FAC Industrial-Type Salami, Pastırma and Cheese Slicers

In a slicing machine, an increase in blade diameter doesn't just mean a wider metal disk. The cutting area the product can use in front of the blade, carriage movement, machine weight, and required counter space also change. FAC food slicer prices should be evaluated against the 220-300 millimeter blade class, slice thickness, motor, sharpening system, and professional body structure.

F.A.C. Fabbrica Affettatrici Cavaria is an Italy-based brand founded through the initiative of Corrado Lanza, manufacturing slicing machines since 1963. The manufacturer states that material processing and assembly stages of its machines are carried out in Italy. The active products on Mutfak10 are the S AF220 AF, F 250 R, F 275 E, and F 300 R models.

Compact Deli Cutting With the S AF220 AF

The S AF220 AF is in the compact slicing class with a circular blade of roughly 220 millimeters, a 0.25 hp motor, and a body of 13.5 kilograms. Dimensions of roughly 580 × 280 × 340 millimeters can offer an advantage on narrow prep counters.

The 220-millimeter blade can be considered for small salami, sausage, pastırma, and suitably sized cheese products. A large product shouldn't just touch the blade; it needs to be safely secured on the product holder and carriage.

Slice thickness can be adjusted in the roughly 0-15 millimeter class. If very thin slicing will be done, the product should be cold, the blade sharp, and carriage pressure consistent.

The F 250 Series' Medium-Scale Cutting Area

The F 250 class, with a blade of roughly 250 millimeters, is geared toward larger products than the compact 220-millimeter models. For the F 250 E in the official FAC professional catalog, the useful cutting area is specified as roughly 175 × 210 millimeters and slice thickness as 0-16 millimeters.

The active model on Mutfak10 is listed under the name F 250 R. Since suffixes and technical configuration can vary by production series, motor, weight, cutting area, and sharpener structure should be verified against the exact product code.

The 250-millimeter model can be considered for restaurants, hotel breakfast, small delis, and medium-density prep stations. The diameter of the product to be cut throughout the day should be compared against the blade's usable area.

275-Millimeter Blade With the F 275 E

The FAC F 275 E, in the official professional catalog, is offered with a 275-millimeter blade, roughly 320 rpm, and 0-16 millimeter slice thickness. The useful cutting area is roughly 190 × 200 millimeters.

On the Mutfak10 product page, the model is listed with a 0.35 hp motor, a weight of roughly 22 kilograms, and dimensions of 640 × 340 × 440 millimeters. Due to production-series or measurement differences between the catalog and the sales page, the exact code should be the basis for ordering.

The 275-millimeter blade can help more comfortably position medium-to-large salami and cheese blocks. Not just the closed body size but the carriage's full travel distance should be factored into the counter.

Wider Product Capacity With the F 300 R

The F 300 R, with a blade of roughly 300 millimeters, is the largest model in the active FAC selection. The official professional catalog specifies roughly 210 rpm, 0-16 millimeter thickness, and a useful cutting area of 200 × 220 millimeters.

The weight in the professional catalog is roughly 20.7 kilograms. The Mutfak10 product page, under a different product code, lists roughly 23 kilograms and 0.35 hp. Motor and body values should therefore be compared against the product label at the quote stage.

The 300-millimeter blade is geared toward large salami, pastırma, and cheese blocks. It can also cut small products; however, it requires a wider counter, heavier cleaning parts, and higher initial investment.

How Does the Flat Carriage Affect Product Feeding?

FAC's F-series models are geared toward a gravity-assisted flat carriage structure. The product sits against the thickness plate on the angled carrier, and the operator passes it through the blade with carriage movement.

The angle reduces the need to push the product against the blade by hand. The product holder and hand-protection parts shouldn't be removed. The final section of the salami shouldn't be brought close to the blade with a bare hand.

If a round or slippery product rotates on the carriage, the machine shouldn't be operated. The product holder's teeth should secure the food, and the operator should stay behind the blade line.

The 0-16 Millimeter Slicing Range

FAC's professional F 250 E, F 275 E, and F 300 R models are listed in the 0-16 millimeter thickness range. Thin pastırma and salami as well as thicker sandwich or cheese portions can be prepared on the same body.

The setting value alone doesn't guarantee the actual slice result. Soft cheese, warm salami, or an irregularly shaped product can flex under pressure. Initial slices should be weighed and visually checked.

Once processing is complete, the thickness plate should be set to a safe position near zero. If product residue enters the adjustment mechanism, it should be cleaned without forcing it.

Fixed Sharpener and Blade Maintenance

Configurations with a fixed sharpener are available on FAC's professional gravity-fed models. Sharpening stones renew the circular blade's edge in a controlled manner on the machine.

The sharpener should be used only when the blade is clean and following the short cycle the manufacturer specifies. Sharpening too frequently reduces blade diameter and shortens the cutting edge's lifespan.

Food shouldn't be cut until metal particles formed after the process are completely cleaned off. A nicked, bent, or cracked blade shouldn't simply continue being used through sharpening alone.

The Cleaning Requirement of the Aluminum Body

FAC slicers can use aluminum and, depending on the model, magnesium-alloy professional bodies. These surfaces don't have the same chemical resistance as stainless steel.

Chlorinated, strongly alkaline, or abrasive products shouldn't be used. The motor housing shouldn't be washed with a hose; the carriage and removable food-contact parts should be cleaned per the user manual.

The blade edge shouldn't be wiped with a bare hand. A cut-resistant glove should be used, and the cleaning motion should be applied from the center outward.

Featured Highlights

• Slicer manufacturing based in Cavaria since 1963, entirely carried out in Italy
• 220, 250, 275, and 300-millimeter blade tiers in the Mutfak10 selection
• 0-16 millimeter thickness and, depending on model, 175 × 210-200 × 220 millimeter cutting area on the professional F series
• Gravity-assisted flat carriage, product holder, and a fixed sharpening system on selected models

How Should a FAC Slicer Be Chosen?

The largest product's diameter, height, and length should be measured. Blade diameter is then chosen based on daily kilogram amount, desired slice thickness, and processing time.

The AF220 can be considered for small products and narrow counters; the 250 or 275 for medium-size delis; and the 300-millimeter model for large salami and cheese blocks.

FAC Slicers on Mutfak10

The S AF220 AF, F 250 R, F 275 E, and F 300 R models can be reviewed on the FAC professional food slicing machines page on Mutfak10, operated by Arlinoks. FAC prices vary by blade, motor, cutting area, and body class.

Frequently Asked Questions

How are the FAC 220 and 300-millimeter slicers distinguished?

The AF220 is geared toward more compact products and counters, while the F 300 R is geared toward larger deli products. The larger model offers more cutting area while increasing weight, maintenance, and movement space needs.

Can the FAC F 275 E slice cheese?

Cheese products of suitable hardness and size can be sliced. Very soft or warm cheese can stick to the blade and lose its shape. Product temperature and cutting thickness should be tested on a sample.

Can frozen product be sliced on a FAC slicer?

No. These models are geared toward salami, pastırma, cheese, and deli products of suitable texture. A dedicated saw and cutting equipment should be used for a fully frozen block or bone.