The Hobart Edge Series Slicer is a top - notch choice for your slicing needs. It's highly efficient, cost - effective, and a breeze to clean. With this slicer, you and your staff will have the advantage to keep customers satisfied and coming back. It also has added protective features, so you can feel confident having it in your store's back area. This medium - duty slicer, ideal for up to 4 hours of daily use, offers an excellent value for money. It comes with a large product tray and slide rod, perfect for feeding bigger loaves. The 0.5 hp motor slices cheese and meat smoothly without shredding. A wide carriage span ensures a seamless glide. The rear - mounted, removable meat grip is easy to clean. There's also a removable ceramic sharpening stone that lets you sharpen and hone the blade in just 15 seconds, and cleanup is equally fast. The sanitary, anodized aluminum base helps prevent bacteria growth. Specifications: Model: EDGE12 - 11, Width: 26.32 inches, Depth: 23.14 inches, Height: 21.88 inches, Voltage: 120V, Hertz: 60 Hz, Phase: 1 Phase, Amps: 4 Amps, Horsepower: 0.5 hp, Blade Size: 12 inches, RPM: 300, Max Product Size: 10' x 6' or 8' (Diameter), Cut Thickness: 0 - 14 mm / 0 - 0.56 inches, Slices Cheese: Yes, Slicing Volume: Up to 4 hours/day, Material: Aluminum / Carbon Steel, Operation: Manual, Installation Type: Countertop, Type: Meat Slicer. This slicer is NSF Certified, which means it meets public health protection standards for food safety. It's also ETL Certified, having passed independent testing and periodic inspections to meet North American product safety and industry standards.

Using your Hobart EDGE12 meat and cheese slicer is easy. First, place it on a stable countertop. Make sure the power is off before loading the product. Put the item you want to slice on the large product tray and use the slide rod to feed it towards the blade. Adjust the cut thickness according to your needs. When slicing, keep your hands away from the blade. For safety, always use the meat grip to hold the product. After use, turn off the power and unplug the slicer. Remove the meat grip and ceramic sharpening stone for easy cleaning. You can wipe the anodized aluminum base with a damp cloth to prevent bacteria growth. Sharpen the blade every now and then using the ceramic sharpening stone - it only takes 15 seconds. Periodically check the slicer for any signs of wear and tear. If you notice any issues, don't try to fix it yourself; contact a professional. Remember, this slicer is designed for medium - duty use, so don't use it for more than 4 hours a day to ensure its long - term performance.