They slice cold cuts, cheeses, cold meats, vegetables, etc., with a circular knife. The slicing thickness can be precisely adjusted. We distinguish between manual, semi-automatic, and automatic slicers. Manual slicers do not have a motor; the knife is rotated and the food is sliced manually. Semi-automatic slicers have a knife driven by an electric motor, but all other operations are done manually. Automatic slicers perform all operations automatically after setting. Preparation in a cold kitchen requires a high-quality and sufficiently capacitive slicer. An important parameter of a slicer is the diameter of the blade, which directly affects the size of the product that can be sliced. In gastronomy, slicers with blade diameters ranging from 220 mm to 375 mm are used. Slicers are further divided according to the drive method of the blade into belt-driven (motion transfer by belt drive) and gear-driven (motion transfer by gear wheel). Belt-driven slicers are intended for lighter loads, meaning the slicing process is short-term and intermittent. Gear-driven slicers are intended for higher loads and larger operations. Slicers must be equipped with safety features and covers. They usually have a blade sharpening device included in the basic equipment. Slicers for large operations (meat and cold cuts shops) are also manufactured in automatic versions. These machines can precisely slice and stack cold cuts into stacks, fans, etc., after setting the parameters.