Pretty good deal on Anvil slicer.
- Thread starter blaise
- Start date
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- Jan 18, 2017
- 92
- 63
The Good---The Bad----The Ugly.
Anyone that stumbles into a commercial meat slicer deal, should be careful. Turns out I was lucky-----but it might have went the other way.
THE GOOD:
The Anvil is an American made product---the quality and workmanship are obvious, right up there with Hobart and Berkel.
this model is 1/2 H.P. all gear drive---no belts.
Mine was in overall excellent condition.
THE BAD:
Anvil was sold in 2009 to Volrath in Wisconsin and continues to make quality meat slicers, but parts availability may be an issue.
The cost of a few parts I did locate----new blade--over $ 400.00----on/off switch ---$ 150.00 you get the point.
Make sure you have room----I would not consider this a mobile slicer.
Cleaning this beast is not the easiest task----so if you plan on slicing one piece of bologna----get a knife.
THE UGLY:
This Anvil was used in a retirement-nursing home near Baltimore, they upgraded to a fully automatic slicer. I can only hope they clean the new one a little better.
Took me 8 hours to disassemble, soak, scrub and thoroughly clean. Can't believe any health department would have passed this slicer. Dried meat and fat particles up to a 1/4 in. thick.
Blaise
Anyone that stumbles into a commercial meat slicer deal, should be careful. Turns out I was lucky-----but it might have went the other way.
THE GOOD:
The Anvil is an American made product---the quality and workmanship are obvious, right up there with Hobart and Berkel.
this model is 1/2 H.P. all gear drive---no belts.
Mine was in overall excellent condition.
THE BAD:
Anvil was sold in 2009 to Volrath in Wisconsin and continues to make quality meat slicers, but parts availability may be an issue.
The cost of a few parts I did locate----new blade--over $ 400.00----on/off switch ---$ 150.00 you get the point.
Make sure you have room----I would not consider this a mobile slicer.
Cleaning this beast is not the easiest task----so if you plan on slicing one piece of bologna----get a knife.
THE UGLY:
This Anvil was used in a retirement-nursing home near Baltimore, they upgraded to a fully automatic slicer. I can only hope they clean the new one a little better.
Took me 8 hours to disassemble, soak, scrub and thoroughly clean. Can't believe any health department would have passed this slicer. Dried meat and fat particles up to a 1/4 in. thick.
Blaise
Sweet deal on your light weight slicer.............
http://www.smokingmeatforums.com/t/105689/my-new-slicer-updated-pics
http://www.smokingmeatforums.com/t/105689/my-new-slicer-updated-pics
Last edited:
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