Q: Can the slicer blades be sharpened?

A: Yes. Ryan blades can be sharpened—provided that the blade has not been damaged. They can also be re-coated with Ryton. It is as simple as sending the blades back to Ryan. We will take care of it.

The cost is about ½ the cost of a new blade.

Q: How long do the slicer blades last?

A: Ryan blades have a long life. They can be sharpened and used until the blades are ½” smaller in diameter than their original dimension.

Q: How often should I change/clean my slicer blades?

A: At a minimum, blades should be cleaned at the end of each shift. Slice quality will diminish as residue builds up on the blades. To avoid cross-contamination, blades should be cleaned when the type of product being sliced is changed, especially with products that contain inclusions (raisins, berries, cheese, etc).

Q: When should I get new slicer blades?

A: If your blades get dropped or damaged they should be discarded. Also, once the blades have been sharpened to the point that they are ½” smaller in diameter they should be replaced.

Q: I have an old Zira slicer. Will Ryan blades fit on my Zira?

A: Yes. 12” diameter Ryan blades will fit on a Zira slicer.

Q: What types of products can I slice with my commercial bakery slicer?

A: Ryan slicers can handle many types of products: bagels, croissants, buns, and ciabatta are examples. See the model spec sheets on the downloads page for maximum dimensions for each model.

Contact Us if there is a bakery product we haven't mentioned that you would like to know about—we're happy to help.

Q: Can I slice frozen product?

A: Ryan DOES NOT RECOMMEND slicing frozen product.

Q: My cut quality is not as good as it used to be on my bakery slicer. What is the problem?

A: Trying cleaning the blades first. Cut quality will diminish if there is a residue build-up on the blades. Check to see if your blades need sharpened or if there are missing teeth. The blades can be sharpened and/or re-toothed if needed.

If you have cleaned and/or replaced your blades and still are not getting a clean cut, check your blade rotation. Especially if you've moved the machine. See diagrams below.

Q: I just received my Ryan slicer, moved it to a new location, or replaced a motor, and product is not feeding through well. What’s wrong?

A: Check the rotation on the blades. The blades should be turning with the direction of product flow. There is a rotation diagram in your manual.

Q: What spare parts should I order?

A: Ryan recommends having at least one set of spare blades on hand. That way you can send a set in to be sharpened and still have your machine usable. A spare set of conveyor belts is also advisable, along with the cog belts that drive the conveyors. Some companies also keep spare bearings on the shelf. Ryan stocks all these common parts and can ship them fast if necessary.

Suggested Spare Parts List for Ryan Technology Bakery Slicers:

• Spare Blades
• Spare conveyer belts
• Spare cog belts
• Spare bearings

Q: Can I cut product all the way through?

A: Yes, there is a way to cut product all the way through.

When side hinge cutting, position the blade to its maximum depth—the blade pedestal will be almost touching the conveyor. There is a limit on how wide your product can be and still slice all the way through. This limit is about 5”.

When butterfly slicing (center-hinge) position the blades so that they are almost touching. Be careful that the blades do not actually touch or overlap! You can look down the conveyor and see when they almost touch.

Q: What is the advantage of the butterfly slice for bakery products?

A: The butterfly slice (center-hinge cut) that you can achieve with a dual blade Ryan slicer keeps product together better for packaging. No trying to match tops with bottoms. The product will still come apart easily with a slight twist.