KWS VS Beswood Meat Slicer This silver Kitchen Ware Station MS-10NS 10" extra-fine stainless blade meat slicer is great for businesses, home use, caterers and cooks. It's also great for cutting meat. MS-10NS 10" has 320 watts of motor power for commercial use. It's great for cutting meats, vegetables, cheeses, and fruits smoothly, quickly, and easily up to.four" thick (0-10mm) with the numerical scale knob. -lines-at-the-same-time/
Carbon metal blades, on the other hand, have a shorter service life, can be easily oxidised, and become dull. Our KWS 10′′ high-quality 304 Stainless Steel blade is resistant to rust, stable, and more durable than other blades. It is very precise, but it also has a lot of different ways to change the slices. I have used this tool for years and it has always and quickly cut everything from paper thin to 0.four inches thick. Our KWS MS-10 meat slicer has a product tray that can hold up to 7 inches long, 7.5 inches wide, and 5.5 inches long (H). The carriage can also be taken apart without any problems for a thorough cleaning.
Premium V-belt that helps reduce noise and vibration.
Double-lit ON/OFF switch 24V to keep from getting an energy shock for the best protection. *Aluminum frame with a top-mounted, stones blade sharpener to keep the blade edge always sharp.
ETL and NSF are both popular in the US.
It's a nightmare to clean Beswood. There are some things you should keep in mind when you clean the Beswood. I thought it would take me 30 minutes and I thought it would have to be broken apart to get the blade out. Some people don't like how easy it is to clean the Beswood. Allen wrench every time? No, thanks! In truth, it's pretty clean, so I'll explain how it works. It's important to keep your gloves safe and clean. When you're being careful, you should wear gloves that are more resistant to cuts and spills when cutting and cleaning. I found a way to keep them clean. Put on the gloves that are less resistant, then put on a tight-fitting disposable rubber nitrile glove over it while you work to keep the gloves safe. Because the blade doesn't need to be sharpened very often, it is more durable and will last a long time. In restaurants, business kitchens, cafes, and in your own home as well, the Beswood slicer is the best choice. It can slice boneless meat, cheese, ham, and vegetables with very high-tech performance.
This feature can make the slicer as easy to clean as possible by reducing seams and hard-to-reach places where microorganisms can grow. The KWS on-off switch and relays are built one after the other, which means that they won't all get damaged at the same time. Slicers are more stable when they have rubber ft that don't slide, which makes the slicer more stable. Because it has a 0.four hp motor and an electricity transformer, it has enough power to keep cutting. The motor in the KWS slicer is made of high-quality natural copper. This gives the slicer both strength and speed. And the transformer can also keep electricity from leaking and shorting out. Is it fair to compare a $a hundred meat slicer to a $three hundred one? As far as I know, I don't think the Beswood will be easy to clean at all. When it comes to how much it costs for a little home use, that's what it came down to for me. I've looked at all of them and think I should keep one. Here's what I've found: