In hotel and restaurant kitchens as well as in the food retail trade, foodstuffs such as roast meat, sausage and bread are served or sold cut into slices.

The slicers required must run largely maintenance-free. Furthermore, the materials used must be physiologically neutral.

In a slicer of this type, the circular blade is driven by an electric motor via a small vee-belt. The material to be sliced is placed on a cradle which is then moved past the blade by hand.