Why this heavy duty slicer earns its place
The Canova handles the slicing work that doesn't need speed — the deli counter, the catering prep station, the butcher who wants control over every cut. Manual operation means you set the blade thickness and the feed rhythm, so you get consistency across joints of beef, deli meats, hard cheeses and packed vegetables. The base is solid cast iron, anchoring the slicer against the bench so the work stays one-handed and safe.
Sirman's reputation comes from engineering that holds together: the cutting wheel stays true, the feed mechanism doesn't loosen over time, and the blade geometry is designed to slice rather than tear. Clean and dry it after service, and it keeps working. A call to the technician once a year keeps it honest.
The 300mm size is the practical choice for a prep station — big enough to handle the work without monopolising the bench.
