Model 270 French Bread/Bun and Bagel Slicer
Since it was first introduced in 2003, the Model 270 has seen consistent growth in sales to all areas of the foodservice industry. To those familiar in the use of this type of machine, the benefits of slicing Buns, Coney's, Bagels, Subs, and Hoagie's and now even French bread are very obvious. To those who are unfamiliar in its use, this motor driven slicer can at times seem a bit intimidating. As a result, some are hesitant to take advantage of the versatility and labor savings this machine can provide.
The following are some of the most common questions and concerns we hear from people considering this machine for their production facilities:
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Q: We currently slice our hamburger buns by hand. I have been considering a Bunslicer to improve production, but I'm concerned about complicating the process for my employees. How difficult is it to train someone to use your Bunslicer? :
- A: Training generally takes very little time at all. There are very few adjustments that need to be made, and they are designed to be as simple as possible to set. Once set, your employees need only to feed the product into the input end of the product chute. The Slicer will slice as fast as you can place product into it. In large volume situations, you will be more efficient by having one person feeding product while another on the output end of the chute removes the sliced product for packaging.
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Q: We bake a significant amount of French bread on a daily basis. A large portion of this is made into garlic bread. Will your slicer accommodate loaves of French bread?
- A: Yes! One of the unique features of the M-270 is the adjustable legs on the output end that can be set to allow long product such as French bread to easily exit the chute. It's capable of cutting completely through product as wide as 5-1/4". I believe you'll find the cut will be so smooth when compared to hand slicing that even spreading garlic butter will be easier. It also leaves far less crumbs to clean up afterwards than slicing by hand.
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Q: Speaking of cleaning, how easy is it to clean your machine?
- A: This is another area where the M-270 is superior to any other slicer on the market today. The guard that covers the Blade can be removed without tools for easy access to the blade area for removal of crumbs. Even more innovative is the removable Chute that allows you to clean sticky residue left by raisins and fruit without direct contact or interference from the cutting blade. This is also a safety feature not available on other machines.
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Q: Can I adjust the cut to leave a hinge on my products?
- A: Yes. It can be set to leave a hinge on products as narrow as Coney buns up to Buns or Bread 6" wide. Complete through cuts can be made on all product from approximately 1/2" up to 5-1/4" wide.
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Q: Given that we would be slicing a variety of products, just how easy is it to change settings from one product to another?
- A: Once again this is an area where the M-270 shines. The most commonly used adjustments are made by simply turning a hand knob to the desired setting. There are guide appliqué's for both height and depth of cut. Once you establish the settings for your product, these adjustments can be repeated accurately from day to day.
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Q: We're pretty sure a Bunslicer would in fact save us time and money; however, we are somewhat concerned about the large blade and the risk it poses. How safe are they and what safety measures are there to ensure safe operation?
- A: When used properly, these machines are safer than slicing by hand because the blade is completely contained inside the chute and protected by guards. The length and design of the chute keeps the blade well away from your fingers and hands. There are warning labels placed at both ends of the chute and on the guard over the blade warning of the danger. These labels are in English as well as Spanish to accommodate most employees. Proper training and safety procedures should always be implemented. You can refer to the owner's manual for all the information you'll need. In the event you have other questions or concerns, our staff is more than happy to take your call and answer your questions. Our Toll Free Customer service Hotline can be found on the inside front cover of the manual.
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Q: Does product ever get jammed in the chute, and if so, what are the proper steps to remove it?
- A: On occasion product can get jammed in the chute. When this happens, the first step is to shut the machine OFF and unplug it from its power source. In most cases you can easily remove the product after turning the blade height adjustment knob in the direction to lower the chute. You may then use a long flat object such as a knife to push the product down the chute. Since the Blade is very sharp, you should never put your hands down the chute to dislodge jammed product. Once the product is cleared, you can reset your blade height and resume slicing.
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Q: What makes your Bunslicer different than all the others?
- A: The versatility and range of product it is capable of slicing is one feature. Additional features that assist in the ease of cleaning and adjustments are unequalled. For your piece of mind and protection, it has been certified for safety of design by (UL) Underwriters Laboratories and for sanitary design by the (NSF) National Sanitation Foundation International. These agencies are considered to have the highest safety and sanitation standards in the world.
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Q: How can I determine whether I would benefit from adding a Bunslicer to my production?
- A: First of all, you ought to determine how much product you currently slice or would slice if you had a Bunslicer and how much time it takes to slice it manually. Then consider that slicing by machine can be accomplished as fast as you can feed the slicer. You'll easily conclude that slicing by machine is much faster and the quality of cut is far superior. Another thing to consider is your ability to attract new accounts by offering sliced product for your customer's added convenience.
Dutchess Baker's Machinery Co. Inc. 302 Grand Ave, Superior, WI 54880