OSTBA 200W Electric Deli Meat Slicer, 7.5" Removable Stainless Steel Blade, Adjustable Thickness, Child Lock - For Home Use

Bad bad device ! Already broken! Don’t buy it.

La rapidez y sencillez para completar una tarea está excelente. Lástima que los engranes son de plástico, esperemos no se desgasten rápido. Lo usamos para rebanar Brisket ya los clientes les encanta lo delgado que queda

I got this so I can cut my own kbbq meat at home. I found that slicing your own kbbq meat is beneficial for 2 reasons: cheaper prices and control + consistency over thickness of slices. Specifically I mainly slice brisket for kbbq into thin 2-3 mm pieces (if you slice thicker than this then the brisket can be chewier/harder than desired for kbbq; typically you want brisket pretty thin). I've found the key to slicing this thin is freezing your brisket first. I buy a full brisket at costco or sam's club, then cut it into chunks that I can slice in the future, then freeze it. I don't mean freeze it for 2-3 hours pre-slicing. I mean full on freeze - leave it in your freezer for days, weeks, months for all I care. Then start slicing them when you're ready. You'll get thin consistent slice every time. Better than purchasing it pre-sliced at the market because those are inconsistent sizes and sometimes too thick. I do the same with pork belly - buy at costco, cut it up into slicing size, and freeze it. Then I slice to pork belly samgysaal size and I'll even slice some really thin for think pork belly rice bowls. Tastes great! So far this has lasted great - I've used it at least once a week and haven't had to change blades yet either. The power is fine and does not stop suddenly even with cutting frozen meat for more than an hour. Clean up is fairly easy but does take time. I unscrew the blade every time to wash it. Taking off all the parts that can be washed is easy - simply wash those in the sink. The hardest part is wiping down the machine parts with hot/warm cloth, soapy suds, and then again with hot/warm water. I try to take care of my machine to make it last longer and to make sure there is no contamination/germs for the family. Key tip: I use a toothpick to get the little pieces of meat that stick to the harder to reach crevices in the machine. Overall - this has really served me well especially for KBBQ and I'm very pleased.

La pieza de plástico que se usa para ajustar el espesor de rompió muy fácil. No se ni con quien reclamar.

My big question was would this cut hard dry summer sausage (I hang for 3 months and it’s very hard to cut with an expensive very sharp knife and exhausting). Question no more it worked like a champ, I set at thin slices, didn’t not go at it like it’s a $3000 Hobart machine, slow cuts and it works well. I cut some 1 month hung summer sausage was able to do that much faster so it would be quick for soft items. The blade spins slow compared to a commercial machine so soft art slow and get a feel for it. Be careful with the plastic slide mechanism, it works well but not sure it would take any abuse. Everything comes apart easy for cleaning, I never needed to use suction cups, cord is not very long maybe 3’ so it’s meant for kitchen counter, I used extension cord to cut 2 large long summer sausages at the kitchen table sitting. Will update if I have any issues but very straightforward, I’m storing in original packaging to protect when not in use.

