Sharp Hobart Heavy Duty Manual Meat Slicer - HTHS6N1
The Hobart HS6N-1 meets the new NSF-8 revisions, creating a tough slicer with the best protection features.The HS6N features sealed seams, compliant fasteners, and removable parts for easy cleaning.
The Hobart HS6N-1 has a 13" CleanCut knife and a burnished finish with a non-removable knife feature.
What our Experts Think
-
Professional heavy‑duty manual slicer: The Hobart HS6N‑1 (HTHS6N1) Heavy Duty Manual Meat Slicer is regarded as a durable, high‑performance option for delis, butcher shops, and restaurants that demand consistent professional slicing without automation.
-
Efficient 12″ blade: Its 12″ CleanCut™ blade delivers smooth, repeatable slices on meats, cheeses, and produce — ideal for portion control and presentation in commercial kitchens.
-
Controlled manual operation: Manual carriage with precise thickness adjustment gives operators hands‑on control over slice thickness, appreciated by chefs and prep teams who prioritize accuracy.
-
Built‑to‑last construction: Heavy‑duty components and belt‑drive design ensure long‑term reliability, even under frequent daily use in demanding foodservice environments.
-
Easy to clean & maintain: Removable blade, ring guard, and carriage help simplify thorough cleaning and support strict sanitation standards.
-
Safety features: Integrated blade guards and a stable base improve operator confidence and reduce risk during slicing tasks.
Q&A
Q: What type of slicer is the Hobart HTHS6N1?
A: A heavy-duty manual meat slicer designed for commercial kitchens and mid-to-high volume slicing.
Q: What foods can it slice?
A: Meats, cheeses, and deli products with precise, uniform cuts.
Q: Is it electric?
A: No, it is manually operated for full control over slice thickness and speed.
Q: What is the blade size?
A: Commercial-grade blade suitable for medium-to-large cuts.
Q: How is it built?
A: Rugged, heavy-duty construction ensures long-lasting professional use.
Q: What are the key benefits?
A: Accurate slices, consistent performance, improved control, and durable commercial-grade design.
Maintenance Tips
-
Clean Blade & Surfaces: Wipe after each use with a damp cloth; avoid abrasive cleaners.
-
Sanitize Regularly: Use food-safe sanitizer to maintain hygiene.
-
Lubricate Moving Parts: Apply food-safe lubricant to carriage and sliding mechanisms.
-
Check Blade Sharpness: Sharpen or replace blade for smooth, precise slicing.
-
Inspect Components: Ensure guards, knobs, and screws are secure before use.
-
Clean Exterior: Remove food debris to prevent buildup.
-
Proper Storage: Store in a dry area; cover when not in use.
-
Professional Servicing: Schedule maintenance for mechanical wear or performance issues.
Damage 
Loss 
Theft 
