I have problems in slicing some creamy cheeses, what should I do?

I have problems in slicing some creamy cheeses, what should I do?

Choose a slicer with Teflon coating on its blade, gauge plate and blade guard, or alternatively equipped with a profiled blade.

• What should I consider in choosing a built in sharpener or a separate one?

• Which are the product lines of Manconi and what are the differences among them?

• How can I choose between a belt transmission and a gear one?

• What’s the difference between the vertical models and the gravity feed ones?

• Why all the vertical models with 300-350-370 mm blade have 2 available plates?

• What can I do with the old slicer I am supposed to replace?

• I have an old slicer, made before September 1996, so that without mark

• What makes the difference between a good slicer and an ordinary one?

• What’s the meaning of the CE mark on the identification label?

• I’d like for my shop to have a colored slicer, matching with the style of the store. Can you help me?

• What’s the salami tool for?

• I’d like to purchase a Manconi slicer but the width of my table is not enough for its 4 feet. What can I do?

• I like Manconi slicers but I cannot make a decision on the most suitable model for me. What should I consider?