Is it really fair to compare a $100 meat slicer against a $300 one? When it comes to true value for moderate home use, that’s what it came down to for me. I’ve tested both and can only keep one. Here’s what I’ve learned: INTRODUCTION TO TWO TOP SLICERS Both of these are very popular on Amazon and highly regarded. The Ostba has a 7.5 inch serrated blade and the Beswood has a 10 inch smooth blade. I’m a serious BBQ guy and cook and want to be able to slice thin and vac seal roast beefs, jerky, tri-tips, hams, pork tenderloins, and pork belly. My hope was that the Ostba would be enough for my needs, time saving to clean vs. the Beswood, and much easier to handle at 9 lbs. vs. 33. SIZE AND WEIGHT As you can see in my photo, the Ostba is compact and easy to handle. Suction cups are supposed to keep its light weight firmly planted on the counter. The Beswood is truly a “Big Berta” but weighs less than many comparable 10 inch models. TESTING THE OSTBA I first bought the Ostba. Slicing is adequate. It does slice thin yet the slice thickness wheel is a bit of a guestimate. It gets the job done and I bought it because its 200 watt motor can power through meats more effectively than pretty much all other small 7.5 inch models. The motor is loud but not unexpected. Slicing action is not smooth, but not unreasonable. Even with the powerful motor, you have to muscle a bit through the meat. The Ostba is fine but won't give you results quite as satisfying as the picture above of ham from the Beswood. Unfortunately, our kitchen counters are textured and the suction cups don’t stick. This forced me to grab onto the Ostba with some force so it wouldn’t slide on the counter as I sliced. I worry this can create a safety issue because my attention on the blade and the slicing might get even slightly distracted. This should be a rare issue for others. The Ostba sticks to smooth surfaces well. TESTING THE BESWOOD Slicing was an absolute dream with the Beswood. Like buttah! I have read this slicer is the equal of a 13 inch Hobart deli slicer, just sized down for smaller businesses, or home use. I realized right away the heavier weight is an asset, not liability. It stays planted on the counter, has a huge tray table to hold the meat, and spikey grabbers to grab it as you slice. The slice dial is in millimeters and I found that 2mm was perfect for ham. See the photo.If you like it ultra thin, or what they call in Pittsburgh “Chip Chop Ham” the slicer complies like an absolute pro. BESWOOD CLEANING NIGHTMARE? TIPS: I worried the Beswood would be a 30 minute cleaning headache and worried it would have to be disassembled to reach the blade. Some reviews are negative on the Beswood when it comes to cleaning convenience. In truth, it’s quite easy so let me explain the process: Unscrew the large knob to release the tray table. This cleans right up in a couple of minutes in the sink. See my photo of two easily found ideal cleaning and sterilizing solutions. The rest of the unit is cleaned in place: Unplug. Unscrew the knob holding the built in sharpener at the top of the unit. If there is any gunk inside carefully wipe it out and rinse it. Do not submerge in water however. It’s not hard to clean and takes just a minute. Unscrew the large knob holding in the blade guard, first making sure the slice thickness knob is set to zero. After unscrewing, give a poke forward, and the blade guard will drop into your hand. Again, it cleans up in just a minute at the sink. If it’s greasy, use a non-toxic grease removing cleanser. Simple Green mixed 1:10 is ideal, or stronger if you are working with pork belly. At this point, the blade will spin freely and you can spray with Simple Green, or skip this step and use a food-safe cleaner and sterilizer. “Lysol Daily Cleanser Free From” is new on the market and contains hypoclorous —many pro kitchens use this chemical to sterilize. You can spray, clean, and wipe, or to sterilize, spray, clean, and spray again, leaving the Lysol Free on until it dries. This chemical is very safe and also used for sprays to sterilize kids toys. Having a small brush to get into nooks and crannies helps. The one supplied with the Beswood is barely adequate. I used a nail brush and it had much more precision. I also use a green scrubby pad carefully around the blade edge. The whole job can be done comfortably in just 20 minutes, perhaps 25 after slicing more than 30 lbs of fattier meats. The best news? The blade does not need to be removed! Whew! GLOVE SAFETY AND CLEANUP TIP Speaking of careful: you must wear cut resistant gloves when slicing and cleaning. I learned a trick to keep them dry and clean. Put on the cut resistant gloves and then place a tightly fitting rubber nitrile glove over it when you work. OSTBA CLEANING The Ostba has a bar that can be opened up, easily accessing the blade. Its tray table does not screw in so that is easy to clean as well. Use the solutions I recommend above to complete the job in no more than 15 minutes. However, the 5 minutes saved cleaning the Ostba is not truly gained versus the Beswood. The Beswood is so much smoother and easier to use that it saves time and effort during the slicing process. WHICH TO BUY? These slicers should last 10-15 years with reasonable care. The serrated blade of the Ostba is adequate for meat but once you’ve tried the Beswood, there is no going back! Yet, it’s almost three times the price and needs a large dedicated storage spot. If you can afford the Beswood, or its identical 9” model for $20 less, it is a dream slicer to use. If not, most occasional home users will find the Ostba plenty good enough.