When it comes to commercial bread slicers, proper maintenance and cleaning maximize the utility and longevity of this sizable capital investment. A quality blade is critical, but there are a number of other components that can contribute to a blade’s overall performance. The right make and model, using the correct blade for a particular product formulation, and maintaining the machine properly can all increase a bread slicer’s lifespan.
When slicing products like European rye, hard crust, or dense artisan breads, use a double-bevel blade with a polished parallel grind to minimize blade buildup on the surface of the blade and maintain superior slice texture. This type of product will also require a higher honing frequency to prevent internal tearing.
White, soft products such as pan breads and sourdough loaves are easier on the blades than dense products. Nevertheless, they can produce significant wear and tear on the blade edges. For these products, a single-bevel blade is preferable for maximizing blade life and reducing the risk of internal tearing.
For a maximum of Oliver bread slicer blades life and to avoid internal tearing, it is important that a bakery installs and uses a gravity-fed or spray oiling system on the machine. A regular honing schedule is also recommended.
Using the front blade frame to access the blades allows a bakery to replace the blades without removing the entire unit. This reduces downtime and keeps production running while the new blades are installed.
If a blade experiences accelerated wear, save it for inspection by the baker’s engineer. Examining the blade will allow the engineer to determine if the problem is due to something other than the blade itself. Examples of these problems include a high blade tension, lattice rigidity or blade guide positions.
Bread crumb texture can also be a good indicator of issues with the slicer. If the product sliced produces both dark and light crumb, it may indicate that there is too much pressure on the blade or that the blade guides are not positioned correctly.