequate for my needs around the
house, cleans up easily and doesn't take up all that much storage
space.

LeeBat

"LeeBat" > wrote in message
>
> I'm quite pleased with mine. Does it do what a full-size professional
> slicer does? No, but its more than adequate for my needs around the
> house, cleans up easily and doesn't take up all that much storage
> space.
>
> LeeBat

Will it make very thin, shaved slices?

In article >,
"l, not -l" > wrote:

> On 12-Feb-2009, Heath Roberts > wrote:
>
> > Is there such an animal as a small Berkel/Hobart slicer? I'd love to
> > have one of these, but don't have a particularly large kitchen, and
> > there's no way I have room for a 'real' one.
>
> Although no longer in production, Rival Electr-o-matics (I'm familiar with
> models 1025, 1030 and 1101) are sturdy workhorse food slicers and are
> regularly available on eBay and sometimes Craig's list. Having lost custody
> of the family Electr-o-matic in a divorce, I found one a few years ago on
> Craig's list for $30. They have the features most often needed, are much
> smaller than commercial slicers, yet large enough for the jobs you are
> likely to ask of it. Most often, I use mine to slice beef brisket, regular
> and corned, flank steak, London Broil and bulk cheese.
>
> You can see what they look like on Denver's Craig's list
> http://denver.craigslist.org/for/1030049510.html - I have no affiliation
> with the seller and don't live near Denver, it was just the first one I came
> upon with a picture in a Google search .

I have one of these, too. I love mine. I have also tried the Waring
Pro model that they currently make. It is pretty good, but clean up is
more difficult as there are plastic exterior pieces where food bits can
get behind, and complete disassembly of these things is needed for
thorough and proper clean-up. I have a different slicer made by Rival
also, a newer model, but with plastic coverings similar to the Waring
and the Rival Slicers that a current, and it suffers from the same
challenges to clean-up.

The Chef's Choice from the original message would open (site not
responding), so I looked for that brand on eBay, and it looks a little
more like the vintage Rivals, better for clean-up. But honestly, the
vintage all steel rivals are far cheaper, and prolly will suit your
needs.

jt

In article >,
"Ed Pawlowski" > wrote:

> "LeeBat" > wrote in message
> >
> > I'm quite pleased with mine. Does it do what a full-size professional
> > slicer does? No, but its more than adequate for my needs around the
> > house, cleans up easily and doesn't take up all that much storage
> > space.
> >
> > LeeBat
>
> Will it make very thin, shaved slices?

These can be adjusted from over 1/2 inch thick to down under half a
millimeter.

The trick to making the best of these is to use a light but even coating
of veggie spray or oil. I tend to hold a can of spray several inches
away from the spinning disk and spray it from both sides, then (and this
is VERY important), I turn off the machine. With the disk stopped, I
then use a paper towel to rub the oil thin and even on both sides of the
disk (it is necessary to jog the blade on the back side to get all of
that surface coated, but wait until the jog stops moving to protect your
fingers). Also, I spray oil on the slides as a food safe lubricant for
the guide to move back and forth, as well as any surfaces on the food
guide that the food will come in contact. Also, partially freeze your
meat or cheese to firm it so it is stiff against the cutting edge of the
disk for better results.

And always use the clamp pieces to push the food against the back edge
of the food guide surfaces, never your fingers.

Now also keep in mind that the blades on the home units turn slower, so
your work time will be greater than the deli on the corner. And just
because it turns slower does not make it safer, so be as careful as you
would be if you worked at that deli on the corner. And keep kids a safe
distance from the cutter at all times the machine is on.

Clean up is very important, as food gets in every crack it can find.
That is why I like the older models easier. No external cover pieces
that need inordinate attention.

Hope these tips help you have boatloads of sfe, tasty fun.

jt