If your team is still wrestling with old or underpowered slicers, you’re paying for it in labour, waste, and inconsistent portion sizes. At this live NOAW meat slicer demonstration, you’ll see exactly how the right slicer changes speed, safety, and yield in a real foodservice environment.

Your meat slicer is one of the hardest-working pieces of equipment in your operation – but the wrong slicer is costing you in time, labour, and margin. This live NOAW meat slicer demonstration will show you how the right machine can deliver faster slicing, better consistency, and safer operation for your team.

Join us at Hospitality Superstore’s Demonstration Kitchen for a hands-on NOAW session built specifically for venues that cut meat every day.

Event details

• Date: Monday 14th September

• Time: 11:00am – 1:00pm

• Location: Demo Kitchen inside Hospitality Superstore Showroom

• Address: 714 Kingsford Smith Drive, Hamilton, QLD

This event is ideal for:

• Butcher shops and meat rooms

• Supermarket and convenience store delis

• Cafés and restaurants with charcuterie or sliced meats on the menu

• Italian restaurants and pizzerias slicing cured meats and smallgoods

• Clubs, hotels, and catering operations with deli displays or sandwich prep

Across the session, you’ll see a range of NOAW gravity-feed and vertical-feed slicers in action, working through fresh and cured meats under realistic conditions. We’ll cover:

• Different NOAW models and capacities
  Learn which slicer suits low, medium, and high-volume operations, and how to match blade size and carriage style to your product mix and throughput.

• Build quality and safety features
  See the difference that Italian-built construction, precision components, and integrated safety guards make to day-to-day use, staff confidence, and downtime.

• Clean-down and hygiene
  Watch how quickly NOAW slicers can be disassembled, cleaned, and reassembled, and why design details matter for food safety and compliance.

• Portion control and yield
  Understand how consistent, adjustable slice thickness helps you control portions, reduce waste, and protect your margins on high-cost proteins.

• Warranty and after-sales support
  Get clear on warranty coverage, spare parts availability, servicing options, and how to keep your slicer running reliably for the long term.

• Why choose NOAW over other brands
  We’ll walk through the key differences in engineering, safety, reliability, and total cost of ownership compared to typical entry-level and mid-range slicers on the market, so you can make an informed decision.

You’ll be able to ask questions specific to your operation – from continuous slicing in busy butcheries through to intermittent use in smaller delis or restaurants. If you’re weighing up whether to upgrade an existing slicer or add another unit, this session will give you real, practical insight instead of just a spec sheet.

Cost: Free to attend
Who should attend: Owners, butchers, deli managers, chefs, kitchen managers, and anyone responsible for sliced meat production, deli displays, or sandwich/prep stations.

It’s a relaxed, no-pressure event with real product, real demonstrations, and straightforward advice from people who work with this equipment every day. Bring your questions and any current challenges with your slicer – we’ll show you what NOAW can do in your context.