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  #20  
Old 12-08-2017, 11:38 AM
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Originally Posted by Blinginpse View Post
They do look alike don't they. Quick glances shows LEM is good bit cheaper and comes with a automatic 5 year warranty rather than buying it extra for 57$ more.


You might want to look at the specs a bit closer. The one you linked is a 10" model whereas the one I have is a 12" model. The larger blade allows one to slice larger pieces of meat ( read bacon slabs as a prime example). Details my man, always a good idea to pay attention to the details.

You may look for a restaurant equipment supplier close to you as they often sell used pieces and would stand behind what they sell I would imagine.


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  #21  
Old 12-08-2017, 11:42 AM
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Originally Posted by Blinginpse View Post
Ok yea I knew about the sharpener this one I got has worn out and I know I need to have it. Thanks for the reminder
Though for sure.

Would you hold out for the 3 names mentioned or would u be scared to attempt the LEM?


I guarantee LEM does not make that slicer. They buy a container of them from China and the manufacturer prints LEM on the box.

Quality wise, you get what you pay for like all things in life. You got to look at many factors, cost, amount of usage, warranty, parts availability etc and make an informed decision based on your needs


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  #22  
Old 12-08-2017, 11:47 AM
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I would hold out for a hobart 1612 It is gear driven parts are all over in the aftermarket world. Sharpener stones are available.

Work horses.

For what I see of your operation i would go commercial. A five year warranty is great until you have a bunch of guys standing around with a couple of hundred pounds of bacon and ham to slice and halfway through you find out you need it.

I also bet you need to foot the shipping bill to them.

What is the closest city to you? I stumble on stuff all the time that I think are deals if I was closer. I can put something on my watch list for you.

Hell if I was closer I would trade you out of some pork for the globe I am rebuilding.

What are you using for a grinder?

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  #23  
Old 12-08-2017, 11:53 AM
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What brand is your old one?
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  #24  
Old 12-08-2017, 11:56 AM
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What brand is your old one?
I forgot to ask him that.

And what is wrong with it? I have multiple resources for commercial parts.
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  #25  
Old 12-08-2017, 12:13 PM
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I forgot to ask him that.



And what is wrong with it? I have multiple resources for commercial parts.


Sorry guys I just peeking in as I can. Old 1 is Hobart and the bearing has gone out on it
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  #26  
Old 12-08-2017, 12:39 PM
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the lem will only slice 1mm thin.
That's actually pretty thick, Well the last thing I sliced up was a leg of parma ham, so 1mm would have been pretty thick for that.
Man was that hard going. Not only was the leg covered in a really slippery layer of cured fat, but the meat was really hard - well it would be.
Ended up carving/hacking it into biggish chunks that I sliced wafer thin.

And the thing about slicing very hard meat very thin, is that it takes bloody ages.
First time I've had the unit get hot to the touch.

I've had a graef slicer for about 5 years, brilliant bit of kit. Small lightweight unit that will slice over 9 inch long bacon, it'll chop through bone (not deliberately, but didn't slow it down any) really hard jerky, you name it.

In the us some of the chef's choice slicers are made by greaf - some aren't.

Things my slicer has that most of yours don't have.
Extra long sliding carriage, one button removal, button also locks it in place for storage.
One hand blade removal - takes a second to remove and replace. This makes cleanups a breeze.
Titanium nitride coated blade. Showing no wear after 5 years, and like I said, it's sliced through some pretty tough stuff.
Direct connect worm gears - gives better torque at lower wattages.
Internal cable storage.

weighs 7lb - not a misprint. There are a couple of threads from when I bought it around here somewhere.

I had a cheapo chinese one before and that couldn't slice marshmllow accurately.

Damn, make that 7 years ! :http://www.smoked-meat.com/forum/sho...ighlight=graef

And just to confirm that the original blade, even after 7 years with absolutely no sharpening, I still won't run my finger along the edge of the blade.
No sign of wear or bluntness.

I've even sliced freshly baked bread with it, only thing that doesn't squash the loaf.
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  #27  
Old 12-08-2017, 12:55 PM
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Originally Posted by Blinginpse View Post
Sorry guys I just peeking in as I can. Old 1 is Hobart and the bearing has gone out on it
Possible to get a picture of it? I would bet nicklemore would be able to tell you if parts are available if you're interested in fixing it, might be cheaper. Or we could possibly find one off eBay that has an issue and between the two have one good running unit.
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  #28  
Old 12-08-2017, 12:58 PM
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Get me the model number and which bearing (motor or blade)
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  #29  
Old 12-08-2017, 04:34 PM
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I'll see what I can do. It was leaking grease and such out into the blade and getting my meat dirty. After taking it apart seems I remember the earring was busted. Looked around for bit couldn't find anything so gave up n was gonna just replace new
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  #30  
Old 12-08-2017, 04:52 PM
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Take a look here
https://www.nbsparts.com/meat-grinders/
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  #31  
Old 12-08-2017, 05:19 PM
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Originally Posted by Blinginpse View Post
I'll see what I can do. It was leaking grease and such out into the blade and getting my meat dirty. After taking it apart seems I remember the earring was busted. Looked around for bit couldn't find anything so gave up n was gonna just replace new
Model or picture?

I just looked and I guess that I did not post a thread on 1612 Hobart rebuild.

That is the most desirable in my opinion. Simple, gear driven, lots of parts and lots of used ones.

If you were in Maryland.......
https://publicsurplus.com/sms/auction/view?auc=1995744

Last edited by nickelmore; 12-08-2017 at 05:27 PM.
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  #32  
Old 12-08-2017, 05:58 PM
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Originally Posted by nickelmore View Post
Model or picture?



I just looked and I guess that I did not post a thread on 1612 Hobart rebuild.



That is the most desirable in my opinion. Simple, gear driven, lots of parts and lots of used ones.



If you were in Maryland.......

https://publicsurplus.com/sms/auction/view?auc=1995744


Ive just got to the barn and started milking. Let me finish up and go drop some heads and hams off at the shop and I'll look at the slicer then see what Info I can find on it.
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  #33  
Old 12-08-2017, 06:02 PM
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Originally Posted by Blinginpse View Post
Ive just got to the barn and started milking. Let me finish up and go drop some heads and hams off at the shop and I'll look at the slicer then see what Info I can find on it.
Slacker!
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Old 12-08-2017, 06:10 PM
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Slacker!


You can come milk the bull if u want he could use a hand


Jp w ya bud
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  #35  
Old 12-08-2017, 06:20 PM
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Originally Posted by Blinginpse View Post
You can come milk the bull if u want he could use a hand


Jp w ya bud
Naaa, he like you much!
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Old 12-08-2017, 06:20 PM
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Naaa, he like you much!


I'm same ol he needs a lil left hand lol
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  #37  
Old 12-14-2017, 08:33 PM
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Hey Bling, This is the slicer that I PMed you about. PM me if you're interested. I have no idea what would be the best/least expensive way to ship?
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Old 12-14-2017, 09:22 PM
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Hey Bling, This is the slicer that I PMed you about. PM me if you're interested. I have no idea what would be the best/least expensive way to ship?


Hey thanks for the pics.

Gents what do you guys think on this gentlemans slicer? He and I have pm'd and I asked him to post here. We both agreed we wanted input from the forum


Thanks
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