I like Manconi slicers but I cannot make a decision on the most suitable model for me. What should I consider?

I like Manconi slicers but I cannot make a decision on the most suitable model for me. What should I consider?

To slice meat go for a vertical model with TC plate.

For the ham, all other cured meats and cheeses, choose either a vertical or gravity model. The choice depends on the habits of the markets.

To select the diameter of the blade look at the maximum size of the product to be sliced. The technical details of each model show the maximum diameter and the maximum size of the sliceable rectangle.

• What should I consider in choosing a built in sharpener or a separate one?

• Which are the product lines of Manconi and what are the differences among them?

• How can I choose between a belt transmission and a gear one?

• What’s the difference between the vertical models and the gravity feed ones?

• Why all the vertical models with 300-350-370 mm blade have 2 available plates?

• What can I do with the old slicer I am supposed to replace?

• I have an old slicer, made before September 1996, so that without mark

• What makes the difference between a good slicer and an ordinary one?

• What’s the meaning of the CE mark on the identification label?

• I’d like for my shop to have a colored slicer, matching with the style of the store. Can you help me?

• I have problems in slicing some creamy cheeses, what should I do?

• What’s the salami tool for?

• I’d like to purchase a Manconi slicer but the width of my table is not enough for its 4 feet. What can I do?