Chef's Choice 615 Premium Electric Food Slicer

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Price: $134.99 $134.00   

Product Feature

• Versatile, rugged slicer featuring all structural components of cast aluminum and stainless steel
• Multi-purpose 7-inch stainless steel blade slices a wide variety of foods from deli thin to 3/4-inch thick slices
• Easy clean design - blade, food carriage, food pusher, food deflector and thickness guide plate all remove easily for cleaning
• Special button secures food carriage in lock position to limit access to blade when unit is not in use
• Measures 15 by 11 by 11; 1-year limited warranty

Product Description

With all structural components made of cast aluminum and stainless steel, this versatile, rugged slicer features a powerful, cool-running, high-torque electric motor and reliable, smooth gears for slicing with ease and confidence. The slicer's tilted food carriage and cantilever design provide fast, efficient slicing, delivering sliced food directly to large trays or platters. Its large-capacity food carriage retracts fully to permit slicing of extra-large roasts, hams, and other foods, while its 7-inch, multi-purpose; stainless-steel blade slices a wide variety of foods from deli-thin to approximately 1-inch thick slices. The unit's blade, food carriage, food pusher, food deflector, and thickness guide all remove for easy cleaning, while, for added security, the food carriage locks into position limiting access to the blade when the unit is not in use. Other convenient features include the slicer's intermittent on/off switch and its handy cord storage. A serving tray is included. The slicer measures 15 by 11 by 11-inch and carries a 1-year limited warranty.

Chef's Choice 615 Premium Electric Food Slicer Review

I did a lot of research before I chose this manufacturer. Chef's Choice had the best rating for a home slicer.

First impressions:

NOT gold, as shown in picture. Grey. (I don't care, but you might.)

Cons (?): I just unpacked it and read the instructions, which had typos (not a good start). The extra fuse fell on the floor because the bag was not sealed as it should have been (also not good: no seal in the bag, and why do I need one if it doesn't overheat?). Tried to register on line, no online registry (Hmm). Plastic square plate not listed in booklet (Guess what it's used for?). Wanted to send an email to ask about the unlisted plastic square (assume it's for catching slices), no email contact (What?), though you CAN call during business hours. CAN'T wash food-touching parts in the dishwasher, must be hand washed (Ugh). Comes with a serrated edge blade, and the reviews I read said that you really need a straight edge blade to cut thin slices well.

Pros: Construction is aluminum and stainless, as advertised. The only plastic is on the slider mechanism. Slicer mechanism moves smoothly. Seems to be well made. One year warranty. Not too heavy (My old Rival model, also metal, was much heavier.) Storage compartment for plug.

Bigger (not sure if that's a pro or a con) and better made (pro) than my old Rival.

Manual mentioned that foods with "uneven textures" should be "partially frozen" before cutting. Which leads me to question: Can I use it successfully to cut cooked meats i.e. roast beef, turkey, ham. etc. without "partial freezing"? I want to use it to slice food for dining/party settings.

I'll be back to update this review after using it for awhile. AND after contacting the manufacturer during business hours. LOL I'll also find out if we can register our products on line SOMEWHERE.

Update: Just used it to cut chilled roast beef.

I bought the non-serrated edge slicer blade (purchased separately) after reading the on-line reviews/recommendations. I like thin slices in my meat for sandwiches. It worked very well. The movement was smooth and almost effortless. The clean up was not bad at all. And I used the plastic square to "catch " the meat. I lubricated with a silicone based lubricant, since no lubricant was suggested and I had it on hand. NOT good. The oil migrated to the first few slices of meat (yuck).

Just got off the phone with Edgecraft, the manufacturer. The blades need lubrication every time you replace them, i.e. after washing or when changing serrated to non-serrated, etc. You need to purchase "mineral based food grade Vaseline" from a restaurant type supplier. (Amazon carries it, but it's VERY expensive through them. Read on. They gave me the name of Instawares.com Phone: 800-892-3622 Item #143-1063. I hazard to say that this lubricant is necessary no matter which food slicer you choose. I found a cheaper price for essentially the same product. I'm checking it out first before I recommend it. I couldn't find the item number at the first site and they are quite expensive. I will update the info.

"Partial freezing" means "chilled" for best results, though you CAN cut freshly cooked meat after allowing it to sit for "20 minutes or so for an average sized roast." DON'T cut frozen meat or meat with bones (I knew that).

You CANNOT register on line, though they might add it later, if enough customers, like me, complain. It HAS been requested in the past.

Hope this helps others, with questions like mine, to make their decisions about which slicer to buy. Happy hunting!

UPDATE:
The lubricant is NOT easy to find on line. I DID find Petro Gel Sanitary Lubricant, 4 oz. Tube(Carried by Amazon, but a very HIGH price. I found it on line for $2.31) I found it here:
Update:
Amazon deleted the link. Its at webstaurantstore.com

Update:
The manual is REALLY bad. I gives you very little information. Got an email from the president of the company. New info from him: Chill ALL meats before cutting. The fuse is included for people who don't read the manual and try to cut bones, frozen meats, etc. The slicer WILL overheat under those circumstances. The plastic tray IS for catching the meat (It says so "on the box." I didn't read the box. Did you?)

BTW. If you're like me, you will probably lose the fuse by the time you need it. I took a plastic zip bag, put the manual (such as it is) and the fuse inside, and taped it to the bottom of the unit. There is a recessed area underneath which is perfect for this. That way you won't lose them.

Update:
If you expect your thin slices to be as perfect as from the deli, I think you'll be disappointed. Because YOU, essentially, are the power behind the pressure. If you put too much pressure into your slice it will be thicker, less pressure thinner. I also found that you have to flip the meat occasionally because the meat slides a bit and develops a "tail" on the edge farthest from the blade. You may find a better solution to that issue, but flipping occasionally seems to work for me.

Update: I have used it, with the serrated blade, for cutting pot roast. I left the roast in the refrigerator over night, so it WAS chilled when I sliced it. I used a thicker slice setting, and it made beautiful, even slices. I did NOT have to turn the meat over with this blade and setting (no tail on the meat). I am very pleased!

Just one caution: The blade, especially the non-serrated, is very sharp. Take caution when washing it.

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