Comments on: Globe Gravity Feed Slicer

By: slicethatmofo

slicethatmofo — Sun, 21 Feb 2010 08:57:22 +0000

Have a machine that looks like yours except its a 250. Its in great shape and its the grooviest thing. I pick up a whole prociutto for Christmas and usually put the machine back in the basement around February or March when the Prociut' is done. And there it stays until next Christmas When I get another one.
Got mine from an old butcher who retired and non of his kids wanted it. I jumped on it. This is a funky piece is slicing engineering. Its a pain to store, but man its is worth every inconvinience.

By: armandsedefdjian

armandsedefdjian — Fri, 15 Jan 2010 10:44:39 +0000

I do… This is not dangerous when you are using it. You just have to take care when you move around…
Well, I did not find anything here in Europe for the moment….

By: AnneKingsy

AnneKingsy — Fri, 08 Jan 2010 17:28:49 +0000

I hope you are not using it without that protection. I know someone that died because of that and I don't want the event to repeat.

By: Etta

Etta — Sun, 03 Jan 2010 01:51:15 +0000

I have a Globe slicer for 41 yrs. I got it for free from a restaurant going out of business in 1968. Mine looks just like your photo, but the plate has Model # 285 Serial # 290243. This slicer work just like the first time I used it, and has never been service, or oiled. I do sharpen the blade, with the attached sharpener about once a year. I am sure this slicer with last another 41 yrs…

Etta

By: rlaychock

rlaychock — Sun, 06 Dec 2009 04:05:28 +0000

We have on we used in our church hall but during construction in the spring someone drop it and broke the slider arm. I beleive it cast and cannot be welded,
Looking for the part.

By: Betty

Betty — Sun, 29 Nov 2009 21:54:39 +0000

Does anyone have an outlet on buying parts and pieces for the Model 150? We just acquired one for $150.00 and were looking for directions/manual/any information out the available. We love this old slicer!

By: janetcs

janetcs — Sun, 08 Nov 2009 19:02:13 +0000

I, too, just aquired a Globe Gravity Feed Slicer, Model # 150. We took it apart yesterday to clean it and then tried it out with an onion & cheese. It works great and we were able to get very thin slices!
I am also interested in any info anyone might find in regards to parts, maintenance, owner's manual, etc. I'm very excited about using this machine.

By: jonmagic

jonmagic — Tue, 03 Nov 2009 04:06:25 +0000

I didn't do any motor maintenance, but I suppose if you know about that sort of thing you could. The biggest issue I've had with mine so far is trying to get it fine tuned to cut thin slices. Right now I can slice, but I can't shave meat.

My globe is actually in the basement right now until I find a good spot for it. Which is unfortunate, because I broke my wrist this summer, so without help, she's not comin back up those steps

Have fun restoring it, find a good spot for it, and then its such a great tool. Buy your meats and cheese at the farmers market and slice them to your spec.

By: dsan70

dsan70 — Tue, 03 Nov 2009 03:06:09 +0000

Hello jonmagic
Just wanted to thank you for the info you have shared about your Globe slicer, as it is all I have been able to locate on the web as of yet. My husband and I found this for sale on the internet and had been looking for a large slicer for some time. But we have NO IDEA as to the operation and maintenance of it (except make sure your back isn't about to give out when you go to move it – LOL!)
At this point my husband has taken it apart and cleaned what he can just as it sounds like you did. I was just wondering if you have been able to dig up any more info that you might be able to share with us.
BTW…hubby wants to know if you recommend and maintenance to the motor such as lubrication, etc.
Thanks! = )

By: jonmagic

jonmagic — Fri, 30 Oct 2009 20:53:23 +0000

Awesome! I'll definitely let you know how it goes. I don't currently have a cool smoker (just a grill converted to do bbq smoking), so it will be a little while before I tackle Jerky, but now I know where to start, much thanks.