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

The old slicer can be left to the store that is selling you the new one.

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

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?

What’s the salami tool for?

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

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

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

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

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

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

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

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

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

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

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

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