Portfolio

Slicing Portfolio

Bizerba offers versatile and efficient slicing solutions for the food crafts and food service industry, including butchers, hotels, restaurants and canteens. Their slicers process a wide range of foods such as meat, cheese and vegetables—ensuring precise and clean cuts. Designed for ease of use and cleaning, they meet high hygiene standards. Features include manual and automatic operation, safety measures, low energy usage and integration with digital systems for data control and for sure scales. These solutions improve ergonomics and productivity, reduce food waste and ensure consistent quality in busy environments.

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Blending heritage with slicing innovation

Bizerba Classics

Passion for Bizerba old-timers

Time and again, we discover lovingly maintained Bizerba inclinometers from the 50s and 60s with our customers. Claudio Pontarollo, owner of the Hotel Hamann in Balingen, has a special passion for these elegant devices. Not only does he display them in the window of his RISTORANTE "La Galleria", he even has a mini-collection in his cellar. And even in the kitchen nothing works without the classic appliances from Bizerba.

Tradition meets Technology

The discussion about the use of slicing machines instead of traditional knives is taking place against the backdrop of current trends in the food service industry. Adaptability, data control, sustainability and creative approaches are currently at the forefront. Master Li from Chaoshan and Chef Moreau bring their expertise to a context characterized by rising food prices, health crises and growing environmental awareness. While Master Li highlights the importance of traditional techniques, Chef Moreau emphasizes the benefits of automation, bringing efficiency and sustainability to the modern kitchen.

How Bizerba slicers support the delicatessen business

Where perfection is non-negotiable, you will find Bizerba machines. In particular, we found our slicers in the delicatessen store of Antonio Schillinger in Merano. Here, dried ham such as South Tyrolean speck and prosciutto crudo are transformed into perfect slices. We met Antonio for a brief chat.