One of the most common causes is a dull blade. When it does not cut properly, it places excessive pressure on the product and may tear, deform or produce uneven slices. In addition to reducing the quality of the result, a poorly sharpened blade requires greater effort and may increase the amount of product wasted. It is therefore important to sharpen the slicer correctly, following the manufacturer’s instructions, and replace the blade when it has reached its wear limit.

The temperature of the product also has a significant effect. Deli meat, cheese or meat products that are too warm or soft may deform and stick easily to the blade. On the other hand, if they are excessively cold, some foods may break and produce irregular slices. Working with a properly chilled product, at a temperature suited to its characteristics, helps achieve a cleaner, more precise cut.

Another aspect to check is how securely the product is held. It must remain stable on the carriage and rest correctly against the thickness plate. If it moves during operation or uneven pressure is applied with the product holder, the thickness may vary from one slice to another. The carriage should not be forced either: its movement should be smooth and adapted to the consistency of the food.

The accumulation of grease, residue or particles on the blade, thickness plate or carriage can also affect the result. These deposits increase resistance and prevent the product from sliding smoothly. Proper cleaning, always carried out with the machine disconnected and in accordance with the relevant instructions, contributes to both hygiene and cutting precision.

If the slices stick, it is also advisable to check that the components designed to assist their release are clean, correctly positioned and in good condition. If the problem persists after checking the sharpening, temperature, cleaning and product support, a technical inspection may be required.

Braher meat slicers are designed to provide precise and consistent cutting in professional environments. Keeping the blade sharp, preparing the product correctly and using the machine properly makes it possible to obtain uniform slices, reduce waste and maintain a high-quality presentation.

La entrada Why Do Slices Tear, Stick or Come Out Uneven? se publicó primero en Braher.

In the event video, we can see the four finalists working with BRAHER USA 300 professional slicers. Each participant received a whole boneless Monte Nevado Serrano ham, matured for 24 months, and had a maximum of 45 minutes to create three different presentations.

The final was held on 6 July at Monte Nevado’s Campus del Jamón facilities in Carbonero el Mayor, Segovia. The four professionals selected were Ana María Aguilar Prieto, from Málaga; David Sánchez Elvira, from Salamanca; Aída María Romero Castilblanco, from Murcia; and Javier Campos Grande, from Belmonte, Cuenca.

Much more than operating a slicer

The challenge demonstrated that professional machine slicing requires knowledge, sensitivity and the ability to interpret the characteristics of each ham. During the competition, the judges assessed aspects such as slicing technique, product yield, slice consistency and thickness, cleanliness and organisation of the workstation, final presentation, creativity and communication skills.

In this type of work, the professional’s experience is decisive. It is also essential to have a machine that delivers a precise cut and maintains the required consistency throughout the process. The BRAHER USA 300 is designed to meet the demands of professional work and facilitate slicing control in establishments looking for performance, precision and a carefully presented product.

Javier Campos Grande, winner of the first challenge

After the three presentations created by each participant had been assessed, Javier Campos Grande was proclaimed the winner of this first edition. The slicer from Cuenca has extensive professional experience and, in 2026, also took first place in the 32nd Dehesa de Extremadura Ham Slicing Competition, held at Salón Gourmets.

This new challenge required him to transfer his experience to a different format and demonstrate his adaptability, precision and creativity while working with a slicing machine.

Beyond the result, the event provided an opportunity to share techniques, explore new forms of presentation and highlight a specialism directly linked to current methods of marketing and consuming ham.

At BRAHER, we are delighted to see four of our USA 300 slicers being used simultaneously in an initiative that recognises the knowledge and professionalism behind machine slicing of ham.

Congratulations to Javier Campos Grande on his victory, to all four finalists, and to Monte Nevado, the Campus del Jamón and everyone who made this first edition possible.

La entrada BRAHER USA 300 slicers at the First Professional Machine-Slicing Jamón Challenge se publicó primero en Braher.

One of the most common causes is wear on the knife or grinding plate. These two components work in direct contact and must form a perfectly aligned cutting set. When their surfaces become blunt or develop irregularities, the meat is no longer cut precisely. Instead of passing cleanly through the holes, it is pushed against the plate, affecting its texture and appearance.

It is also important to check that the cutting set has been assembled correctly. A knife fitted in the wrong position, an improperly seated plate or a cutting set containing incompatible components can lead to poor performance. The cutting side of the knife must work directly against the plate, and all components should be installed according to the instructions for the specific meat mincer model.

The temperature of the meat also affects the result. If it is too warm or soft, the fat may spread and blend excessively with the muscle tissue. To achieve a clearly defined mince, the meat should be thoroughly chilled without being completely frozen, unless the machine is designed to process frozen products.

Another possible cause is the accumulation of sinew, tendons or other residue between the knife and the plate. These materials obstruct the flow of meat and gradually reduce the machine’s cutting capacity. Proper preparation of the meat and regular cleaning of the cutting set help maintain a consistent flow.

