The Infernus 350mm Meat Slicer is a heavy-duty electric slicer aimed at delis, sandwich shops, butcher counters, and small restaurants needing consistent slice thickness on cured meats, cooked roasts, and cheese. Here's what the specs mean for actual use.
At a glance
- Blade diameter: 350mm
- Motor: 400W, 240V / 50Hz
- Slice thickness: 0.2mm to 30mm
- Width: 320mm
- Net weight: 49.42 kg
- Gross weight: 64.10 kg (boxed)
- Packing dimensions: 855 × 725 × 690mm
Who it's for
The 350mm blade puts the Infernus firmly in the commercial bracket — it's not a domestic slicer. That blade size handles full deli logs, hams, salamis, and large roasts without forcing you to trim them down first. The 400W motor is sized to slice continuously through dense cured meats without bogging down.
Strong fit for:
- Deli counters slicing throughout the trading day
- Butcher shops with a cooked-meat counter (gammon, beef, turkey)
- Sandwich shops and cafés making bulk preparation
- Small restaurants with daily slicing requirements
The slice thickness range
The 0.2mm to 30mm range covers everything from prosciutto-style transparency at the low end to chunky carvery slices at the top. In practical terms:
- 0.2–2mm — paper-thin cured meats, smoked salmon, charcuterie
- 3–5mm — standard sandwich slicing for cooked ham, turkey, beef
- 6–12mm — carvery-style portions
- 15–30mm — bulk portioning, raw meat prep where needed
Build and stability
At 49kg net weight, the Infernus stays planted on the work surface during use — vibration is minimal, which translates to consistent slice thickness across long sessions. The 320mm width is wide enough to give a stable footprint without dominating the workspace.
Power and installation
400W at 240V means it runs off any standard 13 AMP socket. No three-phase requirement, no electrical work needed for installation — straight out of the box, plug in, and use.
Maintenance and cleaning
Daily cleaning is essential. The blade should be wiped down between different product types (always between raw and cooked), and a full strip-down clean at end of day. Sharpen the blade every 6–12 months depending on use; replace every 2–3 years for a commercial slicer in daily use.
Verdict
Strong all-round commercial slicer at the price point. Build quality is solid for the bracket, the 0.2–30mm range covers all standard slicing tasks, and standard mains power means no installation cost. If you're slicing high volumes of dense cured meats all day, every day, look at a heavier-duty option; for typical butcher counter and deli use, this fits the brief well.
Browse the full meat slicer range or request a trade quote.
