200W Electric Meat Slicer with 2 Removable 7.5 Inch Stainless Steel Blades, Adjustable Thickness Meat Slicer for Home Use, Child Lock Protection, Easy to

لماذا لم يتم التوضيح عن خط الجهاز انه 120v

Funciona de maravilla, tiene buen tamaño, y potencia

Whoops, I did not realise this was an international item. Thanks to an adapter, I am still able to use this, and tried it out tonight. This was the best slicer I've ever used for my home made gluten free bread! Great quality for the price. Highly recommend.

Upgraded from another brand - had problems on the lower end with pieces cutting cleanly. I make my own bacon and smoke cheeses. I need a slicer that is reliable on thickness and will cut cleanly on the whole piece without that annoying bottom flap, especially on pork bellies. The two blades are a blessing. Slicing smoked cheeses is a breeze, each piece is uniform and it just ends up a visually appetizing product. The blades are SO easy to interchange, too. The safety features are just that - they are not intended for the challenged-of-patience or, "I got this," ilk. I have another OSTBA machine and while the writers of the instructions may think they're clear, you gotta trial-and-error and interpret to figure out what works. It may take some doing. But do not lose heart. Once you become one with the machines, they are WONDERFUL kitchen-quality essentials if you desire to feed your family and friends with home-prepared, less-chemically-enhanced protein. It's a lot of work but my husband wouldn't trade my home-cured bacon or smoked Pepper Jack for anything you could get at the local hoy-poloy deli and pay bucks-tons more for, and I control the chemicals. Moms, if you're slicing you kids' school lunch meat from bologna you've cured and aged. this puppy is for your routine. Haven't tried it on fruit, though. I found that bacon does best when half-frozen. Blessing.

I've have an old slicer that I call a book style slicer... it's all plastic except for the blade and is about the size of a hard cover book. Think of a book sitting on it's spine and open it up so half the book is sitting on the table top and the other half with the blade is still upright... and now do your slicing. Yeah cheap, light, flimsy and takes three hands to use. but it has been working for 15 years or longer. So this slicer is to replace that old slicer. More sturdy and stable and doesn't need three hands to operate. Slicing wise I would say they are about equal that way. The old slicer's blade seems sharper while this one doesn't seem to be very sharp. When washing the blade I felt the edge to feel how sharp it is and if it was one of my knives I would be saying it's dull and in need of some serious sharping. I tried slicing both a block of cheese and a deli style cooked ham. The ham had been frozen and defrosted in the refrigerator until it was not frozen. It seems like it took more pressure pushing it through the slicer then it should have, more then my 15 year old $19.99 slicer that has never been sharpened. I like the removable bar the carriage rides on which is a lot more stable then my "book" slicer that it's carriage just rides in a slot in the base. The piece that holds the meat on the carriage which has those points on it works so-so. The points don't really dig into the meat very well and once have pushed the meat through the blade the blade will push the meat off the end of the slicer. If push hard enough to keep the meat from being pushed off the end of the slicer it causes enough drag on the blade that it slows down slightly and can hear the motor straining. Plus if pushing that hard it will change the thickness of the slices and cause the bar to flex slightly so that the pointed thing could run into the blade. Both can be over come by not pushing hard against the blade and once a slice is made tilting the carriage back while using a couple of fingers to hold the meat in the carriage and slide the carriage back to start position and then push meat back into place on the carriage. Then do another slice. Another problem is the carriage rolls on a single wheel near the blade and slicing both the cheese and cooked ham causes a lot of crumbly pieces that will fall down between the blade and carriage which then acts kind of like a wheel chock preventing the carriage from moving smoothly or easily. Every few slices have to flip the carriage up and wipe out the crumbs where the wheel rolls on. Considering all of this it still slices quicker the my old slicer which constantly tries to close shut and needed three hands to operate. (it didn't have an on/off button but needed to have a safety switch held in while holding the on switch in and then doing the slicing, I got around the safety switch by pushing that button down into the switch hole and sideways so it stayed stuck down). So as far as ease of use it far surpassed my old slicer. Plus this slicer can slice a bigger piece of meat (or whatever) then my old slicer could. I bought a 10 pound Member's Mark Uncured Black Forest Ham and had cut into thirds cross wise. This slicer could handle the 3.3 pound size without problem. My old slicer couldn't handle that big and meat would have to be sliced into two half rounds reducing height to half. Clean up was easy, Push the locking tab at one end of the bar and lift out bar and carriage, slide the lever for slice thickness to widest setting, flip up the blade lock lever and rotate to remove blade. Take all of that stuff to the sink to wash. The rest of the slicer doesn't need to be taken apart but simply wipe clean with damp soapy sponge or cloth and wipe down with one of those bleach type disposable wipes, and dry with paper towel or cloth. When the stuff that was washed in the sink dries reassemble everything and change the slice thickness so the blade edge is hidden. If they could improve where the wheel rides on so it's not trying to roll through all of those crumbs and getting stuck it would make this a lot quicker slicing where don't have to stop every few slices to clear out the crumbs the wheel gets stick on. And do something so that what ever is being sliced doesn't get pushed off the end by the blade. The first couple of slices the meat actually slide completely off the end of the slicer onto the table. After that used a finger to hold the meat in the carriage while slicing. Perhaps adding a lip to that end of the carriage to stop stuff from being pushed off by the blade.