A dull blade or a buildup of food residue is usually the culprit behind most slicer problems. What Can Go Wrong with a Food Slicer?īecause a food slicer is just a blade and a motor, few things can go wrong with it. You’ll need to replace it if it becomes dull or is damaged. The stainless-steel blade is removable for cleaning, but it cannot be sharpened. Food held in a sliding tray is cut as it is pushed past the spinning blade. It uses a motor to spin a serrated circular blade. Click here to find this product at ĭeni Electric Slicer, 2Exploded view of a typical food slicer appliance it’s basically a motorized blade.Ī food slicer is a small appliance for quick, accurate cutting of meat, cheese, bread, vegetables, and other foods.Many removable parts could be washed in the dishwashing machine, but the body of the Deni Pro II must be cleaned thoroughly by hand. Pressing the feed tray forward harder exaggerates the problem, so work within the limits of the Pro II if you expect good results.Ĭleaning the Pro II should be simple enough, but read and understand the manual and be very careful when removing the blade. Cheese smears onto the blade and increases the friction. The nemesis of a machine like the Deni Pro II is cheese. These foods hold their shape and contain natural grease that lubes the cutting blade. Hard deli sausages like pepperoni and salami usually work up well even on lightly powered slicers. Cutting slices of raw beef could be a different story if the roast is thawed and sags under the blade. Meat slicing also should be an appropriate task for the Deni - raw meat works better if partly frozen so it cuts easily without deforming. Easily sliced foods like apples, lettuce, and other cooperative items are well within its range. The machine’s 7-1/2 inch diameter stainless steel blade handles the lighter jobs well. At the lower end of the slicer range in terms of power and design, the Deni might not meet everyone’s expectations. The Deni Electric Food Slicer Pro II quickly slices vegetables, fruits, and meats for sandwiches and salads and can be a great labor-saver in the kitchen, as well as a way to trim pounds and dollars by measuring accurate food portions. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.ĭeni Kitchen Electric Food Slicer | Stainless Steel Blade Pro II 14150 Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing - creating his own knives and tools from scrap steel and sweat.Ĭhanging economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James apprenticed to John Frazier - the most knowledgeable traditional foundryman in North America at that time - for the next six years. His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.Ī veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions.
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