Omcan USA 13642 Omas Meat Slicers - 13642

What our Experts Think

• Commercial‑Level Slicing Power – The Omcan USA 13642 Omas Meat Slicer features a 13″ high‑carbon, hard‑chromed blade and a 0.35 HP gear‑driven motor, providing smooth, reliable performance for deli meats, cheeses and larger cuts in busy kitchens.

• Precision & Versatility – Adjustable slice thickness up to ~14 mm lets you produce anything from delicate, thin slices to thicker portions with consistent accuracy.

• Durable Construction – Anodized aluminum body resists corrosion and simplifies cleaning, while the gravity‑feed design reduces operator strain and supports continuous use.

• Easy Maintenance – Tool‑free removal of the carriage, end‑grid and knife cover speeds up sanitation and cleaning between shifts.

• Built‑In Sharpener – Integrated dual‑stone sharpener keeps the blade razor‑ready without removing parts, saving time and boosting productivity.

• All‑Day Reliability – With cETLus certification and Italian manufacturing quality, this slicer is trusted in delis, butcher shops and commercial kitchens for consistent, long‑term performance.

Q&A

Q: What is the Omcan USA 13642 Omas Meat Slicer?
A: A heavy‑duty commercial gear‑driven meat slicer with a 13″ blade designed for precise and consistent slicing of meats and cheeses.

Q: What slicing performance can I expect?
A: Adjustable slice thickness from 0–14 mm and a robust 0.35 HP gear‑driven motor deliver smooth, reliable cuts suited for deli, butcher, and kitchen use.

Q: What are its key construction features?
A: Durable anodized aluminum body, high‑carbon, hard‑chromed blade, and oil‑bath‑lubricated gears ensure long life and easy cleaning.

Q: What convenience and safety features does it include?
A: Built‑in two‑stone sharpener, tool‑free removable carriage and knife cover, and gravity‑feed design for efficient slicing and easy maintenance.

Q: Who is this slicer best for?
A: Restaurants, butcher shops, delis, and commercial kitchens needing high‑volume, precise slicing with professional‑grade durability.

Maintenance Tips

• Daily Cleaning: Always unplug first; remove carriage, knife cover, and food contact parts to clean with mild detergent and warm water — dry thoroughly to prevent corrosion and food buildup.

• Sanitize Surfaces: Sanitize blade surfaces, guards, and removable parts after cleaning to uphold food safety standards in commercial kitchens.

• Blade Sharpening: Use the built‑in sharpener when slicing quality drops; clean blade before sharpening and follow proper safe procedure to maintain a razor edge.

• Check Fasteners: Periodically inspect and tighten knobs, guards, and hardware to keep all parts secure during operation.

• Inspect Seals & Mechanisms: Look for wear on the carriage guides and blade guard; replace worn components early to maintain safe, smooth slicing.

• Professional Service: Have qualified