The pressure applied by the retaining ring must also be correct. If it is too loose, the knife may lose contact with the plate. If it is overtightened, friction may increase, generating heat and accelerating wear on the components.

If the meat has an uneven texture, loses excessive liquid, performance decreases or the machine becomes unusually hot, it is advisable to stop the machine and inspect the cutting set. Continuing to operate it under these conditions may reduce product quality and cause further wear.

Braher meat mincers are designed to provide precise and consistent cutting in professional environments. Correct assembly, proper care of the knives and plates, and regular maintenance help preserve this performance and produce minced meat with the desired texture.

La entrada Why Does a Meat Mincer Crush the Meat Instead of Cutting It? se publicó primero en Braher.

What volume of work will the shop handle? Is it worth investing in a more powerful machine? Would it be better to start with a smaller model? Which meat slicer or meat mincer will be best suited to the type of product and the expected workload?

At Braher, we have been working closely with butcher’s shops, delicatessens and professionals in the meat industry for decades. This experience allows us to understand the usual requirements of each type of business and identify the features that should be considered before choosing a machine.

Buying equipment that is too small can limit production capacity, slow down daily work or cause the machine to operate continuously close to its maximum performance. On the other hand, choosing an oversized machine may involve an unnecessary investment, take up more space than needed and provide no real advantages for the shop’s actual workload.

When choosing a meat mincer, for example, factors such as power, production capacity, frequency of use and the type of meat to be processed should be considered. When selecting a meat slicer, it is also important to take into account the size of the products, working speed, cutting precision, ease of cleaning and the space available.

Every butcher’s shop is different. For this reason, before making a purchase, it is advisable to analyse current requirements while also considering how the business may develop in the future.

At Braher, we help professionals choose the equipment best suited to their activity, avoiding unsuitable investments and enabling their businesses to start working with reliable, efficient machines designed for everyday use.

La entrada Opening a Butcher’s Shop: Choosing the Right Equipment from the Start se publicó primero en Braher.

Slice thickness has a direct influence on the customer experience. A slice that is too thick can feel heavy in the mouth and make the product lose refinement. A slice that is too thin, if it is not cut properly, can tear, stick together or look irregular. However, when the machine allows the cut to be adjusted with precision, each product can be served at the right point: finer for delicate products, slightly thicker for deli meats with more body, or according to the customer’s preferences.

A good slicer also prevents the product from being crushed or torn. This is especially important with deli meats with marbled fat, cured pieces or softer-textured cold cuts. If the blade does not perform properly or the machine does not maintain good stability, the cut can be uneven and affect the presentation. With a professional slicer, the slice comes out cleaner, keeps its shape better and makes it easier to appreciate the colour, marbling and texture of the deli meat.

For professionals, this difference can be seen both at the counter and in performance. A uniform cut conveys care, quality and trust. The product looks more visually appealing and each piece is used more efficiently, reducing waste and avoiding defective slices. In addition, working with a robust and precise machine makes it possible to maintain a steady pace throughout the day, even during periods of high demand.

Braher deli meat slicers are designed precisely for this professional use: to offer precision, strength and comfort in everyday work. In businesses where slicing is part of the sale, the machine is not just another accessory, but a key tool for getting the most out of every piece.

In short, the quality of deli meats begins with the product, but it does not end there. The way they are sliced influences their presentation, their texture and how customers perceive them. A good professional slicer helps each slice retain all its appeal and reach the consumer in the best possible condition.

La entrada How a Good Deli Meat Slicer Improves the Final Product se publicó primero en Braher.

Among the available options, the long carriage stands out. It is especially useful when working with larger pieces or products that require a wider support surface during slicing. This option allows the food to be handled with greater stability and makes movement more comfortable and safer for the operator.

Another interesting option is the slicing device, designed to assist with tasks where cutting regularity is essential. In delicatessens, butcher’s shops, supermarkets or professional kitchens, maintaining a consistent product presentation helps improve the appearance of the counter display and allows for better portion control.

The pulley lock is another element that provides safety and technical control over the machine. This type of solution is aimed at reinforcing the safe operation of the equipment and facilitating proper day-to-day use, especially in businesses where the slicer is used frequently.

The blade extractor option is also particularly practical. Removing the blade is a delicate operation, but one that is necessary for certain cleaning or maintenance tasks. Having a specific accessory makes this operation easier and helps ensure safer work, reducing risks during handling.

These options are complemented by the standard features of the Braher MG-300 and MG-350 slicers, such as the blade protection ring, the blade cover with safety device, the 24 V low-voltage electrical system, the worm gear transmission, the IP65 protection rating, the 18/8 stainless steel construction, the German G+B blade, the built-in automatic sharpener and the cutting thickness adjustment from 0 to 25 mm.

Together, these solutions make the MG-300 and MG-350 professional slicers ready for intensive use, with a balanced combination of precision, robustness, hygiene and safety. In addition, their options allow the machine to be adapted to different working needs, from daily counter slicing to more demanding maintenance, cleaning or product-handling tasks.

