The MiniSlice Attachment for your slicer
Gentle as a rocker
Slices even the smallest ingredients super thin and gives them a casual oval cut.
Assembly no problem
Just get on the sled and off you go!
This is how your machine handles even the smallest material
Diameter = 55 mm
Everyone becomes an Easy Rider
Easy, even and fast cutting of anything that is small and tasty.
Fill in, take off, cruise
Vegetables, fruit and other small ingredients slide down by gravity on their own, towards the knife, and are cut safely and comfortably.
Born to Slice
Thanks to the 45-degree angle, it is quick and safe, without pressing or pushing.
Universal cutter incl. MiniSlice attachment
Slicer Classic C 15Anniversary Edition - 50 years Classic
PremiumCut Lafer EditionThe premium oblique cutter
Slicer SlicedKitchen SKS 503incl. storage box & MiniSlice attachment
Currently out of stock
Products excl. MiniSlice attachment
Slicer Master M 90An allrounder for the kitchen!
Slicer SlicedKitchen S 10003
SlicedKitchen SKS S32000High-quality entry slicer 'Made in Germany'
Slicing machine Vivo 10Basic essentials are the key to success!
Multi-purpose Slicer Classic C 20A classic for your kitchen - the new Graef slicing machine Classic C 20
SlicedKitchen SKS 903For Gourmets
SlicedKitchen SKS 902For Gourmets
Food can be stored longer and kept fresh thanks to universal cutters
- Food purchased in one piece stays fresh longer when served as cold cuts
- Moisture and aromas are retained longer
- Many plastic packagings become superfluous
The universal cutter helps us to budget sustainably. Everyone knows that a loaf of bread that is only sliced when needed dries out much more slowly and therefore stays fresh much longer.
Bread is best stored at room temperature and in airtight containers - baker's bags or cloth bags are particularly suitable. Sliced bread should be placed with the cut surface facing downwards. This way it dries out more slowly. Bread should never be stored in the refrigerator.
When bought as cold cuts, sausage, ham and cheese lose their aromas after only a few days. This is because they offer larger surfaces over which moisture and taste can evaporate more easily - while bacteria can collect on them more easily. On the other hand, those who buy food that is suitable for slicing in one piece also avoid unnecessary plastic packaging.
Air-dried or smoked sausage such as salami can be stored in the cellar in dry air and at a maximum of 20°C for several weeks. Raw ham can also be stored naturally without refrigeration due to the use of water and long maturing and smoking times. Care should be taken to ensure that the ham is in contact with air all around.
Pork sausage like boiled sausage in one piece keeps up to six days in the refrigerator. Cooked and smoked ham also belong in the refrigerator. They keep best at 0 to 7°C. Ham pieces in the refrigerator keep for about three weeks at about 10°C.
Cheese also gives more pleasure in the piece. The natural product changes during storage and matures. Cheese should always be stored dark, cool and dry, preferably at temperatures between 9 and 12°C. The vegetable compartment in the refrigerator is therefore suitable for storage, as the temperature fluctuations are lowest there.
Suitable packaging for cheese is cheese paper as well as plastic tins with air holes to allow the cheese to breathe. It is best to pack each piece individually so that the flavours of the cheeses do not mix.
In short: Those who appreciate fresh food, do not waste food and want to do something for the environment will find reliable allies in the Graef-Allesschneidern.