Yasaki Jacks Professional Deli Meat Slicer HBS-300

The Yasaki HBS-300 is a 300 mm-blade commercial deli slicer engineered specifically for frozen meat — sliced fine for shabu-shabu, hot pot, sukiyaki, bulgogi, and Asian BBQ-style preparation. It is not designed for fresh meat or deli ham; if you need a fresh-meat slicer, choose a gravity-feed deli slicer instead. Inside its category, the HBS-300 delivers consistent 0.2–15 mm slices on a stainless blade with an Italian-designed aluminium safety ring guard.

Why operators choose the HBS-300

• 300 mm stainless steel blade — handles slabs of frozen meat at restaurant volume
• 0.2–15 mm thickness range — paper-thin to chunk-cut, dialled in via thumb-wheel
• Italian aluminium safety ring guard — operator finger safety when feeding the carriage
• 240V / 250W / 10A — runs on a standard Australian commercial outlet, no electrician
• 300 mm max product width — slices a full slab of frozen scotch / sirloin without trimming first
• Compact 565 × 295 × 565 mm bench footprint — fits in a back-prep area without a dedicated station

Specifications

Venue suitability

Suited to Asian BBQ restaurants, hot pot / shabu-shabu venues, Korean BBQ, Chinese restaurants, butcher's preparation rooms, and any kitchen slicing frozen scotch, sirloin, brisket, or pork belly thin for service. Not suitable for delis or sandwich shops slicing fresh ham, salami, or roast meats — for those venues, use a gravity-feed deli slicer.

Important — frozen meat only

The HBS-300 is engineered for cutting frozen or partially frozen meat. Attempting to slice fresh (room-temperature or chilled) meat will not give clean slices — the meat will tear or jam the blade. Partial-freeze the meat to firm before slicing for the cleanest cut.

Frequently asked questions

Q: Can I slice fresh meat with the HBS-300? A: No. The HBS-300 is engineered for frozen or partially frozen meat. Fresh, room-temperature or chilled meat will tear, jam the blade, and won't give clean slices. For fresh ham, salami, or deli meats, use a gravity-feed deli slicer instead.

Q: How thin can it slice? A: Adjustable from 0.2 mm (paper-thin, ideal for shabu-shabu and hot pot) up to 15 mm (chunk-cut, suited to stews and BBQ-style cubes). Thickness is set by a thumb-wheel.

Q: How frozen does the meat need to be? A: Partially frozen — firm to the touch but not rock-solid. A typical method is to par-freeze meat for 30–60 minutes after a fresh purchase, or take meat from the freezer 15–30 minutes before slicing so it gives slightly under firm pressure.

Q: Does it run on standard Australian power? A: Yes — 240 V / 10 A / 250 W. Plugs into a standard commercial 10 A 3-pin outlet. No electrician required.

Q: Is the blade safe to handle for cleaning? A: The unit ships with an Italian-designed aluminium ring guard around the blade for in-use safety. For cleaning, the blade can be removed (follow the manual) — always handle with cut-resistant gloves and brush away from the cutting edge.

Q: What's the warranty? A: 24 months return-to-base — for warranty service the unit is shipped to the Yasaki/CKA service centre rather than serviced on-site. Industry standard for benchtop slicers and typically faster than waiting for an on-site visit.

Related

• See all commercial meat slicers
• Browse the Yasaki range