Share on

FAQ - Frequently Asked Question

FAQ section is for Frequently Asked Questions coming from the users. Here you have a list of questions with the most frequent answers provided to our customers.

  • 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?

    Manconi entirely manufactures three lines of slicers, and they are called:

    • KOLOSSAL - gear driven (only two models are belt driven) and the built-in sharpener. Ideal especially for large retail chains (supermarkets)
    • KOLOSSAL DUAL - you can select gear or belt transmission and built in or separate sharpener. Ideal for large retail chains (supermarkets)
    • SMARTY – it is only belt driven and with built-in sharpener. It is ideal for Ho.Re.Ca market


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

    The gear driven slicers are the top of the range as they give the highest performance in terms of accuracy and constancy with any kind of product to be sliced (especially with particularly hard ones); therefore they are very reliable and efficient.

    The belt driven slicers maintain excellent performances on more standard situations. The belt driven machines are a little bit less expensive than the gear driven ones.


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

    Basically the difference is the inclination of the blade, which in the gravity models helps the pressure of the product to the gauge plate and the blade itself; on the contrary in the vertical models, the product is moved manually by the operator, as the blade is perpendicular to plate.

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

    The TC plate (TC is for Taglia Carne = Meat Slicing) is optimized for the cut of fresh meat: it is mainly used in butchery stores or departments.

    The BV plate (BV is for Braccio Verticale = Vertical Arm) is mainly designed to slice deli and cheese: it is used in delicatessen stores or departments.

    The TC and BV plates assembled on Manconi Slicers with diameters 350-370 mm (both Kolossal and Smarty) can be switched.

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

    If you are a private citizen, and your slicer is used for personal purposes you can keep on using it as it is.

    If you are owner or manager in a store where this slicer is used you are supposed to make an assessment for the risks involved in its usage. You can also decide not to replace it taking full responsibility on that.

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

    • Certification kit - the machine must be equipped with User Manual and its Certificate of Compliance declaring that this is a product manufactured according to the European Directives and Standards in force at that time;
    • Transmission noise - a good slicer must be silent even when fully operating;
    • Large working surface to support the product and the slices;
    • Fluency and no sticking points of carriage and last slice. The bump should not be present even with unbalanced loads;
    • Loading height of the product - the lower it is the lower is the effort for the operator during the usage of the slicer;
    • Look - a slicer is a working tool but also part of the furnishing in a shop, so it should look attractive and with an appealing design and a uniform and bright color. It shouldn’t have aesthetic failures;
    • Blade – it is very important to use high quality in terms of material and processing techniques; the blade should not wave and its eccentricity to be reduced to minimum to obtain the best slicing reliability;
    • Blade speed - the slower it is, the higher is quality of the cut with less waste of unsliced product; The product to be sliced must also be supported over the edge of the blade, to obtain a precise thicknesses of each slice and with homogeneity over its entire surface;
    • Rigidity and planeness of the gauge plate – this feature must be strictly respected both for a precise cut and for the best security in covering the blade;
    • Flowing lines on the gauge plate and blade cover - they must be sufficiently deep and well-shaped to reduce friction during the cutting of the product;
    • BV plate - just like the other plates the BV carriage must have a smooth sliding, secure locking, easy handling, appealing ergonomy and low maintenance;
    • Ergonomic handles (pulls, knobs and levers) in their shapes and positions. Slicers should be easily handled and operated;
    • Wide open space for cleaning - each part must be easily and safely cleaned, so there shouldn’t be any zone difficult to reach or even inaccessible;
    • Simplicity in disassembling (without tools) some parts (plate, last slice device, blade cover, sharpener, deflector, slice support) during the cleaning operations;
    • Possibility to wash the machine with a water jet without any risk of rusting;
    • There shouldn’t be any sharpened point (with the exception of the blade) which can injure the operator during the cleaning process.

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

    CE mark means that Manconi slicers meet the European Regulation requirements in force and necessarily the mass production follows the above mentioned guidelines. 

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

    For sure. Our machines are available in many colors (as per RAL chart).

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

    Choose a slicer with Teflon coating on its blade, gauge plate and blade guard, or alternatively equipped with a profiled blade.

  • What’s the salami tool for?

    On gravity slicers the clamping device improves the stability of the product to be sliced and as a matter of fact the slice precision reducing waste of the product.

  • 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?

    For the majority of our  models, we provide a foot shifting option, suitable to solve the problem. Contact us to find out if your model can be equipped with this kit.

  • 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.