TOOLS OF THE TRADE The slice and dice is How delis ensure they get the most out of slicing and dicing equipment BY KEITH LORIA | meatpoult r y@sosland.com right D Grote Co.'s band blade, gravity-feed slicing technology slices entirely through deli meat logs resulting in high yields. eli meat companies are continually challenged to push the envelope in providing a wide variety of unique, creative product selections and package presentations while also maintaining a cost effectiveness expected by consumers. Grab-and-go sliced deli meats and cheeses have seen substantial growth since 2020 as many retailers look to centralize the production of their deli offerings in the grocery store to improve shelf life and quality. Preservative-free formulas and the use of natural ingredients for curing are also driving customer acceptance. Combination packs including sliced meats, cheese, dried fruits and nuts are also popular and offer convenient on-the-go snacks. " Deli meat processors today are seeking ever-increasing flexibility to slice a wide variety of products, " said Andy Schneider, sales director, for Columbus, Ohio-based Grote Co. " They're also looking for slicing equipment that's easy to set up and allows quick changeover between products. Processors also want more user and technical training support now due to a lack of labor availability. " 66 MEAT+POULTRY | 08.24 | www.meatpoultry.com Grotehttp://www.meatpoultry.com