Product temperature impact on slicing operation If product temperature is not within the target of 30–36☌ (86–97☏), slicing problems can occur. High product temperature after cooling.Some inclusions, such as prehydrated fruits, tend to create gumminess, so proper cleaning of blades during changeover time is critical. Blades need to be honed and replaced as conditions dictate. Dull or missing blades can be an obvious issue.Too thin slices cause a product collapse during its shelf life. An incorrect slicer guide setting may decrease or increase the number of slices per bag. Misaligned guides which make the slice size and count incorrect.ApplicationĪ few common problems with bread slicing include: Their throughput is less than that of band slicers. The blades cannot be adjusted for various thicknesses so reciprocating slicers are more common in retail bakeshops. Reciprocating slicers: use fixed slicing blades in a frame that moves up and down. the width between them can be adjusted to create various slice thicknesses or serving sizes. Blades are set in guides known as a latticework. They have two rotating metal drums, one at the upper and one at the lower section, that drive the slicing blades. There are two main types of bread slicers:īand slicers: are most common in large-scale or high-speed production. 1 By 1933, 80% of all bread sold in the US was sliced. Slicing bread on a commercial scale was introduced in the 1920s in Missouri, US.
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