AMPTO Meat Slicer 14" (350 mm.) 110V - 350I
Meat Slicer, medium duty, manual, gravity feed, belt driven, 14" stainless steel blade, slices up to 5/8" thickness, 12.2 x 10.2"slicing capacity, built-in sharpener, anodized aluminum construction, 1/2 HP, 120v/60/1-ph, ETL, Made in Italy
Manual
What our Experts Think
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Precision 14″ slicing for deli‑quality results
The AMPTO 350I Meat Slicer 14" features a 14″ (350 mm) stainless steel blade that delivers uniform, smooth cuts from ultra‑thin to up to 5/8″ thickness—ideal for meats, cheeses, and charcuterie.
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Commercial‑ready performance
A ½ HP belt‑driven motor and gravity feed carriage ensure consistent slicing power and control, making it suitable for delis, restaurants, and foodservice kitchens with moderate throughput demands.
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Built‑in sharpener for maintenance ease
Integrated blade sharpener keeps the 14″ edge razor‑sharp with minimal effort, reducing downtime and extending blade life.
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Durable construction & easy cleaning
Anodized aluminum body resists corrosion and features a one‑piece design with no crevices, supporting sanitary operations and fast cleanup.
Q&A
Q1: What type of slicer is the AMPTO 350I?
A: It’s a medium‑duty, manual, gravity‑feed electric meat slicer with a 14″ (350 mm) stainless steel blade.
Q2: What are the electrical requirements?
A: Operates on 110 V / 120 V, 60 Hz, single‑phase power — compatible with standard commercial kitchen outlets.
Q3: What can it slice and how thick?
A: Slices meats, cheeses, and deli products with adjustable thickness up to 5/8″.
Q4: What’s the slicing capacity?
A: Approximately 12.2″ × 10.2″, giving plenty of room for larger cuts.
Q5: Does it have blade maintenance features?
A: Yes — it includes a built‑in sharpener to maintain blade edge and performance.
Q6: What materials and build quality?
A: Constructed from anodized aluminum with a stainless blade, corrosion‑resistant and easy to clean.
Q7: Where is it ideal to use?
A: Designed for delis, restaurants, catering, and commercial kitchens needing reliable meat slicing.
Maintenance Tips
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Daily Blade Cleaning: After each use, unplug and wipe blade with a soft cloth and food‑safe cleaner to remove residue and prevent contamination.
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Sanitize Contact Surfaces: Clean carriage, meat grip, and food table daily to maintain hygiene and prevent buildup.
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Lubricate Slide Rods: Apply food‑grade lubricant to slide rods regularly for smooth carriage movement.
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Check Blade Sharpness: Sharpen the blade frequently using the built‑in sharpener (if included) or a recommended stone to ensure consistent, clean slices.
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Inspect Power Cord & Switches: Check for wear, secure connections, and proper switch function to maintain safety.
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Clean Removable Parts: Remove and clean removable parts (blade guard, food chute) with warm, soapy water; dry before reassembly.
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Keep Base & Exterior Clean: Wipe down exterior surfaces with a non‑abrasive cloth to maintain appearance and hygiene.
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Check Safety Features: Test blade guard and safety interlocks routinely to ensure proper protection.
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Periodic Professional Service: Schedule periodic checks for alignment, belt wear, and motor performance to maximize lifespan.
