What to look at when buying used commercial Slicer - Globe

[jceroli42]

Hey all - I usually do about 50lbs of bacon maybe 3-4x per year, I used to be able to use a deli slicer during off hours, but can't anymore. I'm looking on Facebook Marketplace for a used Globe or Hobart slicer and wondering what specifically should I exam when looking at the slicer. I saw a used Globe 3600 for about $1150. I have a permanent place to put it in the basement so not concerned about having to move it around.

Any advice on things to check would be greatly appreciated.

Here is a picture the seller sent:

 

[rexster314]

That's still kinda high for a used slicer. My first 1612 Hobart was $150. It burned up in my house fire. I bought a 1712 Hobart a couple years ago for $700. I also bought a Berkel for 250 but later sold it for the same price. Facebook Marketplace is good. Craigslist is another good resource. Ebay not so much, but you can find a good one if you're not in a hurry.

 

[jceroli42]

That's still kinda high for a used slicer. My first 1612 Hobart was $150. It burned up in my house fire. I bought a 1712 Hobart a couple years ago for $700. I also bought a Berkel for 250 but later sold it for the same price. Facebook Marketplace is good. Craigslist is another good resource. Ebay not so much, but you can find a good one if you're not in a hurry.

Thanks, anything specifically to look for when checking it out in person? I see many hold their values fairly well. The price is high but I saw the 3600s going for over $2k from retailers

 

[Brokenhandle]

Watch for auctions of restaurants going out of business... I recently bought a Bizerba slicer on an auction for $650

Ryan

 

[rexster314]

Thanks, anything specifically to look for when checking it out in person? I see many hold their values fairly well. The price is high but I saw the 3600s going for over $2k from retailers

Most of the older slicers haven't had the best of care. Berkel and Hobart are usually not lubricated properly and the adjustment mechanism is gummed up. I've had to use a torch and a dead blow plastic hammer to loosen up the gauge plate rods. Best part is there's still a wealth of new old stock and used parts available

 

[Torch&Tone]

You have experience with using a commercial slicer so you're already a leg up in knowing how it should sound/feel. When you turn it on, check the blade for any wobble or chips. Try to look up the model number online before you inspect it, so you can better notice anything broken or missing (and know where to go for replacement parts). Most are designed to come apart fairly easily, so take advantage of this in looking for rust, if the seller lets you.

Like Ryan, I also picked up mine from a restaurant liquidation auction, about three or four years ago (a knock-off of a more popular brand, for less than $200, plus a few bucks for replacement feet). Needed a thorough scrub and sharpening but commercial-grade slicers are usually built to handle serious abuse. I love it for super-thin cuts of smoked roast beef.

 

[Lonzinomaker]

Check the blade for chips/damage. It should run smoothly. If the sharpening stones are there, are they intact?
Does the tray table slide ? Is the hand guard intact? Does the thickness adjustment go to zero and adjust smoothly?
Are the screws holding the blade on frozen or stripped?

 

[kelbro]

Quiet motor. Sharp blade with no wobble. Smooth and easy adjustments and slides. Research spare parts availability.

 

[rexster314]

Is a used industrial slicer really worth the money, time and effort to purchase and fix up? I'm just asking as my 8 year old Chef's Choice slicer I purchased for $160 upon recommendations from this forum still works and looks brand new with moderate home use. I'm wonder if a guy isn't better off looking at mid priced new options istead.

It all depends on what you're slicing. Can your Chef's Choice slice up a 20"x12" slab of bacon? My over 40 year old Hobart 1712 can. I process over 250 lbs of pork bellies every month. A little Chef Choice slicer isn't up for that task. But I can also go and slice up some brick cheddar for a cheeseburger. It's the ability to go from big to little The tradeoff is where to put that big bustard when you're not using it.