What is a 'D-cut' and why is it used?

A 'D-cut' is an angled slicing technique that creates a specific aesthetic and can influence the texture of the salmon slice. It is often preferred for presentation in retail and catering.

What maintenance is typically required for a salmon slicer?

Routine maintenance typically involves daily cleaning, regular inspection and sharpening or replacement of blades, and checking of conveyor belts and electrical components. Lubrication of moving parts is also common.

Can this machine handle different sizes of salmon?

Salmon slicers like the Salmco 5118 are typically designed to accommodate a range of salmon fillet sizes. However, there will be minimum and maximum dimensions that the machine can process effectively.

Is specialist training required to operate this equipment?

Yes, operator training is typically required to ensure safe and efficient operation, proper setup for different products, and adherence to hygiene protocols. Training usually covers operation, cleaning, and basic troubleshooting.

What are the typical safety features on a salmon slicer?

Common safety features include interlocked guards to prevent access to moving blades, emergency stop buttons, and sensors to detect product jams or misfeeds. Compliance with relevant safety standards is expected.

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Salmco 5118 Salmon Slicer

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Used Salmco 5118 Salmon Slicer - Slicers

used Equipment

Available

Verified seller

Salmco 5118 Salmon Slicer

Name: Salmco 5118 Salmon Slicer
Brand: SALMCO
SKU: salmco-5118-salmon-slicer-77e07288
Availability: InStock

Price: Contact seller for price

Salmon Slicer Single Lane, D cut Make: Salmco Model: 5118 Built 2009 Very good condition.

North East Lincolnshire, United Kingdom

5,929 km away

Model Number

5118

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Processing fresh or smoked salmon in commercial fish processing plants.
Preparing portion-controlled salmon slices for retail packaging.
Supplying pre-sliced salmon to the catering and hospitality sectors.
Producing uniform 'D-cut' slices for various culinary applications.

Typical throughput: For this class of equipment, throughput typically ranges from 150 to 250 slices per minute, depending on slice thickness and product size.
Slice thickness range: Units of this type commonly offer adjustable slice thickness, typically from 2mm to 10mm.
Product feed: This model is a single-lane slicer, designed for individual salmon fillets or sides.
Cutting method: The 'D-cut' method is specified, which typically refers to an angled cut producing a characteristic 'D' shape.
Power supply: Industrial slicers commonly require a 3-phase electrical supply, typically 400V, 50Hz.
Construction material: Machinery for food processing is typically constructed from stainless steel for hygiene and durability.
Water/Air requirements: Many slicers require a clean water supply for blade cleaning and compressed air for pneumatic components.

A 'D-cut' is an angled slicing technique that creates a specific aesthetic and can influence the texture of the salmon slice. It is often preferred for presentation in retail and catering.

Food processing slicers are considered reliable workhorses in commercial kitchens and production facilities. Buyers typically value consistent blade sharpness, robust construction, and ease of cleaning. When purchasing used models, it is important to inspect blade condition carefully, verify motor functionality, and check safety guards remain intact. Industry sentiment favours machines from established manufacturers known for durability. Common strengths include uniform slicing precision, high throughput capacity, and relatively straightforward maintenance. Buyers should confirm spare parts availability before purchase.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.