La entrada Options for Braher MG-300 and MG-350 slicers: greater control, safety and working comfort se publicó primero en Braher.

La entrada How a Meat Mincer Works – Video se publicó primero en Braher.

Within this range, our most powerful models are aimed at companies that need to process large volumes of meat safely and continuously. The TM-114 reaches a capacity of 1100 kg/h with a power of 5.5 HP, while the TMP-130 reaches 1500 kg/h with 7.5 HP, making them ideal solutions for plants and businesses where performance cannot fall short. The goal is not just to “mince more,” but to do so with a machine designed for intensive, professional use.

In addition to their power, these mincers include features especially valued in industrial work: 18/8 stainless steel construction, a fully stainless steel head assembly, the option of a double or triple cut Unger cutting system, an easily removable head for cleaning, a large-capacity tray, and a reverse function to help manage jams. In the case of the TM-114, there is also the option of a giant tray. These are details that help maintain productivity, improve hygiene, and simplify daily maintenance.

At Braher, we do not only offer models for large industries. We also have mincers adapted for butcher shops, delicatessens, supermarkets and other businesses that require more moderate capacities (for example, a small butcher shop). With more than 65 years of experience and a presence in more than 50 countries, we continue to stand for proven, robust machinery built to last. If you are considering which mincer best fits your production needs, get in touch with us: we will advise you in finding the model that best suits your needs, both today and in the long term.

La entrada High-Performance Braher Meat Mincers for Industrial Production se publicó primero en Braher.

At Braher, we’ve spent years building that trust. We are a Spanish company (Basque Country), with an industrial mindset and a very clear approach to product design: creating professional slicers that last, that maintain cutting performance over time, and that help every business work with safety, speed, and consistency. That’s one of the reasons why thousands of professionals rely on our machines, day after day, in demanding environments where there’s no room for downtime.

One of our core strengths is the quality of our design and manufacturing. A professional slicer must offer stability, smooth operation, and fine thickness adjustment to achieve perfect presentation and control product yield. That’s why we focus on robust materials, durable finishes, and solutions designed for intensive use. It’s not just about “cutting”: it’s about cutting well, consistently, and with a machine that still feels solid even after many hours of work.

Safety and hygiene are also essential. In professional kitchens and retail, every detail matters: easy access for cleaning, well-integrated components, surfaces that are simple to maintain, and intuitive operation for the team. We design with day-to-day reality in mind, where the best equipment is the kind that helps people work faster and with fewer complications.

And when we talk about trust, one point is key: after-sales service. At Braher, we don’t “sell and disappear.” We know a professional machine has a long service life and real needs, which is why we guarantee availability of spare parts and support to keep your equipment in perfect condition. For a business, that means something very concrete: fewer stoppages, less uncertainty, and more continuity.

We also invest in R&D to continuously improve our machines—optimizing ergonomics, reliability, maintenance, and performance to meet market needs. Because professionals evolve, and equipment must evolve with them.

Finally, we understand that not all customers are the same. That’s why we offer specific slicers for every type of business, from small shops and hospitality to large retailers and meat-industry environments. That specialization, combined with our experience and international presence, is what makes Braher a reliable partner: solid manufacturing, real support, and machines built to work.

La entrada Braher Professional Slicers: Trust in Every Slice se publicó primero en Braher.

Why sharpening starts with cleaning

Before using the sharpener, there’s one key step: clean the blade edge. A film of grease and product residue can build up and clog the sharpening stone, making it ineffective. That’s why cleaning beforehand (and cleaning again after sharpening) isn’t optional: it’s part of the sharpening process itself.

Practical sharpening procedure (step by step)

1. Set the slice thickness regulator to “0” to prevent the blade from catching product or being unnecessarily exposed during the operation.
2. Start the machine so the blade rotates.
3. Engage the sharpener: gently press and turn the sharpener knob until the stone contacts the blade. Here, less is more: light, controlled pressure is usually enough until the desired edge is restored.
4. Deburring (the “finish”): after sharpening, activate the deburring device for just one second—just enough to remove the burr left on the edge. This detail makes the difference between “cutting” and “cutting perfectly”.
5. Stop the machine and move on to cleaning (and, depending on your maintenance plan, lubrication).

Recommended frequency and warning signs

At BRAHER we recommend light sharpening at least once a day as routine maintenance when the slicer is used daily, because it preserves the edge and helps extend blade life.

And note an important safety point: the blade must be replaced when the distance between the cutting edge and the protective ring exceeds 6 mm, and replacement must be carried out by qualified personnel.

Sharpening a BRAHER slicer is straightforward if you follow a brief, consistent routine like the one in the video: clean, sharpen gently, deburr for an instant and clean again. You’ll notice the difference in the cut… and in the peace of mind of working with a safer, more efficient machine.

La entrada How to sharpen a Braher slicer se publicó primero en Braher.