Univex 8713M 13" Manual Meat Slicer, 1/2 HP Motor, Heavy Duty, Gravity Feed, Gear Driven

A commercial meat slicer is a heavy-duty machine that cuts deli meats, cheeses, and cooked muscle into uniform slices. Delis, butcher shops, restaurants, sandwich shops, and catering kitchens use them to produce consistent portions for sandwiches, charcuterie boards, retail packs, and meal prep. It is also called a commercial deli slicer, commercial deli meat slicer, electric commercial meat slicer, or commercial food slicer.

The right commercial meat slicer depends on three things: daily slicing volume, duty level, and blade size. Manual gravity-feed slicers handle low to mid-volume deli operations. Automatic and semi-automatic slicers run continuous shifts where operator fatigue and slice consistency matter. Heavy-duty slicers stand up to all-day production at high-volume delis and processors. Medium and light-duty units fit lower-volume kitchens and back-of-house prep. Blade sizes run 9 to 14 inches, matched to the largest cut you slice.

Every commercial meat slicer in this collection is built for daily commercial use. Construction is stainless steel with food-safe components and motors sized for foodservice workloads. Common configurations, buying guidance, and frequent buyer questions follow below.

Common Types and Configurations

• Manual gravity-feed meat slicer: The operator pushes the carriage by hand across a rotating blade. The standard format for delis and butcher shops slicing 2 to 4 hours per day.
• Automatic meat slicer: Powered carriage that strokes back and forth on its own. Reduces fatigue and produces consistent portions.
• Semi-automatic meat slicer: Switches between manual and automatic operation. Useful when short runs of one product follow long runs of another.
• Heavy-duty commercial meat slicer: Built for high-volume continuous operation in butcher shops, deli counters, and food processors. Stronger drive train and longer duty cycle than medium-duty units.
• Belt-driven slicer: Power transferred from motor to blade through a belt. Smooth, quieter operation suited to deli front-of-house environments.
• Gear-driven slicer: Power transferred through gears. Higher torque suits dense product and continuous-use commercial environments.
• Built-in blade sharpener: Onboard stones that hone the blade in place. Shortens downtime and keeps slice quality consistent.

What to Look at Before You Buy

• Daily slicing volume: Match capacity to peak shifts. Light-duty units handle under 2 hours of slicing per day. Medium-duty covers 2 to 4 hours. Heavy-duty handles all-day production.
• Blade size: Our catalog runs 9 to 14 inches. The blade should be wider than the largest cut you slice. A 10 or 12 inch blade covers most deli operations. A 13 or 14 inch blade fits whole-muscle butcher work.
• Manual vs automatic: Manual gravity-feed costs less and works for low to mid-volume slicing. Automatic units reduce operator strain and run continuous shifts without fatigue.
• Motor horsepower: Catalog units run from 1/4 HP through 1 HP. Light deli work suits 1/3 HP. Continuous commercial production needs 1/2 HP or higher.
• Belt-drive vs gear-drive: Belt-driven units run quieter. Gear-driven units deliver higher torque for dense product and long-run service.
• Safety features: Look for an interlocked carriage and a blade ring guard. Built-in sharpeners shorten downtime and keep slice quality consistent.
• Cleaning access: Removable carriage, removable blade ring guard, and stainless steel food-contact surfaces matter for daily sanitation. NSF or equivalent certification is the foodservice standard.

Frequently Asked Questions

What size commercial meat slicer do I need?

Match blade size and duty level to your peak slicing volume. Low-volume delis slicing under 2 hours per day suit a 9 to 10 inch light-duty manual slicer. Mid-volume operations running 2 to 4 hours per shift need a 10 to 12 inch medium-duty unit at 1/3 to 1/2 HP. High-volume butcher shops and processors slicing all day need a 12 to 14 inch heavy-duty slicer with 1/2 HP or higher. An automatic carriage reduces operator fatigue at this volume.

What is the difference between a manual and automatic commercial meat slicer?

A manual commercial meat slicer requires the operator to push the carriage across the blade by hand. A semi-automatic slicer adds a powered carriage stroke that the operator can engage or override. A fully automatic slicer runs the carriage on its own, often with a portion-counter and adjustable stroke speed. Manual units cost less and suit low to mid-volume operations. Automatic units run higher volume with less operator fatigue and produce more consistent slice thickness across long shifts.

How do you clean a commercial meat slicer?

Cleaning procedure varies by slicer model. Foodservice use requires cleaning and sanitizing after every shift to meet health code. The basic process is: power off, retract the gauge plate, then remove the carriage and blade ring guard. Wash all removable parts with hot soapy water, rinse, sanitize, and air-dry. Stainless steel food-contact surfaces make daily wash-down easier. Always follow the manufacturer's cleaning procedure and use food-safe sanitizers approved for blade contact.

Related Categories

• Flywheel Slicers
• Knife Sharpeners
• Meat & Deli Display Cases
• Meat Grinders

Shop by Brand

• AMPTO
• American Eagle Food Machinery
• Atosa
• Axis
• General
• Jaccard
• Omcan
• Prepline
• Pro-Cut
• Sirman
• Skyfood
• Univex

Since 1948, Univex has manufactured mixers, slicers, dough processors, pizza ovens, and prep equipment trusted in restaurants, pizzerias, bakeries, hotels, catering operations, and institutions. Known for rugged engineering that delivers decades of service, Univex balances durability with competitive pricing to provide strong long-term value. The company has also led the way in practical innovation, with operator-focused safety features that set industry standards. Backed by a reliable service and parts network, Univex continues to support commercial kitchens with equipment designed for demanding production environments.