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

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

The choice is basically depending on the habits of each market, i.e. how a slicer is used traditionally.

We can say that the separate sharpener makes the washing process faster, because the blade is fully covered therefore the operation is quicker.

On the other hand, with the built in sharpener, as it is always positioned already on the slicer, there is no risk of loss and misplacement.

• 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?

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