Buffalo 250mm Meat Slicer – Anodised Aluminium

The Buffalo 250mm meat slicer is a manually operated bench-top slicing machine designed for portioning cooked and cold meats in commercial environments. The 250mm circular blade is driven by a 120W motor and paired with a food carriage mounted on ball bearings, giving a consistently smooth, controlled cutting action. Slice thickness is adjusted via a side dial, allowing operators to move between thin-cut charcuterie and thicker sandwich portions without tools or awkward reconfiguration.

In a busy service environment this type of slicer handles steady throughput reliably — it is well suited to regular daily use in delis, hotel kitchens, pub catering operations, and smaller production settings where cooked and cured meats form part of the regular offering. The anodised aluminium construction keeps the machine light enough to reposition on the bench when needed, while remaining robust enough to withstand consistent daily use.

Practical advantages for kitchen operators include:

• Smooth ball-bearing carriage reduces operator fatigue during extended slicing runs
• Manual thickness dial gives precise portion control across a wide range of cuts
• Anodised aluminium body is resistant to corrosion and straightforward to wipe down
• Compact bench footprint suits kitchens where counter space is at a premium
• Low power draw makes it practical to run from a standard socket without dedicated supply

Installation is straightforward — the slicer runs from a standard 13A mains socket and requires no specialist electrical provision. It should be positioned on a stable, level surface with adequate clearance either side for the carriage travel and safe blade access during cleaning. As with all blade equipment, safe handling and cleaning procedures should be established as part of kitchen induction.

This model is well suited to lower-to-mid volume operations slicing cooked and cold meats as part of a regular service routine. It is not designed for continuous high-throughput production or for slicing raw bone-in meat. For sites with significantly higher daily slicing volumes, a heavier-duty model with a larger blade diameter and more powerful motor would be worth considering.

If you are unsure whether this capacity matches your service volume or have questions about fitting it into your existing kitchen setup, the team is happy to talk it through before you commit.