After several years of looking for a commercial meat/cheese slicer, I finally scored one this past weekend. A friend called me and said he had a 12" Intedge at his bar in Erie, PA, that was a backup in case the one in the kitchen died (1950's model that is still running well). He said he was getting ready to sell the bar and wondered if I wanted the slicer for $200, but that it needed some work and a good cleaning from being in storage for a very long time. I agreed the price, as long as the blade was decent and the motor ran. I've been looking around, and a decent 12" slicer is $400 ++.
I picked it up yesterday, and after making sure it ran, I tore it down and spent 4-1/2 hours cleaning it up, sanitizing and adjusting it. I still have to clean and lube the blade sharpener assembly, but I used my knife sharpening stones just to dress the blade. I'm going to order a stone set as the old ones are a filthy mess and appear to be chipped on one stone. I then ran some of my Sopressata sausage through it, and it shaved the dried sausage beautifully. (No pics of the sausage, sorry)
I need to get a handle for the sliding food gripper/guide (I have a 1/4" bolt in the holder for now), plastic spacer to keep the food gripper/guide from dragging on the sliding tray (I'll make some from Delrin on the lathe), and foot bumpers so it doesn't scratch my countertops (the original feet are missing, but the posts are there). I'll probably make those from delrin bar stock as well. The cord is safe, but I'm going to replace it anyway ,so it looks better. Right now it's a white cord that has yellowed from age and contact with God-knows-what over the years.
I picked it up yesterday, and after making sure it ran, I tore it down and spent 4-1/2 hours cleaning it up, sanitizing and adjusting it. I still have to clean and lube the blade sharpener assembly, but I used my knife sharpening stones just to dress the blade. I'm going to order a stone set as the old ones are a filthy mess and appear to be chipped on one stone. I then ran some of my Sopressata sausage through it, and it shaved the dried sausage beautifully. (No pics of the sausage, sorry)
I need to get a handle for the sliding food gripper/guide (I have a 1/4" bolt in the holder for now), plastic spacer to keep the food gripper/guide from dragging on the sliding tray (I'll make some from Delrin on the lathe), and foot bumpers so it doesn't scratch my countertops (the original feet are missing, but the posts are there). I'll probably make those from delrin bar stock as well. The cord is safe, but I'm going to replace it anyway ,so it looks better. Right now it's a white cord that has yellowed from age and contact with God-knows-what over the years.
