Slicing - Portioning

Slicing / Portioning

When choosing slicers and portioners, a bakery must consider its products’ different characteristics, the equipment’s flexibility and the company’s strategies to adapt quickly in case a problem does occur. We gather articles covering this critical end-of-line issue.

showing 1-8 of 8 articles

Keeping slicing clean

A truly clean cut requires a clean blade.

Making clean cuts

Improved blades and other cutting-edge technologies make pristine end products and easier maintenance a breeze.

There’s a sweet spot for slicing and staling

For certain products, timing is everything.

Big-league slicers that make the cut

Advances in technology simplify production of difficult-to-produce flatbreads, frozen foods and gluten-free baked goods.

Slicers safely slashing costly downtime

Slicer manufacturers take steps to ensure safety