Slicers, Dicers & Cutters

These machines take over the repetitive, high-volume cutting work that slows a prep team down. A slicer produces uniform portions of meat, charcuterie or cheese. A dicer or cutter breaks down vegetables, fruit or protein into consistent pieces. Patty formers and meatball machines shape ground meat to a set size and weight. Together they reduce prep time, cut labour costs and keep portion sizes tight across every service.

The range covers gravity-feed and automatic vertical meat slicers from Berkel and Sirman, vegetable prep cutters and dicers from Robot Coupe, patty and meatball forming machines from Brice and the La Minerva range, bread and deli slicers, and countertop portion cutters from Apuro and Benchfoods. Rollmatic and Prince Castle round out the lineup with specialised cutting and portioning equipment for high-volume operations.

A gravity-feed slicer is the workhorse of most deli and sandwich operations. The product rests at an angle and slides into the blade under its own weight, making it easy to operate with minimal training. An automatic vertical slicer, like those in the Berkel and Sirman range, holds the product upright and drives cuts mechanically, which suits higher volumes and reduces operator fatigue. If you are slicing for a busy service rather than occasional use, the automatic format generally pays for itself quickly.

Blade diameter is the key spec — larger blades handle thicker cuts and bigger product. Most deli and cafe operations find a mid-range blade size covers the bulk of their menu. High-volume kitchens slicing whole legs, large roasts or full charcuterie logs generally need a larger blade diameter to avoid multiple passes. Check the product's maximum product height and throat width against your largest regular cut before you order.

Hand-pressing works at low volumes, but portion inconsistency adds up fast — both in food cost and cook time. A patty former like the Brice or La Minerva machines produces the same diameter and thickness every cycle, so your grill times stay predictable and your plate weight stays consistent. For any kitchen turning out burgers as a core menu item, a forming machine typically recovers its cost through reduced waste and faster prep within a reasonable time.

Most benchtop slicers in this range run on a standard single-phase supply and sit directly on a prep bench. Larger automatic slicers may draw more current, so check the unit's electrical requirements against your switchboard before ordering. No plumbing is required for slicers or cutters. Patty forming machines with refrigerated hoppers — such as the La Minerva Flex refrigerated range — will need adequate ventilation around the unit.

Switch the machine off and disengage the blade guard before any cleaning. Remove the carriage, blade cover and product tray, then wash each part with a food-safe detergent and sanitise before reassembly. The blade itself requires careful wiping with a cut-resistant glove — never a bare cloth. Most manufacturers recommend a full strip-down clean at the end of each day in a busy kitchen. Check your unit's manual for the correct disassembly sequence, as it varies by model.

Blade sharpening is the most frequent task — a dull blade increases motor load and produces ragged cuts. Many operations sharpen every few weeks under heavy use. Annual servicing by a qualified technician covers the drive belt, carriage bearings and any electrical components. Patty forming machines with moving dies and variable-speed drives benefit from more frequent inspection of the forming plates and seals, particularly on refrigerated models.

A dedicated vegetable cutter excels at high-volume, repetitive cuts — julienne, dice, slice — faster and more consistently than most food processors. Robot Coupe's cutter range is built for that throughput. A food processor with a bowl attachment handles mixing, pureeing and smaller batches more flexibly. Many kitchens run both: the cutter handles bulk vegetable prep during mise en place, while the processor covers sauces, pastes and smaller jobs throughout service.

Entry-level countertop slicers and manual cutters sit at the more accessible end of the range, while fully automatic vertical slicers and refrigerated patty forming machines represent a larger investment. Prices vary significantly by blade size, automation level and brand. Members save off RRP across the full slicers, dicers and cutters range at Chefs Depot, so registering before you order is worthwhile if you are buying more than one unit.